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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.
Beets
Escarole
Fennel
Head Lettuce
Kale
Pac choi
Pickling Cucumbers
Salad Turnips
Scallions
Tomatoes
Zucchini
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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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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.
Address: 911 Delchester Road Newtown Square, PA |
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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Week of June 30, 2015 Issue No. 6
IN THE BAG Tidbits from Fred
It is our sixth week of CSA pick ups and at this point Rushton Farm members may have noticed the wide diversity of vegetables that are included in your share. While some items may be more familiar like peas, lettuce and beets, other items may be a little less familiar like kale, Joi Choi and garlic scapes. At Rushton Farm we grow over 150 varieties of fruit and vegetables, some more common than others, but all of them chosen for their flavor and nutritive qualities. Our goal is to inform and educate our members about all the vegetables grown. In every "Wild Carrot" there are recipes to help guide members in vegetable preparation. The Rushton Farm CSA Manual (see left column) also has some general guidelines to preparation and storage of farm vegetables.
Being part of a CSA is learning about seasonality and appreciating the variety of fruits and vegetables as they are harvested throughout the season. As we continue through the season we will occasionally feature a vegetable in The Wild Carrot and explain why we grow it and how to prepare it. Please feel free to talk to or email the staff with any questions you may have about any of the other produce grown at the farm.
-Fred
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THE DIRT Notes from the field
 CSA member Keith Kennedy and Hackett watch last Tuesday's storm roll in.
Stakes and String
There is a lot of banging and clanging going on at the farm these days and that is a sure sign that the crops are growing. As the young seedlings leave the comfort of their protected greenhouse environment we try to acclimate them as best as possible by providing support through staking and trellising them with string. This helps them to better adapt to outdoor conditions giving them the best chance for fruitful production.
You may also notice some black "plastic" that adorns the beds in our fields. This plastic is actually bio-degradable corn starch that has been approved for organic food production. It was developed in the eighties to help warm the seed beds in the spring, provide insulation to prevent moisture evaporation and contain the weeds which compete with our young seedlings.
These measures help us maximize food production in the limited space we have and ensure that the plants have the best chance to reach their maximum potential for fruit production.
-Fred
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RECIPES
What to do with all those veggies
This week's share yields many goodies; beets, tomatoes, zucchini, escarole and fennel. This week's recipe highlights the last two. Escarole with its slightly bitter and sturdy leaves work well in raw and cooked dishes. It is loaded with vitamin K, an essential in proper blood clotting. Fennel relieves a variety of indigestion issues and has unique aromatic characteristics. Paired together with the addition of spicy radishes, you can create a sophisticated salad.
Fennel, Escarole & Radish Salad
Martha Stewart
Servings: 4
Ingredients:
1 head escarole, cut crosswise into 2-inch-wide ribbons
1 bunch small or medium radishes*, thinly sliced
1 fennel bulb, thinly sliced crosswise, fronds reserved
1 tablespoon extra-virgin olive oil
2 teaspoons champagne vinegar
Coarse salt and freshly ground pepper
Preparation:
Toss together escarole, radishes, and fennel bulb in a large bowl. Drizzle oil and vinegar on top, and season with salt and pepper. Gently toss. Garnish with fennel fronds.
*Hakurei salad turnips (in the share this week) can be substituted for radishes; quarter and slice thinly
-Mary Smith
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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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