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Seeking Vendors, Performers and Exhibitors!!!

We are accepting applications for Vendors, Performers and Exhibitors!

Vendors

Exhibitors

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Spoutwood Farm

CSA Harvest Guide : Week 5

Spoutwood Spotlight : Successful Day with Washington Students

 

On July 2nd we hosted a workshop day for 240 high school seniors. We are pleased to announce that it was a success! Each student was able to partake in four different stations that were set up around the farm. They took a garden tour, harvested vegetables (that they bagged up and took home), cooked with the Teen Iron Chef students, and took a nature walk. 

The York Daily Record was there to report the event : http://www.ydr.com/ci_15431567 .

 

Todays Harvest:

Below is a chart describing the new produce you will find in your share this week. You will also be receiving: bok choy, carrots, squash, and zucchini. For information on those vegetables please refer to previous harvest guides.

Vegetable Description Washing / Storing General Use
Cabbage Cabbage is round in shape with layers of superimposed leaves. Since they are protected from the sun, the inner layers appear lighter in color. Wrap tightly in plastic and store the unwashed cabbage in the coldest part of the fridge. Cabbage is easiest washed, under cold water, after it has been cut. If there are signs of worms or insects; organic cabbage can be soaked in salt water, or vinegar water, for 15 - 20 minutes before preparing. If you have leftovers (such as rice salad or sauteed mixed veggies) roll them in a cabbage leaf and bake in oven on medium heat until hot. This is an easy version of stuffed cabbage that helps you clean your fridge!
Green Beans Emerald green in color, green beans are entirely edible - pod, bean, and seed. No need to string these beans; most varieties do not feature the trademark fibrous string any more. Sort through your green beans and compost any with obvious blemishes. Store them in a plastic bag in the crisper compartment of the fridge.  Saute green beans and toss with olive oil and chopped, roasted almonds. Green beans are also great steamed, roasted, or raw.
Patty Pan Small in size, this squash comes in white, bright yellow, or orange. It is round, flattened, and has scalloped edges. Store unwashed, wrapped in plastic, in the fridge. Scrub under cool water to remove excess dirt before cooking. Patty pan squash mixes well with tomatoes, onions, mushrooms, cheese, and fresh herbs.  A frittata would be a great dish for chopped patty pan and some of the veggies mentioned above. 
Cucumber The skin of the cucumber can range in color from green to white. It can be smooth or ridged depending on the variety. The cucumber skin is a good source of fiber and the flesh has a high water content (great news since you need to increase your water intake to properly absorb fiber). Store the unwashed cucumber in the fridge. Wrap it in plastic if you are storing a portion of the whole cucumber. Scrub lightly under cool water and enjoy. Chop and use in salads or use as a 'salad plate' (slice the cucumber, fan out on a serving dish, and top the cucumber slice with a cold veggie mix). 
Cilantro Cilantro is in the same family as carrots. It is the leaves of a coriander plant. It has a strong oder and is commonly used in Caribbean and Asian cooking. Store cilantro in the refrigerator with cut ends submerged in a jar of water. Loosely cover the leaves with a plastic bag. Remember to change the water every two days.  Cilantro mixes well with avocado, fish, yogurt, ice cream, lamb, lentil, mayo, salads, salsas, and tomatoes (just to name a few). 

Vegetable of the Week : Purslane

Vegetable Description Washing / Storing General Use
Purslane Purslane is a sprawling, succulent plant that grows naturally around Spoutwood. It's stem is reddish and thick, with dark green oblong leaves. It has a sweet-sour flavor. The whole plant is edible; stem and leaves. Store unwashed in a plastic bag, wrapped in a damp paper towel, in the crisper compartment of the fridge. To wash: submerge in cold water and swish around, drain and let dry, before preparing.
Purslane is a great addition to salads. Chop the stem and leaves and toss with other leafy greens. Below is a simple recipe for purslane potato salad.

Purslane Potato Salad

Ingredients Preparation

6 medium potatoes, sliced and cooked

2 cups purslane chopped

4 scallions sliced

1 celery stalk chopped

1 cup mayo

Mix all ingredients together and serve chilled.

