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Weekly Farm Newsletter

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Week of May 30th

This week's Tentative CSA harvest menu:

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

Snow Peas
Store in the fridge

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

Cilantro
Store in a sealed bag in the fridge

Swiss Chard
Store in a sealed bag in the fridge

Cucumber - Full Share only most likely
Store in the veg drawer of the fridge

Baby Spinach
Store in the veg drawer of the fridge

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

Turnips
Store in the veg drawer in a sealed bag

Dill
Store in a sealed bag in the fridge

OPEN FARM DAY is next Saturday, June 11th 9am to 3pm

Make the drive to see where all of your produce is coming from!
For Members only: Pick Your Own Strawberries for $3.50 / quart ends at 12pm
The L.E.A.F. Project will be here providing organic food and drinks for sale
More details and the invitation will be sent out in next week's CSA shares

Most of our crops have doubled in size from the scorching sun in just a short week. The tomato and pepper plants are beginning to flower. The zucchini and cucumbers are happy along with the onions and garlic in the ground. We are back at irrigating every day to ensure our plants are well hydrated. Did you know that it is better to water plants in the late evening opposed to the middle of the day when it is the hottest? Plants can go into shock from such extreme changes, so we try to get everything nice and wet before dark so that the plants are happy and cooled off all night away from the sun and evaporation. Summer is officially here on the farm as far as temperature and new things coming on each week. This week, it's snow peas -and "the best tasting we've ever grown," says Will. Sugar snap peas will be coming next! Over the Memorial Day weekend, our berry scouts, Khaya and Jonas, were hunting in the strawberry fields for the color red. We are now officially seeing completely ripened fruit on the plants, but only a total of 6 berries in the entire field that were quickly devoured. The sun, no doubt, will bring on the berries for next weekend's event and your share boxes of course for several weeks to come.

Snow Peas- They are a once a year treat in June that you typically see in Asian cuisine and stir-fries. Snap off the ends, do not shell. Chop them raw in a salad or... Keep them whole and saut̩ or steam for 1 Р2 minutes only, until they are bright green (keeping their firmness). Snow peas are rich in Vitamin C and protein.

Japanese White Turnips- This variety of turnip is exceptionally sweeter than most. We prefer it for its crisp white flesh and juicy sweet interior. No skin – so no need to peel! There are so many ways to prepare turnips: boil, bake, roast, grill, shredded raw on salads...

Dill Comes from the same family as celery. Amazing flavor! Add it to potatoes, fish, meat, soups, salads. A little bit goes a long way, just snip it raw right on top of your favorite dish. Dill added to sour cream is the basis for most dressings around the world. Check out the potato salad recipe on the back!

Cucumbers A mini greenhouse trial this year that we all are surely enjoying with the salad greens. So many more to come from the outside fields for months! Let us know what you think of the trial.

Crispy Turnip Fries
Turnips 1 tbsp olive oil
1 / 4 cup grated parmesan cheese
1 / 2 tsp garlic salt 1 / 2 tsp paprika
1 / 2 tsp onion powder
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil and lightly grease. Peel the turnips, and cut into French fry-sized sticks. Place into a large bowl, and toss with the olive oil to coat. Place the Parmesan cheese, garlic salt, paprika, onion powder in a re-sealable plastic bag, and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices. Spread out onto the prepared baking sheet. Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes. Serve immediately.

Chard Lentil Soup
1 and 1 / 2 C lentils
1 bunch Swiss Chard, chopped
1 / 2 C olive oil
3-4 cloves garlic
Salt, freshly ground pepper
3 / 4 C chopped onion
1 rib celery, chopped
3 / 4 C lemon juice
Put lentils in pot and cover with water and cook covered till tender, about 45 minutes. Add chard and 1 C water, cook until the chard is wilted. Sauté onion, garlic, celery, and 1 / 2 t salt in olive oil. Add to the lentils. Add lemon juice and stir into the soup. Taste and correct seasoning. Serve with crusty French bread. Suggested toppings for the soup bowl: chopped tomatoes and parsley, sour cream/yogurt, your favorite herbs.

Tzatziki, a traditional Greek Salad from member Yvonne Milspaw
1 cucumber, peeled and chopped fine
1 cup plain yogurt
1 / 2-1 teaspoon garlic powder, or finely chopped garlic clove
1 / 2 tsp dried dill or mint
1 -2 tsp olive oil
1 tsp vinegar
dash salt if needed
Mix well. A very cool and refreshing salad that is good with grilled meats

Potato Salad
1 C. Mayonnaise 4 C cubed potatoes
1 T. white vinegar 1 T balsamic vinegar
1 C chopped raw green beans or cucumber with skins (for crunch) cut bit-size pieces
3 / 4 tsp salt 1 / 2 C minced fresh sweet onion / spring onion
1 / 4 tsp pepper 2 hardboiled eggs, chopped
1 tsp sugar
1 T minced fresh dill
In a large pot, barely cover potatoes (whole with skins) with water. Bring to a boil and then turn to simmer and cook only until just cooked through; insert a small knife. You want them to be firm. Drain in a colander and allow to cool to very warm/warm. Cube with skins into bite size pieces. Prepare the dressing: whisk the vinegars, salt, pepper, sugar, mayonnaise. Pour over warm potatoes. Add the vegetables and eggs and toss gently. Potato salad is at its best at room temperature. *recipe may be cut in half or doubled*

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