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Weekly Farm Newsletter

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Week of May 23rd

Our Projected CSA Menu:

Rhubarb
Use the SPF bag to wrap stems tightly within and store in the fridge

Spinach
Keep in a bag in the fridge
Do not wash until using

Asparagus (Full Share Only)
Store in a sealed bag in the fridge

Spring Onions
Trim roots and tops and store in a bag in the veg drawer

Green Leaf Lettuce
Store in a bag in the fridge with a paper towel to absorb any extra moisture

Baby Spinach
Store bag in the veg drawer of the fridge

Kale
Keep in a bag in the fridge

Yukon Gold Potatoes
Keep in a cool dark place in the bag provided in a cabinet or under the sink

How's the weather impacting the farm?
The misty rain over the weekend totaled to a little less than an inch in the rain gage on the farm. The ground being too soggy has not been a problem for us so far this year and it, in fact, has made for easier planting of our summer crops. All of our bunching greens like spinach and kale are loving these wet days in May and are thriving this year because of it. So, enjoy all the spinach you can get now because it will not be around again until fall. More problematic has been the reoccurring cloudy days. Our zucchini and tomato plants are very happy to see a hot and sunny forecast for this on-coming week. Like most of the mid-Atlantic, these plants have been impatiently waiting for a little sunlight! There is one type of vegetable that prefers a cloudy, wet environment – specifically low 60s; Head Lettuce. Most of the head lettuce in the U.S. is grown in a county in California that has a median temperature of 64 degrees all year long.

Rhubarb is in! All the stalks you receive are ripe and ready to use.
** The leaves of rhubarb are poisonous and should be chopped off if any still remain. Rhubarb has a tart flavor and typically is made into a syrup for baking. Check out the awesome recipe on the back! There are many different varieties that range in color from green to deep red. Rhubarb is a hearty perennial to our northern climate and will survive through the harshest of winters. When you plant rhubarb initially, it takes 3 years for the stalks to be the ideal size. After that, you can harvest continuously for up to 25 years! We are now on our third year of harvesting and have been planting more and more each season to help establish the patch. The goal is to successfully grow enough for all of our members to receive each week during the popular rhubarb season. Like most treats, their season is short but sweet. If you would like to hold your rhubarb to pair with our soon-to-come strawberries, you can easily chop it in to 1 inch segments and freeze in a sealed bag.

Your CSA dollars at work: We donate $1 from every CSA membership to go towards The Arias Brownback Memorial Scholarship Fund that assists in sending young farmers to the annual PASA conference in State College. Last year, the scholarship was able to send over 70 different applicants to this inspiring event. Thanks!

Khaya's Korner
The first thing I do when I get downstairs on a school morning is to pack my lunch. I normally have a peanut butter and jelly sandwich along with pretzels, grapes, and an apple or carrot sticks and ranch. I always have a very healthy lunch with at least a sandwich and a fruit or veggie. It is very easy to pack a good nutritious lunch. If you don't want to be hungry during the day, don't pack junk food. Junk food just gives you a sugar rush for you to burn off. Healthy food's energy lasts much longer than junk food's energy, which means you won't be as hungry. If you pack a lunch in the morning, go healthy! - Khaya

Rhubarb Crisp or Strawberry Rhubarb Crisp
Makes one 9x9" dessert~ double recipe to make a 9" x 13 "pan
Serve with vanilla ice cream, a dollop of fresh cream, or whipped fresh cream
Cook in saucepan over medium heat until it becomes a "mush" about 15 minutes:
2 C chopped Rhubarb (not any of the leaves)
3 / 4 to 1 C raw sugar
1 / 4 C water
Stir in and simmer 1 minute:
1 T cornstarch or arrowroot powder blended with 1 T water-this thicken the mush for pies or crisp recipes
Pour Rhubarb Mush into buttered 9" x 9 "pan. Top with the "Crisp". Bake at 375 degrees for 25 minutes or until bubbly
The Crisp: mix by hand, by rubbing ingredients together until crumbly
1 / 2 C butter
1 / 2 C flour
1 C quick or rolled oats
1 t cinnamon
1 / 2 C sugar
To Make Strawberry Rhubarb Crisp: add 1 C chopped fresh or frozen strawberries-an old fashioned Spring dessert-tart and packed with flavor

CHEESY SPINACH SQUARES
3 Eggs
1 / 2 C flour
1 bunch spinach, chopped fine
1 t minced spring onion
16 oz cottage or ricotta cheese
1 / 2 C shredded cheddar cheese
Ground black pepper and salt to taste
Optional: 4-5 slices fresh tomato
Beat the eggs and flour together in a bowl. Add the spinach, onion, cottage cheese, cheddar cheese, salt and black pepper. Spoon the mixture into a well-greased glass 9x9 dish. Bake covered with foil in the oven at 325 degrees for 30 minutes. Top the spinach dish with sliced tomatoes. Return to oven for another 10 minutes. Let set for another 1 / 2 hour. Sprinkle with parmesan cheese. Delicious!!!

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