The Golden Earthworm Farm CSA NEWSLETTER
this week's
HARVEST
Note: The contents of the veggie boxes can change, depending on the day of the week. We update the below veg list almost daily to reflect the next day's deliveries. Keep this in mind if you're looking at the list more than one day before your delivery.
Baby Arugula
So tender this time of year! Wonderful raw for salads, or gently tossed with pasta, or pizza, or paired with caramelized onions for a wonderful combination of flavors.
Qty: 1/2 lb bag
Cherry Tomatoes
We're nearing the end of the season for these cherry tomatoes, so enjoy your last few bites until next summer!
Qty: 1 pint
Broccoli
Yes, everyone's favorite fall crop is coming in. Much more to come...
Qty: 2 small heads
Baby Bok Choi for Thursday
Red Kale
This kale is so tender and flavorful that it will make you fall in love with it all over again.
Qty: 1 bunch
Collards for Thursday.
Red Beets
Qty: 1 bunch
Red Leaf Lettuce
Qty: 1 head
Batavian Lettuce
Qty: 1 head
White Turnips
Qty: 1 bunch
Cranberry Beans
See last week's newsletter for recipes. The beans must be shelled first. (Discard the shell- EAT the beans!) TUESDAY deliveries ONLY.
Qty: 1 lb bag
Leeks replace beans for Thursday.Qty:1 bunch
Baby Pumpkin
These pumpkins are grown in our "border zone" between our certified organic land and the neighbors. So, while we grow them organically, we are required to tell you that they are not considered "Certified Organic". They make lovely decoration even if you decide not to eat them. Happy Fall!
Qty: 1 piece
FRUIT SHARE
Macintosh Apples & Pears (Mixed in a bag)
Qty: 1 bag
Damson Plums
Qty: 1 bag
Week of October 1st, 2007~ Issue #19
HAPPENINGS news & musings from the fields
Cover Cropping... This week we're trying to get our cover crop seeding finished. James has been out discing the fields in preparation for the grain drill seeder which will drive the seeds into the soil.
Crop Update... All the fall crops are looking gorgeous! We're looking forward to a wonderful autumn harvest up to the very last week of the season.
Save the Date...
We've set the date for our CSA Day this fall for SUNDAY, OCTOBER 21st from 11-3.
RECIPES from the farm & from our friends
CORNMEAL and KALE SPOON BREAD with RED PEPPERS
1 bunch kale, washed, leaves stripped from stems (discard stems)
1/2 tbsp. olive oil
3/4 C sliced green onions
1/2 C corn kernels (fresh, or frozen/thawed)
1/4 C chopped roasted red peppers (If you made your own- use them!)
1 small garlic clove, minced
1 C water
3/4 C yellow cornmeal
1 1/4 C milk, or half milk, half water
1/2 tsp. salt
2 eggs
1/2 C grated cheddar cheese
1/2 tsp. hot pepper sauce
Cook kale in a large pot of salted water until tender, 8-10 minutes. Drain, cool, squeeze dry and finely chop. Heat oil in a large nonstick skillet over medium-high heat. Add onions, corn, red peppers and garlic; stir 2-3 minutes. Mix in kale. Remove from heat. Whisk water and cornmeal in a bowl to blend. Bring milk and salt to a simmer in a heavy large saucepan over medium heat. Gradually whisk in cornmeal mixture. Stir until mixture boils and thickens, about 5 minutes. Cool slightly. Preheat oven to 350 degrees. Grease a baking dish. Whisk eggs in a large bowl to blend; gradually whisk in warm cornmeal mixture. Stir in kale mixture, cheese and hot pepper sauce. Transfer to prepared dish; smooth top. Bake until set and golden, 30-35 minutes. Serve warm.
ROAST BEETS
A great side to many meals, or together with the arugula greens in a salad with some soft cheese (feta or goat cheese) and perhaps some toasted pine nuts or walnuts.
beets
olive oil
fresh rosemary
salt & pepper
Preheat oven to 450 degrees. Scrub beets well, cut off stems & tail, cut into quarters, & coat lightly w/olive oil. Place prepared beets in foil- lined pan. Sprinkle liberally w/salt & pepper. Tuck rosemary segments in amongst the beets. Roast in oven for 30 minutes or until tender when pierced w/fork. Intense flavor!! Enjoy!