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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.
Acorn Squash
Eggplant
Greens
Leeks
Onions
Peppers
Potatoes
Sweet Potatoes
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| 2014 CSA MANUAL |
Just about everything you need to know about the Rushton Farm CSA is located HERE! 
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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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WHEREABOUTS
Rushton Farm is located within the 85-acre Rushton Woods Preserve on Delchester Road, just south of Goshen Road in Newtown Square, Pennsylvania. |
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Week of September 23, 2014 - Issue No. 18
IN THE BAG tidbits from Fred
Time to break out the apples and cider doughnuts, fall has arrived! The farm staff is feeling the autumnal resurgence that comes with the brisk mornings and  cool evenings of late September. It is a quiet time between the hot harvest rush of summer and the push of winter field preparation.
Peaceful evening walks through the fields reveal the changes of the season. Summer fruits wither away as the hardy fall crops are beginning to take shape. Buds have formed on the sturdy stalks of the Brussels sprouts. The chill in the air has caused the leeks to perk up and stretch in the cool autumn sun.
The winter squashes were harvested the other day and while sweet, they still need a few chilly nights and dewy mornings to enhance their natural sugar.
While these crops flourish, the summer tomatoes are making their journey from field to compost pile where they will return their energy to the soil for next year's crops.
The peppers are a festive fall rainbow of colors and are nearing their end, as are the eggplant and zucchini, so please enjoy them while you can.
The fields are beginning to green with the fall brasicas (broccoli, cabbage, kale, Brussels sprouts, etc.) which will be coming soon. With the changing of the leaves comes the changing of the fields, so feel free to take one last walk before the summer vegetables that have fed us so well are replaced with winter rye.
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THE DIRT notes from the field
Our good friends at Yellow Springs Farm, Catherine and Al Renzi, are giving Rushton Farm CSA members a unique opportunity to "test drive" their cheese CSA this fall. We have partnered with Yellow Springs for years and I can say that their goat cheese is some of the best I have ever had.
Information follows and members can sign up at
www.yellowspringsfarm.com or look for membership forms at pick up this week.
Cheese CSA "Test Drive" Fall 2014
Are you unsure if the Cheese CSA is right for you? Do you travel in August, and prefer to have the CSA for only the early weeks of the season? Or, is the full share CSA beyond your budget?
If you answered "yes" to any of these questions, the CSA Test Drive is right for you!
Get 4 Cheese CSA pickups every two weeks from late Sept to Mid-November...that's 4 pick-ups. $100. You are able to pick up your cheese CSA share during your regular vegetable pick up at Rushton Farm.
You will receive three cheese portions-- about 4 oz each-- or a total of about 12 oz per pickup. You will also receive tasting notes, recipe, and Farm news from us via email each week that you pick up your cheese share.
More information can be found at; www.yellowspringsfarm.com
- Rushton Farm Staff
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RECIPES
what to do with all those veggies
Potato-Leek Soup
Ingredients
- About 1.5 pounds boiling potatoes (don't use baking potatoes, they're too starchy)
- 2 large leeks, or 4 small ones, white parts only
- 2 tbps butter
- salt
- pepper
- milk or cream
Preparation
- Chop the leeks. If yours are sandy, put them in colander in a bowl of cold water, and soak them while you prepare the potatoes, then lift them out of the bowl, leaving the sand in the bottom.
- Quarter the potatoes and then slice them as thinly as your knife skills will allow.
- Melt the butter in a large saucepan over low heat, then add the potatoes and the leeks. Cover the pan and cook for about 10 minutes. Make sure the heat is very low while you do this; you don't want the potatoes on the bottom of the pan to burn.
- Add about 5 cups of water to the pan and a tablespoon of salt, then bring to a boil. Lower the heat and simmer for 35 minutes or so, until the potatoes are fully cooked. Push a few against the sides of the pan to break them up and give the soup body.
- If you want a blended soup (this is the sexy potato-leek soup of my imagination) then use an immersion blender, regular blender, food processor, or food mill to blend the soup now. If you don't, the soup will still be luscious, but will be both more chunky and more brothy.
- Taste for salt and add more if need be. Add milk or cream to thin the soup and give it richness, and black pepper as you like.
-Adapted from Deborah Madison's
Vegetarian Cooking for Everyone
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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
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