Spoutwood Farm CSA Share
Planning for Fall 
Even in the heat of August we're planning ahead here on the farm. This week was spent planting fall crops such as broccoli, cauliflower, cabbage, and peas. These cold loving crops will be protected from the sun by shade cloth until temperatures drop to meet their liking. They will be ready for you to enjoy later in the season!

Your Farmer,
Gina Porter 

Calendar of Events

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. 

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




Baby Lettuce


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. 

Veggie  of the week:  Tomatoes    Tomatoes have been  ranked the fourth most  popular vegetable among food   eaters in the US. Ironically, the  tomato is technically a fruit but nutritionally  it processes in the human body like a vegetable.  Great news, tomatoes provide us with a huge list of  benefits if we choose wisely, store wisely and prepare wisely.      History: Though currently popular in the Mediterranean diet, the tomato  originated in western South America. Ships returning home from Mexican ports  brought tomatoes home to their European countries where, depending on the reception  of the particular court, tomatoes were immediately showcased or left to gradually gain   their current status. How to choose the most nutritious tomato:

1. Tomatoes  are a delicate  fruit:


A. The  sooner you  eat a tomato  from the vine the  more beneficial it

will  be to  your body.  Nutrition dissipates  with time. B. These  fruit/veggies will draw everything  they can get from the environment  including pesticides so, CSA member, by  choosing pesticide free, organic tomatoes  from Spoutwood Farm you are choosing a nutritious  and safe food.

2. Tomatoes  are colorful  juicy fruits. The  more brilliant and deep  the color the more nutritious  a tomato is for you. The color  is an indication of the proportion  of a given nutrient the tomato offers:     

A. For  examples,  red tomatoes  have more lycopene  than orange tomatoes;  yellow tomatoes have less  acid than red tomatoes; purple  tomatoes have the antioxidant that  blueberries have to reduce free radicals  and thereby stave off cancer growth. B. Tomatoes  come in all sizes and textures as well which allow  all

sorts  of serving  options. For  examples, Roma  tomatoes are meaty   and make great sauces  while Brandywines sliced  can hold up in a sandwich  nicely. A platter of yellow, orange,  striped, red, and purple tomatoes drizzles  with olive oil which salt and pepper is a  treat for the eyes and the stomach.   

  Lore:      Tomatoes fall  into the nightshade  family which when the  plant was introduced to  Europe in the 16th Century,  carried negative magic. For over  one hundred years people worried that  this vegetable might poison them with the  sin of lust. Health benefits:        Generally, tomatoes offer an enormous set of health  benefits:

• Lower  LDL (bad)  cholesterol.  

• Raise  cardiovascular  health.

• Promote  digestion.

• Protect  skin from UV  damage.

• Reduce  inflammation  (asthma).

• Increase  cognitive health.      Storage and Prep: Eat  as many tomatoes as you can  ripe from the garden. If picked  early i.e. not fully ripe, let them  ripen on a sunny spot of the kitchen counter.  If tomatoes are ripe but you can’t eat them right  away, store them in a container in the door or the  refrigerator (where it’s cool but a bit warmer than the  middle of the fridge) and you will get 1-­‐2 more days.         Research indicates that cooking red tomatoes actually augments the benefits   of some nutrients in tomatoes, especially those that benefit the cardiovascular   system. Avoid using aluminum pots/pans since that metal will leach into your sauce   and aluminum is a carcinogen. Ideally use a stainless steel pan to cook tomato sauce.      Recipes:


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

S22 222222


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.


4.Jo Cooks Pizza Dough Recipe (Because you can simply add any toppings you care to add, pizza makes a delicious plate for tomatoes et. al.

Prep Time 10 mins Total Time 10 mins Making pizza dough at home couldn't get any easier than with my simple pizza dough recipe. You'll never want to buy or order pizza again.

Course: Bread Cuisine: Italian Servings: 8 Calories: 312 kcal Author: Joanna Cismaru Ingredients

• 1 1/2 cup water warm

• 1 tsp sugar

• 2 1/4 tsp active dry yeast (1 package)

• 4 cups all-purpose flour

• 1 tsp salt

• 1/3 cup olive oil Instructions

1. In a small bowl whisk the water, sugar and yeast together. Let it sit for

about 10 minutes. If the yeast is good, it will start to froth up. 2. In the bowl of your mixer, add the flour and salt, olive oil and yeast

mixture. Mix everything together using the dough hook for about 5 minutes or until the dough is soft and elastic. When it's done it will come clean from the side of the bowl. 3. Shape the dough into a ball and place in an oiled bowl, rubbing oil on

the dough as well, cover with plastic wrap and refrigerate. If you're not using the dough right away, you can also freeze the dough. Recipe Notes Yeast Information: Always check the expiration date on your yeast and make sure it hasn't expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.

To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in

the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.

Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.

One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.

Make sure your water is not too hot or it could kill the yeast which will cause your dough not to rise at all. The ideal temperature for the water should be between 105 F degrees and 110 F for proofing. While 95 F degrees is the best temperature for yeast to multiply, that's not warm enough for proofing active dry yeast.

Can I use instant yeast: Yes, if using instant yeast, you do not need to wait for it to froth up, you can just add all the ingredients to your bowl and mix.

Can I freeze the dough: Yes, for sure. Just place the dough in a large freezer plastic bag, let out as much of the air as possible and freeze for up to 3 months.

How do I bake the pizza: Preheat your oven to its highest temperature, mine goes to 550 F. You can use a pizza stone or a baking sheet just make sure you spray some cooking spray over the baking sheet. If using a pizza stone, heat it up first. Once you top your pizza, bake it for 8 to 10 minutes or until the crust is golden to dark brown.

Nutrition: Nutritional information is just based on pizza dough. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


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