 
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Spoutwood Farm

CSA Harvest Guide : Week 4

Spoutwood Spotlight : Movie Night

                          

Movie night at Spoutwood Farm begins July 9th! Here are a few things to keep in mind:

-All films begin at 7 PM.

-Participants are welcome to bring snacks and beverages.

-Films will be shown in the barn with seating provided.

Todays Harvest:

Below is a chart describing the new items in your share this week. Green onions, beets, and lettuce were also harvested today. For information on those vegetables, please refer to previous Harvest Guides.

Vegetable Description Washing / Storing General Use
Broccoli Broccoli is a hardy vegetable that is tree-like in shape. It has soft, compact florets attached by small stems to a larger crunchy stalk.  Do not wash broccoli before storing. Store it in an open plastic bag in the crisper section of your refrigerator. It keeps for 3 - 5 days. The sooner you enjoy, the more nutritious it will be. Steam, braise, stir-frying are some delicious ways to prepare broccoli. Regardless of the method, start cooking the stalks first (they take longer than the florets to become tender). For an easy side, steam broccoli, roll in lemon juice and sprinkle with sesame seeds.
Cauliflower Cauliflower is in the same plant family as broccoli, cabbage and kale. Its lack of green chlorophyll produces its white color. It has a milky, sweet, slightly nutty flavor. Store it unwashed in the crisper in an open plastic bag. Store it stem side down to prevent moisture from pooling on the florets. It is closely related to broccoli and it can be prepared in a similar manner. Please see below for some of our favorite dishes that feature cauliflower. 
Zucchini (green) Zucchini is a summer vegetable that is tender and mild in taste.  Farm fresh zucchini is best used as quickly as possible. Store it wrapped in plastic in your refrigerator. Scrub lightly under cold water before preparing.  For the upcoming holiday, try cutting the zucchini lengthwise and grilling it. It is also great steamed or sauteed.

Squash (yellow)

Patty pan is round and flattened with ridged edges. Yellow squash is similar to zucchini in taste and texture. Store it wrapped in plastic in your refrigerator. Scrub lightly under cold water before preparing.  One of our staff members has been enjoying the squash and zucchini battered and fried. This is a tasty treat, however, it is also great raw dipped in hummus.
Oregano Oregano is an aromatic flavorsome herb. It is a nutrient dense spice; it is a good source of fiber, vitamin A, vitamin C, and omega-3 fatty acids. Store oregano in a slightly damp paper towel in the fridge. Try freezing it in ice cube trays with stock or water. The 'oregano cubes' can be added to soups, or stews.

It is a great addition to Mediterranean and Mexican cuisines. Enjoy it chopped sprinkled over pizza. Try sauteing it with mushrooms and onions for an easy, tasty side.
Hydrangea In your share there is either a regular hydrangea or an oakleaf hydrangea. Submerge stem in water and display. N / A 

Vegetable of the week : Cauliflower 

Creamed Cauliflower au Gratin:

Preheat oven to 400. Arrange cooked cauliflower florets in a baking dish, season with salt and freshly ground black pepper, and cover with 1.5 cups white sauce (it is a simple sauce the consists of butter, milk, flour, salt and pepper). Sprinkle a quarter cup of grated cheddar or parmesan cheese over the top. Bake in preheated oven until hot and bubbly throughout and golden brown on top.

Drying Fresh Herbs:

Air drying is the easiest and least expensive method to dry herbs. It also doesn't deplete the herb of its oil. To dry: remove bottom leaves to expose the base of the stem (remove any dead leaves), bundle the branches to form a bunch (5 or 6 per bunch should work; tie together with a rubber band), punch holes in a paper bag, place the herb upside down in the bag, tie the bag closed around the stems, hang the bag in a warm/airy room. Check in two weeks to see how things are processing. 

 

 
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Spoutwood News

  • CSA News

    Spoutwood Farm Hosts Workshop Friday, July 2

    Spoutwood Farm CSA (Community Supported Agriculture) is pleased to annouince a collaborative day on the farm with the DC Community College Success Foundation Friday, July 2, 8:30am – 4pm.

