The Golden Earthworm Farm CSA NEWSLETTER

"A life without love is like a year without summer." ~Swedish Proverb

this week's
HARVEST

Note: The contents of the veggie boxes can change, depending on the day of the week. We update the below veg list almost daily to reflect the next day's deliveries. Keep this in mind if you're looking at the list more than one day before your delivery.

Green Romaine Lettuce
Qty: 1 head

Red Boston Lettuce
Qty: 1 head

Kohlrabi
Kohlrabi is a member of the cabbage family, which means it's healthy and delicious cooked many different ways. I like to peel it, slice it thinly, and sprinkle with sea salt. It makes a great appetizer to nibble on while cooking dinner. You can also cook it! Try this week's recipe for Braised or Roasted Kohlrabi.
Qty: 3 pieces

Toscano Kale
Also known as dinosaur kale, this is an Italian variety that is delicious steamed, sauteed, or cooked in soups. Be sure to remove the stem (rib) from the center of each leaf. It is too tough to cook up. I just take a knife and make a slice on either side of the stem to cut it out. This week's recipe for white bean and kale soup is soup is a family favorite that I share every year. Try it! It is really the simplest, most deliciously satisfying soup you'll make all year!
Qty: 1 bunch

Broccoli
You'll each receive one small head of broccoli. There's much more to come this fall- This is just a taste from our spring/early summer planting.
Qty: 1 small head

Arugula
Arugula is developing quite a spicy bite from all this hot weather. Makes a great salad.
Qty: 1 bunch

Garlic Scapes
These are the tops of the garlic plant. You cut off and discard the bulb at the very top, and the very bottom inch or so- but the rest is edible, and very delicious sauteed up with some olive oil. The scapes do have a wonderful garlic flavor, but they're not too strong. Try this week's recipe for garlic scape pesto. Yum!
Qty: 1 bunch

Red Beets
Ooh, so delicious! Cut off the stems and boil the beets in water until a knife can be easily inserted into the middle (when it's soft). Then pour out the boiling water and let cool. The skin will easily slip off, and you can slice them up for a delicious side dish, or make a beet salad. Try this week's recipe...
Qty: 1 bunch

Zucchini
Matthew just added this to the list! Not everyone will get zucchini this week, but don't fret! You'll all get it some time soon!
Qty: ? Only Matthew and James know for sure, and they're not telling me!

Week of June 25th, 2007~ Issue #5

HAPPENINGS news & musings from the fields

HAPPY SUMMER!
The weather at the farm this past weekend was just picture perfect!  Blue skies, warm sun, and cool breezes off the bay.  This is the time of year when it’s frustrating being a farmer and not having a day off – or even a half day off- to enjoy the day, take a nap, or bake a pie. 

June is the month when everything needs to be done- land preparation, seeding in the greenhouse for successive plantings, weeding (also known as cultivating on the tractor), harvesting, packing, and organizing!  We look forward to July and August when we get into the "lazy" days of summer and can take a day off now and then to spend time with our families and enjoy this beautiful life we live! 

RECIPES from the farm & from our friends

BRAISED KOHLRABI

1 1/2 lbs kohlrabi
2 tablespoons butter
1/4 cup vegetable stock or chicken stock
1 teaspoon fresh tarragon, finely chopped
salt & pepper
chopped fresh parsley

Peel kohlrabi and cut into 1/4 inch disks or strips. Place butter in skillet and melt. Over medium heat add the kohlrabi, adjust heat if necessary so that butter does not brown. Toss to coat kohlrabi with butter. Sprinkle in tarragon and add the stock. Cover and continue to cook approximately 10-15 minutes, until slightly tender. Uncover and turn the heat up a bit. Cook until the kohlrabi is slightly colored. Add freshly ground pepper and salt and sprinkle with fresh parsley to taste

ROASTED KOHLRABI
1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic (optional but so good)
Salt
Good vinegar

Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. Spread evenly on a rimmed baking sheet and put into oven. Roast for 30 - 34 minutes, stirring every five minutes started after about 20 minutes. Sprinkle with a good vinegar.

TUSCAN WHITE BEAN & KALE SOUP
A family favorite that will soon become yours too! A great way to cook the kale and get everyone to love it!

2 (15 oz) cans Cannellini beans
2 T olive oil
1 bay leaf
1 onion, diced
4 cloves garlic, minced
2 carrots, diced
8 c vegetable or chicken stock
1 bunch kale, de-ribbed and cut into 1 inch ribbons
1 (28 oz) can diced tomatoes, drained
salt and pepper
Parmesan (optional)

Heat olive oil in a large, heavy pot and add onion, garlic, carrots and bay leaf. Reduce heat to medium, cook until onions are translucent. Add stock. Bring stock to boil, reduce heat to simmer and beans, kale, and tomatoes. Simmer 20 minutes. Add salt and pepper and Parmesan, if desired.

GARLIC SCAPE PESTO
from Kim O'Donnel

1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
1/3 cup walnuts
¾ cup olive oil
¼-1/2 cup grated parmigiano
½ teaspoon salt
black pepper to taste

Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.