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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.
Basil
Beets
Braising greens
Cucumbers
Fennel
Green Beans
Salad Mix
Tomatoes
Zucchini
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Save the dates!
Friday, August 5th
Friday, September 9th
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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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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 of Farm Program
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 July 12, 2016 | Volume IX | Issue No. 8
IN THE BAG Tidbits from the staff
Welcome Fabien Richard!
The Rushton Farm Staff is happy to welcome our first international apprentice from France. Fabien Richard is a 19 year old University student from Mayenne, France. He is an agribusiness major who will be working with our agroecology program at Rushton Farm for the next three months. During that time he will be studying our soil structure for his master thesis on a three year plan for improving soil quality for our agricultural fields. We are hoping that his studies combined with our current student apprentice, Katie Pflaumer's plant studies for the University of Pennsylvania, will give us guidance for our agroecological approaches for the next 3 years.
Fabien will be going through orientation this week on the farm and I hope our CSA members will have an opportunity to meet him at some point. He may look young but he is entering his third year of University at Ecole Superieure d Agricultures in Angers, France. He is a great kid and we are hoping to give him a lot of involvement in the local community so if you have any suggestions please contact me.
His English is excellent which is good because my very limited French is evidently horrible. I was told I mispronounce every French word including Bastille and baguette. He did say I pronounce Jacques Cousteau properly.
Fabien will be living in the White Farm House at Rushton. He is a huge fan of soccer (sorry, I mean European football). He is also a dog person who has several Brittany Spaniels for hunting so he should fit right in with the dog crowd. He even petted our handful of a puppy Jed- who proceeded to pounce on him. The French should not trust German dogs.
-Fred
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THE DIRT Notes from the field
The flower cutting gardens are open and ready to pick! The perennial garden is in full bloom and the annual garden is busting with zinnias and snapdragons. The Farmshed herb garden looks great thanks to the efforts of Sandie Perkowski and Barb Blynn. There are additional flowers located in the pick your own row next to the chard in the farm field adjacent to the annual garden. Look for the orange cone.
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Chilled Cucumber Soup with Shrimp
Ingredients
2 (17-ounce) containers Greek yogurt
1 1/2 cups half-and-half
3 hothouse cucumbers, unpeeled, seeded and chopped
3/4 cup chopped red onion
9 scallions, white and green parts, chopped
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1/4 cup chopped fresh dill
3/4 cup freshly squeezed lemon juice (6 lemons)
3/4 pound cooked large shrimp, halved
Thin slices of lemon, halved, for garnish
Fresh dill, for garnish
Directions
- In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onion, scallions, salt, and pepper.
- Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade. Process until the cucumbers is coarsely pureed and then pours into another bowl. Continue processing the soup until all of it is pureed.
- Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold.
- Just before serving, stir in the lemon juice. Serve chilled, garnished with the shrimp, lemon, and fresh dill.
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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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