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Spoutwood Farm CSA Share
Too Much of a Good Thing 

Farmers often worry about drought, but too much rain can cause problems as well.

This season we’ve seen an abundance of rain, with parts of the region seeing rainfall levels up to 20 inches higher than their annual averages, wet weather has caused some major hassles for farmers of all types of crops.

Here at Spoutwood we’ve seen an early end to our tomato and cucumber production due to downy mildew and root rot as a result of all the rain. We’re sad to see these summer veggies go, but one look in your bag will tell you that fall harvest has begun! 

Your Farmer,
Gina Porter 

 
Calendar of Events

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.

Peppers- Chili, Bananna, Bell, and Jalepeno 

Okra

Zephyr Squash

Yellow Squash / Zuchini 

Winter Squash

White Acorn Squash 

Eggplant

Onions

Garlic 







 
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. 


Jalapeño Hummus 

Ingredients

  • 1 cup garbanzo beans
  • 1/3 cup canned jalapeno pepper slices, juice reserved
  • 3 tablespoons tahini
  • 3 cloves garlic, minced
 
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon curry powder
  • crushed red pepper to taste

Directions

  1. In a blender or food processor, mix the garbanzo beans, jalapeno peppers and reserved juice, tahini, garlic, and lemon juice. Season with cumin, curry powder, and crushed red pepper. Blend until smooth.


Roasted Garlic 

Directions

Preheat the oven to 400 degrees F. 

Slice off the top each head of garlic to expose some of the cloves inside. Place the heads on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 30 minutes.

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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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