The Golden Earthworm Farm CSA NEWSLETTER

"A child born in a wealthy country is likely to consume, waste, and pollute more in his lifetime than 50 children born in developing nations. Our energy-burning lifestyles are pushing our planet to the point of no return. It is dawning on us at last that the life of our world is as vulnerable as the children we raise." ~George Carey

this week's
HARVEST

Red Boston Lettuce
Boston lettuce, otherwise known as Butter lettuce, is a wonderful variety with thick, tender, buttery leaves! Don't use a heavy dressing- it has a delicate flavor!
Qty: 1 head

Green Romaine Lettuce
Crisp and delicious- perfect for a Ceasar salad.
Qty: 1 head

Sugar Snap Peas
The first of the season. Sweet and delicious!
Qty: 1 quart ~1 lb.

Strawberries
What else can we say?
Qty: 1 flat quart

Lettuce Mix
This specialty mix is a blend of our best tasting lettuces. It is very tender this week, so eat this first! It won't last nearly as long as the head lettuces in the box.
Qty: 1 bag

White Salad Turnips
The second round of these turnips this season. They can be enjoyed raw with a sprinkling of sea salt or sauteed up with garlic. Don't forget the tops! They're wonderful cooked similarly to spinach.
Qty: 1 bunch

Beet Tops
Did you know that the tops of the beets are really the BEST part? These were grown specially for their tender, flavorful greens. Don't overcook or they'll turn to mush. I like them gently sauteed with olive oil or steamed for just a few seconds with a pat of butter and salt & pepper to taste. Yum!
Qty: 1 bunch

Week of June 11th, 2007~ Issue #3

HAPPENINGS news & musings from the fields

STRAWBERRIES ARE HERE!
It’s finally strawberry season at the Golden Earthworm Farm!  This year we are delighted to invite all members of our CSA community to pick their own strawberries in our fields.  If you’ve never picked strawberries, it’s sure to be an experience you will never forget (with a delicious takeaway)!  Not even the rain could stop one eager family who picked sweet red berries in the rain with umbrellas last weekend. Although be careful whom you share a double strawberry – legends say it is destined that the two of you will fall in love!

The farm store is also open and fully stocked – and we’ve added a beautiful patio with umbrellas for a simple afternoon treat.  We look forward to seeing you!

FARM SHOP & BERRY PICKING HOURS
Wednesdays from 12 to 6, and Fridays, Saturdays, and Sundays from 9 to 5. Directions can be found on our web-site.

RECIPES from the farm & from our friends

BEET GREENS RECIPE
From Elise Bauer...All these years I've been loving beets but throwing the beet greens away! No more. This is a delicious way to serve greens, whether collard, kale, or beet.

1 pound beet greens
1 strip of thick cut bacon, chopped
1/4 cup chopped onion
1 large garlic clove, minced
3/4 cup of water
1 Tbsp granulated sugar
1/4 teaspoon crushed red pepper flakes
1/6 cup of cider vinegar

Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and remove any heavy stems. Tear leaves into bite-sized pieces. Set aside.

In a 3 qt saucepan, cook bacon until lightly browned. Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Continue cooking until mixture boils. Add greens, reduce heat. Cover and simmer for 10-15 minutes (up to 30 minutes for kale or collard greens). Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)