     

    240 soon-to-be high school seniors will travel from McDaniel College in Westminster, MD. To visit and learn from Spoutwood and its vegetable operations.  There will be workshops giving an overview of organic farming and the CSA garden and of the CSA movement in general, achance to learn about individual vegetables and harvest some for cooking demonstrations by Spoutwood’s Teen Iron Chef program.  Finally Spoutwood’s own Greenman will lead the visitors on a romp around the woods, streamside and fields of Spoutwood, learning about key native plants and wildlife.

     

    The DC Community College Success Foundation is a summer college preparatory program funded by the Bill and Melinda Gates Foundation.  During this inaugural four week summer program students learn about key cultural issues such as food and obesity, increasing world interdependence and interconnectedness, the environmental crisis and “nature deficit disorder. They will also be taught  special math and jounaling skills

     

    Spoutwood Farm is an educational non-profit farm in Glen Rock, PA.  The farm sells naturally raised vegetables by subscription and is home to The May Day Fairie Festival and the Mother Earth Harvest Fair. 

     

     

  • Faerie Festival News

    Finding Fae at Spoutwood Farm

     
    On an April afternoon when rain spilled in the street
    I settled in the book café and took a lonely seat
    With coffee and free magazines, I’d beat the New York gloom
    And think of sun-drenched canyons where cactus flowers bloom.

    In the mood for pleasant fare to brighten up the day
    A magazine peculiar, to my table found its way
    Funky girls, Medieval Babes kept me charmed, and then
    I came across an article: “In Search of Faery Men.”

    Felicity lamented the lack of presence male
    Who proudly would come out as Fae, not garbed by fashion stale
    Has masculine expression lost its ancient fire?
    Are men just too distracted by games that don’t inspire?

    It became most clear to me this faery maid was right
    Felicity and Oliver were seeing different light
    Her heartfelt message sounded like the song of playful bird
    I took my leave and walked the streets, and this is what I heard…
     
    With greenman’s courage, pixies’ play, and graced with notes of Pan
    Come woodland sprites and elves and trolls to reunite with Man
    Reclaim your spirituality, in nature find your place
    Remember myth and history and Faerieland embrace!

    Bring your men to festivals, join people of the Sidhe
    Where they might find in themselves a masculinity
    That frees male spirits, hardened minds, unfetters captured souls
    Better times await you when you take up mythic roles.

    A rhyming poet, just a year, I heard the gracious call
    I vowed that I would raise the bar, give Faerieland my all
    Fight negative emotions that could obstruct my way
    Discard the city’s pressures and find my inner-Fae.

    At very least she promised, I’d have a super time
    With honest, calm intention, I might find the sublime
    I made up my mind with sound resolve, for this could do no harm
    Took her advice and made my plans to go to Spoutwood Farm.

    In flowered shirt and feathered hat and glitter in my beard
    I entered gates to wonderland, feeling scared and weird
    Soon lost my inhibitions and found my inner boy
    Who longed for some adventure and yearned to feel some joy.

    My eyes beheld such visions rare and stunning winged-maids
    River folk, woodland elves, greenmen of various shades
    A bright blue faerie bugler blew a hearty sound
    In a land that time forgot, where vivid hues abound.
     
    Children's laughter filled the air to melt a cautious heart
    I took my tea with little folk, a delightful way to start
    With Posie Fae and company, we declared our pride
    That we were friends of faeries and Nature was our guide.

    Sweet Pea faerie told the tale of KUBIANDO way
    She christened brand new faeries and taught us how to say
    I believe in faeries, I believe in me, I know who I am, and I love the way we be,
    Celebrating life, in global harmony, I believe in faeries and I believe in me!

    Linda Biggs, the Rainbow Maid, defiant faerie-proud
    Gave advice and lessons to stand out in faerie-crowd
    While gaining proper confidence and learning faerie good
    She reminded us to do our part, support our neighborhood.

    In my faerie classrooms, as a fledgling in a nest
    I became enchanted, progressing in my quest
    Learning from the landscape and finding local lore
    Ari Berk suggested would present a sacred door.

