The Golden Earthworm Farm CSA NEWSLETTER

"Just as there is an ethic to growing food, there is also an ethic to eating. As we continue to be more aware of what we are eating, we must also think about how we eat. The ritual of coming together to break bread was once the basis of community; yet with the onset of instant dinners and television, fewer and fewer meals are eaten together; more often than not we now consume our food alone and "on the run." This disrespects food and ourselves. Let us reclaim the family and community meal where values are taught and senses are heightened."~Alice Waters

this week's
HARVEST

Arugula
Arugula has a gentle peppery flavor that is delicious with a light dressing. My springtime favorite for salads!
Qty: 1 bunch

Salad Turnips
These are the best surprise! The turnip bottoms (white part) can - and should- be eaten raw in salads, or just sliced and sprinkled with a little salt for an appetizer. They are sweet and crunchy, and kids love them! Don't throw out the tops! The greens are tender and delicious lightly steamed or sauteed with a touch of olive oil. You can add chopped garlic if you'd like.
Qty: 1 bunch

Spinach
Our first successful spinach planting in years! Tender enough to enjoy in raw salads, or very lightly sauteed or steamed. Don't over cook! You'll ruin the flavor (and texture).
Qty: 1.25 lb bag

Red Radishes
Crunchy and not too spicy. Matthew likes to cut them in quarters, sprinkle them with sea salt, and let them sit for a minute or two. This softens the flavor and is great as an appetizer if you don't go the traditional route of putting them in your salad.
Qty: 1 bunch

Rhubarb
I love making a compote (see recipe), but you might go all out and try a pie. Either way, it's a flavor that you can't get anywhere else.
Qty: 1 bunch

Week of May 28th, 2007~ Issue #1

HAPPENINGS news & musings from the fields

WELCOME TO THE 2007 SEASON!
We're thrilled to have you join us this year as members of our CSA community! We're off to a great start growing this spring and we're looking forward to the best year yet! If you're new to our program, we would like to introduce ourselves...

FARMER MATTHEW
Sitting here on the porch holding the first week's bounty, Matthew started farming a long, long time ago (12 years, to be exact)! Matthew’s prior professions have included oboist, lead guitarist in a rock band and chef. Currently, Matthew farms, cooks, reads, and entertains his wife with tensiometer and rain gage readings.

FARMER JAMES
The only one with a real farming degree, James is Matthew’s farming partner and great friend! James loves grapes (and wine), farming, and new farm toys—he hates to be photographed (but is extremely photogenic). At home, James cares for lots of chickens and one big dog. Hopefully one day he’ll smile for the camera!

MAGGIE
I guess being married to Matthew would make me a farm wife, but I also have a life outside the farm!  A designer by training and a musician for fun, I am a lover of all things green, always...

RECIPES from the farm & from our friends

THE CSA KITCHEN
In the first newsletter of every season, I give out my recipe for a basic salad dressing and my directions for washing greens. I also insist that if you do not own a salad spinner, you go out and get yourself one right away! Matthew and I prefer the spinner made by Zyliss, but there are many brands out there. We are believers in limited kitchen equipment (less is more!), but a salad spinner is a must-have!

WASHING GREENS
This works for lettuce, arugula, mesclun greens, kale, collards...

You are going to receive lots of greens in your box this season, so learning to wash them quickly (and well) is very important! We recommend filling the sink, or a very large bowl, with lots of cold water. Trim the greens (this usually means removing the part you're not going to eat), and drop the leaves into the water. Wash the leaves by tumbling them gently in the water, allowing any dirt or sand to settle to the bottom for a few moments.  Lift the leaves out in bunches, lightly shake off excess water and dry them in the salad spinner (if needed).

VINAIGRETTE IN A JAR
This is my basic dressing recipe- fabulous for everyday, extraordinary salads! I usually make a full jar which will last through the week.

2 tsp chopped garlic
2 Tbs Dijon-style mustard
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup red-wine vinegar
1 cup extra-virgin olive oil

Put all the ingredients in a jar, screw on the lid, and shake very well. Taste and adjust the seasonings, adding more oil or vinegar, as you like. Store in the refrigerator up to 2 weeks, and shake to blend before using.

RHUBARB COMPOTE

3 cups rhubarb
1/2 cup (or to taste) sugar, maple syrup or honey
1/8 cup water

Combine all ingredients in heavy large saucepan. Bring to boil, stirring until sweetener dissolves. Reduce heat to medium-low; simmer until rhubarb is very soft and begins to fall apart, stirring occasionally, about 20 minutes. Transfer compote to medium bowl. Refrigerate uncovered until cold, about 3 hours. (Can be prepared 2 days ahead. Cover and keep chilled.) Serve cold, alone, or with ice cream or yogurt.