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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.
Arugula
Carrots
Kale
Leeks
Onions
Peppers
Red Potatoes
Spaghetti Squash
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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 October 20, 2014 - Issue No. 21
IN THE BAG tidbits from Fred
 A Touch of Frost
Frost greeted us Monday morning as we walked the farm evaluating what we would harvest this week. We have two weeks left in the season (last pickups the 28th and 31st) and plenty of food left to harvest. The broccoli is coming on and the carrots are growing sweeter with the cold weather. The cabbage is looking good and the greens are holding on despite the frost. Although the flowers got "toasted" there are still some raspberries to be picked. So enjoy the last couple of weeks and share with us the end of a wonderful season.
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THE DIRT notes from the field
 End of Season is Near -
Mark Your Calendars for Special Thanksgiving Pick Up
Although Tuesday, October 28th and Friday October 31st are our official last pick up days we will have our annual Thanksgiving pick up on Tuesday, November 18 from 2-6 and Friday, November 21st from 2 to 6. We will feature end-of-season crops and storage crops such as onions, sweet potatoes, leeks and potatoes.
Next week we will also have information about renewing your membership for next season. Look for information in the Wild Carrot and at the Rushton Farmshed during pickup.
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RECIPES
what to do with all those veggies
POTATO LEEK SOUP- HOT OR COLD
Serves 6-8
Ingredients
3 tablespoons unsalted butter 4 leeks, white and green parts only, roughly chopped 3 cloves garlic, peeled and smashed 2 pounds Yukon Gold potatoes, peeled and
roughly chopped into 1/2-inch pieces 7 cups low sodium chicken or vegetable broth
(best quality such as Swanson) 2 bay leaves 1 sprig fresh thyme, plus more for garnish if
desired 1 teaspoon salt 1/4 teaspoon ground black pepper 1 cup heavy cream Chives, finely chopped (optional)
Preparation
Melt the butter over medium heat in a large soup pot.Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes.
Add the potatoes, stock, bay leaves, thyme, salt and pepper to pot and bring to a boil.
Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender or VitaMIx until smooth.
Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired. Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
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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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