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This list may change, but here's our best guess of what you'll be getting in your share this week.
Garlic Scapes
Lettuce
Nappa Cabbage
Peas
Radishes
Salad Greens
Scallions
Sunflower Shoots
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JULY 25th, 5 - 7 pmTickets online, advance ticketing only.
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WHAT'S A VEGETANNUAL?
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 Barbara Kingsolver's Animal, Vegetable, Miracle is a wonderful book about her family's attempt to eat entirely local for one year. In it she shares the "vegetannual", a ficticious super-vegetable created to show how food crops grow and become ripe through the season.
Check out Megan Erin Miller's Interactive Vegetannual HERE!
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| 2015 CSA MANUAL |
Just about everything you need to know about the Rushton Farm CSA is located HERE! 
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Fred de Long- Director
Noah Gress- Field Manager
Chelsea Allen- Field Manager
Eliza Gowen- Outreach Coordinator
Todd Alleger- Agroecology Project Coordinator
Jared Ingersoll- Rushton Farm Apprentice
Katie Pflaumer- Research Student- U. of Penn.
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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.
Address: 911 Delchester Road Newtown Square, PA |
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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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Week of June 15, 2015 - Issue No. 4
IN THE BAG Tidbits from Fred
Summer is a week away and we are happy to be seeing the spring crops flourish as the summer crops start to ripen. The Rushton Farm Staff has taken pleasure in sharing the weekly harvest with our CSA members and we have great expectations for the harvest to come. We deeply appreciate those who have volunteered in the fields and all of you who have taken an active interest in the farm. As the season continues the time required to maintain the farm and to harvest the many crops will increase significantly. We hope that Rushton Farm CSA members will understand the many limitations placed on the farm staff due to the busy harvest schedule. Because of this we ask that members abide by their designated pick up days and times (2-7). For those families splitting a share we ask that you coordinate pick up accordingly. We have balanced the Tuesday and Friday pick up days so that we can evenly distribute the harvested fruits and vegetables. Well coordinated pick up days allows us precious time in the field. I hope that all our members get the chance to visit and spend some time at the farm in the upcoming weeks. When picking up your share please feel free to walk the farm fields, the gardens and the rest of the 80 acres that makes up Rushton Woods Preserve. The bird activity is high at the farm right with many species including orioles, tree swallows and barn swallows circling the farm and gracing us with their melodic sounds. Rushton Farm is a community farm and we want our members to share the harvest season with us whether it is in the fields or at an event. There is nothing like a summer on the farm and we hope you have the opportunity to enjoy it with us. -Fred
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Beyond the Farmshed
Yellow Springs Farm-
For all of you who are members of the Yellow Springs Farm cheese CSA, have you ever wondered where your cheese is coming from? To visit Yellow Springs Farm in Chester Springs is a great pleasure. The drive, less than 15 miles from Rushton Farm, is a beautiful one, through winding country roads. The farm itself was originally a dairy farm and still has a historic farmhouse on the property. Not only is Yellow Springs Farm an Artisanal Goat Cheese Dairy but is also a Native Plant Nursery and the farm itself focuses on conservation planting.
When you drive in the driveway the first thing you see are the goats grazing in the pastures and the day I visited the baby goats were out as well. The dairy barn is where all the cheese is made and it fits right in with the landscape. Yellow Springs Farm is a perfect example of connecting sustainable landscape to sustainable food systems. To me visiting the farm is another way of knowing where your food comes from and after this visit, I know the goats at Yellow Springs Farm are happy ones!
The farm welcomes visitors but asks that you call or email in advance to make sure there is someone there to greet you. http://www.yellowspringsfarm.com
-Eliza
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RECIPES
What to do with all those veggies
Raw Root Vegetable Slaw
This combination of raw root vegetables and fresh herbs makes an unexpectedly bright and beautiful salad. For the most striking presentation, add the beets at the last minute, otherwise they will stain the other veggies and everything will turn pink. It will still taste delish, tho!
Ingredients:
- 1 pound medium sized red beets
- 1/2 pound carrots
- 1/2 pound celery root (substitute celery if unavailable)
- 1/2 pound kohlrabi (substitute jicama if unavailable
- 1/4 cup lemon juice, more to adjust flavors at the end
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons sugar
- 3/4 cup cilantro leaves, coarsely chopped
- 3/4 cup mint leaves, julienned
- 2/3 cup flat-leaf parsley, coarsely chopped
- 1/2 tablespoon fresh lemon zest
- salt and freshly ground pepper to taste
1. Wash and herbs, set aside. Wash and peel the root vegetables.
2. Slice the vegetables into thin matchsticks or grate with food processor.
3. As you work, soak the vegetables in separate bowls of cold water.
4. After slicing the vegetables, make the dressing. Put the lemon juice, olive oil, vinegar, sugar and 1 teasoon salt into a small sauce pan. Bring to a gentle simmer and stir until the sugar and the salt have dissolved. Remove from the heat.
5. Drain the vegetables and pat with paper towels to remove excess water. Transfer to a bowl. Pour the dressing over the vegetables and toss. Cool and then place in the refrigerator for at least an hour.
Serve as is, or as suggested in the original recipe, serve with labneh (drained and thickened Greek yoghurt) on the side.
-Adapted from Yotam Ottolenghi's Jerusalem.
 Fresh Pea & Arugula SaladIngredients: (Makes 8 cups of salad) - 2 cups water
- 1 lb unshelled peas
- 6 cups trimmed arugula
- 4 sliced radishes
- ¼ cup chopped fresh mint
- 1 ½ tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup feta
Preparation: 1. Bring 2 cups water to a boil in a medium saucepan. 2.Add peas; cook 1 minute. Drain and plunge peas into ice water; drain. 3. Combine peas, arugula, and mint in a large bowl. Add lemon juice, olive oil, salt, and pepper; toss well. Sprinkle with cheese. Serve immediately.
- Mary Smith 
Garlic Scape Pesto Ingredients: Ingredients: - 4 to 5 garlic scapes, roughly chopped
- Large handful basil leaves
- ¼ cup pine nuts, toasted in a dry skillet until slightly browned
- ½ cup olive oil
- ½ cup Parmesan cheese, finely shredded
- ½ teaspoon salt
- 2-3 tablespoon of fresh lemon juice
Preparation:
1. Combine the garlic scapes, basil, and half the oil in a small food processor or blender.
2. Process or blend until the leaves and scapes are finely chopped, then add the nuts and remaining oil. Process or blend until nicely pureed.
3. Remove to a bowl and stir in the cheese. Add more lemon juice if you choose to create a looser paste.
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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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