this week's
HARVEST
Arugula
This is one of our favorite greens- its peppery, spicy thick leaves are delicious in the spring and add a mild bite to salads & pasta dishes.
Lettuce
This is a delicate, buttery lettuce variety called Red Boston. Another favorite!
Chive Blossoms
Many people don’t know that these are edible, but when broken apart, their mild onion flavor is an excellent (and beautiful) addition sprinkled on salads or added to dressings.
Radishes
These delightful little red radishes are crispy and sweet this time of year. Delicious in salads or sliced and savored with butter and salt..bon appetit!
on the
HORIZON
These are the crops that you can look forward to finding in next week's box...
Baby Salad Turnips
Toscano Kale
Lettuce
Baby Bok Choi
Mesclun
May 31st & June 1st , 2005 ~ Issue #1
HAPPENINGS news & musings from the fields
Welcome to The Golden Earthworm CSA Program!
After a long winter, we are all excited for the first CSA day to finally arrive! We would like to extend a warm welcome to all of our new and returning members who have joined our farm community.
Please note...The boxes are on the light side this week! There is always a limited availability of produce in the spring, but this year we have experienced unusually cold temperatures and our crops are growing at a much slower pace than expected. We are hoping for some nice warm days ahead to catch up!
RECIPES from the farm & from our friends
BASIC GREEN SALAD
The first newsletter of the season would not be complete without these two recipes. There's nothing more delicious than a perfectly prepared green salad- especially this time of year when all the greens are tender and full of flavor!
1 large head Boston lettuce
1/2 cup Vinaigrette (recipe below)
Salt & Pepper
Chive Blossoms or chopped herbs(optional)
Fill the sink, or a very large bowl, with lots of cold water. Trim the lettuce heads and drop the leaves into the water as you peel them off the head. Wash the leaves by tumbling them gently in the water. Allow the dirt and sand to settle to the bottom for a few moments, then lift the leaves out in bunches. Lightly shake off excess water and put leaves in the salad spinner. Dry them thoroughly in a salad spinner. Toss just before serving When ready to serve, drizzle about 1/3 cup of dressing over the lettuce, and toss the leaves gently with a salad spoon and fork, until they are evenly and lightly coated. Season with salt & pepper. Sprinkle the chive blossoms or chopped herbs, if using, over the salad.
VINAIGRETTE IN A JAR
2 tsp chopped garlic
2 Tbs Dijon-style mustard
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup red- or white-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.