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.

 

                                                       

Beans 

Beets

Cucumbers

Eggplant

Garlic

Hot Peppers

Onions

Potatoes 

Sweet Peppers

Tomatoes

Zucchini

 

 

 

Tomato Tasting Table


2014 CSA MANUAL
Just about everything you need to know about the Rushton Farm CSA is located HERE!
CSA manual

  
Upcoming Events

September 18, Run-a-Muck pre-registration closes for runners.

September 20, Run-a-Muck!

Click for more info and to see the full calendar 

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
RQP sign
Rushton Farm is located within the 85-acre Rushton Woods Preserve on Delchester Road, just south of Goshen Road in Newtown Square, Pennsylvania.  

 
Fred 
Noah 
Chelsea 
Jessie
Larkin
ARCHIVES
See prior email communications from Willistown Conservation Trust, including recipes and past issues of the Wild Carrot.Go to the archive.   

Week of August 5, 2014 - Issue No. 12

IN THE BAG tidbits  from Fred

Salty Rushton

 

Each May at the Rushton Farm Plant Sale we are excited to see gardeners from near and far come out to buy plants for their home gardens. It's a good feeling to know that the plants started in the greenhouses during the cold of winter will be providing summer nourishment far beyond our PA borders. In past years our plants have made it as far west as Wisconsin, as far south as Florida and as far north as Nova Scotia.

 

This past weekend we were able to visit a "Rushton" garden planted in the sandy soils of Narragansett, Rhode Island (Jerusalem to be exact). Planted by a beach cottage about a hundred feet from the ocean Lydia Pastuzek has tomatoes, peppers cucumbers, kale and chard thriving in the salty air. The plants may be from Rushton but with broken hockey sticks as support for the tomato plants and clam shells littering the soil the garden had a distinct New England character to it.

 

 

It is my hope that those of you who purchased plants from Rushton have seen similar success. Let us know how your plants have fared whether it is a mile down the road or several states away (warning; Rushton plants that are in coastal gardens or gardens in the states of Wyoming or Montana are subject to a visit from a Rushton Farm representative for inspection.)

 

 -Fred 
THE DIRT notes from the field
 

As with our own plants here Lydia Pastuzek's ocean garden is thriving. With an abundance of vegetables she is beginning to "put up" many of them for winter by pickling or turning them into jelly. In our warmer climes it is hard to think about canning or freezing vegetables but now is the time to start preserving. The upcoming weeks will be the peak of summer with a number of crops reaching their maximum output. So as the share grows heavy remember it is time to sauce those tomatoes and pickle those peppers.     

 

-Rushton Farm Staff

 
RECIPES what to do with all those veggies  
 

Tomatoes are in fact a citrus fruit though often confused as a vegetable. They are incredibly versatile; delicious eaten raw, in salads or on sandwiches, and take on a delightful sweetness when cooked. Their high acid content makes them a perfect food for canning. Considering their importance in the American diet from a culinary and health perspective it is hard to believe that they were once considered poisonous. It wasn't until the mid 1800's that they became a staple food in the U.S. and we began to realize their tremendous health benefits. This nutrient dense super food is believed to ward off cancer and reduce inflammation and heart disease.

 

Here is the most delicious and decadent dessert. My family's been known to have it for breakfast, lunch and dinner! Enjoy

 

                                                                  - Mary Smith 

 

 

 

Savory Goat Cheese Tart with  

Roasted Tomatoes & Jalape�o Honey Drizzle

 

A Cooking with Cakes Recipe

Yield: 8 - 10 servings prep time: 20 mins

Cook time: 35 - 40 mins

Total time: 1 hour

 

Ingredients:

  

*    1 Pillsbury Refrigerated Pie Crust 

*    1 lb Goat Cheese

*    1/2 cup Reduced Fat Sour Cream

*    1/4 cup Egg Whites

*    4 - 6 Sliced Tomatoes - approx.

*    1/4 cup Extra Virgin Olive Oil

*    1 tsp Oregano

*    1 tsp Fresh Rosemary

*    1/2 tsp Sea Salt & Coarse Black Peppercorn  

*    Crisco to grease

 

Drizzle:

 

*      8 oz Honey

*      2 tbsp Diced Jalape�o (drained, no juices)

*      2 tsps White Vinegar

*      1/2 tsp Crushed Red Pepper Flakes

 

Directions:

1. Thaw pie crust as directed before molding to well greased pie dish.  Pierce crust with a fork on the bottom (4 - 6 indents) and along the sides (another 4-6 indents) to prevent bubbling, then bake crust @400F for 10 minutes until just beginning to brown.  Remove from oven and set aside - Keep oven heated.

 

2. In food processor combine goat cheese, sour cream, and egg whites, pulsing for several minutes until a thick, whipped consistency is formed.  Next, evenly spread mixture into cooled pie crust.

 

3. Slice tomatoes and coat each slice with EVOO.  Layer tomatoes on top of goat cheese in a style of your choosing, then season entire tart with oregano, rosemary, and salt & pepper.  Return to oven @400F for another 35 - 40 minutes until crust has completely browned and the tomatoes have roasted.

4. While tart bakes, add diced jalapeno, white vinegar, and crushed red pepper flakes to honey and combine vigorously.  Set aside.

 

5. When tart is ready, allow to cool slightly before drizzling with honey to plate & serve.  Pair with additional honey on the side, if desired.

 

NOTE: Jalape�o Honey mixture might separate slightly after resting - reshake before drizzling!

 
 

  ................................................................................

 

   

 

 

About Us

  

Rushton Farm is part of Willistown Conservation Trust's Community Farm Program.  donate nowWillistown  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

  

Bird blogLike us on FB  Accreditation LogoSee Us on InstagramWCT YouTube Channel 

 ions?