CSA MEMBERS’ MANUAL 2012
WELCOME! May 2012 I would like to welcome all of you to the fifth season of the Rushton Farm CSA. Rushton Farm CSA offers a unique approach to local agriculture - where the farm is a community interest where growers and consumers provide mutual support and share the risks and benefits of food production. This farm is a community venture in mind, spirit and action and I hope that all of you will make the most of the opportunity to share in the beauty and bounty of a season at the farm. Part of belonging to a CSA is the opportunity to interact and communicate with the farmers who grow the food. We are fortunate to have Noah Gress as our very capable field manager, and Joanna Whitnah as Assistant Field Manager and Lisa Wimble as greenhouse manager. They along with me will be responsible for the crops and weekly harvest that we will all share. We’ll be joined by a number of college and high school interns throughout the season. Feel free to ask any questions or offer any opinions to us on pick up days or visits to the farm. The Rushton Farm CSA is just one component of the Willistown Conservation Trust Community Farm Program. This program was started as a way to reinvigorate local agriculture and food production while educating the community and promoting sustainable agricultural practices. By bringing together community members, farmers and land in a mutually supportive relationship, we envision the creation of local sustainable food networks that will connect people to the food they eat while promoting environmentally supportive land practices. The Rushton Farm CSA represents an important part of this vision and I thank you for joining us. Welcome!
-Fred de Long
PICK UP DAYS
...and what to expect
Each member will have a specific day, either Tuesday or Friday, to pick up their weekly share. For the sake of a balanced harvest, this day will be the same throughout the season. Pick up times are 2 p.m. - to 7 p.m.
If you are unable to pick up your share because of vacation or other reasons, you may offer your share to a friend or neighbor. We ask that you send us an email (firstname.lastname@example.org) to let us know if someone else is picking up your share. Unfortunately we can not accomodate temporary swapping of pick-up days - the staff time to administer such changes would overwhelm us.
Shares that are not picked up will be donated to the Chester County Food Bank as par of our “Share the Bounty” program.
Contents of the shares will change week to week seasonally depending on what is ready to be harvested. Reference the harvest chart provided for a general idea of seasonal availability of produce.
There will be other pick-your-own items offered later in the season but at this point, flowers and herbs are the only crops that will be regularly featured. This will begin in late June.
In addition to the vegetables and fruit in your share, there will be opportunities to purchase additional food products on site from other local farms. These products will include fruit from local orchards, fresh local eggs from the Rushton egg co-op, and honey from the friendly bees at Rushton Farm.
The Wild Carrot
your weekly e-mail newsletter
Email is our primary means of communication with all CSA members and we do this via the Wild Carrot, our weekly email newsletter.
Each week we’ll tell you what we are harvesting and what to expect in your share, musings and field notes about what’s happening at the farm, a list of upcoming events, and recipe suggestions for the week’s share.
If your email address changes, send it to email@example.com so you wont miss out.
Farm Events •
Rushton Farm is be part of the new 80-acre Rushton Woods Preserve. There will be many activities taking place throughout the season including migratory bird banding, saw-whet owl banding, nature hikes and more. Check www.wctrust.org for more details.
The Rushton Farm Staff welcomes community members to volunteer at the farm on Wednesdays anytime between 9 and 4. Come out and learn how your food is grown and harvested while getting a deeper understanding of what sustainable agriculture entails. The work schedule is varied with many different work opportunities available.
We expect to feature several educational events to explain farming practices, nutrition and local agriculture. These will usually take place on Saturday afternoons throughout the season. Always check the web site at www. wctrust.org for the latest info.
Each year we host a Pot Luck Supper, a Tomato Tasting (mid-summer), and the Harvest Celebration (fall). Check www.wctrust.org or read the Wild Carrot for dates and latest information.
General Rules at the Farm •
No dogs are allowed at Rushton Farm and Rushton Woods Preserve for sanitary and safety concerns. You may see “Max”, our farm dog. patrolling the property. Max has spent the entirety of his life on farms and has been trained for the field and the protection of our precious veggies. Max is extremely friendly but if you have a child with a fear of dogs he can “disappear” as needed.
