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Weekly Farm Newsletter

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Week of November 28

Tentative CSA menu:

Store in the fridge

Sweet Potatoes
Store at room temperature

Butterkin Squash
Store at room temperature

Red Cabbage
Store in the fridge

Store in an opened bag in the fridge

Do not need refrigerated

Store in a sealed bag in the fridge

Store at room temperature

Grape Tomatoes
Store at room temperature

The final weeks of harvesting are upon us. With 3 weeks to go in our CSA season, our fields are slowly being picked and cleared out. Some plants, like kale, can be harvested multiple times each. One kale plant is harvested about 3 separate times if we strip it just right by always leaving the smaller leaves to grow on the top and continue producing. We do not usually cut our kale with a knife at the stem. We would rather strip the leaves, by hand, off the side like you would on a rosemary sprig so that we can have many weeks' worth of food off the same plant. It is amazing how much plants want to live and thrive- especially in this weather. You may have noticed that our kale is changing in color and has much 'tighter curls' in the late fall/winter than the leafy variety we have in the summer. Cold kale begins to take on a yellowish color which is completely healthy and a natural occurrence in this weather. Remember the kale raab at the beginning of the season? If all goes well this winter, these plants will eventually begin to produce yellow flowers at the top, deeming it kale raab/rabi. All plants will go to flower/seed if they can continue to grow past production. All living species want to survive and reproduce and that is exactly what the kale is beginning to do. Flowering kale is much sweeter than dark green summer kale -so, enjoy it in its prime season!

'Believe it or not' these grape tomatoes are not from a greenhouse. We harvested these tomatoes right before the impending frost when they were still green on the vine. After successfully storing for weeks in our warm sweet potato cooler, they are red and ripe. A wonderful surprise and payback for the labor we put into saving them before the killing frost. There are so many small steps we can take as growers that will all lead to a larger decision of farming sustainably and producing more food and less waste.

Our favorite pumpkin variety, butterkin squash, is back in the box this week. I added a cookie recipe on the back that is a huge hit in my household and on the Thanksgiving dessert table this year. Remember, once you bake any variety of squash you can always freeze the leftover puree in easy bags for the winter... Pumpkin soup or cookies in February!

Our last CSA delivery of the season will be the week of December 12th

2017 signups will go live on December 5th

Receive a 5% Early Bird Discount off your membership price if you join and pay in full by March 15th
Consider gifting someone food and health with a 4-week Sampler Share for the holiday.

Pumpkin Cookies made from butterkin squash! From Joyce Kozlowski
2 C Flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 C shortening
1 C sugar
1 C pumpkin / butterkin squash
1 egg
1 tsp vanilla
Sift together first 5 ingredients. In a separate bowl, cream shortening and sugar together. Add pumpkin, egg and vanilla and mix thoroughly. Add dry ingredients. Bake at 350 degrees on ungreased cookie sheets about 10-12 minutes.
Caramel Icing:
3 Tbs butter
4 Tbs milk
1/2 C brown sugar
1 C sifted powdered sugar
3/4 tsp vanilla
Boil first 3 ingredients 2 minutes stirring constantly. Cool and stir in remaining ingredients. Beat until smooth and creamy. Ice cookies immediately. Icing can be reheated. Makes 3+ dozen

Kale & Potato Soup
3-4 Medium Potatoes cut in chunks
5-6 Cups Kale washed and cut
11-12 Cups Chicken Stock
1 Large Onion, chopped
2 Cloves Garlic, minced
2 Bay Leaves
4 Andouille, Chorizo, or Hot Italian Sausage. I prefer Andouille; quartered and cut
1 tsp salt
2 Tbs Olive Oil
Sauté onion in olive oil, then add garlic.
When onion turns transparent, add sausage. Stir together.
Add Kale, stir, cooking 2 or 3 minutes.
Add Chicken Broth.
Scrape bottom of pot to loosen bits.
Add Potatoes, bay leaves, salt and stir.
Cover & bring to a boil.
Simmer 1 hour.

Carrot & Squash Soup From CSA Member Alison Rosen
1 butternut squash (or butterkin), 1/2 onion chopped, 1 turnip chopped, 2 carrots chopped, 3 c. vegetable broth, 1 c. applesauce, 1/4 t. cardomon, 1/4 t. nutmeg, 1 t. grated ginger
Half and seed the squash. Microwave covered squash until soft enough to cut into 1" cubes. Put all ingredients in a soup pot and simmer. When all vegetables are soft, remove from heat and cool. Puree all ingredients in a blender and reheat. If too thick, add more broth. If too thin, add more applesauce.

Black Bean Sweet Potato Burritos
3 cups sweet potatoes (diced with skins on) & 1/2 onion (chopped)
Sautee in large frypan in 1 t oil just until tender. Add water or apple juice as needed to prevent sticking.
2 C cooked black beans, 1 t ground cumin, 3/4 t ground cinnamon, 1/2 t salt Add and cook until heated through.
8 flour tortillas & 1- 1/2 cups cheddar cheese (shredded)
-Divide bean mixture and cheese among the tortillas and roll up. Place in a 9x13" baking pan. Lightly spray with olive oil if desired. Cover pan with foil and bake at 350F for 20-25 minutes. Garnish with sour cream, salsa, and fresh cilantro.


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