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Weekly Farm Newsletter

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Week of November 8th

This week's projected CSA menu:

Nicola Gold Potatoes
Italian Parsley
Bok Choy
Mixed Lettuce Greens
Acorn Squash (Full Share)
Spaghetti Squash (Medium Share)
Tuscan Kale
Green Cabbage
Cauliflower (Full Share Only)

Thanksgiving Week Only: All central PA deliveries will be made a day early to ensure that all our CSA members receive their bounty before the holiday on Thursday.

If you are traveling for the holiday and would like to switch your pickup site, simply send us an email request by Friday the 18th. To see other pickup options, please visit our website. There will be no Thursday delivery that week!

I am so thankful for the time change. Setting up the stand at our farmer's market early Sunday morning felt like a breeze in the sunlight. It also seemed to bring out the crowds, early, of folks craving fall produce. Many people have been asking us if we are "done" farming now after the frost? No, we still have six weeks to go in our growing season. We are still shocked at how dry it has been without rain but our standard fall crops are still out there happily growing and are still to come like red cabbage and leeks. Root veggies like beets, radishes, and turnips can all survive frosts and temperatures below freezing. Herbs like parsley and all members of the cabbage family like bok choy and broccoli are still coming in from the fields. All bunching greens: kale, collards, and chard are all able to thrive in this type of cold weather. We will even keep some kale specifically growing to endure the winter and snow for kale raab in the spring. Any bagged baby salad greens you receive like spinach or mixed lettuce greens are coming from our unheated hoop houses where they are grown directly in the ground. The rest of the items in your share box are coming from our storage shed built to house long term vegetables. Sweet potatoes, onions, winter squash, garlic, and potatoes are all held here for up to 9 months successfully. Outdoor growing capabilities are slim in the first and last few weeks of our CSA season and this facility has been a huge help to our farm in providing a better variety of items in our share boxes when they need it the most! With this, we can also plan and seed many weeks' worth of each crop knowing it will last in storage. Growing and having enough onions stored to give out every week is a blessing to us all.

November is our month to plant garlic. Each year, we aim to plant garlic when the full moon is waning towards a new moon. Energetically, this is the best time to plant root crops due to biodynamic principals. Our crew has been spending time each day preparing garlic to seed by separating the individual cloves off the stems of each head of garlic. We will continue to strip and stockpile them until the full moon comes. If all goes well with the weather conditions, each clove will sprout into a garlic plant that will be covered with straw and then harvested next July. We will then store it and repeat!

It's the season for roasting vegetables. Potatoes, broccoli, cauliflower, turnips, onions... all tossed in olive oil with your favorite seasonings. Roasted acorn squash with sausage and apples. Warming up at lunch with a hearty cabbage soup or stir fry leftovers. Enjoy November's bounty~

Spaghetti Squash Au Gratin
1 spaghetti squash (2-3lbs) halved (lengthwise) & seeded
1 clove garlic (chopped)
2 Tbsp fresh Italian parsley (chopped)
1/2 tsp salt 1/4 tsp pepper
1 T butter, 1 C half and half or whole milk
1/2 C shredded mild Colby cheese 1 C shredded Asiago cheese
-Place squash, skin side up, on a baking sheet. Bake @ 350 until tender
-Run Tines of fork lengthwise over cut surface of squash to loosen spaghetti-like strands; scoop out strands. Drain any excess liquid. Set aside.
-Combine garlic, parsley, salt, pepper, milk, Colby and 2/3 cup Asiago cheese in small bowl. Fold into squash; place in shallow ovenproof casserole dish. Top with remaining cheese.
-Place mixture into a 2-quart shallow casserole dish & bake 20 minutes in a 450 oven until lightly browned

Moroccan-Style Stuffed Acorn Squash
1 tbsp brown sugar 1/2 cup garbanzo beans, drained
1 ½ tsp butter, melted 1/4 cup raisins
1 acorn squash, halved and seeded 1 tsp ground cumin
1 tbsp olive oil salt and pepper to taste
1 clove garlic, chopped 8oz chicken broth
1 stalks celery, chopped 1/2 cup uncooked couscous
1 carrots, chopped
Preheat oven to 350 degrees F
Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender. Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.

Grandma Bevy's Broccoli-Walnut Bake
3-4 cups of trimmed stalks and broccoli florets--steam till bright green
2 C milk 1 C chicken stock-—may substitute vegetable stock (see above)
1/2 C flour 1/2 C butter
2/3 C water 6 T Butter
8 oz stuffing mix or salad croutons, or 2 C bread cubes seasoned with parsley, sage, thyme, salt, pepper.
1 C walnuts chopped
Place steamed broccoli at bottom of buttered 9x13 glass dish. Sprinkle with walnuts. Make a cream sauce with stock, milk, butter, flour. Pour over broccoli. Heat water, add 6 T butter and your bread
(Either packaged or homemade.) Top with the moistened cubes, Bake at 350 for 40 minutes.

Enchiladas with Chard
1 Bunch of chard, washed, stemmed, leaves chopped
1 Large onion, diced 1 Clove garlic, minced
1 Jalapeño, seeded and minced 1x28 Ounce can of Enchilada Sauce
1 Cup sharp cheddar cheese (optional) 1 Tablespoon coconut oil
1 green onion, sliced 1 and 1/2 Cup black olives sliced
8 Corn tortillas Salt & Pepper to taste
Preheat the oven to 350 degrees. Fill a large bowl with cold water and ice cubes to use as an ice bath. Fill a large pot full of water and bring to the boil. Cook the chard for 2 minutes, strain and submerge in the ice bath to stop the cooking process. In a large skillet, heat up the coconut oil and add the onion and garlic. Cook until translucent and then add the chard and minced jalapeño. Cook for an additional two minutes. In a small shallow saucepan, heat up the enchilada sauce. Start with one tortilla by submerging into the sauce and cook for 60 seconds. Using tongs gently remove the tortilla and place in a casserole dish, fill with the chard mixture, adding a small amount of cheese, if using. Roll the tortilla over leaving the seam on the bottom. Repeat until the dish is full. Top with the remaining sauce, green onions and black olives. Bake for 30 minutes at 350. Enjoy!

Baked Cabbage from Karena Kell
Cook 1 head of cabbage until soft and tender.
Make 1 cup of white sauce and cool - add 1 can of cream of celery
soup and mix well.
Grease baking dish and put in a layer of the cabbage. Add sauce and shredded cheese, and then repeat...Top with cheese and breadcrumbs.
Bake @ 350 for 1 hour.


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