This list may change, but here's our best guess of what you'll be getting in your share this week. l

 

 

 

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.

 

   

One of the great rewards of a farm season is the arrival of the first tomato. When that beautiful green orb flames to a brilliant red you know summer has officially arrived. A couple of weeks ago we saw the first blush that seemed to indicate summer was upon us.  

 

Little did we know the sweltering heat that summer would quickly bring. Those tomatoes that were showing the slightest blush a few weeks ago have been harvested and the rest of the tomatoes are quickly turning. It looks like it is going to be a hot summer and the tomatoes are looking happy.

 

A farm market tomato is very different than your run-of-the-mill supermarket tomato. Commercial tomato varieties have been bred to pack easily, hold up for long transport and last for a week or more. They have been picked green or pink before their flavor has had a chance to develop. Their taste reflects this. Farm market tomatoes are often "heirloom" varieties that have long been cultivated for their flavor and texture. They are allowed to ripen on the vine before they are picked and are often sold to the consumer within days, if not hours, of harvest. Because of the time and care needed to grow these exceptional varieties they are typically only grown by small farms.

 

At Rushton Farm we will have a wide variety of tomatoes to select from throughout the season. Our first tomatoes are Early Girl, Eva Purple Ball, Black Prince and a plum called Blue Beech. Coming soon will be the ever-colorful Striped German and the granddaddy of them all, Brandywine. To finish out the season we will feature San Marzano and Opalka plum tomatoes.

 

We will have smaller plantings of other tomatoes throughout the season to complement our larger plantings.  Each variety is unique in both taste and appearance and we urge you to try them all and let us know your favorites.

 

Rushton Farm will be having a Tomato Tasting at the farm on July 28th from 5 to 7 where many of the varieties grown on the farm will be sampled. Mark your calendars, register today and look forward to sampling our amazing tomatoes. Until then enjoy the summer harvest.

 

 

*a note on tomato storage

Tomatoes should never be refrigerated. At 55 F a chemical reaction occurs in the tomato causing the flavor to dissipate. Store tomatoes at room temperature and wrap or discard unused portions.

 

 

   

 Many of our members have commented on the quality and the quantity of the CSA shares so far this season.

 

It has been a great growing season so far and the Rushton Farm Staff would like to thank our members for their kind words and support.  

 

Every season has its trials and tribulations and we expect there will be a few bumps in the road before the first frost, but so far we are happy to say this has been the most successful growing season to date and the crops are showing a lot of promise for the months ahead.

 

Sharing the Bounty

One of the side benefits to a successful spring is that we have been able to significantly increase our donations to the West Chester Food Cupboard and the Chester County Food Bank. To date over 1,500 lbs of fresh produce has been donated.  

 

Last year Rushton Farm donated 2,500 lbs of produce through the entire season so we are well on our way to exceeding that number. Through gleaning the fields and donated shares we hope to be able to donate 10% of what we grow to area food banks.  

 

  

 

       

Chopped Salad with Feta, Lime, Mint and Sunflower Seeds

 

I used 1 cup each of halved and thinly sliced radishes (3 1/4 ounces), 1/2 pound of lightly cooked, cooled green and yellow beans (1/2 pound fresh) that I'd cut into 1/4-inch slices on the bias, and quartered and thinly sliced Kirby cucumbers (from 5 ounces or 2 whole). However, you should use whatever is crunchy and you're craving, such as peppers, carrots, lightly cooked corn cut off the cob, celery, fennel or more.

 

To bulk this up into a more rounded dish, you could add a cup or two of thinly sliced lettuce, 1 to 2 cups of cooked, cooled grains such as barley, quinoa or farro, or a cup or so of cooked black beans, to add to the Southwestern vibe. In each case, it would be best to double the dressing so you'll be able to cover everything evenly.

 

Serves 4 as appetizers and 2 as more of a meal-sized salad

 

3 cups chopped, crunchy vegetables
1/2 cup (2 ounces) crumbled feta, queso fresco or ricotta salata
2 scallions, thinly sliced
1/3 cup well-toasted sunflower seeds, salted or unsalted
2 tablespoons fresh lime juice
2 tablespoons olive oil
1/4 teaspoon coarse or Kosher salt, plus more to taste
1/4 teaspoon chile powder or 1/8 teaspoon each your choice combination of chile powder, cumin, cayenne or sumac
Freshly ground black pepper, to taste
1 to 2 tablespoons thinly sliced fresh mint leaves

 

Mix the vegetables, feta, scallions, seeds and mint in a medium bowl. Whisk lime juice, olive oil, salt, spice and black pepper in a small dish and pour over vegetables, tossing to evenly coat. Adjust with more salt or pepper as needed. Garnish with mint and crunch-crunch-crunch away!