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Brownback Family phone: 717-789-4433 4/28/20 538 Spiral Path Lane www.spiralpathfarm.com Your Share Menu: Loysville, PA 17047 e-mail: [email protected] /13

Sweet/13 Potatoes Our Open Farm Day is scheduled for: Saturday, August 15th Store at room temperature (From winter storage) /12 It’s the season for greens! This week’s share menu features freshly harvested bok /07 choy and collard greens. Bok Choy is a variety of Chinese cabbage that has been Bok Choy harvested for over five thousand years! You can use both the leaves and stalks that Store inside a sealed bag in the fridge /06/06 taste very comparable to celery. They are rich in vitamin A and C and hold up best in the fridge if they are not washed until ready for use. Our favorite way to enjoy them /05 is in a stir-fry but they also do well in soups, braising, or a raw chopped salad. Bok Radishes choy also contains high volumes of vitamin E, beta-carotene, and folate. These Remove the edible tops and store both greens and roots in separate sealed nutrients have powerful antioxidant properties that help to protect and strengthen bags in the fridge your immune system, heart, skin, blood pressure, and bone health. On top of all of that, it’s delicious and an easy win with kids in simple stir-fry over rice. Collard Greens Next up on the healthy greens list is collards. We love tender spring collard greens! Store inside a sealed bag in the fridge The name "collard" is a shortened form of the word "colewort" (cabbage plant). We get unique health benefits from collard greens in the form of cancer protection. The cholesterol-lowering ability of collard greens is also known to be the greatest of Spinach all commonly eaten cruciferous vegetables. It is very important not to overcook Store inside a sealed bag in the fridge collard greens. Like other greens, overcooked collards will begin to emit the unpleasant sulfur smell associated with overcooking. To help collard greens to cook more quickly, evenly slice the leaves into 1/2-inch slices and the stems into 1/4-inch Wintered Kale pieces. Let them sit for at least 5 minutes to bring out the health-promoting qualities Store inside a sealed bag in the fridge (Well-sweetened kale that survived and steam for 5 minutes. through the light winter) Coming soon: mixed lettuce greens, asparagus, and rhubarb!

Khaya’s Korner Spring Onions “Scallions or Green Onions” Hi guys! Some of you may have read Khaya’s Korner before, but for those of you who Wrap in plastic bag in the fridge (Use the entire green stem for flavor) have not, my name is Khaya Brownback. I write a weekly column in the newsletter that you receive along with your box. I look forward to meeting you all during the Follow us on social media Open Farm Days this summer. In your box this week, there are a variety of to catch all the latest crop vegetables, but for now, I would like to talk about spring onions. They are also photos and activities going known as green onions or scallions. Spring onions are related to chive, leek, shallot, on here at the farm. and garlic. They are actually just very young onions that are harvested before the bulb gets too big. Spring onions can be used in soups, dips, or to garnish several other recipes. I hope you all find a great way to incorporate them into your food.

Enjoy your box and have a great week! Weekly CSA menu is posted every Monday! Please remember to leave your share box on-site each week for us to collect and recycle into our deliveries. The plastic bag inside the box pulls right out for you to take your produce home safely. The bag is 100% biodegradable and cannot be reused on the farm to Recipes are on ensure proper food safety adherence. Thanks for your help to reduce unnecessary waste. the back! Please practice safe social distancing at your site and we encourage you to wear gloves and masks (as we do) when handling/picking up your produce.

Bok Choy Stir-Fry 1 tablespoon olive oil 2 -3 cloves garlic, minced 1/4 teaspoon ground ginger 1/4 teaspoon ground black pepper 4 cups bok choy, thinly sliced 1 chicken bouillon cube, dissolved in 1/2 c. water 1/4 cup soy sauce 1 teaspoon granulated sugar 1 tablespoon cornstarch Heat oil in saucepan over medium heat. Add garlic, ginger, black pepper, and bok choy. Stir fry about 3 min. In bowl, combine dissolved bouillon and water, soy sauce, sugar, and cornstarch. Whisk well. Add cornstarch mixture to skillet and stir fry until sauce thickens and cabbage is tender, about 3 min. Serve hot. Servings: 4-6 Kickin' Collard Greens 1 tablespoon olive oil 3 slices bacon 1 large onion, chopped 2 cloves garlic, minced 1 teaspoon salt 1 teaspoon pepper 3 cups chicken broth 1 pinch red pepper flakes 1 pound fresh collard greens, cut into 2-inch pieces Heat oil in a large pot over medium-high heat. Add bacon and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic and cook until just fragrant. Add collard greens, and fry until they start to wilt. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender. Kale Salad with Hemp Seeds & Parmesan serves 4 generously 1 large bunch of kale, thick stems removed, washed & cut or torn into bite-size pieces (about 12 cups) 3 Tablespoons olive oil Large pinch of coarse sea salt Juice from 1/2 lemon 1/2 sweet bell pepper, cored, seeded, and finely diced 1/4 cup hemp seeds 1/4 cup grated parmesan Place the kale in a large bowl. Pour the oil on top and sprinkle with coarse sea salt. Using your fingertips, massage the kale thoroughly for 5 minutes, until the leaves start to soften; the kale will reduce to about half its original volume -- it will continue to reduce the longer you massage. Drizzle it with fresh lemon juice, top with the bell pepper and hemp seeds, and toss to combine. Just before serving, sprinkle with grated parmesan. The longer the salad sits, the more flavor it picks up. Keep covered in the fridge for up to 3 days, giving it a toss now & then to keep the bottom from getting soggy Collards Sweet Potato Pot 1 lb. Italian sausage hot or sweet *Optional* Or use 1 bunch of coarsely chopped kale 4 Tbsp. chopped spring onion (minced green & white parts) 3 garlic cloves & 2 C sweet corn (from freezer- no thaw) 1 bunch collards (leaves & small stems chopped) 2 C cubed raw sweet potatoes (skins on) Cook sausage in heavy pot (whole links). Remove sausage and cool. Slice links thin and reserve for later. Add all other vegetables except corn to the sausage pot. Add 1/4 cup water, 1 tsp. salt, 1/4 tsp. pepper (if using sweet sausage). Cover and stir often over medium heat with lid. Cook until sweet potatoes are tender. Add frozen corn and stir to heat. Then add sliced sausage. Stir until all is heated. Serve as is or over rice or noodles.