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.
Escarole
Qty: 1 head
Braccoli Raab or Swiss Chard
Qty: 1 bunch
Broccoli
Qty: 1 piece
Carrots
Qty: 1 bunch
Parsley
Qty: 1 bunch
Red Beets
Qty: 1 bunch
White Salad Turnips
Qty: 1 bunch
Toscano Kale
Qty: 1 bunch
Red Oakleaf Lettuce
Qty: 1 head
FRUIT SHARE
Gala Apples
Qty: 1 bag
Bosc Pears
These pears are ripe when still firm! They will subtly change color from green/brown to brown when ripe. If you let them sit until they get soft, they'll be rotten!
Qty: 1 bag
Week of October 22nd, 2007~ Issue #22
HAPPENINGS news & musings from the fields
Thank you for joining us on CSA Day this past Sunday! The weather was beautiful and the potluck dishes were delicious! We hope that you all had a good time.
Why so many white turnips?
We planted our fall crop of white salad turnips to come in over a 6 week period, but due to the warm fall weather we've been having, they're all coming in at the same time! We apologize for the overload and suggest that you store what you can't use right now. Remove the stems and leaves and place in a plastic bag or container in the fridge. They should hold up for at least 3 weeks or more. When in doubt, throw them in a soup. They add delicious flavor to any broth!
RECIPES from the farm & from our friends
BROCCOLI, BEET and FETA PASTA
Courtesy of Life Earth Farm
broccoli or broccolini, cut into bite-sized pieces
a few beets, topped, tailed, peeled, sliced, then cut crosswise into strips
penne pasta
onion, garlic, olive oil
toasted walnuts (optional)
feta cheese
salt and pepper
Cook beet strips in a saucepan of boiling salted water about 10 minutes or until tender. Boil your penne pasta according to package directions, adding the cut up broccoli for the last 2 to 3 minutes of cooking time so it will be done when the pasta is done. Meanwhile, in a large skillet, sauté onions and garlic in olive oil until translucent or even longer, if you like them a little caramelized. When the pasta/broccoli is done, drain well then add to skillet and stir/toss to combine. Add crumbled feta cheese to mixture and stir/heat until feta melts and makes it all creamy. Add salt to taste, and I like to add a generous amount of fresh ground black pepper. Drain and add beets last, stirring just to mix (so the beets’ color doesn’t overpower it all). Stir in optional toasted walnuts and serve.
HONEY-PEPPERED TURNIPS
from Greene on Greens
1 tbsp. unsalted butter
2 tbsp. honey
1 lb. turnips, cut into 1/4" cubes
1/2 tsp. freshly ground black pepper
Salt
Chopped fresh parsley
Melt the butter with the honey in a medium saucepan over medium-low heat. Stir in the turnips and pepper. Cook, covered, until tender, about 12 minutes. Add salt to taste and sprinkle with parsley.