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.

Carrots
Qty: 1 bunch

Red Beets
Qty: 1 bunch

Toscano Kale
Qty: 1 bunch

Green Cabbage
Qty: 1 head

Loma Lettuce
Qty: 2 heads

Guy Lon
Qty: 1 bunch

Cauliflower
Qty: 1 bunch

Week of November 12th, 2007~ Issue #25

HAPPENINGS news & musings from the fields

2008 CSA SURVEY
What did you think of this year's CSA program? Although we welcome your feedback all year long, please take a moment now to send us your thoughts, comments and suggestions so we try to make next year's program even better! (We're opting for the open-ended survey this year in the hopes that we'll get some more creative feedback...)

THANKSGIVING WEEK DELIVERY INFORMATION
If your pick-up day is Thursday, your delivery will take place on MONDAY of Thanksgiving week. That is Monday, November 19th. Same time, same place. All other pick-up days will remain the same that week.

THANKSGIVING BOX: Here's what's coming up next week for the big day! (This is our best guess today...) Rutabaga or Purple Top Turnips, Brussel Sprouts, Cabbage (red or green), Broccoli or Kale or both, Carrots, Celeriac, Leeks, Yellow Potatoes, and Parsley.

RECIPES from the farm & from our friends

ROASTED CAULIFLOWER SOUP

1 head cauliflower
2 garlic cloves
1 shallots
1 tablespoons olive oil
1.5 cups chicken broth
1/2 cup water
1/2 teaspoon finely chopped fresh thyme leaves
1 bay leaf
1 cups heavy cream (or milk, or soy milk)
Preparation
Preheat oven to 425°F.

Cut cauliflower into 1-inch flowerets (about 10 cups). In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden. In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender. Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to kettle and stir in cream and salt and pepper to taste. Heat soup over moderate heat until just heated through.