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.

Green or Red Boston Lettuce
Qty: 1 head

Chioggia Beets
Qty: 1 bunch

Broccoli Raab
Qty: 1 bunch

Round Carrots
You've probably never seen carrots like these before!
Qty: 1 bunch

Scallions
Qty: 1 bunch

Cilantro
Qty: 1 bunch

Daikon Radish
Qty: 1 bunch

Rutabagas
Qty: 2 pieces

Potatoes
Qty: 2 lbs

Week of November 5th, 2007~ Issue #24

HAPPENINGS news & musings from the fields

Just a few more weeks left this season... Our program will end the week after Thanksgiving. Next week we'll be posting our annual survey so you can tell us what you think!

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.

RECIPES from the farm & from our friends

DAIKON RADISH (Latin Raphanus sativus) is also known as Oriental radish, icicle radish or Chinese radish. Daikon has high water content and is very low in calories. It is rich in vitamin C, potassium and
folate and a good source of magnesium. The leaves contain beta-carotene, calcium and iron besides vitamin C.

From the ayurvedic perspective, daikon is a cleansing vegetable that also fortifies the liver and enhances digestion. It has a mildly pungent taste when raw (sweeter than the conventional red-skinned radish), which mellows with cooking.

To prepare the vegetable, scrub thoroughly with a brush under running water, peel with a peeler as you would a carrot, then dice or grate for use. Daikon (including fresh tops) can be stir-fried in a little olive oil, diced and added to soups or lentils during the cooking process, or it can be cut into larger pieces or rounds and steamed, grilled or baked.

Two simple ways to savor the succulent bite of the biggest radish on the farm from The Food Project.

DAIKON & SOY

1 1/2 pounds fresh daikon, peeled and diced
1 teaspoon sugar
2 tablespoons light cooking oil
1 1/2 tablespoons soy sauce

Put daikon in saucepan, cover with water, and boil 5 minutes. Drain well. Heat skillet, add oil, and cover, and bring to boil. Reduce heat to medium-low and cook, stirring occasionally, until daikon is tender but not mushy, about 30 minutes. Serve hot.

BEET & DAIKON SLAW

2 beets, peeled and cut into 1/8-inch julienne (matchsticks)
1 six-inch daikon radish, peeled and cut into 1/8-inch julienne
1 teaspoon toasted sesame oil
2 teaspoons canola oil
1 teaspoon unsalted rice vinegar
1 teaspoon sea salt

Combine all ingredients in a non-reactive bowl, cover and let stand at least 1/2 hour, season to taste and serve.

MASHED RUTABAGA & APPLE
Courtesy of a Veggie Venture

2 medium rutabagas
2 cooking apples
2 tablespoons butter or olive oil
1 tablespoon maple syrup
Generous salt & pepper

Fill a large pot with water to cover rutabaga and apple, bring to a boil over medium high. While water heats, peel rutabagas and cut in a half-inch dice. Add to boiling water and let return to a boil. Reduce heat to medium, cover and cook until soft, about 20 minutes. Meanwhile, peel and chop apples. Once rutabagas are soft, add apples and cook another 10 minutes. Drain in a colander and transfer to a food processor. Add butter and maple syrup, process until quite smooth. Taste, season with salt and pepper. Serve immediately.