    To understanding myth and a deeper sense of being
    Conversing with our ancestors in an act of seeing
    Our stories started long before the hours of our birth
    Exploring ancient wisdom brings us closer to the Earth.

    From Maypole Court to Frodo Hill and places in between
    Finer artisans and craftsmen I think I’ve never seen
    Leather, jewelry, woolen goods for faeries to adorn
    Their bodies, minds, and spirits where faerie style is born.

    Drummers, strings, and bagpipes to make young pagans dance
    On stages set throughout the realm, their spirits to enhance
    A gently plucked fantasia from the harp of Lady Greene
    Soprano voice for faerie song, most sweet and so serene.

    A gentle shaman told me, to see through the veil I’d need
    An open heart, with softer eyes, and a loving creed
    Give thanks to every season, sing the glory of the May
    And celebrate existence on every given day.

    I felt the blessings and the gifts offered by this Wood
    My feelings swelled and lasted as Felicity said they could
    I found a path to better days and had tremendous fun
    To the city I returned, but felt not all was won.

    For faerie is a journey involving play and work
    Wisdom calls for knowledge, so from study never shirk
    I will continue on this trail, release the ties that bind
    Join my brothers and my sisters and be of faerie kind!

    Mother Nature I will serve and spread my faerie wings
    And in my fashion I will find how best my tenor sings
    In heated New York city streets, through the summer’s haze
    I’ll seek out the faerie realm and find where faerie plays.

    ***

    Theo van Joolen©2010
  • Education News

    Let’s get cooking!

    Spoutwood Farm’s Teen Iron Chef Summer Program

    August  2,3,4,5,6,7       2:00-5:00pm

    Teen Iron Chef is a six session program that teaches middle and high school teens how to cook using fresh, healthful ingredients. Each session two teams of teens learn culinary skills, nutrition, team work and leadership as they make (and taste) delicious multicultural recipes and present their finished products in the daily "food battles."  The teen chefs learn about the county of origin of the recipes and experience new foods and flavors. Ultimately each team researches and creates a recipe to prepare for their final presentation.  Family and special guests are invited to celebrate with the teams at their final session.

    Spoutwood’s Teen Iron Chefs will go on to lead food demonstrations at community events and create garden to table cooking demonstrations during the Spoutwood Farm growing season. We are also “cooking up” opportunities for Spoutwood Teen Iron Chefs to host other TIC teams in an invitational “cook off” at the Mother Earth Harvest Fair on October 3, 2010

    Reserve your space NOW!

    Apply online or Contact Liz Leinwand 443 695 0015 lizleinwand@comcast.net

    Cost: $70.00 per teen

    Application

  • MEHF News

     

    Downloadable and printable 8.5" x 11" Mother Earth Fair 2010 flyer available now! Feel free to print and distribute. Posters arriving ASAP.
    Click here to begin download.
  • Observatory News

    Three Announcements:

     
    1.  Fred Ruof, septuagenarian father and benefactor of the Spoutwood Astronomy Observatory program, TODAY is undergoing surgery to remedy a life-threatening major infection in his hip area.  Please join us in holding Fred in your thoughts and prayers today.  Thank you.
     
    2.  We have replaced the old disintegrating Sky Tent, home of our major refractor telescope, with a handsome new Observatory -- a red cylindar, constructed by Homestead Structures (an Amish Builder) capped by a metal and fiberglass dome from Technical Innovations of Gaithersburg, MD.
     
    3.  Because we were in the middle of deconstruction of the old and construction of the new, we suspended our monthly Evenings of Wonder Under the Stars.  Now we are reinstating these remarkable events.  Come see the new Observatory and equipment.  And of course see the Planets and Stars.  These two events will be on a FREE donations-accepted basis.  Apologies for the short notice on the first one.
     

    Announcing Two Evenings of Wonder Under the Stars

     Spoutwood Farm, Frodo's Hill
     
    August 14    7:30-10pm
    (including tail end of Perseid Meteor Showers)
     
    September 11    7:30-10pm
     
    FREE, Donations Accepted
     
    Please RSVP by reply email or 717-235-6610
    Please bring lawn chair or recliner