Spoutwood Farm CSA Share

Time Flies on the Farm!
We can’t believe another week has come and gone. Your farmers have been busy planting sweet potatoes, kale, and winter squash. We’ve even begun starting seeds for the fall! The greenhouse received an update this week. Our amazing groundskeeper, Chip, installed a new energy efficient fan that runs on a thermostat, turning itself on and off as needed to conserve energy!

Your farmer, 
Gina Porter
Left to right: Meet Sugar, our new farm dog. Song sparrow eggs in the herb patch
Calendar of Events

Drop-in Yoga for Beginners
Monday’s 8:30 am to 9:30 am
Start your week off on the right foot with our fun, introductory level yoga practice. Bring a blanket or mat. 

Summer Solstice potluck
June 21st  5:00 pm - 8:00 pm
Summer Solstice Potluck- Bring a dish to pass and enjoy a creation made right from the garden by our very own youth CHEFS!

Preserving the Harvest: Fermentation 
Saturday, July 7th 1:00 pm to 3:00 pm
This traditional form of food preservation has been utilized for centuries around the world. Learn the process of fermentation and make a jar of Korean kimchi to take home. Bring a quart sized mason jar with a lid and a sharp knife. Contact Gina to RSVP. 

Culinary Health Educators From Spoutwood (CHEFS)
July 23 – July 27, 9am – 1pm, 5-days for $125


Spoutwood’s CHEFS program designed to teach youth, ages 9-17, empowers young people to become ambassadors for healthy eating through hands-on cooking activities.

Join us for CHEFS Camp: 5 days days of fun and hands-on activities designed to teach youth how to cook using fresh, healthful ingredients from Spoutwood Farm. Young CHEFS not only learn culinary skills, but also nutrition, teamwork, and leadership as they make (and taste) delicious multicultural recipes and present their finished products.

The CHEFS learn about the country of origin for each recipe, experience new foods and flavors, and harvest naturally grown ingredients straight from the farm.

Foraging Walks
Saturdays, July 28, August 25, Sept 29, Oct 27  11:00 am to 12:00 pm 
Learn to glean food and medicine from commonly found wild plants. Each walk will feature different seasonally available plants. Contact Gina to RSVP.

Preserving the Harvest: Canning, Drying, and Pickling 
Saturday, August 11th 1:00 pm to 3:00 pm
Our CSA bags are overflowing with abundance. Learn to preserve the harvest! Bring (2) quart sized mason jars with lids and a sharp knife. Contact Gina to RSVP. 

Members Only Campout
Friday, August 24th at 7pm to Saturday, August 25th at 10am
Sleep out under the stars at Spoutwood Farm. During this family friendly campout we will take a night hike to look for nocturnal animals, sing songs, tell stories, and roast marshmallows over the campfire. Bring your own camping gear, dinner, and breakfast. Contact Gina to RSVP. 
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.

Kale - If you haven't tried it already, think about swapping kale for spinach in your favorite recipes. You just need to strip away the thick stem (an important step!) and cook the leaves a little longer. Or maybe for an afternoon snack today, try making kale chips. We're always looking for new things to do with kale. Send us kale inspiration if you have any!

Collards- These greens are a traditional southern favorite. See the recipe below for cooking ideas.

Mustard Greens- Zesty, lacy, and delicious these greens  have flourished in the cool, rainy weather! 

Leaf Lettuce- Add this loose leaf lettuce to your next salad for a taste of early summer.

Peas- Our peas are just starting to come into harvest. Enjoy this mix of sugar snap and green arrow peas. 

Kohlrabi- This biennial vegetable is a cultivar of wild cabbage. It can be eaten raw or cooked. The taste and texture are similar to a broccoli stem but more mild and sweet. 

Swiss Chard- Chard has been prized in cooking for centuries due to its highly nutritious leaves. A 100 gram serving provides over 100 percent daily value of vitamin A and K and 50 percent vitamin C! 

Garlic Scapes-  These thin, serpentine flower stems grow from the tops of hardneck garlic. They have an assertive garlic flavor that is less fiery than garlic cloves, becoming more muted and sweet when cooked. 
Cheese Shares

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 egg cartons & green bags each time you pick up your share. It's good for the planet, good for our budget, and makes us super happy! 
Flowering peas (left) and comfrey (right)
Recipes for cooking with your share


  • 1 cup garlic scapes, cut into 1″ pieces
  • 1/2 cup fresh basil leaves
  • 1/3 cup cashews
  • 1/2 cup extra virgin olive oil
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon lemon juice
  • Sea salt and pepper, to taste

In a food processor, process the garlic scapes and basil for 30 seconds.

Add the nuts and process for another 30 seconds.

Slowly drizzle in the olive oil as you continue to run the food processor.

Add in the parmesan cheese, lemon juice, and salt and pepper. Mix and taste, adjusting the salt/pepper as desired.

Courtesy of The Prarie Homestead 

Roasted Kohlrabi with Parmesan 


Peel 6 kohlrabi and cut into 1-inch wedges; toss with 2 tablespoons olive oil, 3/4 teaspoon kosher salt and a pinch of cayenne on a rimmed baking sheet. Roast at 450 degrees F, stirring every 10 minutes, until tender and golden, about 30 minutes. Toss with 3 tablespoons parmesan and 1 tablespoon chopped parsley.

Courtesy of The Food Network 


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Bag icon by Milky - Digital innovation for Noun Project.
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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