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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.
Arugula
Broccoli
Green Leaf Lettuce
Hakurei Turnips
Little Gem Lettuce Sunflower Sprouts
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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 |
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SAVE THE DATES!
Friday, July 1st
Tuesday, July 19th
Friday, August 5th
Friday, September 9th
Back by popular demand! Come enjoy the sunset and listen to WCT's Eric Hetzel and his band, The Hetzel Brothers. Sit back and enjoy the farm with the farmers and fellow CSA members. Stay after your pick up or just stop by! We will have beer and refreshments. Hope to see you there!
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RECIPES WANTED!
10th Anniversary Cookbook
Recipes Wanted!
It's hard to believe that next year will mark 10 years since the CSA began at Rushton Farm. What a wonderful journey it has been. A cookbook is in the works to help celebrate the occasion. We have many recipes in our coffers but would like to have CSA members share a favorite recipe or two. Recipes that use the fruit or vegetables found in our shares are preferred. Please email recipes to Allyson McTear at amctear@verizon.net or place hard copies in the folder in the farmshed by September 2nd. Many thanks and stay tuned for cookbook updates.
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Fred de Long - Director of Community Farm
Noah Gress - Field Manager
Chelsea Allen - Field Manager
Eliza Gowen - Outreach Coordinator
Todd Alleger - Agroecology Project Coordinator
Molly Clark - Rushton Farm Apprentice
Fabien Richard - Student Research Apprentice
Katie Pflaumer - Student Research
Apprentice from the University of Pennsylvania
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Week of June 7, 2016 | Volume IX | Issue No. 3
IN THE BAG Tidbits from the staff
Each spring as local farm markets open and the first harvest is taken from the field there is a common chorus among customers frequenting these markets; "when will you have local corn and tomatoes?" Answering "late June/early July" does little to satisfy the anticipation of the customer waiting for their fix of summer goodness. In fact at times there seems to be an accusatory tone in their voice as if you are hiding the summer bounty in some dark recess of the farm. Of course when the first tomatoes ripen and the corn is ready to be picked the inevitable question is asked; "what happened to the peas and broccoli?"
One of the benefits of belonging to a CSA is understanding and appreciating the seasonality of the fruits and vegetables we eat. Eating with the seasons connects us with our food. The cool temperatures of spring provide us with the lush greens we feature at the beginning of the season. Rich in vitamins these greens are some of the most nutritious foods we grow. It is nature's way of nourishing us after a long winter.
As the days grow longer and the heat rises the greens make way for tomatoes, squash, peppers and some of the more traditional summer crops. These foods have grown with the season and have ripened under the hot summer sun bringing out their flavor. By August the melons have ripened signifying the peak to the summer crops.
Late summer and early fall signify the beginning of the storage crops. Potatoes and roots crops flourish as the cooler temperatures promote the fall greens. As October arrives the winter squash harden off and the broccoli and cauliflower reach maturity.
This is just a cursory overview of what the upcoming season will bring us. The real excitement comes in watching and waiting for the crops to arrive. At Rushton Farm we grow over 100 varieties of fruits and vegetables and each one has its place in the harvest schedule. The Rushton Staff hopes our CSA members will talk to us about the food being grown. While we fully understand the desire for cantaloupes in June and peas in August we think you will find value in the diversity of produce harvested through the course of a season.
-Fred
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THE DIRT Notes from the field
 It has been an interesting spring. Just when we thought all our crops would come in early some cooler weather and "gray days" held back the premature harvest. Now as the temperatures and growing conditions begin to moderate we find ourselves with plenty of vegetables waiting to be picked. Although the early season will feature a lot of vibrant green veggies there will be diversity. When planning a harvest season the Rushton Farm Staff tries to find a balance with what the CSA offers each week. Throughout the season we will have offerings from all the vegetable families. We will  try to have a selection of greens each week along with a root vegetable and an allium- scallions, onions or garlic. Early season will feature a large selection of brasicas (plants of the mustard family)-broccoli, cabbage, kale, kohlrabi etc. Summer will bring us an assortment of solanums (nightshade family) including tomatoes, peppers and eggplant along with cucurbits like squash, cucumbers and melons. Late season we will offer a variety of winter squashes and winter brasicas such as brussels sprouts, cauliflower, cabbages and broccoli. Scattered throughout will be generous offerings of legumes including green beans and lima beans. We have a large offering of fruits and vegetables throughout the season and we think that most tastes will be met with the weekly harvest. Please let the farm staff know any preferences you may have for varieties of vegetables. Rushton is a community farm and it is only through input from our members that we can continue to refine our crop selection. -Rushton Farm Staff
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Have you seen the beautiful new bulletin board with a map of the farmshed garden? Our wonderful farmshed committee is working hard putting together a new map of the garden so you can clearly identify all the herbs and plants. It is still a work in progress and there is more to come but please enjoy the board that is set up outside the garden. Thank you to all those involved in putting this board together.
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PAN-ROASTED HAKUREI
TURNIPS WITH HONEY
Servings: 2 - 1 bunch small Hakurei turnips (about 10), halved lengthwise
- 2 tsp. vegetable oil
- Salt and pepper
- 1/2 TB honey
- Pinch of cayenne
- 1/2 TB water
- Toss turnips with 1 tsp. oil, salt and pepper in a medium bowl.
- Combine honey, cayenne and water in a small bowl.
- Heat a small skillet over medium-high heat. Add remaining tsp. oil. Add turnips. Sauté for about 10 minutes, turning turnips frequently, until they are golden brown.
- Add honey mixture to turnips and toss them for a few minutes until glazed and tender. Add additional salt and pepper to taste.
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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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Join the story on Instagram and Facebook!
#WILLISTOWNCONSERVATIONTRUST
#WCTRUST #RUSHTONFARM ions? |
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