The Golden Earthworm Farm CSA NEWSLETTER

"For man, autumn is a time of harvest, of gathering together.
For nature, it is a time of sowing, of scattering abroad." ~Edwin Way Teale

this week's
HARVEST

Baby Arugula
My personal favorite...dress lightly to bring out the nutty bite!
Qty: 1/4 lb

Collards
Try this week's recipe...
Qty: 1 bunch

Green Kale
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

Baby Turnips
Your favorite little white turnips are making their fall debut... enjoy raw in salads or cooked up!
Qty: 1 bunch

Red Peppers
Qty: 3 pieces

Eggplant
These are smaller in size, but they're the last of the season, so enjoy!
Qty: 2

Green Beans
Qty: 1 lb

Cherry Tomatoes
Qty: 1 pint

Red Tomato
NOTE: This is the last tomato of the season! We debated whether or not to distribute these out to you this week, but we decided we would give it a go. The quality may not be great since it's the last round, but we hope you'll enjoy it anyway. It's going to be a long time before next year's crop comes in...
Qty: 1 piece

Red Cabbage or Cauliflower
Qty: 1 piece

FRUIT SHARE
Apples....Varieties unknown at time of newsletter publication.

Week of October 9, 2006 ~ Issue #21

HAPPENINGS news & musings from the fields

CSA DAY 2006- PLEASE RSVP if you have not done so already!
info@goldenearthworm.com or 631-722-3302 with the number in your party.

Please join us for our 2006 CSA Farm Day & Picnic on Sunday, October 15th from 11-2. This year's event will include Cooking Demonstrations, Animal Shearing, Children's Activities, Walking Tours, an Environmental Fair and more! It's a wonderful opportunity to bring our whole farm community together, so we encourage you to invite your family and friends!

Our farmstand will be open during the CSA Event this year! You will be able to purchase additional produce, pumpkins, and fall flowers.

"Semi-Potluck" Lunch
We will provide our "famous" homemade organic soups and salads as usual this year, but we ask that you bring something to share- either an entree or a dessert. (Your dish should serve 3-4 people and be room temperature. Please be sure to bring the proper serving utensils as well!)

What to Bring
- Comfortable clothes and shoes for walking around the farm.
- A potluck entree or dessert to share.
- Drinks for yourself and your family. (We will provide water and coffee.)
- Picnic blanket or chairs

PLEASE NOTE THAT THIS EVENT WILL TAKE PLACE RAIN OR SHINE, SO PLEASE DRESS APPROPRIATELY! However, it looks like we're going to have beautiful crisp autumn weather...

Schedule of Events
All of our activities will be on-going from 11 to 2 with lunch served at 12 noon.

RECIPES from the farm & from our friends

It's going to be a fall of delicious, healthy greens. Here are some great GREENS RECIPES to try!

BRAISED GREENS IN RED WINE
Adapted from Michael Lomonaco, Windows on the World, Manhattan

1 1/2 lbs. collards, kale, or other greens, washed and trimmed
1/4 cup olive oil
4 garlic cloves, minced
salt and pepper to taste
1/2 cup chicken or vegetable stock
1/2 cup dry red wine

Tear or chop greens into bite-size pieces. Place oil in a large skillet and turn heat to medium-high. Add garlic and, when it colors, the greens. Toss frequently and cook for 3-4 minutes. Reduce heat to medium and add stock, salt, and pepper. Cover and cook for 5 minutes. Remove cover and add wine. Cook uncovered, stirring frequently, for about 5 minutes until almost all of the liquid has evaporated and the greens are tender. Serves 6 as a side dish.

TORTE OF GREENS AND CHEESE

1/4 cup extra virgin olive oil
1 1/2 lbs. swiss chard, kale, or any combination of bitter greens, washed, trimmed of tough stems, and sliced into bite-size strips
salt and pepper to taste
1 egg
1 cup coarsely grated Parmigiano-Reggiano cheese
1/4 cup flour
4 tablespoons red wine vinegar

Preheat oven to 400 degrees. Place a large saute pan over high heat. Reduce heat to medium, and add oil. Add greens and saute, stirring often until they wilt. Season with salt and pepper and set aside. (Dish can be made through this point and refrigerated. Remove from refrigerator an hour before baking. May need extra baking time.) Stir egg with cheese and flour to blend well. Stir in vinegar, and mix with greens. Oil an 8- or 9-inch springform pan and spoon greens into it, spreading evenly. Bake 10 minutes, until mixture is firm. Remove from oven, cool 2 minutes and remove springform pam. Cut into wedges and serve. Serves 6 as a side dish.