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

 

Basil

Eggplant

Garlic

Onions

Potatoes

Salad mix

Summer Squash

Tomatoes


 

 

 

    

Pick up time is 2 - 7 pm!

don't miss it!
TOMATO TASTING 
July 28 5:00 - 7:00 pm
Tomato Tasting Table 
Upcoming Events
July 26, PA Young Birders Meet at Rushton Farm. More info

July 28,
Tomato Tasting at Rushton Farm.
 More info 

September 22, Run-a-Muck at Heartwood.  More info 

October 20, Harvest Celebration at Rushton Farm.   
2012 CSA MANUAL
Click the manual to read online.
2012 CSA Manual
  

 

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.

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.   

 

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.

WHEREABOUTS
Rushton Farm SignRushton Farm is located within Rushton Woods Preserve on Delchester Road, just south of Goshen Road in Newtown Square, Pennsylvania.  

Ashley, Lisa, Joanna and Fred  
CONTACT US
Noah
Joanna
Fred  
ARCHIVES
See prior recipes and read past issues of the Wild Carrot.     
Week  of July 23, 2012 ~ Issue no. 8
IN THE BAG tidbits from Fred 
   

Beautiful Rushton Farm

IThe last week in July is a peaceful time on the farm. The summer crops have been planted and harvest is under way. The weeds have slowed in the summer heat and the fall plantings are still a couple of weeks away.  

 

It is the perfect time to sit back and enjoy the fruits of our labor. This Saturday July 28th the Rushton Farm Staff hopes you can join us for the Fifth annual Tomato Tasting.  It is a celebration of the summer harvest featuring Rushton's spectacular tomatoes and other veggies from the farm.   We will also be unveiling the 2012 Rushton Farm Honey and will be providing tastings of what has been a great year for honey production.

 

This year we will be joined by our friends Al and Catherine Renzi from Yellow Springs Farm who will be sharing a couple of their specialty cheeses including the stellar "Goat-za-rella".

 

In addition to the food we will be featuring local beer and wine. Tickets are only $10 for CSA members ($20 for non-members). This is always a fun event so please come out and spend an evening on the farm sharing the bounty of the season.

 

 

-Fred
CSA Members Eating Together
Which kind is your favorite? Come taste the many varieties of tomatoes this Saturday, July 28th at our fifth annual Tomato Tasting.

R E G I S T E R   N O W
RECIPES what to do with all those veggies  
       

CSA Members Eating Together  

 

 

 

 

 

 

 

 

    

Zucchini Scallion Cakes  

Makes 10 small cakes

 

Ingredients

1 medium zucchini, grated ( about 1 1/2 cups)
2 scallions, thinly sliced (about 1/4 cup)
1/4 cup flour
1 teaspoon sugar
1/2 teaspoon salt
1 egg, beaten
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1 tablespoon butter (optional)

 

Combine the zucchini, scallions, flour, sugar, and salt in a medium mixing bowl. Toss to combine. Add the egg, lemon juice, and zest and stir until well incorporated.

 

Heat 1 tablespoon of olive oil and 1 tablespoon of butter (you can use more olive oil if keeping this recipe dairy-free) in a large cast iron skillet. Once the butter is melted and the oil is fairly hot, drop in the zucchini mixture in tablespoonfuls, making sure not to crowd the pan (about 5 at a time). Cook for about 1 minute on each side until browned and semi-firm. Remove to a paper towel to drain and repeat with the remaining zucchini mixture, adding more oil as necessary.

 

NOTE: this can be done a day in advance. Simply reheat the cakes in a 350 degree oven for 10 minutes.

 

 

 

 

    

Zucchini & Rice Gratin 

Serves 4-6


Ingredients

2 tablespoons olive oil
1 medium onion, chopped
2 to 3 large garlic cloves, to taste, minced
3 small-medium zucchini or other summer squash, cut into 1/2-inch dice (about 2 pounds)
1 teaspoon salt

freshly ground pepper
1 teaspoon dried thyme
3/4 cup cooked Arborio rice (cook according to package directions)

1 tablespoon butter

1/2 cup fresh arugula
2 eggs, beaten
3 ounces white cheddar cheese, grated (about 3/4 cup)
1/4 cup fresh breadcrumbs

Cooking spray, or about 2 teaspoons more olive oil

 

Preheat the oven to 375�F. Oil a deep-dish pie pan, a Dutch oven, a cast iron skillet, or any other attractive (or in my case, portable) pan. The pan should hold about 2 quarts.

Heat the olive oil in a large, heavy nonstick skillet over medium heat.

 

Add the onion and cook, stirring, until it's translucent. Add the garlic and stir cook it for just 30 seconds or so, until it begins to smell fragrant. Stir in the squash. Cook, stirring often, until the squash is soft but hasn't lost its shape, about 5 minutes. Season with 1/2 teaspoon salt, pepper, and thyme. Taste to make sure the veggies are salty enough.

 

Combine the rice with the butter. Remove the pan with the sauteed vegetables from the heat and stir in the rice.

Stir the eggs, 1/2 teaspoon of salt, the cheese, and the arugula into the zucchini mixture and combine well. Pour into the baking dish, and sprinkle the breadcrumbs over the top.  

 

Spray with cooking spray, or drizzle on the remaining 2 teaspoons of olive oil. Bake 40 to 45 minutes, or until the top is browned and the gratin is sizzling. Remove from the heat and allow to sit for at least 10 minutes before serving.

Serve this hot, warm or at room temperature.


Adapted from The Splendid Table
 

 

Willistown Conservation Trust