Spoutwood Farm CSA Share
An Apple a Day
In years gone by it was common for every farm and even many family homes to have an apple tree or two. In a time before fruit from anywhere in the world could be purchased at any time of year the family apple tree provided and important source of nutrition. Many of these trees have since been forgotten, no longer tended or harvested. We gathered apples from one of these forgotten trees and fermented them into raw apple cider vinegar. We added sage and rosemary to make an herbed vinegar for this week’s share. Enjoy!

Your Farmer,
Gina Porter 

Calendar of Events

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. 

Processing Black Walnuts
October 6 from 1:00 to 3:00 
Black walnuts are everywhere this time of year! Learn to process them for food, make them into medicine, and use them to dye cloth. Bring a quart sized mason jar and a t-shirt or cloth to dye. Contact Gina to RSVP.

Fall Harvest Party 
Saturday, October 13 4:30 to 7:30
Join us as we ring in the harvest season with an event celebrating you, our members! A farm to table dinner will be served. There will be live entertainment, home brews to sample, door prizes and more! 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.

Summer squash 

Bush beans 


Patty Pan Squash

Purple Basil






Herbed Apple Cider Vinegar 

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 green bags each time you pick up your share. Our egg distributor no longer accepts returned egg cartons. Please recycle these at home. 

Tomatoes with Okra

  1. Saute 4 smashed garlic cloves in 3 tablespoons olive oil over medium heat until golden. Add 4 cups okra (halved lengthwise) and 1 small onion (cut into wedges); season with salt and pepper and cook until the okra is tender and bright, 10 to 12 minutes. Add 1 pint halved cherry tomatoes; cook until just bursting, 3 minutes. Finish with a splash of cider vinegar.


Tomato  Salad

• Rinse tomatoes then cut out stem cores.

• Slice tomatoes about 1⁄2 inch thick and arrange on a platter.

• Drizzle with olive oil.

• Season with salt and pepper, grated hard cheese, taste.    SS

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2. Hearty Hot or Cold Roasted Tomato Soup

Recipe By:Rosa "A summer/fall specialty, blending the flavors of garden fresh basil and juicy tomatoes. Make this soup when you are feeling tomato rich."


• 2 pounds Roma (plum) tomatoes, quartered

• 3 tablespoons olive oil

• 4 cloves garlic

• 1 quart chicken stock

• 1/4 cup chopped fresh basil

• 1/2 tablespoon balsamic vinegar

• salt to taste

• ground black pepper to taste


1. Place the tomato halves, cut side up, on a baking tray with the garlic

cloves. Drizzle with the oil, and sprinkle with salt and pepper. Roast at 375 degrees F (195 degrees C) for 1 hour. 2. Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor along with the entire contents of the baking tray. Add stock, basil, and vinegar; blend until smooth. Season to taste. Serve either hot or cold.

ALL RIGHTS RESERVED © 2018 Printed From 8/9/2018


3. Traditional tabouli salad recipe with parsley, mint, bulgur wheat, finely chopped vegetables and a zesty dressing.


• 1/2  cup extra  fine bulgur  wheat

• 4  firm Roma  tomatoes, very  finely chopped

• 1  English  cucumber (hothouse  cucumber), very finely  chopped

• 2  bunches  parsley, part  of the stems removed,  washed and well-­‐dried,  very finely chopped

• 12-­‐15  fresh mint  leaves, stems  removed, washed,  well-­‐dried, very  finely chopped

• 4  green  onions,  white and  green parts,  very finely chopped  

• Salt  

• 3-­‐4  tbsp lime  juice (lemon  juice, if you  prefer)

• 3-­‐4  tbsp Early  Harvest extra  virgin olive oil  

• Romaine  lettuce leaves  to serve, optional  



1. Wash  the bulgur  wheat and soak  it in water for  5-­‐7 minute. Drain  very

well  (squeeze  the bulgur  wheat by hand  to get rid of any  excess water). Set aside.

2. Very  finely chop  the vegetables,  herbs and green onions  as indicated

above.  Be sure  to place the  tomatoes in a colander  to drain excess juice.

3. Place  the chopped  vegetables, herbs  and green onions in  a mixing bowl

or  dish.  Add the  bulgur and  season with salt.  Mix gently.

4. Now  add the  the lime juice  and olive oil and  mix again.

5. For  best results,  cover the tabouli  and refrigerate for  30 minutes.

Transfer  to a serving  platter. If you  like, serve the tabouli  with a side of pita and  romaine lettuce leaves, which  act as wraps or “boats” for the   tabouli.

6. Other  appetizers  to serve next  to tabouli salad:Hummus;  Baba

Ganoush;  or Roasted  Red Pepper Hummus  


• The finer you chop the vegetables, the better. See additional tips above.

• To serve a smaller crowd, simply cut the recipe in half.

• You can keep tabouli refrigerated in a tight-lid container for 2 days or so. It’s important to try and drain some of the juice out before refrigerating leftover tabouli.



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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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