WORK AT THE TRUST

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On behalf of the Rushton Farm staff I would like to welcome both new and returning members to the fourth season of Rushton Farm CSA.   Rushton Farm uses preserved land to create a sustainable food system that both respects and benefits from the natural resources surrounding the farm. 

This past weekend we celebrated the preservation of 80 acres of land open to the public with the official opening of Rushton Woods Preserve.  The Preserve encompasses the seven acres of Rushton Farm, and the remaining 73 acres is comprised of beautiful woodland and meadow. 

With the opening of Rushton Woods Preserve, we at Willistown Conservation Trust look forward to sharing and promoting the tremendous resources of this land - from woods, meadows and streams to the important bird habitat and crop fields.  Through the organic methods and sustainable agricultural practices employed at the farm, we will demonstrate how agriculture can have a significant place within a natural ecosystem.

As Rushton Woods Preserve becomes a reality, Rushton Farm continues to grow.  In the past two seasons we have seen our membership grow from 35 families in 2008 to 101 families for 2011.  We have expanded our field production and our farm staff and added educational events to help our members better understand the food we eat, how it is grown and the importance of the land where it is grown. This increase in the size and scope of the farm does not come without challenges but we expect great rewards.

We look forward to sharing the bountiful harvest of Rushton Farm with our ever growing community. 

Welcome!   

With 90 degree days and no precipitation for over a week it is becoming difficult to believe that it has been a wet spring.  For most of April and May we struggled to get into the fields to cultivate the ground, fearing that we would compact the soil and destroy our good tilth by taking the tractor into wet fields.   

With a careful eye on the weather we managed to take advantage of a few small windows toward the end of March and early April to turn enough ground for our earliest spring plantings.  The slow moving storm system that moved through a couple of weeks ago delayed much of our bed preparation and as a result we are still playing catch-up to get pot bound plants into the ground. 
   
To aid us in these efforts we have been incredibly lucky to have an amazing crew of volunteer interns.  Among them is Sarah Chenkin, a Swarthmore resident and permaculture gardener who brings a wonderful curiosity and desire to learn along with an amazing ability to problem-solve outside of the box.  She bravely stood by me while I flame weeded a bed of carrots, dragging a propane tank on a sled and giving me courage and advice while lighting a torch of propane- yikes!  We are looking forward to experiments using compost tea for fertility and disease control and planting comfrey around the apple trees, an amazing scavenger of nutrients held deep in the soil profile. 

Four high school interns from Shipley are completing their final week with us and will be greatly missed.  Ellie, Jarrod, Mason, and Jesse have proven to be tremendously helpful, tripling the amount of work we can accomplish during the six hours they are with us each day. 

In our growing battle against the invasion of Canadian thistle through the farm's fields, they have been brave and persistent warriors.  We are very grateful for all they have contributed to the farm this year. 

Thank you to all who helped out in so many ways with the plant sales.  It was a tremendous success in no small part due to all your efforts.  For those who couldn't make it out for the two weekend sales we have plenty of extra, and a few plants are an optional part of your share this week.  We are looking forward to catching up with returning members and meeting new ones.  See you at the farm!

-Ashley

RECIPES

Farm Fresh Frittata

8-10 eggs

2-3 cups assorted fresh vegetables and herbs  (suggestion:  Chard with stems removed, spinach, broccoli raab)

½ cup grated cheese

2 T. water

1 ½ t. salt

1.2 t. fresh ground pepper

2 T. olive oil

Preheat the oven to 375.  Crack the eggs into a large mixing bowl and whisk just to blend.  Set aside.

Wash and roughly chop the vegetables and herbs.  Add 1/4 c. (half) the cheese, the water, and the salt and pepper to the eggs, stir to blend.

In a large heavy (cast iron is best) skillet, heat the olive oil over medium heat.  Add the vegetables and herbs and cook until thay are tender but not completely cooked.   (Cook any dense vegetables first, adding tender vegetables and fresh herbs last).  Pour the egg mixture over the vegetables and herbs, stir to blend.  Heat until the eggs are half cooked.  Do not overcook as the frittata will finish cooking in the oven.

With the back of a spoon, smooth the top of the frittata and top with remaining cheese.  Transfer the skillet to the preheated oven and bake for about 15 minutes, until the frittata is puffy and golden brown.  Remove the frittata from the oven and let it cool for a few minutes before slicing into wedges, like a pie.

-Recipe adapted from the Edible Schoolyard.