The Golden Earthworm Farm CSA NEWSLETTER

Thanksgiving is the holiday of peace, the celebration of work and the simple life... a true folk-festival that speaks the poetry of the turn of the seasons, the beauty of seedtime and harvest, the ripe product of the year - and the deep, deep connection of all these things... ~Ray Stannard Baker

this week's
HARVEST

Spinach
Qty: 1/2 lb

Salad Mix
Qty: 1/2 lb

Green Kale
Qty: 1 bunch

Rutabaga
Qty: 3 pieces

Carrots
Qty: 2 bunches!

Brussels Sprouts
Qty: 1 pint

Leeks

Celery Root (Celeriac)
Qty: 1 piece

Arugula
Qty: 1 bunch

Turnips

Week of November 13, 2006 ~ Issue #27

HAPPENINGS news & musings from the fields

HAPPY THANKSGIVING!
This is the last box of the season! We thank you all for your support of our community supported agriculture program and we wish you and your family a happy and healthy holiday season. ~ Matthew, James, and Maggie

RENEW YOUR MEMBERSHIP FOR OUR 2007 SEASON
Next year promises to be a great year, and we encourage you to renew your membership before the end of the year. We will post an updated application form on our web-site by December 1st and I'll send out a reminder e-mail. We are maintaining our current membership numbers again next year, so be sure to sign up early to secure a place in our program. See you in the spring!

RECIPES from the farm & from our friends

MASHED RUTABAGA

Rutabagas have lots of flavor, kind of hauntingly sweet, and a lovely buttery yellow color when cooked. Cube them (½ to 3/4” cubes) then simmer them in salted water for about 9 to 10 minutes or until tender, but not too long, as you don’t want mush. Drain well, then mash with a potato masher and some butter if you like, and more salt. Simple and delicious.

CELERIAC MASH

3 cups 1/2-inch dice peeled celery root
1 12-ounce russet potato, peeled, cut into 1 1/2-inch chunks (about 2 1/2 cups)
1/4 cup whipping cream
2 tablespoons (1/4 stick) butter

Cook celeriac in large saucepan of boiling salted water 15 minutes. Add potato and boil until celeriac and potato are very tender, about 15 minutes longer. Drain. Return to same saucepan; stir over medium-high heat until any excess liquid in pan evaporates, about 2 minutes. Add cream and butter; mash until mixture is almost smooth. Season to taste with salt and pepper.

CURRIED POTATO AND LEEK SOUP WITH SPINACH

2 medium leeks (white and pale green parts only)
1 medium boiling potato such as Yukon Gold
1 tablespoon unsalted butter
1/2 teaspoon curry powder
2 cups water
1 cup packed spinach leaves
1/2 cup milk

Halve leeks lengthwise and cut enough crosswise into 1/4-inch pieces to measure 2 cups. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Peel potato and cut enough into 1/4-inch pieces to measure 1 cup. In a 1 1/2-quart saucepan cook leeks and potato in butter with curry powder over moderate heat, stirring, 5 minutes. Stir in 2 cups water and simmer, uncovered, 20 minutes.
While soup is cooking, cut spinach into thin strips. In a blender purée soup until completely smooth (use caution when blending hot liquids) and return to pan. Add milk and salt and pepper to taste and bring to a simmer. Remove pan from heat and stir in spinach.

A Happy Farmer. I snapped this shot of Matthew while we were out picking some of your Thanksgiving orders Sunday afternoon. The sun was setting over the back fields...it was beautiful!