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
Tomatoes
Cherry Tomatoes
Basil
Garlic
Eggplant
Sweet Peppers
Hot Peppers
Potatoes
Onions
Summer Squash
Pick up time is 2 - 7 pm!
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Over 100 people came to Rushton Farm on Saturday to sample 12 varieties of tomatoes, gazpacho, bruschetta, roasted potatoes, local cheeses and Rushton Farm honey. Photo by Adrian Binns
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Tomatoes were the stars at Saturdays Tomato Tasting.
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Upcoming Events |
August 15, PA Young Birders Meet at Rushton Woods Preserve. More infoSeptember 8, PA Young Birders Meet at Rushton Woods Preserve.
September 22, Run-a-Muck at Heartwood. More info
October 20, Harvest Celebration at Rushton Farm.
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2012 CSA MANUAL | Click the manual to read online.
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DIGGING RUSHTON FARM
We've got a blog! More recipe ideas, musings about the farm and more...join the conversation at Digging Rushton Farm.
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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.
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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.
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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.
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WHEREABOUTS
Rushton Farm is located within Rushton Woods Preserve on Delchester Road, just south of Goshen Road in Newtown Square, Pennsylvania.
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ARCHIVES
See prior recipes and read past issues of the Wild Carrot.
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Week of July 29, 2012 ~ Issue no. 9
IN THE BAG tidbits from Fred
| Farm and WCT Office staff show off Saturday's Tomato Tasting spread. L to R, Matt, Jodi, Joanna, Noah, Lisa and Fred. |
What a wonderful weekend we had, as we gathered for the fifth annual Tomato Tasting at Rushton Farm. The rain stayed away and the skies cleared as over 100 Rushton CSA members, staff and guests enjoyed sampling over a dozen varieties of tomatoes and other savory produce from the farm.
For the first time in memory, the Brandywine tomato seemed to relinquish its domination in the tasting as the Early Girl and Eva Purple Ball proved to be two of the more popular varieties. It was a great time and a perfect way to celebrate the half-way point in the farm season. Thanks to all who attended.
A special thanks to Jodi Spragins for doing another sensational job preparing the tremendous food and coordinating the event. And many thanks to Trustee Alice Hausmann and CSA Members Karen Petrauskas and Sara Williams who worked very hard alongside staff to pull this event together.
-Fred
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| Guests at the Tomato Tasting have at it. Photo by Adrian Binns.
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THE DIRT notes from the field
This past Saturday it was not just the tomatoes that were being celebrated. The 2012 Rushton Farm Honey was unveiled at the Tomato Tasting event, and sampled by many enthusiastic tasters. It paired beautifully with the Yellow Springs fresh chevre and peppercorn goat cheeses.
The friendly Rushton bees have supplied us with over 300lbs of this wonderful nectar which is now available for sale at pick-up. We are also featuring Garrett Mill grass-fed and finished ground beef as well as Forks Farm eggs. We expect to have local fruit for sale as well so take a look around at your next pick up to see what is available.
- Rushton Farm Staff
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Which tomato is your favorite? Photo by Adrian Binns.
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Gazpacho awaits tasters at the Tomato Tasting.
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RECIPES what to do with all those veggies
Summer Minestrone
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cups chicken stock
- 2 carrots, peeled, cut into 1/2-inch-thick rounds
- 1-2 celery stalks, cut into 1/2-inch pieces
- 4 new red-skinned potatoes, cut into �" to 1" chunks
- 1/2 pound green beans, trimmed, cut into 1-inch pieces
- 3 small zucchini, halved lengthwise (quartered if medium-size), cut into 1/2-inch pieces
- 1 15-ounce can cannellini beans, drained
- 2 tomatoes, peeled and chopped
- 2 cups fresh spinach, chopped
- 6 tablespoons pesto
Heat olive oil in heavy large pot over medium heat. Add onion and saut� until soft, about 4 minutes. Add broth and next 6 ingredients. Increase heat to high and bring soup to boil. Reduce heat to medium-low, partially cover pot, and simmer until potatoes are tender, about 10 minutes. Stir in spinach; simmer 3 minutes longer. Add tomatoes and season to taste. Ladle soup into 6 bowls; garnish each with 1 tablespoon pesto.
Note: This recipe readily invites variations of vegetables and quantities (e.g. chard for spinach, yellow squash for zucchini, another can of beans, no celery, maybe some corn, or more broth as desired) ... just don't forget the dab of pesto at the end!
Adapted by Meg Hauler from Bon Appetit, July 2004
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