this week's HARVEST
This list may change, but here's our best guess of what you'll be getting in your share this week. l Beets or carrots Celeriac Chard or collard greens or joi choi Haricot Vert (Green Beans) Leeks Peppers Potatoes Winter Squash Pick up time is 2 - 7 pm!
|
HAPPENINGS
Complete and updated calendar always available at www.wctrust.org.
| | October 5, 2011 And every Wednesday through October
"Just Show Up" Volunteer Day at the Farm 9:00 am Here's a great way to get your hands dirty, help the farm, and learn about... more details October 7, 2011
Student Concert at Rushton Farm 6:30 pm Bring your own picnic and enjoy music performed by local middle and high school students...more info.
October 8, 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 October 22, 2011 Harvest Celebration 5:00 pm at Rushton Farm ALMOST SOLD OUT ...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.
|
ARCHIVES
See prior recipes and read past issues of the Wild Carrot.
|
|
|
Week of October 3, 2011 ~ Issue no. 22
IN THE BAG tidbits from Fred
October is here and fall festivities start this Friday when Rushton Farm will welcome local bands Fiddledelphia and Safyre for an evening performance from 6:30 to 8.
Both bands feature talented young musicians who have ties to the Rushton Farm community. Bring a picnic and find a comfortable spot in the field to settle in and enjoy the music.
Just a reminder that the Harvest Celebration is close to being sold out, so sign up now to reserve a spot!
|
THE DIRT notes from the field
This week introduces celeriac to your share! Although celeriac might resemble "a troll's orb of warts and roots", when peeled its creamy white flesh looks like that of a turnip and tastes like a combination of celery and parsley. Celeriac is in the same family as celery, fennel, carrots, parsley, and parsnips, and stores remarkably well. Not a very common vegetable in the United States, celeriac is a star in France where it is popular in salad dressed with mustardy mayonnaise. I hope you enjoy experimenting with this unusual vegetable in the next couple of weeks. Try it in soups, mashed with potatoes, salads (I saw a recipe for celeriac, apple and gruyere slaw that looked delicious), or even fried like French fries! Putting the freshly peeled and chopped root into slightly acid water (water with lemon or vinegar in it) will keep it from turning brown as well as take some of the slight raw bitterness out.
The fields at the farm are in the process of being emptied, tilled, and planted with cover crops. It is important to have something covering or growing in the soil over the winter to prevent soil erosion and feed the soil. Cover crops are grown to out-compete weeds as well as provide organic matter and nitrogen for our soil - we get nothing from them except healthier and less weedy fields. In the spring the cover crops that survived the winter, and those that didn't, will be tilled into the soil prior to planting next year's crops. With the help of cover crops such as oats, rye, and vetch we are able to grow our "fertilizer" right where it's needed instead of having to bring it in from somewhere else.
- Joanna |
|
The Harvest Celebration is October 22 and is practically sold out! Don't miss it!
|
|
RECIPES what to do with all those veggies
Crostini with Leeks and Sweet Peppers 1 � Tbsp olive oil 2 leeks (about 2/3 pounds), sliced into� inch thick rounds 1 large sweet red pepper, cut intosmall diamonds � cup greek olives, pitted and chopped 3-4 Tbsp vinaigrette salt and pepper to taste sourdough bread, thinly sliced and toasted Heat olive oil in skillet over medium flame. Add leeks; cook 3-5 minutes. Add sweet peppers; cook, stirring, until mostly tender, 3-5 minutes. Add olives and vinaigrette; cool. Season with salt and pepper. Serve at room temperature on toasted bread. Make 2 - 3 cups of leek mixture. - From Asparagus to Zucchini Madison Area CSA Coalition |
Laurie's favorite Winter Salad with Creamy Tahini Dressing
2 cups any combination of grated beets, carrots and/or red cabbage
2 cups any combination of grated celeriac, turnips, kohlrabi, Jerusalem artichokes, green cabbage, and/or winter radish
1 1.2 cups chopped kale and/or parsley
1 medium red onion, finely chopped
1 cup sprouts (optional)
1.2 cup chopped fennel (optional)
Toss all ingredients with Creamy Tahini Dressing (below) or your favorite dressing. Makes 4 - 6 servings.
Creamy Tahini Dressing
3 T. sesame seeds
� c. tahini
� c. lemon joice
� c. sesame oil
� c. canola oil
1.4 c. soy sauce, tamari, or shoyu
Dash of hot sauce or pinch of cayenne
1 t. dried dill weed
Toast sesame seeds in diry skillet for several minutes. Cool and mix with remaining invredients and 1/4 cup of water. Makes 1 1/2 cups.
- Laurie McKean
Zephyre Community Farm Member
|
|
|
|