The Golden Earthworm Farm CSA NEWSLETTER

"Delicious autumn! My very soul is wedded to it, and if I were a bird I would
fly about the earth seeking the successive autumns." - George Eliot

this week's
HARVEST

Batavian or Romaine Lettuce
These are mini heads of lettuce- the size of the leaves are perfectly tender for a delicious salad.
Qty: 2

Lettuce Mix
A wonderful mix of our four favorite varieties. This has been washed twice, but we recommend you give it another rinse before serving.
Qty: 1/2 lb

Toscano Kale
This is an Italian variety. Your body cries out for the nutrition in kale! For a simple mid-week meal, steam kale until tender, and toss with whole wheat penne pasta, fresh chopped garlic, olive oil, ume plum vinegar (or salt), shaved parmesan cheese, and sausages (optional).
Qty: 1 bunch

Red Radishes
Qty: 1 bunch

Green Beans
There is some minor cosmetic damage on the outside of the beans, but they're perfectly fine to eat!
Qty: 1/2 lb

Carrots
Qty: 1 bunch

Winter Squash
You might receive a Red Kabocha or a Butternut. See our newsletter from a few weeks back for cooking ideas.
Qty: 1 piece

Yellow Onions
Qty: 4 pieces

FRUIT SHARE HAS ENDED FOR THE SEASON.

Week of October 23, 2006 ~ Issue #23

HAPPENINGS news & musings from the fields

It was a quick transition into fall this year. We went from wearing T-shirts one week, to layering on the fleece jackets, gloves and hats the next!

In addition to harvesting the week's crops, we're already beginning to plan and prep the soil for next year. We are lucky to be renting a new plot of land that will give us enough "extra" space to rotate our crops successfully. This year we were maxed-out on the land we have and we were using every available square foot for production. Crop rotation allows certain fields to lay fallow for a year or so, letting the soil rest before it is once again geared up for crop production. It is the most sustainable way to organize the farm, and we have been looking forward to the luxury of having enough land to do it for years....

Matthew and James have been up at the new "Pratt" land (named after our landlords!) for the past few weeks preparing the soil and planting cover crops that will protect the fields from erosion over the winter, and increase its fertility. We will be building a deer fence around a 24 acre parcel before the ground freezes this fall, so our plate is getting full! November is always a busy month here at the farm as we race against the weather to get as much done as possible. However, it makes the relaxing days spent with family at Thanksgiving all the more enjoyable!

I've pulled together some more kale recipes for you below. I hope you'll take advantage of the cooler weather and the fall harvest to spend more time in the kitchen- cook up a pot of soup- and cozy up with family and friends. This is my favorite time of year!

RECIPES from the farm & from our friends

TUSCAN KALE SOUP

1/2 lb. farro*
1 1/2 lbs. Toscano kale
2 tbsp. extra-virgin olive oil
1 medium onion, minced
2 qts. chicken or vegetable stock
3/4 lb. potatoes, peeled and diced
1 C canned Italian plum tomatoes
salt and freshly ground black pepper
1 C bread croutons
1/4 C grated Parmesan cheese

Soak the farro for 2 hours. Boil in fresh water for 1 hour. Slice the cabbage into shards. In a heavy-bottomed soup pot, heat the oil and sauté the onion until it becomes translucent. Add the farro, stock, potatoes, kale, and tomatoes. Cover and simmer for 45 minutes. Season with salt and pepper. Serve hot, with bread croutons and grated cheese on the side.

*farro is a type of hard wheat known as "spelt" in North America. It is "the archetypical cereal of the Mediterranean diet." Spelt berries can be acquired in the bulk bin area of Whole Foods markets, and in their booklet it says, "Spelt has a delicious, light and nutty flavor. It contains 30% more protein than wheat and considerable B vitamins, magnesium and fiber. Easily substituted for wheat in recipes and well tolerated by many wheat sensitive people."

GARLICKY GARBONZOS AND KALE
from Garden Cuisine, by Paul Wenner

1 bunch kale
1 tsp. olive oil
4 cloves garlic
1 tbsp. minced fresh ginger
1 sm. red chili pepper, seeded and minced
2 tomatoes, coarsely chopped
1 15-oz. can garbanzo beans, including liquid
1 tsp. soy sauce
1 tsp. hoisin sauce
Brown rice, or other favorite whole grain

Wash the kale, remove the stems, and chop the leaves. Heat the oil in a large skillet and sauté the garlic, ginger and 1 tsp. of the chopped chili pepper for 2 minutes (use more chopped chili if you like a spicier dish). Stir in the tomatoes and garbanzo beans with their liquid. Bring to a simmer and cook for 5 minutes. Add the soy sauce, hoisin sauce, and stir to mix. Spread the kale evenly over the top, then cover the pan and cook over medium heat, stirring occasionally, until the kale is tender, 5 to 7 minutes. Serve with brown rice or similar.