Rushton Farm is part of Rushton Woods Preserve which is open from 8:30 to 9 daily in the spring, summer and fall. While the Preserve is open to the community please respect the areas comprising Rushton Farm. As a working farm the staff needs to be able to focus on growing, maintaining and harvesting from the production fields. We ask that visitors stay on the marked trails when visiting the preserve. On Pick up days (Tuesday and Friday) we encourage CSA members to walk the entirety of the farm and talk with the Rushton Farm Staff.
Pick up days are 2 p.m. -7 p.m. Tuesdays and Fridays. During these times all CSA members are encouraged to spend time walking the fields, picnicking or simply enjoying the ambience of Rushton Farm.
what we hope to harvest this year Arugula Astro AsianGreens Tat Soi AsianGreens Joi Choi AsianGreens Mei Qing Choi Basil(1) Genovese Basil(2) Nufar Beans(2) Provider Beans(3) Jade Beans(4) Maxibel Beets(1) Red Ace Beets(1) TouchstoneGold Beets(2) Chioggia Beets Bull’sBlood Broccoli(1) BlueWind Broccoli(2) Marathon Brussel Sprouts Diablo Cabbage(1) Arrowhead Cabbage(2) SuperRed Cabbage(2Green) Alcosa Cantaloupe Halona Cantaloupe athena Cantaloupe SunJewel Carrots(1) Mokum Carrots(2) ScarletNantes Carrots(3) PurpleHaze Cauliflower(1) violetqueen Cauliflower(2) amazing Cauliflower(3) Romanesco Celeriac Diamant Chard(1) BrightLights Cilantro(1) Santo Cilantro(2) Santo Cukes(3) Slicing-Marketmore Cukes-P(1) Pickling-Northern Cukes-P(2) Pickling-Alibi Cukes-Lemon Lemon Dill(1) Eggplant Galine Eggplant FairyTale Eggplant Orient Charm Eggplant RosaBianca Garlic Gourds Ornamental
Gourds BirdhouseGourd Kale(1) Toscano Kale(2) Red Russian Leeks(1) Tadorna Lettuce RedSaladBowl Lettuce DarkLolloRosa Lettuce RoyalOak Lettuce Tango Lettuce RedSails Lima Beans Dr.Martin Okra(1) Cajun Delight Onions, Red Mars Onions, Storage Copra Onions,Sweet olympic Peas(1) Snow-OregonGiant Peas(2) Sugar Snap Pepper(1) Lipstick Pepper(1) Carmen Pepper(1) Round of Hungary Pepper(1) Islander Pepper(2) Gypsy Pepper(2) Red Knight Pepper(2) Sunray Pepper-Hot(2) habanero Pepper-Hot(1) Hungarian Hot Wax Pepper-Hot(2) Lady Bug Pepper-Hot(2) Tiburon Pepper-Hot(2) El Jefe Popcorn RobustYellow Potatoes Kennebec Potatoes AllRed Potatoes AllBlue Potatoes DarkRedNorland Potatoes RoseFinnApple Pumpkin baby bear Pumpkin Tom Fox Pumpkin Musque de provence Pumpkin Howden Biggie Pumpkin wee be little Pumpkin Jarrahdale Raab Spring Raab
Radishes(1) D’Avignon Radishes(1) Cherriette Radishes(2) EasterEgg Scallions(1) EvergreenHardyWhite Scallions(2) Deep Purple Soybeans Butterbean Spinach(1) Tyee Spinach(2) Springer Spinach(4) Hector SummerSquash 8 ball SummerSquash PattyPan SummerSquash Goldrush(Yell.) SummerSquash Zucchini-Cashflow Tomatoes(1) Rutgers Tomatoes(1) eva purple ball Tomatoes(1) Celebrity Tomatoes(1) JapaneseBlackTrifele Tomatoes(1) BigBeef Tomatoes(2) CherokeePurple Tomatoes(2) Brandywine Tomatoes(2) StripedGerman Tomatoes(2) Brandywine Tomatoes(cherry) Red Grape Tomatoes(cherry) Sungold Tomatoes(cherry) Chelsea Tomatoes(cherry) SuperSweet100 Tomatoes(early) Early Girl Tomatoes(early) ew Girl Tomatoes(plum) BlueBeech Tomatoes(plum) AmishPaste Tomatoes(plum) SanMarzano Turnip purpletop Watermelon Sugar Baby Watermelon Sweet Favorite Watermelon Mini Yellow Watermelon Solitaire Winter Squash Acorn-Tuffy Winter Squash Kabocha-BlackForest Winter Squash RedKuri Winter Squash BlueHubbard Winter Squash Butternut Winter Squash Delicata
HARVEST CALENDAR It’s difficult to say in spring what the summer will bring. Invariably mother nature will be kinder to some crops than others. Thank you for your patience and support, whatever the season may bring.
