Spoutwood Farm CSA Share
Animal, Vegetable, Miracle

Now that you've almost come to the end of this season's journey with local food I would like to take a moment to recommend the book that started my journey, "Animal, Vegetable, Miracle" by Barbara Kingsolver.  This year marks the 11th anniversary of this book's publication, but it's more relevant now than ever. The book revolves around the concept of improving Kingsolver's family's diet by eating only foods that her family was able to grow themselves or obtain locally.  Kingsolver, along with her husband and daughters, start a farm in Virginia where they grow and can different varieties of tomatoes, learn about raising chickens, make cheese, and adjust to eating foods only when they are locally in season. The book contrasts this with the ecological costs of growing food in factory farms, transporting it thousands of miles, and adding chemical preservatives so it will not spoil.
I urge you to take the time to read this book. It's sure to provide food for thought, as well as recipes for food! I hope it encourages you to continue your journey with local eating.

Your Farmer,
Gina Porter
Inside Your Share
You MAY find the following items in this week's share. Actual contents vary based on share size, pick-up location, and harvest variations.



Cabbage- Red and Green

Napa Cabbage


Daikon Radishes / Red Radishes- These radishes are double the fun. The greens are delicious cooked or in salads.

Sweet Potatoes

Sun Chokes- This delicious root vegetable was a staple crop for Native People in our area. They are low in calories, high in fiber, and a low-carb. Sun Chokes can be eaten raw, roasted, or sauteed.

Cheese Shares from Daily Crisis Farm
This weeks cheese shares will receive: Farmer's Choice 
If you are interested in adding local cheese or eggs to your share, please contact Gina:
Please return your empty green bags each time you pick up your share. Our egg distributor no longer accepts returned egg cartons. Please recycle these at home. 
Sun Chokes
  • Roasted Sunchokes - Before cooking or eating raw sunchokes, make sure to run cold water over them to remove any traces of dirt. Then, cut or slice them thinly, leaving the skin. Yes, the skin doesn't have to be peeled, making it even more quick and easy to cook with them. Once the sunchokes are completely cleaned, drizzle a little oil, salt, and pepper over them and roast at 425°F for about 35 minutes. Roasting leads to a sweet, caramelized crunch that pairs perfectly with a succulent main.
  • Mash or Twice-Baked Sunchokes - Say it isn't so! Better than mashed or a twice-baked potato? Why, yes! The only difference between sunchokes and potatoes, in terms of flavor, is that sunchokes are slightly sweeter with a texture more like that of a fingerling potato. You can boil sunchokes for about 15 minutes until they get soft and add a little butter, garlic, or oil. There you have it—a healthier carb swap for potatoes or a savory hash for brunch!  
  • Raw Sunchokes - Unlike potatoes, though, sunchokes can be eaten raw. Whether you grate or thinly slice them, leave the skin on and they make for a crispy salad topper.


Daikon Radish Salad


  • 1/2 lb daikon radish white Korean radish
  • 1/4 tablespoon red pepper powder
  • 1/2 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 cloves garlic finely chopped
  • 1 green onions finely chopped
  • 3/4 tablespoons white vinegar


  1. Peel the radish and cut into really thin strips. (I used a julienne peeler for this)
  2. Place the radish in a medium bowl and toss with red pepper powder, sugar, salt, green onion and garlic.
  3. Sprinkle the mixture with vinegar and mix well.
  4. Adjust to taste, adding additional salt, sugar or vinegar, if needed.
  5. Refrigerate until ready to serve.
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Cheese icon by Co-Effect Creative for Noun Project. 

Arrow icon by Third Eye for Noun Project.
Bowl & cutting board icon by Claire Jones for Noun Project.
Fridge icon by Joost Harr for Noun Project.
Certified Naturally GrownPASA FarmingCopyright © *|2018* *|Spoutwood Farm|*, All rights reserved.

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