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

 

                                                       

Beets

Onions

Peppers

Salad Mix

Sweet Potatoes

Tomatoes

Winter Squash

 

                                                 

 

Pick up time is 2 - 7 pm!

LIKE us on Facebook!
Tomato Tasting Table
Upcoming Events
Run-a-Muck Kids
Have You Registered for Run-a-Muck?
September 22, Run-a-Muck at Heartwood.  More info 

October 20, Harvest Celebration at Rushton Farm.   More info

The Harvest Celebration is expected to sell out again, so register now.

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 September 17, 2012 - Issue No. 16
PAW PRINTS  report  from  Max
  

They asked me to do the newsletter this week because everyone else is too busy preparing for the Run-A-Muck.  

 

What is the Run-A-Muck, you ask? As far as I can tell, it's a bunch of people taking a nice walk through the woods and fields around here, while a bunch of other people go running around all over the place. Afterwards, apparently, there's a bunch of food and prizes.  

 

This sounds like a really good idea to me. I mean, that's pretty much my ideal day, anyway, but on top of it there are going to be prizes! The guy I live with even says dogs can come, as long as we are 'leashed'. I'm not sure what that last bit means, but I'm guessing it somehow relates to the prizes. Anyway the fun starts at 2:30 on September 22nd at Heartwood- 912 Providence Rd. Newtown Square. No cats please.  And they want folks to register online , whatever that means.   

 

Nose in The Dirt

 

For your share this week the humans will be pulling things out of the ground, off of the plants, and out of the storage shed. All those things planted months ago are coming to fruition, I guess, and a lot of those things that grew back in the spring are growing once more, here in the Dog Days of Autumn.  

 

Yes, you read that right. The Dog Days of Autumn, not August. I'm reclaiming the term. I mean, I don't find anything very doggy about 110 degrees and humidity! All I want to do in weather like that is lay under a tree and pant. Maybe take a nap.  

 

But these days, these salad days, when the mornings rise cool and wet with dew, and your paws get soaked trotting out into the fields, and you almost feel a chill until the sun, like a hound stretching out its legs, finds its stride and gets you running warm through fields turned golden all day long, these are the Dog Days, my friends: the magic days, my favorite days, the harvest season's heart.

 

We can call August the 'Cat Days', or something.

 

Happenings

 

Besides the Run-A-Muck this weekend, there's the Harvest Celebration coming up October 20. This thing is fun. There are hayrides, jack-o-lanterns, a bonfire, and guest appearances from some of my taloned friends- they are quite a hoot! I will also be there and, in the spirit of the season, it is requested that all attendees bring me treats.   

 

Last year there was not enough room for everyone (and definately no room ANY dogs, so don't bring 'em) so if you're coming, better register now because we think that's going to happen again this year.   

 

Canine Culinary Corner

 

            Some of you may have noticed I have an affinity for broccoli, beans and watermelon. My slightly less refined prot�g� Hackett for some reason enjoys chewing on sweet potatoes. Well there was quite a sweet potato crop this year and there is plenty to go around. They have been curing for the last few weeks in the greenhouse and should last a good while if you want to store them. The guy I live with had some from last season that were still delicious in April...at least that's what Hackett said after he pilfered them off the counter. Like I said--- less refined.

 

Well, that's it. Thanks to all for reading my first newsletter this season. It will probably be my last, too. It took me like eleven hours to type this thing.

 

 

Peace and bones,

 

 

Max

                                           (Special thanks to Aaron de Long) 

 

 

 

 

  Jalapeno en Escabeche

 

 

Middle  Eastern Bread Salad

3 or 4 stale pita rounds (6-inch diameter, whole wheat or white)

1 pound ripe tomatoes, chopped

1 cup chopped cucumber

1 cup chopped sweet bell pepper

1/2 cup diced red onion

6 scallions, sliced thin

Salt and pepper

2 tablespoons lemon juice

1 tablespoon white wine vinegar

1/4 cup extra virgin olive oil

2 small garlic cloves, smashed to a paste

1/2 teaspoon cumin seed, toasted and ground

1/4 cup roughly chopped parsley

1/4 cup roughly chopped mint

1/4 cup roughly chopped cilantro

2 teaspoons powdered sumac, optional.

 

 

Toast pita until crisp and dry. When cool, break into bite-size pieces and set aside.

 

Put tomato, cucumber, pepper, onion and scallions in a bowl. Season with salt and pepper. In a separate bowl, whisk together lemon juice, vinegar, olive oil, garlic and cumin. Pour dressing over vegetables and mix to coat. Let marinate for 10 minutes at room temperature or refrigerate for up to an hour, if desired.

 

Just before serving, add parsley, mint, cilantro and toasted pita. Toss gently. Sprinkle with sumac, if using.

 

- New York Times  

 

 

 

 

RECIPES what to do with all those veggies  
       

Ginger Sweet Tofu  

 

Chili-Spiked Sweet Potato Fries

We could - and have! - eat a plate of sweet potato fries for dinner and nothing else. They're creamy, a bit crunchy, and very satisfying. We like them kicked up with a light dusting of spicy chili powder, but they're also great with just a simple sprinkle of kosher salt. Bet you can't eat just one...

 

Technically, we suppose these are "coins" and not "fries," but we've found that sweet potatoes tend to get mushy instead of crispy in the long fry shape. Cutting them in coins helps them cook a little more evenly, we think. The edges get a little crispy while the center is soft, but firm.

 

Also try them with a crinkle cut! The little ridges get nice and crunchy.

 

If you're not a fan of chili, these fries are great just with plain salt. We also like them with cumincurry powdersmoked paprika, or any other strongly flavored spice.

 

 

1 sweet potato per person, preferably ones that are shaped long and skinny
1 Tablespoon olive oil
kosher salt
chili powder

 

Preheat the oven to 400�. Spray a baking sheet with non-stick coating or line it with aluminum foil.

 

Slice the sweet potatoes approximately 1/8-inch thick. Thinner than this and you end up with brittle chips (also good!), and thicker fries tend to get mushy. We used a mandolin, but a sharp knife works just as well.

 

Pat the coins dry with a clean kitchen towel and then toss them with the olive oil in a small bowl. Arrange them in a single layer on the baking sheet and sprinkle them with salt and chili powder.

 

Bake for 10 minutes and then flip the fries over. Sprinkle the other side with salt and chili, and continue baking for 5 - 10 minutes until the centers are tender and the edges are slightly crispy. Let the fries cool for 5 minutes on the tray to let them firm up a bit.

 

Serve while still warm with ketchup or other favorite dipping sauce.

 

 

-The Kitchn

  

Willistown Conservation Trust