this week's
HARVEST

1 head Cabbage

3 head Broccoli

1 head Red Leaf Lettuce $1.75

Celery Root (Celeriac)

1 bunch Carrots $2

2 Rutabaga

1 bag Fingerling Potatoes

NEXT WEEK'S THANKSGIVING BOX
Here is a list of what you can expect in next week's box. We will post the final list by this Friday on our web-site.
Carrots
Rutabaga (3 pc.)
Storage Beets
Potatoes (yellow)
Broccoli/Cauliflower (?)
Lettuce
Leek
Savoy Cabbage
Escarole

November 15th & 16th, 2005 ~ Issue #25 HAPPENINGS news & musings from the fieldsRENEW YOUR MEMBERSHIP!
It's hard to believe that the season is almost over! We hope you've been enjoying your share this year and that you'll join us again next season. We have updated our website and we're ready to take renewals for next year. Due to the increasing demand for membership, we encourage you to sign-up as early as possible to secure a place. Please visit www.goldenearthworm.com for our 2006 sign-up form.

THANKSGIVING ORDERS
Do you need more vegetables for the holidays or storage? We are offering our members the opportunity to purchase additional vegetables at a special discount price. Orders will be bagged, labeled with your name, and delivered to your CSA site next week. Orders must be received by e-mail by November 19th.
Invoices will be included with your order. Please send checks at your earliest convenience. Those without internet access may call, 631-722-3302

Broccoli and Cauliflower may also be available, but we won't know until Sunday. Please order with the understanding that you may or may not receive it. Price is by the piece, cauliflower- $2.25, broccoli- $1.75.

RECIPES from the farm & from our friends

CREAM OF BROCCOLI SOUP

3/4 cup chopped onion
1 carrot, sliced thin
2 teaspoons mustard seeds
2 tablespoons unsalted butter
3/4 pound broccoli, chopped coarse (about 3 1/2 cups)
2 cups broth
1 cup water
1 1/2 teaspoons fresh lemon juice, or to taste
1/4 cup sour cream

In a heavy saucepan cook the onion, the carrot, the mustard seeds, and salt and pepper to taste in the butter over moderate heat, stirring, until the onion is soft, add the broccoli, the broth, and the water, and simmer the mixture, covered, for 15 to 20 minutes, or until the broccoli is very tender. In a blender purée the soup in batches until it is smooth, transferring it as it is puréed to another heavy saucepan. Whisk in the lemon juice and salt and pepper to taste, heat the soup over moderately low heat, and whisk in the sour cream (do not let the soup boil).

RUTABAGA AND CARROT PUREE

2 rutabagas (2 1/2 lb total), peeled and cut into 1-inch pieces
5 carrots, cut into 1-inch pieces
3 tablespoons unsalted butter
3 tablespoons packed light brown sugar
1 teaspoon kosher salt

Cook rutabagas and carrots in boiling salted water to cover by 1 inch in a large pot until tender, about 30 minutes. Transfer vegetables with a slotted spoon to a food processor and purée with butter, brown sugar, and salt until very smooth. If necessary, transfer purée back to pot and reheat.

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