The Golden Earthworm Farm CSA NEWSLETTER

"Only when the last tree has died and the last river been poisoned and
the last fish been caught will we realize we cannot eat money." -Cree proverb

this week's
HARVEST

Broccoli
I think this is a first for us- beautiful spring broccoli! Broccoli is packed with vitamins and minerals as well as flavor. Don't overcook...a light steaming is all that's needed to bring out its flavor. We love it tossed with garlic & olive oil over penne pasta for a quick lunch.
Qty: 1 bunch

Sugar Snap Peas
These are edible podded peas. Snap the stem end and peel back the string. Delicious raw or lightly steamed with a pat of butter. Or, try this week's peas & scallions recipe...
Qty: 1/2 lb.

Lettuces
You'll receive two heads of lettuce this week- Romaine, and Boston/Butterhead. 'Tis the season to enjoy these tender lettuces before the summer heat hits!
Qty: 2 heads

Strawberries
Nothing says summer like the taste of sweet, locally (and organically) grown strawberries fresh from the fields!
Qty: 1 pint

Scallions
Spring scallions are a wonderful addition to salads, stir-fries, or rice dishes.
Qty: 1 bunch

Week of June 12, 2006 ~ Issue #4

HAPPENINGS news & musings from the fields

The sun is shining and our crops are growing madly! It's going to be a short newsletter this morning since I just got the call from Matthew to get over to the farm to help pick strawberries! We're short on labor this spring since our wonderful H2A workers have yet to arrive. We're hoping that the paperwork will go through and we'll see them coming up the driveway very soon...

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RECIPES from the farm & from our friends

SUGAR SNAP PEAS WITH SCALLIONS

1/2 pound Sugar Snap Peas, strings removed
2 Tbl canola oil
1 Tbl soy sauce
1/2 tsp roasted Asian sesame oil
2 medium scallions, trimmed and finely chopped

Parboil Sugar Snaps 5 minutes in large kettle of lightly salted boiling water. Drain and quick-chill in ice water; drain well again. Heat canola oil 1 minute in large heavy skillet over moderately high heat. Dump in Sugar Snaps and stir-fry 3 minutes. Stir in soy sauce, sesame oil and scallions, remove from heat, and serve.

BROCCOLI WITH SESAME SEEDS AND DRIED RED PEPPER

3 tablespoons sesame seeds
3/4 teaspoon kosher salt
3/4 teaspoon dried crushed red pepper
1 1/4 pounds broccoli, cut into florets
1 tablespoon toasted sesame oil

Toast sesame seeds in heavy small skillet over medium heat until golden, about 5 minutes. Set aside 1 tablespoon toasted sesame seeds. Place remaining sesame seeds in spice grinder. Add salt and 1/2 teaspoon crushed red pepper; grind coarsely. Set sesame-red pepper mixture aside. Steam broccoli until crisp-tender, about 7 minutes. Transfer to large bowl. Add oil, 1 tablespoon reserved sesame seeds, remaining 1/4 teaspoon crushed red pepper, and 2 teaspoons sesame-red pepper mixture; toss to combine. Serve, passing remaining sesame-red pepper mixture separately.