Veggie Arugula Asian Greens Basil Beans Beets Broccoli Broccoli Raab Brussel Sprouts Cabbage Cantaloupe Cauliflower Carrots Celeriac Chard Cilantro Cucumber Dill Eggplant Greens Kale Leeks Lettuce Lima Beans Melons Okra Onions Peppers Potatoes Pumpkins Radishes Scallions Snow peas Soybeans Spinach Sugar Snap Peas Summer Squash Tomatoes Turnips Watermelons Winter Squash
A GUIDE TO VEGETABLES ... grown at Rushton Farm Arugula Arugula is a leafy green with a peppery bite. Baby arugula is used as part of the Rushton Farm salad mix. For those who like a salad with a bit of spice arugula makes a fine salad on its own. Storage • Wash and refrigerate in a plastic bag. • Stored properly arugula should last a week. Preparation • Allow 1 ½ cups per person when preparing salads. • Arugula goes great with a vinaigrette dressing. Add goat cheese and toasted walnuts for an exceptional salad. Basil Basil is an herb with a flavor similar to anise or licorice. It is the main ingredient of pesto, but it goes great with most summer vegetables particularly tomatoes. Storage • Keep wrapped in damp towels in a plastic bag in the refrigerator or put stems in a glass of water. • Basil wilts quickly so be sure to maintain moisture. Basil will keep for no more than a couple of days. Preparation • Basil can be used as an herb, part of a salad or a compliment to fresh vegetables. • Stack slices of heirloom tomatoes, mozzarella and basil together and cover with balsamic vinegar for a classic summer appetizer. Beans Beans are one of the many vegetables that need to be eaten fresh to truly appreciate their flavor. Beans should be bright green and have a distinctive snap when broken. Storage • Wash beans just before preparation • Break off the stem of the bean (if it has one) before cooking but cook uncut for best flavor. • Store unwashed beans in an plastic bag in the refrigerator. They should last a week. Preparation • Fresh green beans should always be cooked briefly to maintain their nutrients and flavor. Boil beans for no more than three minutes and then drop into cold water to stop the cooking process. When done they should be a bright green. • Beans are a great raw vegetable that can be served alone or with dips. • Cooked beans are best with minimal additions. A lemon-dill butter compliments them nicely. Lima Beans Lima beans are one of those vegetables that gets a bad rap. Those who dislike them have rarely eaten them fresh. The variety we grow at Rushton Farm is the Dr. Martin Lima Bean. Dr. Martin lived just a few miles away on route 926 and spent years perfecting lima beans for size, taste and tenderness. These beans are a late summer delicacy that one simply has to try raw straight out of the pod to fully appreciate. Storage • Lima beans are a legume that loses it’s sugar fast so beans should be eaten within 24 to 48 hours for best flavor • Keep beans in the pod until ready to prepare. • Refrigerate beans in a paper bag. Preparation • Like green beans limas should be cooked briefly for best flavor. • Lima beans are great with a light butter sauce or mixed with fresh corn for a succotash.
