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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 Carrots Eggplant Hot Peppers Onions Sweet Peppers Tomatoes Zucchini |
Click here to check out our photos from Tomato Tasting!
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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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Aquaponics is a sustainable, closed loop food production system where fish and plants are raised symbiotically. Utilizing this method of growing minimizes inputs while producing high yields with absolutely 0 waste. To find out more information about Greenstone Aquaponics click here. |
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Week of August 4, 2015 Issue No. 11
IN THE BAG Tidbits
It's sauce making time!
Members may have noticed a steady increase in the quantities of tomatoes in the share the past few weeks. It has been a good season for tomatoes and the plants are hitting their peak production. We are currently harvesting over a dozen varieties with many of them being unique "heirloom" varieties that have been cultivated for their flavor and texture. Because of the time and care needed to grow these exceptional varieties we have a limited window in which to take advantage of the summer harvest. Over the next couple of weeks there should be between 5 to 10lbs of tomatoes in the share each week so get the canning jars ready!
The Rushton Farm Staff is hoping to take advantage of a large amount of tomato "seconds" and made up a batch of "Rushton Red" tomato sauce. All ingredients we use are grown on the farm including onions, garlic, shallots, parsley and basil. We will have jars available for sale to members in the next few weeks.
-Fred
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THE DIRT Notes from the field
As we pass the mid- point of the season I am reminded of all the hard work that the Rushton Staff puts in to make each season successful. Noah Gress and Chelsea Allen have put in long hours to make sure the farm is properly managed while interns Jared Ingersoll and Justin Hoden have been working hard in the fields tending the crops. Todd Alleger has proven to be an invaluable asset not only working the farm but cataloguing vital information that will be used to study the farm's impact on the surrounding ecosystem. This is one of the strongest staffs we have had in years and I, and our members, should be thankful for their faithful service.
Reflecting on past staff members I am reminded how much a season working on Rushton Farm can influence the career direction of our young field workers. We have had interns go on to become teachers, field ecologists, scientists and yes farmers.
One former volunteer and field worker, Will Cauffman, has even started a business in aquaponics. Aquaponics refers to systems that combine conventional aquaculture(the raising of fish) with hydroponics (cultivating plants in water) in a symbiotic environment. Will has utilized a grant from Gettysburg College to build and sell aquaponic systems. Rushton Farm has purchased one of the first systems and we hope to use it to grow healthy food through the winter! I urge everyone to check out his unique business venture at Greenstone Aquaponics.
-Fred
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BEYOND THE FARMSHED
Come join us for Beers at the Barn!
Friday, August 7th from 6 - 7:30pm
Just a reminder that we will be having Beers at the Barn this coming Friday from 6:00-7:30. We will have beer, lemonade and light snacks. Please stop by and say hi and enjoy the beautiful scenery and get to know the farmers and your fellow CSA members!
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RECIPES
What to do with all those veggies
Roasted Beet Salad with
Chickpeas and Red Onion 
Ingredients
- 3 medium beets
- 2 cloves garlic, peeled
- 1 sprig rosemary
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 1/2 cups canned chickpeas, drained
- 1/2 red onion, sliced
- 1/2 cup roughly chopped dill pickles
- Juice of 1/2 lemon
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
Directions
1. Preheat the oven to 350 degrees F. 2. Set the beets, garlic and rosemary on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil, sprinkle with some salt and pepper and add a splash of water. 3. Fold the foil up into a pouch and seal the edges. Transfer to the oven and cook until the beets are easily pierced with a knife, 45 to 50 minutes. 4. When done, remove the beets from the pouch and set them aside until cool enough to handle. With a paper towel rub the skins from the beets. Cut the peeled beets into bite-size cubes. Mince the roasted garlic. 5. Combine the beets, garlic, chickpeas, red onion, pickles and lemon juice in a bowl. Season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss to mix. Transfer the salad to a serving platter. Sprinkle with the cotija and cilantro and serve.
- Guy Fieri
Roasted Eggplant with Chiles, Peanuts & Mint
Ingredients
- 1/4 cup unsalted peanuts
- 5 Tbs. plus 1 tsp. peanut oil
- Kosher salt
- 4 skinny Japanese eggplant (about 7 inches long and 1-1/2 inches in diameter)
- 1/4 tsp. crushed red pepper flakes; more to taste
- 2 Tbs. fresh lime juice
- 1 tsp. honey
- 12 medium fresh mint leaves, coarsely torn (about 3 Tbs.)
Directions
1. Position a rack in the center of the oven and heat the oven to 425°F.
2. Scatter the peanuts in a pie plate or other small baking dish and toss them with 1 tsp. oil and a generous pinch of salt. Roast, shaking the pan once or twice, until they are golden brown, about 5 minutes. Set aside to cool, and then coarsely chop them.
3. Reduce the oven temperature to 375°F.
Rinse the eggplant. Trim off their tops and then cut the eggplant in half lengthwise. In a large, shallow bowl, toss the eggplant with 2 Tbs. of the oil and the red pepper flakes. Put the eggplant cut side up on a rimmed baking sheet and sprinkle generously with salt.
4. Roast until the eggplant is tender when pierced with a fork and the flesh is a light golden brown, 10 to 12 minutes.
5. Meanwhile, in a small dish, whisk the remaining 3 Tbs. oil with the lime juice, honey, and 1/4 tsp. salt. Season to taste with more salt, if necessary.
6. With the eggplant still on the center rack, turn the broiler on to high and broil the eggplant until well browned on top, about 5 minutes.
7. Transfer the eggplant to a serving platter. Drizzle with the dressing. Sprinkle with mint and peanuts and serve.
-Andrea Reusing from Fine Cooking
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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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