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Spoutwood Farm
CSA Harvest Guide : Week 8
Spoutwood Spotlight : Au revoir, Thibault!
A little over a month ago, farm manager Brett, picked up Thibault at BWI. He came looking 'very French', and well, he is leaving looking very French. However, he did pick up a few things: 1) he likes roller durby, 2) mashed potatoes taste great on hamburgers, 3) you can microwave everything, 4) it doesn't help if you shout at him (he won't understand you more clearly) and, 5) the word corny is inexplicable.
This month has gone by too quickly. And though we are sad to see him leave, the wonderful feast we had in his honor yesterday, would not have taken place without his departure. So, thank you Thibault, for the chocolate cake, the fried bananas, and the humor you brought to the team. It was 'funny'!
Todays Harvest
Garlic and radicchio are the newcomers to your share this week. In your bag you'll also find: yellow squash, zucchini, patty pan, cucumbers, lettuce, and basil.
| Vegetable |
Description |
Washing / Storing |
General Use |
| Radicchio |
Radicchio is a mildly bitter tasting leafy vegetable. |
Wrap in plastic and store in the crisper compartment of the fridge. We have dunked the radicchio in cold water, prior to packing your share, so let the plant drip dry before you store it. Also, try storing it with the bottom up - as this will help the water not to pool in the leaves. |
When you are ready to use it, pull the leaves from the head and rinse again under cool water. Try eating it raw; tossed in olive oil and salt. It is great mixed in salads, grilled, roasted, or added to other dishes such as risotto. |
| Garlic |
The "stinking rose" is made up of cloves that are arragned in a head, called a bulb. The entire vegetable is wrapped in paper like, flakey sheathes. |
Store fresh garlic in a container (covered or uncovered), in a cool place away from light. This will keep it fresh and help to prevent it from sprouting. It can keep for two months, but when you break the head it reduces its shelf life to just a couple of days |
Copious amounts of garlic should be used in almost every dish you start. Chop and saute lightly in olive oil, along with an onion, and build your recipe from there. One of the Spoutwood staff members likes his garlic raw, chopped, and eaten on a sandwich with cheese and little else (I knocked it until I tried it; live by the motto 'the stinkier it is, the better it tastes').
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Recipes
Refrigerated Dill Slices
*Makes about 5 pint jars.
| Ingredients |
Method |
- 8 1/4 sliced trimmed pickling cucumbers
- 2 cups white vinegar
- 2 cups water
- 6 tbsp pickling or canning salt
- 1/4 cup granulated sugar
- 2 tbsp pickling spice
- 7 1/2 tsp dill seeds
- 5 tsp mustard seeds
- 1 1/4 tsp whole black peppercorns
- 5 garlic cloves, halved (optional)
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Place cucumber slices in a large glass or stainless steel bowl. Set aside.
In a medium stainless steel saucepan, combine vinegar, water, pickling salt, sugar and pickling spice. Bring to a boil over medium-high heat, stirring to dissolve salt and sugar. Reduce heat, cover and boil gently for 10 minutes.
Pour pickling liquid over cucumber slices. Cover with waxed paper and set aside until cooled to room temperature, about 30 minutes.
In each jar, place 1 1/2 tsp dill seeds, 1 tsp mustard seeds, 1/4 tsp peppercorns and two garlic clove halves. Add cucumber slices to within a generous 1/2 inch of headspace of top of jar. Ladle pickling liquid into jar to cover cucumbers, leaving 1/2 headspace. Apply lids. For best results, allow cucumbers to marinate in refrigerator for at least 2 weeks and use within 3 months.
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Squash Casserole
Depending on your size share, today you received 4 or 6 squashes or zucchini. Below is a recipe that calls for 6 cups of diced squash/zucchini (patty pan would also be a great addition to this dish). If you are feeling inundated with this summer vegetable; casseroles are a tasty way to use up surplus produce.
| Ingredients |
Method |
- 6 cups diced squash and zucchini
- Vegetable oil
- 1 large onion, chopped
- 4 tablespoons butter
- 1/2 cup sour cream
- salt and pepper
- 1 cup grated cheddar cheese
- 1 cup crushed crackers (Ritz will do)
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Preheat oven to 350 degrees F.
Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.
In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.
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CSA 
