Spoutwood Farm CSA Share
Potatoes Are In!
According to the USDA’s Pesticide Data Program, 37 different pesticides have been found on conventional potatoes: 7  carcinogens, 12 hormone disruptors, 9 neurotoxins,  6 reproductive toxins. Our potatoes our grown with nothing but healthy soil, clean water, and sunshine! This week you will find purple and russet potatoes in your bag. Look for mountain rose in the coming weeks.

Your Farmer,
Gina Porter 

Calendar of Events

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. 

Processing Black Walnuts
October 6 from 1:00 to 3:00 
Black walnuts are everywhere this time of year! Learn to process them for food, make them into medicine, and use them to dye cloth. Bring a quart sized mason jar and a t-shirt or cloth to dye. Contact Gina to RSVP.

Fall Harvest Party 
Saturday, October 13 4:30 to 7:30
Join us as we ring in the harvest season with an event celebrating you, our members! A farm to table dinner will be served. There will be live entertainment, home brews to sample, door prizes and more! 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.

Green and Purple Basil







Acorn Squash


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 green bags each time you pick up your share. Our egg distributor no longer accepts returned egg cartons. Please recycle these at home. 
Herb- Roasted Parmesan Acorn Squash



  • 1 large acorn squash (or 2 small)
  • 1/3 cup Parmesan cheese
  • 2-3 Tbsp. fresh herbs or 1 tsp. dried (suggest: thyme, sage, rosemary, or oregano)
  • 1 Tbsp. ghee, melted
  • 1/2 tsp. garlic powder
  • 1/4 tsp. sea salt + more to taste
  • 1/8 tsp. black pepper


  1. Preheat oven to 400 degrees.
  2. Cut acorn squash in half and scoop out the seeds. Then slice each half into ½ inch slices.
  3. In a large bowl, combine all of the ingredients and toss to combine.
  4. Transfer to a large sheet pan.
  5. Bake in the oven for 25 minutes or until squash is cooked through and parmesan cheese is crispy and slightly brown.

S22 222222


Paula Dean's Gumbo



  • 3 large boneless skinless chicken breast halves
  • Salt and pepper
  • 1/4 cup vegetable oil
  • 1 pound smoked sausage, cut into 1/4-inch slices
  • 1/2 cup all-purpose flour
  • 5 tablespoons margarine
  • 1 large onion, chopped
  • 8 cloves garlic minced
  • 1 green bell pepper, seeded and chopped
  • 3 stalks celery chopped
  • 1/4 cup Worcestershire sauce
  • 1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
  • 4 cups hot water
  • 5 beef bouillon cubes
  • 1 (14-ounce can) stewed tomatoes with juice
  • 2 cups frozen sliced okra
  • 4 green onions, sliced, white and green parts
  • 1/2 pound small shrimp, peeled, deveined and cooked


Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.

Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.


Acorn Squash Curry


  • 2 tablespoons tamarind pulp
  • 1 tablespoon grape seed oil
  • 1 medium onion, minced
  • 1 2-inch piece of ginger, minced
  • 3 garlic cloves, minced
  • 2 teaspoons ground coriander
  • 1 teaspoon each: turmeric, cumin, fennel and cayenne
  • 1 medium acorn squash, about 2 1/2 lbs. cubed (see notes)
  • 1 – 14-ounce can of coconut milk
  • 2 cups stock or water
  • 1 teaspoon sea salt
  • Optional garnishes: cilantro, lime, chilis, a sprinkle of cayenne, pumpkin seeds (bonus points if you roast the acorn squash seeds!)

  1. Place the tamarind pulp in a small bowl and pour in about a 1/4 cup of hot tap water. Squish it around with your fingers to loosen the tamarind, then set it aside while you cook the onions. When it is soft, remove all of the seeds. (see notes)
  2. Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is soft, about 3-4 minutes. Add the ginger and garlic and cook for 1 minute. Add the coriander, turmeric, cumin, fennel, and cayenne and let them toast for 1 minute.
  3. Add the acorn squash, coconut milk, stock or water, the soaked tamarind, and the sea salt to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer gently until the squash is soft, about 20 minutes.
  4. Mash a little of the squash with a fork or wooden spoon to thicken the curry. Serve with rice or cauliflower rice and any or all of the toppings.


Don’t worry about peeling the acorn squash. The skin softens when it cooks.

To roast the seeds, remove them from the membrane, toss them with a little oil and sea salt and roast in your oven at 350 for about 15-20 minutes.

Depending on the tamarind you buy, some will have lots of seeds and others none at all.



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Certified Naturally GrownPASA FarmingCopyright © *|2018* *|Spoutwood Farm|*, All rights reserved.

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