Rushton Farm Wild Carrot!
this week's
HARVEST
Rushton Farm Bag
This list may change, but here's our best guess of what you'll be getting in your share this week. 
l

 

Celeriac

Chard

Leeks

Peppers

Salad mix

U-PICK: flowers, hot peppers, okra, beans, cherry tomatoes


 

 

 

   

Pick up time is 2 - 7 pm!

  

 

HAPPENINGS 

Complete and updated calendar always available at www.wctrust.org.    

 

October 19, 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
   

 

Harvest Celebration 

October 22, 2011

Harvest Celebration
5:00 pm
 at Rushton Farm
SOLD OUT 
   

 

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 

 

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  

 

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


Ashley, Lisa, Joanna and Fred 
CONTACT US
Ashley
Lisa
Joanna
Fred
 

 

ARCHIVES
See prior recipes and read past issues of the Wild Carrot.     
Week  of October 17, 2011 ~ Issue no. 23
THE DIRT notes from the field 
   

Kids Love Getting their hands dirty at Rusthon Farm

This week at Rushton Farm we are in Harvest Festival mode. Now that the weeds have begun to finally slow down a bit and there is nothing left for us to transplant or direct seed we are able to focus a good portion of our time on cleaning up the fields and apply the last of our cover crops.

 

This time of year is always a breath of fresh air - a time to sit back and take in the farm and reflect on the changing seasons and the constant cycle of life and death that comes with those changing seasons. This is the time when people all around the world have traditionally given thanks for the harvest and I think it is very important to keep going with those traditions.

 

The gathering of the harvest has been celebrated for centuries around the world in the form of harvest festivals or by giving thanks at Thanksgiving celebrations. I often think about the traditions in this country, specifically in this area, and how those traditions originated.

 

The jack-o-lantern, for example, is a very common tradition that parents share with their kids but probably have no clue as to the origins of that tradition. The practice originated from an Irish myth about a man named "Stingy Jack" who kept tricking the devil and bargaining with him to not claim his soul once he died. Once Jack died, as the legend goes, God would not allow such an unsavory figure to enter heaven and the devil, upset by the tricks Jack had played on him and keeping his word not to claim Jack's soul, would not let Jack into hell. He sent Jack into the night with a burning ember from the flames of hell that would never burn out to light his way. Jack put that piece of coal in a hollowed out turnip and has been roaming the Earth ever since.

 

The Irish began to refer to this ghostly figure as Jack of the Lantern and then simply Jack O'Lantern. On all Hallow's Eve, the Irish would make their own version of Jack's lanterns by carving faces into turnips, potatoes, beets, rutabagas, and gourds and placing them in windows or by doors to frighten away Stingy Jack and other wandering evil spirits. In the 1800's Irish immigrants came to America bringing this tradition with them. They soon discovered that pumpkins were bigger and easier to carve out and the tradition became what it is today.

 

- Lisa W

 

 

Harvest Celebration
The Harvest Celebration is October 22, advance registration ONLY. 



Leeks
RECIPES what to do with all those veggies  
   

Garden Vegetable Soup   

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice
 
 
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
 
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
 - Alton Brown

 

 

  
celeriac hash browns








 

 

 

 

Celeriac Potato Hash Browns with Jalapeno and Cheddar

 

1/4 pound bacon or 1 Tbs high-heat oil

1 cup cubed (1/2 inch cubed) celeriac

3 cups cubed (1/2 inch cubed) potatoes

3 cups diced onions

3-6 tablespoons minced jalapeno

Salt and pepper

1 Tbs butter

1 cup grated cheddar cheese

 

Cook bacon in large skillet until crispy.  Drain on paper towels and crumble it.  Remove all but 1 tbs bacon drippings from pan.  Bring a pot of salted water to a boil and parboil celeriac and potatoes about 6 minutes, then drain.  Saute onions in reserved bacon drippings (or in oil) until lightly browned, about 10 minutes.  Stir in jalapenos and cook another 2 minutes.  Mix all vegetables together in a bowl.  Season generously with salt and pepper.  Melt half the butter in a clean, 10 inch skillet over medium heat.  Spread half the celeriac mixture in a pan, press it down with a spatula, and cook for 10 minutes.  Invert the hash browns onto a plate and keep warm, while you repeat the process with remaining butter, celeriac mixture, and cheese.  Serve hot.  Makes 6-8 servings.  

 

- Madison Area  

Community Supported Agriculture Coalition 

 

  

Rushton Farm Gathering









 

 

 

  

Willistown Conservation Trust