Beets Beets have a rich, sweet earthiness that is very distinctive. They come in many colors. At Rushton we grow the Red Ace (red), Touchstone Gold (gold) and Choggia (red-orange with red and white bands). Beet tops are delicious greens that are similar to chard. Storage • Cut off tops (greens) and store the unwashed leaves in a plastic bag. Beets should be stored unwashed in a separate plastic bag. Greens should be eaten within five days. Beets will store for several weeks. Preparation • Beets can be eaten roasted, baked, boiled or steamed. • Beets taste great when served with an acidic compliment such as vinegar or lemon. • To roast beets bake them at 375 degrees for 30 minutes or until tender. Bok Choi/Tat Soi Bok choi and tat soi are asian greens and a mild member of the cabbage family. The stalks are white and crunchy while the leaves are dark green and tender with a slight cabbage taste. Storage • Wrap the leaves in a damp towel or put in a plastic bag. Store in the crisper drawer. • If kept damp they should last for a week. Preparation • Bok choi and tat soi go well in a vegetable stir-fry. Add as the last ingredient to preserve the crisp texture of the green. • These asian greens also serve as a great base for raw vegetable salads and slaws. Broccoli Broccoli is a member of the Brassica family which includes cauliflower, cabbages and Brussels sprouts. The similarity between broccoli and cauliflower is evident in the varieties we will be growing at Ruston Farm. Two unusual varieties, the purple Violet Queen and the “pointy” Romanesco resemble broccoli but are actually cauliflowers. They all taste great and are very high in nutritional value. Storage • Store in a plastic bag in the refrigerator. It will last for several days but tastes best fresh. • Broccoli is a vegetable that freezes well. Blanch the broccoli for three minutes and then rinse in ice water to stop the cooking process. Store in a ziplock freezer bag. Preparation • Broccoli is a great raw vegetable that goes well with dips and in salads. • Do not overcook. Steam for no more than 10 minutes or boil for no more than 5 minutes. Broccoli when cooked should be bright green and firm. Broccoli Rabe Broccoli rabe, is a sharp tasting green similar to mustard greens. Storage • Keep wrapped in a damp towel in a plastic bag in the refrigerator. They should last for a week. Preparation • As with all greens wash before using. • Broccoli rabe can be a bit tough so steam or blanch to soften. It goes great in stir-fry or sautéed with red pepper and garlic or as part of a brushetta topping. Brussels Sprouts Brussels sprouts are another vegetable that need to be eaten fresh to truly appreciate. Similar to cabbage they have a delicate nutty flavor when cooked properly. Storage • Refrigerate unwashed sprouts in a plastic bag or container. • Sprouts will keep for more than a week but should be used before then. Preparation • Trim the stems. Cut an x in the stem of each sprout to cook evenly. Pour a half inch of water into a saucepan. Boil sprouts 8 to 10 minutes or until tender. Be sure not to overcook- this is a common mistake that ruins the sprouts. • Brussels sprouts are best when served simply with butter or sautéed with roasted walnuts.
