The Golden Earthworm Farm CSA NEWSLETTER

"Delicious autumn! My very soul is wedded to it, and if I were a bird I would
fly about the earth seeking the successive autumns." - George Eliot

this week's
HARVEST

Daikon Radish
Daikon radish (Latin Raphanus sativus) is also known as Oriental radish, icicle radish or Chinese radish. It 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. Delicious in stir-fries!
Qty: 3 pieces

Carrots
Qty: 1 bunch

Butternut Squash
Qty: 1

Green Kale
Qty: 1 bunch

Lettuce Mix
Qty: 1/2 lb

Spinach
Qty: 1/2 lb

Mini Lettuces
Romaine and/or Red Batavian
Qty: 2

Red Beets
Qty: 1 bunch

Week of November 6, 2006 ~ Issue #25

HAPPENINGS news & musings from the fields

Our first real frost of the season settled on the farm fields a few nights ago. Lucky for us it wasn't a long, hard frost, so even our more tender crops- like lettuce- survived! Most fall greens (kale, collards) and root crops (carrots, rutabaga) will last through many frosts and well into the middle of December if we leave them in the ground.

Tell us what you think! CSA SURVEY 2006
We are asking for your input, your advice, and your thoughts on our CSA Program, so please SPEAK UP! Follow this link to our online survey form. We value your input and look forward to hearing your thoughts so we can make our program even better next year! I would like to receive the surveys back within the next week so I can post follow-ups before the end of the season. THANK YOU in advance!

RECIPES from the farm & from our friends

RADISH SALAD

1 daikon radish
2 tablespoons rice or balsamic vinegar (or a combination)
1 tablespoon soy sauce
1 teaspoon sugar
2 teaspoons sesame oil
2 garlic cloves, finely chopped

Wash and julienne radishes. They can be peeled or not as you like. I often use a mandoline to do the julienne-ing, or you can grate them. Mix together the rest of the ingredients and dress the radishes with the dressing.

Super Simple WINTER SQUASH PUREE
Vegetarian Cooking for Everyone Deborah Madison

Easy, versatile and useful, leftovers can fill ravioli, turn into a soup, or be added to muffins, breads, biscuits, and waffles. Preheat oven to 375 F. Halve, seed, and bake 3 pounds pumpkin or winter squash until tender, approx. 30 - 40 mins. Scrape the flesh away from the skin, then beat until smooth with a large wooden spoon This should be easy unless the squash is stringy, in which case, use a food processor or food mill. Stir in butter to taste and season with salt and pepper. Makes about 2 cups. To enrich the puree, grate Gruyére , Fountain, or Emmenthaler into it. Flavor with extra virgin olive oil, or dark sesame oil, or mix in sautéed onions.

SESAME SPINACH WITH GINGER AND GARLIC

1 garlic clove
2 teaspoons sesame seeds
1 tablespoon vegetable oil
1 teaspoon grated peeled fresh gingerroot
1 bunch trimmed fresh spinach

Mince garlic and in a small dry skillet toast sesame seeds
over moderate heat, stirring, until golden. In a heavy
6-quart kettle heat oil over moderate heat until hot but
not smoking and cook garlic and gingerroot, stirring, 30
seconds, or until fragrant and golden. Add spinach by
handfuls, stirring, and cook until just wilted. Serve spinach sprinkled with sesame seeds.