Spoutwood Farm CSA Share

It's time for the second share!
Our peas are growing slowly up their trellis, cabbages and kohlrabi are just starting to get big enough to harvest, and the garlic is starting to scape. We have been busy transplanting our peppers, tomatoes and eggplants while seeding beans, squash, cucumbers and more!


Your farmer, 
Gina Porter
Left to right: Red Russian kale and a beautiful purple turnip just out of the ground
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. 

Summer Solstice potluck
June 21st  5:00 pm - 8:00 pm
Summer Solstice Potluck- Bring a dish to pass and enjoy a creation made right from the garden by our very own youth CHEFS!

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. 

Culinary Health Educators From Spoutwood (CHEFS)
July 23 – July 27, 9am – 1pm, 5-days for $125


Spoutwood’s CHEFS program designed to teach youth, ages 9-17, empowers young people to become ambassadors for healthy eating through hands-on cooking activities.

Join us for CHEFS Camp: 5 days days of fun and hands-on activities designed to teach youth how to cook using fresh, healthful ingredients from Spoutwood Farm. Young CHEFS not only learn culinary skills, but also nutrition, teamwork, and leadership as they make (and taste) delicious multicultural recipes and present their finished products.

The CHEFS learn about the country of origin for each recipe, experience new foods and flavors, and harvest naturally grown ingredients straight from the farm.

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
You MAY find the following items in this week's share. Actual contents vary based on share size, pick-up location, and harvest variations.

Kale - If you haven't tried it already, think about swapping kale for spinach in your favorite recipes. You just need to strip away the thick stem (an important step!) and cook the leaves a little longer. Or maybe for an afternoon snack today, try making kale chips with chili and lime. We're always looking for new things to do with kale. Send us kale inspiration if you have any!

Turnips - You can eat both the tops and the bottoms of your turnips. Really! It's true! The root is cabbage-like in flavor and potato-like in texture. The leaves can be sautéed alone or along with a mixture of other greens, like spinach and kale.

Collards- These greens are a traditional southern favorite. See the recipe below for cooking ideas.

Mustard Greens- Zesty, lacy, and delicious these greens  have flourished in the cool, rainy weather! 

Red Leaf Lettuce- Add this loose leaf lettuce to your next salad for a taste of early summer.

Peas (Large)- Our peas are just starting to come into harvest. Enjoy this mix of sugar snap and green arrow peas. More to follow next week!

Spring Tonic Tea (Large)- Spring may be ending but we've captured it's magic in this loose tea blend. We've combined purple dead nettle (anti-inflammatory, diuretic) with red clover ( The most interesting health benefits of red clover include its ability to treat estrogen imbalances, lower cholesterol levels, stimulate urination, boost circulation, strengthen bones, protect the immune system, reduce hypertension, and protect the cardiovascular system.) Prepare by placing in a tea ball and immersing in hot water or boil and strain.

Fresh Lemon Balm (Medium)- a great anti-viral with relaxing properties that are helpful for soothing frayed nerves and calming hyper children. Visit this link for some of the many uses of lemon balm.
Cheese Shares

This weeks cheese shares will receive: Mozzarella

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! 
Dock (left) and comfrey (right) both grow wild on the farm. Later this week, we'll be using them to make a compost "tea" that will be used to fertilize the fields. 
Recipes for cooking with your share
Radish & Turnip Hash with Fried Eggs
Serves 2
  • 2 to 3 small turnips, trimmed, peeled, and cut into 3/4-inch cubes (about 1 1/2 cups cubed)
  • 4 to 5 small radishes, scrubbed and trimmed, and cut into 3/4-inch cubes (about 1 1/2 cups cubed)
  • Coarse sea salt
  • Freshly ground pepper
  • 2 tablespoons grapeseed oil, or other neutral, heat-tolerant oil
  • 1 stalk green garlic, trimmed and chopped (white and light green parts only)
  • 2 tablespoons unsalted butter
  • 4 eggs
  • 1 tablespoons minced parsley
  1. Fill a large saucepan with water and bring to a boil. Add 2 teaspoons sea salt. Boil turnip cubes just until tender, 3 to 4 minutes; remove to a bowl with a slotted spoon, pour off any excess water, and set aside. Next, boil radishes briefly, 30 to 60 seconds; remove to a bowl with a slotted spoon, pour off any excess water, and set aside.
  2. Set a large cast iron skillet over medium-high heat. Add grapeseed oil and when hot, add turnips and radishes, and a pinch each sea salt and pepper. Turning vegetables only once or twice, cook 8 minutes or until golden-brown. Turn heat to medium and fold in green garlic, cooking for about a minute. Push vegetables to the sides, melt butter in the center of pan, and add the eggs, salting each individually. For over-easy eggs, cook uncovered 4 to 6 minutes; for over-medium eggs, cover pan for 3 minutes, then uncover and continue cooking just until whites are set, 2 to 3 minutes longer. 

Finish with minced parsley and sea salt and pepper to taste. Serve immediately.

Sauteed Collard Greens
by: Del Zimmerman


    • 2 1/2 pounds collard greens
    • 2 garlic cloves
    • 1 tablespoon unsalted butter
    • 1 tablespoon olive oil
    • 1 teaspoon fresh lemon juice, or to taste


    1. Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.
    2. Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes.
    1. Drizzle collards with lemon juice and toss well.
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.
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Cheese icon by Co-Effect Creative for Noun Project. 

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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