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Spoutwood Farm CSA Share

Happy Summer Solstice!
 
Today is the first day summer. Enjoy this longest day and shortest night with a celebration around a camp fire. You can even roast up some vegetables to add to the fun!

This week we’ve been focusing on inter-cropping- the process of planting vegetables in mixed rows to maximize nutrient use and confuse insect pests. The plants have thanked us with a lush harvest!

 
Your farmer, 
Gina Porter
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.

http://www.spoutwood.org/chefs/




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.


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

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

Peas- Our peas are just starting to come into harvest. 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. 

Garlic Scapes-  These thin, serpentine flower stems grow from the tops of hard neck garlic. They have an assertive garlic flavour that is less fiery than garlic cloves, becoming more muted and sweet when cooked. 

Broccoli- (Calabrese) This historic and delicious variety dates back to the 1880s, when it was brought to America by Italian immigrants. This broccoli came to us from Moon Valley Farm in Cockeysville, MD.

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

Nappa Cabbage-  Napa cabbage is a type of Chinese cabbage originating near the Beijing region of China, and is widely used in East Asian cuisine. Since the 20th century, it is also a widespread crop in Europe, America and Australia.
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! 
Flowering peas (left) and a magical bridge (right)
Recipes for cooking with your share

Mashed Turnips and Sage

Ingredients

  • 4 large turnips, peeled and cubed
  • 1 large russet potato, peeled and cubed
  • 3 tablespoons butter
  • 2 shallots, chopped
  • 2 tablespoons chopped fresh sage
  • 1 cup milk
  • Kosher salt and freshly ground pepper

Directions

Add the turnips and potatoes to a large pot of cold salted water. Bring to a boil, then reduce to a simmer and cook until soft and tender, about 20 minutes.

In a small saucepan, add the butter over medium-high heat. Once melted and foamy, add the shallots and sage and saute until the shallot is tender, the sage is fragrant and the butter begins to brown. Season with salt and pepper. Add the milk and bring to a simmer. (This will infuse the milk with the sage flavor.)

Drain the turnips and potatoes in a colander in the sink. Add the turnips and potatoes back to the pot they were cooked in. Add the hot milk and roughly mash the vegetables. If you prefer a smoother texture, use an immersion blender and puree until smooth and silky. Taste for seasoning, add salt and pepper.




 

Grilled Garlic Scapes

Ingredients

  • 1 - 2 pounds garlic scapes
  • 2 tablespoon olive oil
  • black pepper, to taste
  • sea salt, to taste

Directions

Heat your grill to a low-medium flame.

Wash and dry the garlic scapes. Cut away the harder ends - as you would like asparagus and leave whole.

Massage the scape with oil and sprinkle it with salt and pepper. Toss them onto the grill and brown both sides, remove them when they're soft on the inside and crispy green and golden brown on the outside. 

Serve the garlic scapes hot with more olive oil, sea salt and black pepper.


 

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Bag icon by Milky - Digital innovation for Noun Project.
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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