this week's 
HARVEST  LIST

This list may change,
Rushton Farm Bag but here's our best guess of what you'll be getting in your share this week.
 
    
Cantaloupe
Eggplant
Hot Peppers
Sweet Peppers
Tomatoes
Watermelon
 

2015 CSA MANUAL
Just about everything you need to know about the Rushton Farm CSA is located HERE!
CSA manual

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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.   

WHEREABOUTS
RQP sign

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.
ARCHIVES
See prior email communications from Willistown Conservation Trust, including recipes and past issues of the Wild Carrot. Go to the archive.   

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.  
Week of August 25, 2015 Issue No. 14
IN THE BAG Tidbits 
 
Interns

As summer ends we say goodbye to our summer interns Jared Ingersoll and Justin Hoden. Both worked extremely hard in what has been a somewhat trying season and deserve the respite of returning to school for a well deserved rest (from physical labor at least!). Jared set the record for the longest served internship by a college student by working from early May until the end of August. His commitment and dedication was exceptional and we are already working to recruit him for next season!
 
At Rushton Farm we have been very fortunate to have had great interns over the past 8 seasons and we have watched many go on to careers in agriculture and environmental studies. I want to thank those who have helped to support the Rushton Farm Internship Program, particularly Bob and Carolyn Turner who have supported internships not just at the farm but at WCT as well. It's this generosity that helps us to further our commitment of creating ambassadors for conservation through each internship opportunity.
 
-Fred
THE DIRT Notes from the field 
  
Watermelon
 
 
As we Labor Day approaches and we near the unofficial end of summer we look to the fields for the fruit that best symbolizes summer, watermelon. The past couple of weeks we have featured what has been an excellent cantaloupe crop and now we are harvesting what we hope to be an equally delicious crop of red and yellow watermelon. There are four varieties; red seeded, red seedless, yellow seedless and the large "sweet favorite."

-Rushton Farm Staff 
RECIPES 
What to do with all those veggies



Bacon Wrapped Jalapeno Poppers 
 
Ingredients
24 servings  
  • 5 ounces smoked cheddar cheese
  • 12 medium jalapeno peppers, halved lenthwise and seeded (stems intact)
  • 12 strips bacon, halved crosswise
Directions
  1. Preheat the oven to 400 degrees F and set a wire rack on a rimmed baking sheet.
  2. WEAR GLOVES when handling jalapenos!
  3. Cut the cheddar into 24 small sticks that will fit inside the jalapenos. Stuff 1 cheese stick into each jalapeno half.
  4. Wrap the bacon tightly around the jalapenos, slightly overlapping. Arrange 1 inch apart on the rack, cheese-side up. Bake until the bacon is crisp, about 25 minutes.
  5. You can make these poppers up to 2 hours ahead and keep at room temperature. Reheat at 350 degrees F until hot, about 20 minutes.
- Recipe courtesy of Food Network Magazine

 
Jalapeno Jelly
(a.k.a. hot pepper jelly) 
   
Ingredients
Makes about 4 pint jars 
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 10 jalapenos
  • 1 1/2 cups white vinegar
  • 1/2 teaspoon salt
  • 5-6 cups granulated sugar
  • 1 3-ounce pouch liquid fruit pectin (like Certo)
Directions 
  1. WEAR GLOVES when handling jalapenos!
  2. Finely chop the bell peppers and jalapenos in a food processor fitted with a fine shredding blade (if you don't have a food processor, no worries, grab a knife and get started chopping up those peppers into little tiny pieces).
  3. Add the peppers to a large pot (the jelly will foam when it first comes to a boil so use a pot at least 5-6 quarts for a single batch and larger if doubling the batch).
  4. Stir in the vinegar, salt and sugar. Bring the mixture to a boil for 10 minutes, stirring often.
  5. Add the liquid pectin and boil for 1 more minute.
  6. Remove the pot from the heat. Pour the jelly to within 1/4-inch of the top of clean, warm canning jars. Wipe the rim of the jar with a damp rag. Place a lid and ring on each jar and process in a water bath canner for 10 minutes (you may need to add additional time if you live above sea level; the pectin box/info should give details).
  7. Once removed from the water bath canner, let the jelly rest for 1-2 days to let it fully set up.
- Mel's Kitchen

Click here to view step by step tutorial of canning and jelly making process!  

 

About Us

  

Rushton Farm is part of Willistown Conservation Trust's Community Farm Program.  donate nowWillistown  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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