Spoutwood Farm CSA Share
Beans, Beans, Beans!
As the summer rolls on our crops are looking super happy!  This week's cucumbers and squashes came from our friends Jack and Candy Clayton who run their own farm out of Hampstead, MD.  We will soon have tomatoes and peppers as well as okra within a few weeks after, stay tuned or stop by the farm to see what's happening, we love having friends visit us!

Yes farms, yes food!
Nick Rapczynski
Calendar of Events

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.

Zucchini - The classic summer vegetable. Slice,dice, sauté, or bake. The possibilities are endless.  Most of this week's zucchini comes to us from Clayton Farms in Hampstead, MD.

Lime Basil- A fragrant variety of a classic garden herb!  Use the flowers and leaves for a zesty kick or simply put them in water to preserve them as a living potpourri for a few days!

Summer squash - The perfect pair to zucchini, makes a great addition to any meal.  Sauté with garlic, onions, sunflower oil, salt + pepper, and red pepper flakes for a delicious kick!  Most summer squash this week comes from Clayton Farms as well.

Bush beans - Beans, beans, beans!  A summer favorite, enjoy this mix of green, wax, and purple beans!

Cucumbers - A crisp and delicious snack on a hot day!  Slice (skin if you prefer) and mix with a little olive or butternut squash seed oil, salt, sugar. sour cream, and raw apple cider vinegar for a delicious take on classic cucumber salad!  Most of this week's cucumbers come from Clayton Farms.

Patty Pan Squash - Another great summer vegetable that is just as delicious as zucchini and summer squash!  Tastes great roasted up with other veggies, stir fried, or sautéed with a little onion and garlic!  Also came to us primarily from Clayton Farms.

Mountain Rose Potatoes - These unique potatoes are hot pink and delicious!  Perfect for soups and home-fries!

Swiss Chard - A variety of rainbow-stemmed greens, best cooked up with a little vinegar, oil, and salt or a garlicky crème sauce.  Also taste delicious raw in a salad!

Onions - Crisp and tasty onions make for the perfect accent to almost any veggie-filled meal!  Caramelize them in butter, coconut oil, or seasoned rice vinegar to reallybring out the sweet flavors.  Also taste great cooked into soups, stews, or sauces!

The Mystery Box - Due to a small surplus of some spring and summer crops, you will find either an extra bag of beans, a chard/basil bundle, or an extra squash or onion in your bag!
Cheese Shares

This weeks cheese shares will receive: Italian Herb

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! 
Veggie of the Week

Summer Squash:
Nothing says “Summer” like a fresh yellow squash, patty-pan or zucchini. Summer
squash in native to North America. Summer squash belongs to the gourd family and is picked
before the vegetable is mature while the skin is still tender. A squash plant can yield baskets of
squash. They seem to grow by the hour come July so you’ll want to have a spectrum of recipes
at your fingertips to make the most of your bounty.

Health Benefits​:
For a vegetable that is typical and abundant, one might be surprised by the
impressive levels of vitamins and minerals and general nutrition wrapped up in summer
squash including fiber, Vitamins A, B6 and C; magnesium; phosphorus; copper; omega
3; antioxidants and proteins. The more yellow a summer squash looks in color, the more
carotenoids it offers.

Serving and Storage:
Summer squash is best eaten within three days for optimal nutrition. Raw slices
are perfect for snacking on alone or for dipping into hummus, or salsa, or lime juice and salt, or
salad dressings of all types. Grated, this vegetable may be added to any salad including tuna ,
chicken or egg salad. It may be added to soups, breads, fritters or cakes. Sliced, summer
squash may be sautéed or grilled and mixed with any variety of options from eggs, to potatoes,
to stir fries, to sauces and vinaigrettes.

*Summer squash does not store well. It tends to soften in frozen form but when
overabundance faces you in the kitchen, grated squash may be frozen for future use in baked
goods and soups.*

Savory Summer Squash with Bacon
15 m
40 m

"I love squash but wanted a new recipe with fewer calories. I did a search on
flavorful ingredients and came up with a bunch of pasta recipes. So I thought, why
not substitute yellow squash for pasta? And it worked! All the ingredients can be
prepared in advance and refrigerated until ready to cook. Long, slender young
squash make for the best texture."

3 slices bacon, cut into 1/2-inch pieces
1 tablespoon olive oil
1 clove garlic, minced
1 sweet onion, chopped
2 pounds yellow squash, cut into bite-size pieces
4 pickled artichoke hearts, chopped
2 tablespoons capers with liquid, or more to taste
1/2 teaspoon crushed fresh rosemary leaves
salt to taste
ground white pepper to taste

Place 2 paper towels on a microwave-safe plate; add bacon and top with another
paper towel. Cook in microwave on high until some grease is absorbed, about 30
Transfer bacon to a deep skillet and cook over medium-high heat, stirring often,
until crisp, 5 to 10 minutes. Lower heat to medium; stir garlic into bacon and cook
until fragrant, about 30 seconds. Add onion; cook and stir until onion is slightly
translucent and still firm, about 5 minutes.
Mix squash into onion-bacon mixture; cook and stir until squash is slightly
softened, about 5 minutes. Add artichoke hearts; cook until heated through, 2 to 3
minutes. Add capers and rosemary; cover skillet and cook, stirring often, until
squash is softened but firm to the bite, about 5 more minutes. Season with salt
and white pepper.

Printed From 7/19/2018
Recipe By:Katrinika

Baked Squash & Zucchini
(copy link into browser)

Herbed Summer Squash Salad
15 mins
15 mins

2 lbs. zucchini and yellow squash (approx 2 of each), halved lengthwise + sliced 1⁄2-inch
1⁄3 cup chopped fresh dill
1⁄2 cup chopped fresh parsley
6 cloves garlic, pressed
1 tsp. sea salt
1⁄4 cup white distilled vinegar
1⁄4 cup water (room temperature)
1⁄4 cup extra-virgin olive oil
Toss and enjoy.

Author: Katya @
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