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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.
Carrots
Garlic
Hot peppers
Magic Molly Potatoes
Onions
Salad Mix
Sweet Peppers
Tomatoes
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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 September 8, 2015 Issue No. 16
IN THE BAG Tidbits
Dog Days
It can't be September. September is meant to be a time of changing temps along with the beginning of the changing of leaves. It is Peach season turning to apple season and the fall greens coming to maturity. For the farmer it is time to start prepping for winter by turning the fields and laying down cover crop. September is supposed to be the quiet comfortable time between the heat of summer and the chill of autumn air. The dog days of summer are supposed to be behind us.
This season the dog days not only haven't left, they seem to be barking. September has started where August left off; hot, humid and dry. The fields are bone dry even with irrigation going through the heat of the day. The greenhouse where we usually cure the winter squash at 80 degrees is a constant 120 restricting us from harvesting all the squash varieties. While the crops are still providing, another week or two of this weather will have an effect on our late fall greens and brasicas (broccoli, Brussels sprouts, cabbage, etc.).
While prolonged heat waves usually raise the heat between staff members we have been remarkably even tempered through the season. Or at least Noah, Chelsea and Todd have been; I still have my temper tantrums but they happen regardless of weather. Time away from the farm in cooler climes and work days cut short due to heat have helped keep staff morale high as we wait for some relief and an end to summer swelter
Hopefully rain and cooler temps are on their way. Until then if you here growling it's just the Rushton Staff trying to get through the dog days.
-Fred  Rushton tractor in summer heat
 Even Hackett needs a cooling break from the dog days
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THE DIRT
Notes from the field
Even Potato's Get the Blues
One of the distinct features of Rushton Farm is the wide variety of fruits and vegetables grown. Every winter the Rushton Staff combs through seed catalogs to find new and exciting varieties of vegetables to grow. This year the WCT Staff gave input as well with Kelsey Lingle giving the deciding vote on our new potato variety. Our  new addition is a blue potato called "Magic Molly". Although small and not as productive as our red and white varieties it is delicious and the unique color livens up any potato recipe. It will only be featured for a couple of weeks with this week being the first opportunity to pick them up. -Fred
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RECIPES
What to do with all those veggies
Gingered Carrot-Parsnip Puree
Ingredients
8 servings
- 1 pound carrots, peeled and thinly sliced
- 1 pound parsnips, peeled and thinly sliced
- 3 slices (1/4 inch thick) peeled fresh ginger
- 2 tablespoons light brown sugar
- Chopped chives, for garnish
Directions- In a large saucepan, combine the carrots, parsnips, ginger, brown sugar, rice and 1/4 tsp. salt. Add enough water to cover by 2 inches and bring to a boil. Lower the heat, cover and simmer until the vegetables are tender, about 30 minutes.
- Drain the vegetables, reserving 1 cup of the cooking liquid. In a blender, in batches if necessary, puree the vegetables with 1/2 cup cooking liquid. Add the butter and 1 tsp. salt; add more cooking liquid for a thinner puree. Transfer to a serving dish and top with the chives.
-Rachael Ray
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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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