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Spoutwood Farm CSA Share

The Season Begins!
 
Hello and welcome to the 23rd year of Spoutwood's Community Supported Agriculture (CSA) program! We are very excited to present you with your first share and to provide promises of many more delightful surprises to come! Please let us know what you think as we go along and we will do our best to incorporate your feedback. Thank you again for your support and we look forward to a fantastic season.

The wild foods movement is gaining momentum as more research is being conducted to show the amazing health benefits of these traditional foods. Each week we will strive to include a wild food in your share along with our cultivated vegetables. You’re invited to monthly plant walks on the farm to learn to identify, harvest, and process wild edible foods and medicines. See dates below.

As a member of the CSA Spoutwood is YOUR farm. We want you to make the most this season by visiting the farm as frequently as possible. Join a skill share. See how your food is grown, plant a seed, harvest vegetables, bring a picnic, and soak up the magic. We are available to welcome you on Saturdays from 8 to 12 and most other times by appointment. We look forward to getting to know you.


Growing In Sunshine,
Gina Porter 

 
Left to right: Our horses, donkey, and mule bring joy to our daily work. Young volunteers work with staff to apply straw mulch to squash plants. 
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. 

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. 

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
Your share may contain the following. 
 
Cilantro - Ah, cilantro. We really love cilantro around here. If you have not yet fallen in love with cilantro, now's the time to give it another chance. It's a crisp, lemony, summery flavor ideal for adding to guacamole, soup, stir-fry, and salads. Add cilantro at the end of your cooking process though; you don't want to burn off all the flavorful oils or fry the delicate leaves. 

Asian cabbage mix - Including tot soy, bok choy, and Chirimen Hakusai. This mix tastes bright and peppery. It pairs nicely with radishes and turnips, and Eastern flavors like soy and sesame. Try lightly stir-frying this mix or enjoy it raw with a sweet sesame dressing. 

Radishes- A mixture of Cherry Bell, Watermelon, Purple Plum, Pink Beauty, and Easter Egg. Eat these lovelies raw or cooked. Maybe slice them thin and toss them onto a salad or noodles. Maybe try them pickled, a recipe is below. 

Romaine lettuce - Classic romaine, both loose and in heads. You know what to do with this, right? Lovely, crunchy romaine. One thing though, this romaine is not like grocery store romaine. It's farm fresh, which makes a world of difference. If you eat it tonight for dinner, it's not even been out of the ground for 24 hours!

Salad mix - Spinach, red and green lettuce, arugula and mustard greens make for a slightly peppery mix. Use this as you would a field greens mix from the store. Top it with your favorite dressing, add to a sandwich, or put some on a burger. 

Mustard Greens- These lush greens finish with a peppery kick. Enjoy them cooked or in a salad or wrap. 

Weekly Wild Food: Dandelion Jelly- Petite jars of dandelion jelly look like the nectar of spring. They are made from the sweet yellow blossoms of the dandelion  flower.  (Please return empty jars so we can refill them with fresh treats.)
Cheese Shares

This weeks cheese shares are provided by Daily Crisis farm in Whitehall, MD. We will begin receiving cheese from Greenhill farm next week.

If you are interested in adding local cheese or eggs to your share, please contact Gina at farm.manager@spoutwood.org.
Left to right: Working shareholder weeding cabbages. Beds covered in biodegradable black plastic, which we're using to keep the weeds down. 

Recipes
 

Garlicky Mustard Greens & Fried Egg Cups
From Dishing Up The Dirt
Serves 6
  • 1 large bunch of mustard greens
  • 6 eggs
  • 2 cloves of garlic, minced
  • 2 TBS extra virgin olive oil
  • 1/4 cup parmesan cheese, grated
  • salt and pepper to taste
  1. Preheat oven to 400 degrees.
  2. In a large bowl combine mustard greens, garlic, olive oil, salt and pepper. Massage the oil and garlic into the greens.
  3. Lightly oil your cupcake pan.
  4. Fill each cupcake tin with a few leaves of greens. Crack 1 egg into each tin. Sprinkle with parmesan cheese and a little more salt and pepper.
  5. Place in the oven for about 15-20 minutes or until egg yoke is set.
  6. Enjoy!

Quick Pickled Radishes
From Martha Stewart
  • 2/3 cup red-wine vinegar
  • 1/2 cup sugar
  • Coarse salt
  • 15 medium-size red radishes (about 6 ounces), ends trimmed, thinly sliced
  1. In a medium bowl, stir together vinegar, sugar, and 2 teaspoons coarse salt. Add radishes, and stir to combine. Let stand 30 minutes before serving. Pickled radishes are best used within a few hours but can be kept refrigerated for up to 1 day.

Did you make something really tasty with the veggies from your share? We would love to see! Take a picture and send it to us or tag us on Facebook.
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Certified Naturally GrownPASA FarmingCopyright © 2018, Spoutwood Farm. All rights reserved.

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