Cabbage Cabbage is one of the oldest cultivated vegetables and has long been a food staple in many countries throughout the world. It is versatile and hardy and can be used raw, boiled, pickled, braised, steamed and sautéed. Storage • Store cabbage in the crisper drawer of the refrigerator. • Solid heads of cabbage can last for a month or more. Peel off outer leaves if they begin to yellow. Preparation • Shredded cabbage can be used for coleslaw or pickled for sauerkraut. • Cabbage can be boiled or used in soups. Cabbage steam can have an unpleasant smell. Place a walnut or parsley in the water to lessen the smell. Carrots Few vegetables can match carrots in their natural sweetness. Rushton Farm will be growing a number of assorted varieties of different shapes and colors. Although good all season carrots are at their sweetest after the first frost. Storage • Cut off tops and store unwashed in the crisper drawer of the refrigerator. They will last a month or more. Preparation • Carrots are one of the great raw vegetables and make a great snack alternative for children. • Carrots are most nutritious when scrubbed clean rather than peeled. • They can be used to make great soups particularly when combined with greens such as kale and chard. Cauliflower Very similar to broccoli, cauliflower is a multi-purpose vegetable that is high in nutritional value. Although typically identified as a cold weather vegetable early summer is one of the best harvest times for flavor. Storage • Refrigerate cauliflower unwashed in a plastic bag. • Cauliflower will last up to two weeks but will lose it’s bright white color as it remains in storage. Preparation • Remove remaining leaves and stem before preparing. Any discolored spots should be trimmed. • Cauliflower is great raw when cut into florets. It is also good in stir fry and soups. • When steaming cauliflower do not overcook. As with broccoli 10 minutes steamed or 5 minutes boiled should be adequate. • Cauliflower freezes well. Quarter head and blanch for three minutes. Store in ziplock freezer bag. Celeriac/Celery Root One of the odder looking vegetables we will be growing is celeriac or celery root. Celeriac is not connected to celery but is actually a gnarled root vegetable. It has a strong celery and parsley taste with an earthy flavor. Chefs love to use it for its taste in stocks and soups. Storage • Store unwashed in crisper drawer of the refrigerator. Celeriac can last for months before its flavor begins to fade. Preparation • Clean by scrubbing with a brush under warm water. • Celeriac most often is grated, peeled or shaved. It will discolor so soak in acidulated (lemon/vinegar) water for color retention. • It can be used in coleslaw or salads for a unique flavor. • It goes very well in soups, stews, stuffing or braised with meat stews. Chard Chard is a favorite of the Rushton Farm staff. Chard is a vigorous green that is highly nutritious and can be used many different ways. It is often used as two vegetables with the stalks being cooked like asparagus spears and the leaves being steamed or used in soups and stir-fry. The variety grown at Rushton is “Bright Lights” which features colorful stalks and dark green leaves. The taste is similar to beets with the texture of spinach. Storage • Keep greens wrapped in a damp towel in the crisper drawer of the refrigerator. • Chard is best eaten within a few days of harvest. • Chard is a green that freezes well. Blanch leaves for three minutes, soak in ice water to stop the cooking process and store in ziplock freezer bags. Preparation • Stalks can be sautéed in olive oil with garlic and sea salt. Add the leaves after the stalks are tender • Young chard (thin stalks) can be prepared with stalks and stems together. • 1lb of chard leaves is one cup when cooked.
Cucumbers One of the many benefits of buying vegetables fresh from the farm is seeing the difference between farm fresh and store bought. Cucumbers from the store are usually grown with chemicals, treated with chemicals and then sealed with wax to prevent rot. No such issues with farm fresh cukes. Just wash and eat. Storage • Cucumbers should be stored uncut in a plastic bag in the refrigerator. Cut, sliced or diced cukes do not store well. • Cucumbers are best eaten within a few days of harvest. Preparation • Cucumbers are best eaten raw. It is a great salad vegetable that also works well in cold soups such as gazpacho and in salsas. Eggplant If a vegetable can be enigmatic then eggplant is it. Many people are familiar with it only as the main ingredient in eggplant parmesan but it is a central component in Mediterranean, Indian and Middle Eastern cuisine. Although it is used in elaborate recipes such as ratatouille and melazane ripiene di riso it is versatile enough to be used in simple stir fry. It is a staple of vegetarian cooking. Rushton Farm will be growing several varieties of different shapes and colors all of which are interchangeable when used in recipes. Storage • Eggplant does not store well and should be eaten within three days of harvest. Do not refrigerate. • Do not peel until use. Preparation • Always cook eggplant before eating. • It is best to peel thick skinned eggplant. Oriental varieties such as Ping Tung do not need to be peeled. • Coat eggplant in olive oil and sea salt and grill for a vegetarian alternative to meat. Greens/Salad Mix A signature item for many farms is the salad mix. A farm staff often grows the lettuce, herbs and greens that they personally enjoy and form the mix from that. The Rushton Farm mix will contain a number of different baby lettuces and greens including oak leaf lettuce, romaine, arugula, mustard, tat soi, mizzuna and more. Storage • Salad mix should be kept in a plastic bag and sealed with plenty of air in the bag to prevent spoilage. The salad mix should last a week Kale Kale is a hearty flavored green that goes well in soups, salads and stir fry. It is one of the most nutritious foods one can eat. Storage • Wrap leaves in a plastic bag in the crisper drawer of the refrigerator. It will for a week. Preparation • Remove stems from larger leaves. Smaller “baby” leaves do not have to be trimmed and go well in salads. • Wash but never soak the kale leaves. Kale’s B and C complex vitamins are water soluble. • Kale does not reduce as much upon cooking as other greens. 