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Spoutwood Farm CSA Share
An October Garden 
Christina Rossetti, 1830-1894

In my Autumn garden I was fain
     To mourn among my scattered roses;
     Alas for that last rosebud which uncloses
To Autumn’s languid sun and rain
When all the world is on the wane!
     Which has not felt the sweet constraint of June,
     Nor heard the nightingale in tune.

Broad-faced asters by my garden walk,
     You are but coarse compared with roses:
     More choice, more dear that rosebud which uncloses,
Faint-scented, pinched, upon its stalk,
That least and last which cold winds balk;
     A rose it is though least and last of all,
     A rose to me though at the fall.
Your Farmer,
Gina Porter 

 
Calendar of Events

Garlic Planting Party
Friday, October 19, 8:30 am to 4:30 pm
Your farm needs your help! We have big plans to bring you amazing garlic, scapes,and garlic products next season. In order to do this we're planting 1/4 acre of garlic this fall. Please drop in and give as much or as little time as you can. Bring your kids, parents, neighbors, and friends! There will be pizza!


Sign-Ups Begin for 2019
Thursday, November 1st
We've loved having you as members!  Register online starting November 1st to take advantage of early bird discounts.
 
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.

Peppers- Chili, Banana, Bell, and Jalapeno

Okra

Winter Squash

Turnips (Don't forget to eat the greens!)

Arugula

Mustard Greens

Lentil Sprouts

Carrots

Sweet Potatoes





 
Cheese Shares from Daily Crisis Farm
https://www.facebook.com/dailycrisis2837
 
                                                  
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 green bags each time you pick up your share. Our egg distributor no longer accepts returned egg cartons. Please recycle these at home. 

Melting Sweet Potatoes

Ingredients

  • 3 pounds sweet potatoes roughly equally sized
  • 3 tablespoons melted butter or melted extra virgin coconut oil
  • 3 tablespoons Garlic Extra Virgin Olive Oil or plain extra virgin olive oil
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 3 garlic cloves peeled and thinly sliced or chopped
  • 1 1/4 cups vegetable broth

Instructions

  1. Preheat the oven to 500°F.
  2. Peel the sweet potatoes and cut into 1-inch thick rounds. Arrange on a half sheet pan with space between the slices to allow for air to circulate. Drizzle the potatoes with the butter or coconut oil and the garlic extra virgin olive oil or plain extra virgin olive oil. Sprinkle the salt and pepper over the top. Use your hands to flip the sweet potatoes and slide them around in the oils, making sure they're completely coated.
  3. Roast the sweet potatoes for 15 minutes, or until the undersides of the slices have caramelized to a beautiful deep brown. Carefully flip the sweet potato slices and return the pan to the oven for another 15 minutes.
  4. Flip the sweet potato slices once again and scatter the chopped or sliced garlic over the sweet potato slices and then pour the vegetable broth over the works. Return the pan to the oven for another 15 minutes, or until the potatoes are completely tender and the broth has reduced to a thicker consistency. Use a spatula to transfer the Melting Sweet Potatoes to a serving plate and drizzle the sauce from the pan over them.

Brown Sugar Sweet Potato Pie

Ingredients:

  • 1 lb sweet potatoes (about 2 medium)
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar (I prefer dark)
  • 1/2 (120ml) cup heavy cream
  • 2 large eggs
  • 2 Tablespoons all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk

Directions:

  1. Prepare a crust
  2. Place sweet potatoes in a large saucepan. Cover them with water, then bring to a boil on the stove top. Boil for 45-50 minutes, or until super soft. During this time, begin step 3.
  3. On a floured work surface, roll out one of the discs of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9x2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Use a small paring knife to trim excess dough off the edges. Set aside.
  4. Preheat oven to 350°F (177°C).
  5. Drain the boiling water and run the potatoes under very cold water. The skin should peel off easily at this point. Allow to cool until easy to handle. Slice the potatoes into a couple large chunks, then place into a mixing bowl.
  6. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the potatoes on medium-high speed until smooth. Add the remaining ingredients (down to the egg wash, don't add that!) and beat on high speed until smooth and combined. Spread filling into prepared pie crust. Brush the edges of the crust with egg wash.
  7. Bake for 55-60 minutes or until the center of the pie is only slightly jiggly. A toothpick inserted into the center of the pie should come out *mostly* clean. After 30 minutes and if desired, place a pie crust shield on top of the pie to prevent the edges from over-browning.
  8. Place the pie on a cooling rack and allow to cool for at least 1 hour at room temperature before serving. The pie will slightly deflate as it cools; this is normal. Decorate with whipped cream or pie crust acorns (see note). Cover leftovers tightly and store in the refrigerator for up to 5 days.
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Certified Naturally GrownPASA FarmingCopyright © *|2018* *|Spoutwood Farm|*, All rights reserved.


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