Rushton Farm Wild Carrot - September 26, 2011

Radnor Hunt Horse Trials and Pig Roast Party
Horse competition takes place all day at Radnor Hunt and Radnor Hunt Pony Club. Pig Roast with live music under the tent after the last horse finishes cross country ~ 5pm ...more details

Harvest Celebration

October 22, 2011

Harvest Celebration
5:00 pm at Rushton Farm ...more details

November 5, 2011

A Bounty of Farms Preview Party

5:30 pm at Wayne Art Center - 413 Maplewood Road, Wayne, PA 19087 ...more details

DIGGING RUSHTON FARM

We've got a blog! More recipe ideas, musings about the farm and more...join the conversation at Digging Rushton Farm.

WCT BIRD BLOG

Keep up with what's happening at our banding station at Rushton Woods Preserve as well as other activities in our Bird Conservation Program. Inspiring photos and words from our staff and supporters.

FORKS FARM

Now delivers to Rushton Farm regularly!

Place your order for sustainably produced grass-fed beef, poultry, and other meats and dairy at Forks Farm.

KEEP US IN THE LOOP!

Email is our primary means of communicating all CSA matters, so please contact us if your address changes, or if you'd like a family member's address to be added to the CSA mailing list.

WHEREABOUTS

Rushton Farm is located on Delchester Road, just south of Goshen Road in Newtown Square, Pennsylvania.

VISIT US ON THE WEB

CONTACT US

ARCHIVES

See prior recipes and read past issues of the Wild Carrot.

Week of September 26, 2011 ~ Issue no. 21

IN THE BAG tidbits from Fred

The autumn equinox has arrived and fall weather will soon be upon us. In a couple of weeks the hunter's moon will rise and it will be time to recognize the bounty we have harvested from the fields and celebrate the final weeks of the growing season.

On October 22nd Rushton Farm will be the site ofthe fourth annual Harvest Celebration. It is a chance to gather at the farm and bid a fond farewell to the 2011 season. There will be pumpkin carving and hayrides followed by a bonfire and toasted marshmallows. At dusk Great Valley Nature will be exhibiting some of our favorite feathered friends with their magnificent owls.

Guests are encouraged to bring a picnic and a blanket. Mulled cider and local beer will be provided.

Last year's Harvest Celebration was a huge success and a complete sellout so this year we are limiting admission to advance registrants only. The Celebration is Saturday, October 22nd from 5-8. Admission for CSA members is a discounted price of $25 per family or $10 for individuals. Hope to see you there!

Please pay at pick up or by mail: Harvest Celebration, Willistown Conservation Trust, 925 Providence Rd., Newtown Square PA 19073

THE DIRT notes from the field

Kids Love Getting their hands dirty at Rusthon Farm

Some of my favorite crops are now beginning to mature in the fields at Rushton. This week brings the return of carrots to your share. I am always amazed at how different carrots taste depending on the time of year they are harvested. My palate prefers the sweetness of spring and fall carrots over the more earthy taste of early summer carrots. When nighttime temperatures drop below 60 degrees the sugars developed during the warmer days through the process of photosynthesis and stored in the root are not lost through transpiration at night. Fall carrots combined with the beets that you will also receive in your share this week, make for a brilliant combination of roasted roots.

Be sure to top your root vegetables for optimal storage. Although the leaves are an indication of freshness when you buy them in the grocery store, the foliage continues to draw water from the roots in the process of transpiration, and will cause the root to become rubbery more quickly. If topped right away, carrots and beets will stay crisp for weeks stored in a plastic bag in the refrigerator. Beet greens are one of my favorite greens to sauté or steam along with Swiss chard and spinach. Swill chard is in fact a cultivated beet green and is the same genus species as beets, Beta vulgaris, so don't be too quick to compost this tasty and nutritious green.

Finally, you will find an option of taking our Brussels sprout tops this week. In order to optimize the size and uniformity of the sprouts along the stock, we will be cutting of the apical tip off the plants this week. This transfers the energy of the plant from upward or "apical" growth to the development of the tiny cabbages just now starting to bud up along the stock. In doing some research on the optimal time to top the sprouts, several web sites recommended saving and steaming the pruned tops. The spouts themselves should be ready by early November, just in time to be sweetened by this first of the season's frosts.

- Ashley

Cole, Dale and Jack enjoy the supper at the Tomato Celebration & Potluck Supper.

RECIPES what to do with all those veggies

Curried Eggplant with Chickpeas

My friend Amy turned me on to this simple and tasty vegetarian dish, letting me know that even her kids gobble it right up. You may be tempted to try to cut down the oil a little, but don't (learn from my experience here). The vegetables need it to roast properly. Try it with warm whole wheat naan and plain yogurt. You may find yourself surprised at who is asking for seconds!

2 garlic cloves, smashed
A pinch of kosher salt
2 teaspoons curry
1/2 cup olive oil
1 eggplant (about 1-1/2 pounds), peeled and cut into cubes
1 small yellow onion, cut into wedges
1-15 oz. can chickpeas, drained and rinsed
1/4 cup fresh ginger root, peeled and julienned
Black pepper
Several generous handfuls of baby spinach

Preheat the oven to 425 degrees F. On a rimmed baking sheet, mash the garlic with a pinch of salt until it's fairly well broken up. Add curry and oil to the baking sheet and blend. Toss eggplant, onions, chickpeas and ginger on baking sheet until coated with oil and spice mixture. Roast for 15 minutes, then toss well and roast another 15 minutes or so until browned. Add spinach, toss again and set sheet back in the oven for just another minute or two until the spinach is wilted. Serve warm with naan and plain yogurt.
Quick Tips
1. I've tried this with canola oil (which is what the original recipe calls for), but olive oil gives a better overall flavor.
2. If you think your children won't eat this with the spinach mixed in, you might try starting out with just the eggplant, onions and chickpeas by reserving some of the mixture before adding the spinach. Once they decide they like it, try adding the spinach the next time you make the dish.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

-"Weekly Greens"
Adapted from Food and Wine (October 2009)

Butternut Squash and Caramelized Onion Galette

For the pastry (or purchase one pie crust):

1 1/4 cups all-purpose flour

1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into
pieces
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water

For the filling:
1 small butternut squash, or other winter squash (about one pound)
2 tablespoons olive oil
1 to 2 tablespoons butter (if you have only non-stick, the smaller amount will do)
1 large onion, halved and thinly sliced in half-moons
1 teaspoon salt
Pinch of sugar
1/4 teaspoon cayenne, or to taste
3/4 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
1 1/2 teaspoons chopped fresh sage leaves

1. Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

2. Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.

3. Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.

4. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.

5. Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. The center will be open.

6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 6.