Spoutwood Farm CSA Share
Things are Heating Up!
The full heat of summer has finally arrived! Some plants, such as summer squash and cucumbers thrive in the heat. Others are bowing out of the garden until fall. Despite the heat our farmers and volunteers have been hard at work planting, weeding, and irrigating.

Growing in Sunshine,
Gina Porter
Calendar of Events

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. 

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.

Peas-  Enjoy this mix of sugar snap and green arrow peas. 

Baby Greens- Enjoy these tender young greens in your favorite salad.

Day Lilly Flowers-  Day lilies are not only edible, they are spectacular.  They are eaten raw to add color and flavor to any dish or used as a thickening agent in soups.

Cabbage- Cabbage is a very good source of manganese,  fiber, calcium, magnesium and potassium. It is also rich in vitamin C, B6, A, K, and E. With a 100 gram serving of cabbage containing about 25 calories, it proudly takes the title of a healthy addition to your diet. It is also high in antioxidants including flavonoid, zeaxanthin, lutein, choline, and beta-carotene.

Collards- Collards are fibrous, tough, mild-flavored greens that require long cooking. Hiding under the green chlorophyll pigment is an excellent source of beta carotene and some vitamin C and calcium.

Zucchini - The classic summer vegetable. Slice,dice, saute, or bake. The possibilities are endless.

Purple Basil- When it comes to basil purple is the new green. Scroll down for recipe ideas.

Baby Rainbow Carrots- These fun carrots are delicious raw or cooked. Don't forget to use the greens!

Leeks- Leeks, like garlic and onions, belong to a vegetable family called the Allium vegetables. Since leeks are related to garlic and onions, they contain many of the same beneficial compounds found in these well-researched, health-promoting vegetables.

Broccoli- This edible flower reduces cholesterol, promotes eye health, and boosts your immune system

Mixed Cooking Greens- A blend of Swiss chard, Kale, and cauliflower greens

Kale- Enjoy cooked or in a salad

Bunching Onions- Also called green onions. Use bulbs and greens.

Green Garlic-
Use like you would garlic

Hydrangeas- Fluffy white blossoms bring beauty to your table
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! 
Recipes for cooking with your share
Purple Basil Lemonade


  • 4 cups water
  • 1/2 cup fresh lemon juice
  • 1/2 cup loosely packed purple basil leaves (about 1/4 ounce)
  • 6 tablespoons sugar
  • 4 cups ice
  • 4 purple basil sprigs
Combine 4 cups water and juice in a large bowl. Place 1/2 cup basil and sugar in a mortar; pound with pestle until a paste forms. Add sugar mixture to juice mixture; stir until sugar dissolves. Strain mixture through a sieve over a bowl; discard solids. Place 1 cup ice in each of 4 glasses. Pour about 1 cup lemonade into each glass; garnish each serving with 1 basil sprig.

Daylily Fritters


  • 1 cup unbleached white flour
  • 1 Tbsp baking powder
  • 1/2 tsp sea salt
  • 1 cup ice cold hard apple cider (or bubbly drink of your choice such as beer or soda water)
  • 2 to 3 cups oil for frying
  • 1 to 2 pounds of fresh daylily flowers


  1. In a small to medium-sized bowl, whisk the flour, baking powder, and salt together until fully mixed. Add 1 cup of cold apple cider (be sure it's ice cold as this will help your batter crisp up nicely) and gently whisk, being careful not to over-mix. A few lumps in the batter are ok and preferable to an over-mixed batter as you don't want the gluten to develop.
  2. In a small heavy skillet or saucepan, heat the oil over medium heat. The oil should be just a little more than an inch deep and should reach a temperature of about 350 F to 375 F. I rarely take a temperature reading, instead I simply drop a bit of batter into the oil as a test. If it starts to sizzle and bubble right away, the oil is ready. It's important to make sure the oil is hot enough because hot oil prevents your batter from absorbing too much oil as it fries.
  3. Once your oil has reached temperature, grab your daylily flowers and dip each one into the batter. It's ok for the green stem to stick out of the batter, it will fry up and be delicious to eat as well. I find working in small batches is best, no more than 5 fritters in the oil at a time to properly monitor them. Drop each battered flower into the oil carefully to avoid splashing, and allow it to fry for about 1 minute or until crisp and golden, then flip it on the other side using tongs and fry it for about another minute. Remove the fritter from the oil and place it on a sheet of paper towel to absorb any excess oil.
  4. Eat warm, with a sprinkle of good salt or your favorite dipping sauce.


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