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Spoutwood Farm CSA Share
Visitors on the Farm
 
This week we were privileged to host visiting teens from Nature Camps. They helped plant, weed, and harvest this week's shares.Their enthusiasm is sure to show through in your veggies!


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.


Turnips- Sweet, mild, fine-grained white flesh. Large tops make delicious greens.

Peas-  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. 

Greek Oregano- Greek oregano, is thought to have a cleaner and sharper taste than true oregano. An essential garden herb with a pungent flavor.

Beet Greens- Beets, along with their greens, belong to the Goosefoot family. Within the botanical family, beet greens are factored alongside spinach, Swiss chard, quinoa, lamb's quarter, and a number of other wild plants, which means that beet greens can be placed in the “dark, leafy” category.

Purslane- Purslane is native to India and Persia and has spread throughout the world as an edible plant and as a weed. Many cultures embrace purslane as a nutritious and delicious food.

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.

Yarrow- Leaves can be consumed raw or cooked. They make a great addition to mixed salads. Yarrow leaves are also used as a hop-substitute for flavoring and as a preservative for beer. Tea is made from the flowers and leaves.

Wild Mulberry Fruit Strips- This delicious treat is made from the wild mulberries growing around the farm. It contains mulberry and apple puree and is sprinkled with powdered sugar.

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.
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:
farm.manager@spoutwood.org.
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! 
Day Lily flowers  (left) and Teen Adventure campers helping build the guinea fowl coop (right)
Recipes for cooking with your share
 
Homemade Fruit Leather
About 8 cups of fruit
Powdered Sugar
Lemon Juice (optional)
  1. Preheat the oven to 150 degrees F (65 degrees C). Cover a baking sheet with a layer of plastic wrap, parchment paper, or a silicone baking mat.
  2. In the container of a blender, combine the fruit and lemon juice if using.  Cover and puree until smooth. Spread very thinly and evenly on the prepared pan. Place the pan on the top rack of the oven.
  3. Bake for 5 to 6 hours, leaving the door to the oven partway open. Fruit is dry when the surface is no longer tacky and you can tear it like leather. Dust with powdered sugar to prevent sticking. Cut and store in an airtight jar.



Turnip Green Stew

Ingredients

  • 2 cups chopped cooked ham
  • 1 tablespoon  oil
  • 3 cups chicken stock
  • Chopped turnip greens
  • 2 (15.5-oz.) cans cannelloni beans, drained and rinsed
  • 4 cups diced onion, red and green bell peppers, and celery
  • 1 teaspoon sugar
  • 1 teaspoon seasoned pepper
Sauté ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add broth and remaining ingredients; bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, 25 minutes.


Purslane Salad with Olive Oil and Lemon Dressing
For the Salad
  • Purslane (A large bunch)
  •  red onion peeled and finely diced
  • 1 tomato finely diced
For the Dressing
  • Juice of 1 lemon
  • 4 -5 tablespoons olive oil
  • 12 teaspoon salt

Directions

  1. Make the dressing by mixing the lemon juice, olive oil and salt together - I put mine in a jam jar and shake it up! Adjust seasonings to personal taste.
  2. Thoroughly rinse the purslane and remove the small fleshy leaves in clusters (the stems are easily broken with your finger and thumbnail). Rinse the purslane and pat dry. Add the diced onion and tomato and with your hands mix everything together. (Remove any roots that may still be attached.).
  3. Add the dressing and again, mix well - so that all the leaves are coated, as well as the diced onions and tomatoes.
  4. Serve alongside grilled meat and fish, cheese and charcuterie or just as a light salad with rustic bread.
 

 

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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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