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.

Radicchio or Eggplant
Try this week's recipe, or enjoy together with the arugula and some shaved parmesan in a to-die-for salad! Thursday deliveries may receive eggplant instead.
Qty: 1 head or 1 piece

Broccoli
Qty: 1 head

Carrots
Qty: 1 bunch

Toscano Kale
Qty: 1 bunch

Purple Top Turnips
Qty: 1 bunch

Red Oakleaf Lettuce
Qty: 1 head

Scallions
Qty: 1 bunch

Arugula
Qty: 1 bunch

Green Boston Lettuce
Qty: 1 head

FRUIT SHARE

Last week was the LAST WEEK of fruit shares. 'Til next year...

Week of October 29th, 2007~ Issue #23

HAPPENINGS news & musings from the fields

Finally! Some crisp cool autumn air to ring in soup-making season! This past weekend Matthew and I put on the classical music in the kitchen, cooked up a bunch of delicious fall soups and baked some fresh bread. It was delightful!

Radicchio, my favorite chicory is making it's fall appearance this week. Here's what wikipedia has to say about radicchio... Humans have been using radicchio since ancient times. Pliny the Elder wrote of it in Naturalis Historia, praising its medicinal properties; he claimed it was useful as a blood purifier and an aid for insomniacs. In fact, radicchio contains intybin, a blood and liver tonic, as well as a type of flavonoid called anthocyanins. Healthy and delicious...what else could you ask for in a veg?

RECIPES from the farm & from our friends

MAPLE GLAZED PURPLE TOP TURNIPS & SHALLOTS

4 Tbsp. of Maple Syrup
1 bunch of Purple Top Turnips, peeled and cut in large chunks
6-8 Cleaned Shallots
3 Tbsp. of butter

Toss Turnips and Shallots in Maple Syrup, butter and season with Salt and Pepper, place in roasting pan and cook at 375 for 35/40 minutes or until golden brown.

RADICCHIO AND RED WINE RISSOTO
Gourmet | October 2004

3 1/2 cups low-sodium chicken broth (28 fl oz)
3 1/2 cups water
1 cup finely chopped onion (1 large)
3 tablespoons unsalted butter
1 Turkish or 1/2 California bay leaf
1/2 teaspoon salt
1/2 lb radicchio, quartered, cored, and cut crosswise into 1/2-inch slices
1 1/2 cups Arborio rice (10 oz)
1 1/2 cups dry red wine
1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)

Bring broth and water to a simmer in a 2 1/2- to 3-quart saucepan and keep at a bare simmer. Cook onion in butter with bay leaf and salt in a wide 4-quart heavy pot over moderate heat, stirring, until onion is pale golden, about 10 minutes. While onion is cooking, cook radicchio in boiling salted water in a 4- to 6-quart pot until just tender, about 3 minutes. Drain in a colander and transfer to a bowl of ice and cold water to stop cooking. Drain and squeeze dry. Add rice to onion and cook, stirring, 2 minutes. Add wine and boil, stirring, until most of wine is absorbed, about 5 minutes. Stir in 1/2 cup simmering broth mixture and cook, stirring constantly and keeping at a strong simmer, until most of broth is absorbed. Continue cooking risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total (you may have some broth left over). Discard bay leaf, then add radicchio and cheese and cook, stirring, until heated through, about 1 minute. Add salt and pepper to taste and serve immediately.