|
|
|
|
|
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.
Arugula
Green Leaf "Little Gem" lettuce
Radishes
Sunflower sprouts
|
| 2014 CSA MANUAL |
Just about everything you need to know about the Rushton Farm CSA is located HERE! 
|
| Upcoming Events | |
June 4, "Just Show Up" volunteer Wednesdays begin at Rushton Farm.
June 7, Jr. Birding Club meets
|
|
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 is located within the 85-acre Rushton Woods Preserve on Delchester Road, just south of Goshen Road in Newtown Square, Pennsylvania. |
|
|
Week of May 27, 2014 - Issue No. 2
IN THE BAG tidbits from Fred
On behalf of the Rushton Farm Staff I would like to welcome both new and returning members to the seventh season of the Rushton Farm CSA. Rushton Farm represents an approach to agriculture where preserved land is used to create a sustainable food system that both respects and benefits from the natural resources surrounding the farm. Rushton Farm is 6 acres located within the 86 acre Rushton Woods Preserve. It is the vision of Willistown Conservation Trust that this preserve site will recognize the tremendous resources of this land ranging from the woods, meadows and streams to the important bird habitat this ground provides. Through the organic methods and sustainable agricultural practices employed at the farm we hope to show how agriculture can have a significant place within a natural ecosystem. A large part of our mission is trying to support like minded farms who want to grow food sustainably in a fashion similar to our own. To this end members will have opportunities to purchase "add ons" supplied by other farms in the area. These add ons will include fruit, cheese, beef and our own Rushton honey. Each week selection will change so check the sign in table to see what is available. The Rushton Farm CSA offers the consumer an opportunity to interact and communicate with the farmers responsible for the food being grown. Our talented farm staff this year will include Noah Gress who will be managing the farm and Chelsea Allen, Rushton Farm's first Farmer Training intern, returning as field manager at Rushton. They along with myself will be responsible for the crops being grown and the weekly harvest that will be collectively shared. Feel free to ask any questions or offer any opinions to us throughout the season. This farm is a community venture in mind, spirit and action and I hope that all of you will make the most of the opportunity to share in the beauty and bounty of a season at the farm.
|
THE DIRT notes from the field
This week represents the unofficial start of summer and with it the beginning of the harvest season at Rushton. Spring has been cold and rough with cool temperatures, hail and several deluges of rain slowing crop development. We always encourage our members to pay attention to the seasonality of the vegetables being harvested. Spring offers us tasty greens, tender peas, robust beets and brasicas like broccoli and cabbage. Some of these vegetables will make only one or two appearances on our harvest list so enjoy them while they are here. Throughout the season we will keep our members informed about the farm through our "In the Dirt" column in the Wild Carrot. Our writers will include field managers Noah Gress and Chelsea Allen as well as Farmer Training interns Larken Wright Kennedy and Jessie Kemper. There will be the occasional guest writer too so look to this column each week to get the dirt on Rushton Farm. -Rushton Farm Staff
|
|
RECIPES what to do with all those veggies
Arugula and Sunflower Sprout Salad with Shrimp and Figs 
6 oz baby arugula
4 oz baby sunflower greens (also called Sunflower sprouts)
4-6 Conadria figs, split in halves (or your favorite variety)
1 lb shrimp
1/4 cup pine nuts, toasted
Sea salt and freshly ground pepper (for the shrimp)
Devein and clean the shrimp. Pat dry with a paper towel, then sprinkle salt and pepper to taste and toss. Place on an oiled hot grill for about 30 seconds on each side. Place the fig halves open face down and grill for about the same time as the shrimp (only on one side). Remove shrimp and figs. Toss with the greens and nuts. Drizzle with vinaigrette and go for it.
Conadria Fig Vinaigrette
makes 1 cup
4 oz Conadria figs
1/4 cup grapefruit juice, freshly squeezed
2 tbsp extra virgin olive oil
1 tbsp shallots
1 tbsp Sherry vinegar
1/4 tsp salt (or adjust to taste)
Freshly ground pepper to taste
In a blender, mix all ingredients together until well blended and the figs are pureed. Chill until ready to serve.
- adapted from Anita Khalek
|
|
|
|
|
|
|
|
About Us
Rushton Farm is part of Willistown Conservation Trust's Community Farm Program.  Willistown Conservation Trust is a non-profit organization working to preserve and manage the open land, rural character, scenic, recreational, historic, agricultural and natural resources of the Willistown area and nearby communities, and to share these unique resources with people of all ages and backgrounds to inspire, educate and develop a lifelong commitment to the land and the natural world.
To learn more or to find out how you can get involved visit
|
|
|
|
|
