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Weekly Farm Newsletter

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Week of May 1st

*Tentative CSA menu:

Sweet Potatoes
Kale Raab
Mixed Lettuce Greens
Spring Onions
Collard Greens
Yellow Onions
Radishes (Full Share)

New members: please leave your share box on-site each week for us to collect and recycle into our deliveries. The plastic bag inside the box pulls right out for you to take your produce home safely. The bag is 100% biodegradable and cannot be reused on the farm to ensure proper food safety adherence. Thanks for your help to reduce unnecessary waste.

And just like that, it's supposed to be 80 degrees out! Looking at the weather forecast on Monday for the up-coming week, we decided we better harvest our indoor crop of spinach before we lose it to the heat. Spinach is a finicky plant that likes it cold and sunny. Once temperatures reach the 80's, we have trouble keeping spinach from wilting. Watering spinach and keeping the plants wet during intense heat can also pose a problem since the moisture on their leaves can actually cause them to cook/steam on the spot. Ours is now cut, bunched, and happily sitting on a fan inside our cooler in its preferable climate of 38 degrees until heading directly to you to enjoy while it is still, technically, spring. More fresh items are ready for harvest this week, like our deliciously tender collard greens. This is our favorite time of year to enjoy them while they are young and mild in flavor. Be sure to not over-cook collards and always season them with salt and pepper! Our mixed greens are loving this weather and are ready just in-time for the country's lettuce (romaine) scare on the west coast. This is a good time to "know your farmers" by being a CSA member that knows the growing practices and where all your food is coming from!

Kale raab is a once-a-year delicacy that comes from harvesting kale that has survived over the winter and is producing florets at the top (raab/rabe) that are sweet and similar to broccolini. Broccoli and kale belong to the same family of plants called brassicas that become sweeter in cold weather and can survive through deep snow.

Khaya's Korner
Hi everyone... I hope all of you had a great week! Mine wasn't very good, because it doesn't really feel like spring yet. I wish it would stop raining so I could take a nice walk outside. Also, on the warm days I've been stuck inside doing state testing. However, I was able to meet some new people so overall it was a good experience. I have been looking and waiting for leaf pop- out day, and it finally came! It is so beautiful outside my window watching the flowers bloom and the animals come out.
So, this week's goal: In like a lion, out like a lamb.
Until next week, Khaya Brownback

Kale Raab (florets) & Pasta
1-pound of pasta (chunky ones will match up better with the raab)
1 bunch of kale raab, heavy stems removed, remaining stems and leaves cut into 1- to 2-inch sections
1/2 cup olive oil
5 garlic cloves, peeled and minced or pressed
1/2 teaspoon pepper
About 1 heaping teaspoon salt
Grated Parmesan or Romano cheese
Bring a huge pot of salted water to a boil. Add pasta and five minutes before its cooking time is up, add the kale raab. It will seem like too much for the water, but with a stir or two, the raab should wilt and cook alongside the pasta. Drain raab and pasta together and pour into serving bowl. In the same pot or a tiny one, heat the olive oil with the garlic, pepper flakes and Kosher salt over moderate heat, stirring frequently for 3 to 4 minutes, or until the garlic becomes lightly golden. Pour mixture over pasta and toss to evenly coat. Shower with freshly grated cheese and serve hot.

Collards Sweet Potato Pot
1 lb. Italian sausage hot or sweet *Optional- see note below.
4 Tbsp. chopped spring onion (minced green & white parts)
3 garlic cloves
1 bunch collards (leaves & small stems chopped)
2 C cubed raw sweet potatoes (skins on)
2 C sweet corn (from freezer- no thaw)
Cook sausage in heavy pot (whole links). Remove sausage and cool. Slice links thin and reserve for later. Add all other vegetables except corn to the sausage pot. Add 1/4 cup water, 1 tsp. salt, 1/4 tsp. pepper (if using sweet sausage). Cover and stir often over medium heat with lid. Cook until sweet potatoes are tender. Add frozen corn and stir to heat. Then add sliced sausage. Stir until all is heated. Serve as is or over rice or noodles. *Note- sausage is optional- use olive oil to sauté the vegetables if not using sausage. Also- this recipe can be substituted with kale

Kale Raab Chowder with Corn from CSA member Carol O'Toole
1 medium onion chopped
1/4 cup all-purpose flour
2 cans reduced-sodium chicken broth
1 large baking potato peeled and diced
1 bunch kale raab, chopped coarsely
1 package (10 ounces) frozen corn kernels
1/2 teaspoon dried thyme
1 cup whole milk
Coarse salt and ground pepper
In a large pot, sauté onion, stirring, until it begins to soften, 6 to 8 minutes.
Add flour; cook, stirring constantly, 30 seconds. Add broth and
potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes. Add kale raab, corn, thyme, and milk. Cook until kale is crisp-tender, 8 to 10 minutes. Season with salt and pepper.

Spicy Sweet Potato Wedges from CSA member Micki McCoy
4 small sweet potatoes
2 Tbsp olive oil
½ tsp ground cumin
½ tsp salt
¼ tsp pepper
1/8 tsp ground allspice
Preheat oven to 500 degrees. Lightly oil a large shallow roasting or half sheet pan. Peel the potatoes and cut each lengthwise into 8 wedges.
Combine the oil, cumin, salt, pepper and allspice in a large bowl and mix well. Add the potatoes and toss to coat. Arrange in a single layer in the pan. Place the pan on a rack in a lower third of the oven. Roast for 15 to 20 minutes, until the potatoes are well browned and crisp, turning once. Serve Hot.


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