1lb yields 11/2 to 2 cups cooked. Leeks Although they resemble an oversized scallion leeks are milder with a sweet onion flavor. They are the sweetest member of the onion family and a perfect addition to winter soups and stews. They are one of the last crops harvested (their sugar increases after frost) and in mild winters can remain in the ground until spring. Storage • Cut tops down to about two inches above the white of the stalk and store dry in the refrigerator. They will last up to a month. • To avoid an onion odor wrap loosely in plastic wrap. Preparation • Only use the white part of the stalk when cooking. • Wash thoroughly to remove any dirt trapped in the leaves • Leeks may be braised, baked or grilled. Use as a substitute for onions in soups stocks and stews. Sautee and add to other winter vegetables for a hearty dish. • Use the green tops in making vegetable stock.
Okra Okra is a finger sized pointed pod with fine ridges and tough skin. It is a vegetable of African origin that is popular in southern cooking. When cooked, okra releases a natural thickening agent that serves to bind vegetable juices in stews and gumbos. Storage • Okra should be used within two days of being picked. It is picked immature for tenderness so it does not hold well. Preparation • Rinse and dry before using. Okra can be steamed, fried or grilled. It goes well with lemon, tomatoes and vinegar. • One cup of sliced okra will thicken three cups of liquid. It can be added (sliced) to any soups, stews or gumbos in the final 10 to 15 minutes to thicken the broth. Onions Onions are one of the most widely used vegetables in the kitchen. Freshly harvested onions have a smooth skin and have not formed the papery protective coating. After harvest onions are traditionally stored and cured. Properly cured onions will last for months in cool dry conditions. Storage • Do not refrigerate onions. Store in a cool dry place. Preparation • Onions can be used in any number of ways. Sweet onions are best eaten raw, roasted or grilled. Traditional white and yellow onions are best in soups, stir fry and baked. • Onions become milder as they are cooked. Caramelizing is when you brown an onion over low heat to develop the sweetness. Doing this before adding onion to a recipe develops the flavor significantly. Peas
The first sign that spring is turning into summer is the appearance of peas. Harvest time is short because once the summer heat sets in the plants stop producing. Rushton Farm will have two varieties of peas, snow peas and snap peas. Storage • Peas are at their peak immediately after harvest after that their sugar starts turning to starch. • Peas can be stored in the refrigerator in a plastic bag for up to a week but the sugar will have dissipated. • Peas can be frozen easily. Blanch for 1 to 2 minutes, cool in ice water and store in a freezer bag. Preparation • Snow peas are flat and are great in stir fry or in salads. • Snap peas are plump and make a crisp snap when broken. They are best when eaten fresh.
Peppers Peppers are the one of the more diverse summer crops. They come in all different shapes, sizes and tastes. The traditional sweet bell pepper is chunky in shape and hollow on the inside. It starts off green and will turn color as it matures and grows sweeter. Hot peppers also start green but gain heat as they change color. All peppers turn color eventually. Storage • Store sweet peppers in the crisper drawer of the refrigerator. They will last a week or more depending on their color. Green peppers last longer than colored peppers. • Hot peppers can be stored in the refrigerator where they can last several weeks. Certain varieties can also be dried. Preparation • Peppers can be used for everything from soups to stir fry. They are great roasted on the grill or stuffed. They are also a great raw vegetable. • Take care when handling hot peppers. The inner membrane is the hottest part and should be removed to reduce heat. • Mild hot peppers such as the ancho variety are good for stuffing. Potatoes Potatoes have long been one of the most cultivated crops throughout the world. Many people are accustomed to the traditional baking potato but there are hundreds of varieties of potatoes. Rushton Farm will be growing red, blue, yellow and fingerling potatoes as well as two sweet potato varieties. Storage • Do not refrigerate potatoes. Stored in a cool dark place potatoes can last for months. • If potatoes are stored in too warm an area they will begin to soften and sprout and should be discarded. Preparation • As with most root vegetables the skin of the potato contains many nutrients. To maintain maximum nutritional value scrub, don’t peel potatoes. • Sweet potatoes can be prepared the same as standard potatoes. When baking prick with a fork and bake at 375 for 45 minutes.
Radishes Radishes can be round oval or elongated and range in color. They can be mildly peppery to relatively hot. Storage
• Trim off tops and store in a plastic bag in the refrigerator. They can last a week or more. Preparation • Radishes are best eaten raw. They go well in salads and as a crudité. Scallions Scallions are similar to leeks but smaller and tenderer. They have a unique sweet onion flavor. Storage • Refrigerate unwashed in a plastic bag. They will last for several days.
Preparation • Scallions are best when chopped and served raw in a salad or as a garnish.
Summer Squash and Zucchini Summer squash is a yellow soft skinned squash. Zucchini is similar but is elongated with dark green skin. Both are in abundance by mid summer and easily used in many summer recipes. Storage • Squash does not last long. Refrigerate in a plastic bag in the refrigerator. It will last several days. Preparation • Summer squash and zucchini can be eaten raw, steamed, sautéed, grilled and is good in stir fry. Tomatoes Tomatoes are the essence of summer. They are a fruit that has to be vine ripened and hand harvested to truly get their true flavor. They range in size and flavor from the tiny cherry to the 2 lb beefsteak. Rushton Farm will be growing over 15 varieties of tomato. Storage • DO NOT REFRIGERATE. This is one of the biggest mistakes made by consumers, chefs and even some growers. At 55 degrees a chemical reaction occurs in the tomato that destroys the flavor. It may have a vague tomato taste afterward but for the true flavor is gone. • Ripe tomatoes should be eaten within a few days of harvest. An unblemished firm tomato can last up to a week. Preparation • Tomatoes are one of the great raw fruits and are best enjoyed fresh during the summer. Use in salads, salsas, sauces and soups. Enjoy with fresh mozzarella, basil, balsamic vinegar and olive oil for the true taste of summer. Watermelon and Cantaloupe Nothing exemplifies summer more than a slice of watermelon on a hot summer day. Rushton Farm will be growing four varieties of watermelon and two varieties of cantaloupe. Storage • Cut melons can be wrapped in plastic and refrigerated for several days. Uncut watermelon can last more than a week but will eventually lose flavor and texture. Cantaloupe will last uncut for up to a week but should be cut when soft spots begin to develop. Preparation • Sliced or diced melons are best served chilled. Winter Squash Winter Squash is a richly flavored hard skinned vegetable. Pumpkins, butternut and acorn are all varieties of winter squash. Their tough skin makes them a great vegetable for long term storage. Storage • Do not refrigerate winter squash. Store at or below room temperature (55f) in a dry area. • Allow for air circulation- do not pile squash on top of each other. Preparation • The skin of the winter squash should be discarded. • Winter Squash makes amazing winter soups and mixes well with other winter vegetables. • Winter squash should be baked at 375 degrees for approximately 30 minutes or until soft. • Many of these squashes are great for pie. Butternut and red kurri make better pumpkin pie than using actual pumpkin.
Contact Us with CSA Questions Fred de Long Director Community Farm Program 610.203.3673(cell) 610.353.2562 x-22 (office) firstname.lastname@example.org Jodi Spragins Farm Program WCT Staff Liaison 610.353.2562 x-18 email@example.com www.wctrust.org
C O M M U N I T Y FA R M P RO G R A M 925 Providence Road Newtown Square, PA 19073 (610) 353-2562