The Golden Earthworm Farm CSA NEWSLETTER
"If you tickle the earth with a hoe she laughs with a harvest." -Douglas William Jerrold
this week's
HARVEST
Cilantro
This is one of our favorite herbs... I love to zip up cilantro pesto in the food processor- cilantro (stems removed), several cloves of garlic (to taste), a handful of pine nuts, good olive oil, parmesan cheese, salt & pepper. If you're ready for a mouth-watering summer dish featuring this herb, try this week's Halloumi recipe!
Qty: 1 bunch
Hakurei Turnips
Not commonly available in stores, this Japanese variety called Hakurei is best eaten raw. The turnips are sweet and crunchy and the tops are excellent sauteed with garlic or steamed.
Qty: 1 bunch
Pink or Red Radishes
Radishes are delicious sliced in salads, but if these are a bit too*hot* for you, try this trick... Slice in quarters and coat with salt (it takes quite a bit!). Let sit 10 minutes, and you'll find them much sweeter with less of a bite!
Qty: 1 bunch
Spinach
Try spinach salad with a hard-boiled egg and red onion- or- perhaps a spinach omelet for a quick (and light!) summer supper.
Qty: 1 bunch
Baby Bok Choi
This Asian green goes well in stir fries or steamed whole and drizzled with dressing or soy. The whole thing is edible- stems, leaves & all!
Qty: 1 bunch
Zucchini
Green or Yellow, or a combination of the two!
Qty: 1 lb.
Week of June 26, 2006 ~ Issue #6
HAPPENINGS news & musings from the fields
*IMPORTANT NOTICE* about NEXT WEEK'S delivery
For those of you who pick up your share on TUESDAYS, delivery will take place on WEDNESDAY of next week, July 5th, instead of Tuesday to avoid the holiday. All other pick up days will remain the same.
We wish you all a happy and safe Fourth of July weekend!
FRUIT SHARE has begun!
Yes, we are a week early, but the raspberries were ready for the picking! This week, the portion is 1/2 of what it would normally be~ We will make up for this over the course of the next few weeks.
From the fields...
All the rain we've been having has wiped out the last of our strawberries. We were spoiled last year with such a dry spring and early summer- perfect weather for strawberries! James and Matthew are now planting the strawberry plants for next year, since they need to be in at least a year ahead of harvest.
Add your business listing...
As a member of our CSA community, we encourage you to advertise your business in our CSA Community Service Directory. It's free! Please sign up on our web-site at www.goldenearthworm.com/csacomm.htm
Please join us in supporting local, community businesses!
ASK THE NUTRITIONIST
Christine Jawski completed a Master's of Holistic Nutrition in the summer of 2005. Her main areas of interest include restorative nutrition, sustainable agriculture, community studies, fair-trade and food security/policy. Christine will begin her Yoga Teacher Training in the Fall, but until then, you may find her standing on her head in a park somewhere. When she is not dreaming of a better world, she is working towards creating one. Christine enjoys photography, yoga, writing, hiking, gardening, sipping tea, a good laugh and a delicious meal!
Do you have a question for Christine? askchristine@goldenearthworm.com
Q. "I want to start eating healthier. I've joined this CSA program, so I know that my veggies are organic. Can you tell me why eating organic is better for my body? What about dairy and grains. Should those be organic too?"
A. Choosing to eat organically is not only good for our bodies; it is good for our planet as well. Conventional growing methods pose a huge risk to both environmental and human health, whereas organic foods are grown using methods that work in harmony with nature. Organic foods are also grown in more nutrient-rich soil, which means they are higher in nutrient and mineral content. By choosing to buy organic and locally grown food, you are choosing to take a more active role in your food choices: knowing how your food is produced and by whom it is grown. What can be more delicious than a freshly picked strawberry, straight from your local farm?
In terms of dairy and grain products, it is imperative that you choose organic. Conventional dairy cows are fed antibiotics and injected with BGH (bovine growth hormones) to increase their milk supply; these unsafe substances are then passed on to the consumer. Organic dairy products, on the other hand, are produced without harmful hormones, pesticides or antibiotics. If you do eat dairy, replacing conventional choices with organic ones is one of the most important steps you can take for your health and the health of your family.
Q. "I've heard mixed reviews of soy. Is it really healthy? Is there such a thing as too much soy? What types of soy should I feed myself and my family?"
A. There has been much confusion over the health benefits of soy. When soy was first introduced to the US market, it was touted as a "miracle food". As such, it was modified, processed, and added to just about everything (cereals, power bars, etc). Many people began to consume an overabundance of soy, and came to rely on soy as their sole source of protein. A varied diet was substituted for a "mono" one and this lead to a plethora of imbalances.
Soy products can be "mucus-forming" and therefore are not good choices for everyone. On the whole though, soy products in their unprocessed state are a fine choice of food, when eaten in moderation. Miso, tempeh and the like are all delicious complements to any meal. Soymilk can also be alternated with almond, oat, rice, hemp milk, etc.
RECIPES from the farm & from our friends
HALLOUMI CHEESE WITH LIME AND CAPER VINAIGRETTE
12 oz Halloumi Cheese
2 tbsp flour, seasoned with salt and pepper
2 tbsp olive oil
For the dressing
Juice and zest of 1 lime
1 tbsp white wine vinegar
1 1/2 tbsp capers, drained
1 clove garlic, finely chopped
1 tsp grain mustard
1 tbsp chopped fresh cilantro leaves
2 tbsp extra-virgin olive oil
salt and freshly-ground black pepper
To garnish: Fresh sprigs of cilantro
First of all, pat the Cheese dry with paper towels. Then, using a sharp knife, slice it into eight slices, including the ends. Now dredge in seasoned flour. Prepare the dressing by simply beating all the ingredients together in a small mixing bowl. When you're ready to serve the Halloumi, heat the oil in a skillet over medium heat. When the oil is really hot add Cheese to the hot skillet—they take 1 minute on each side to cook, so by the time the last one's in, it will almost be time to turn the first one over. They need to be a good golden color on each side. Serve them on warmed plates with the dressing poured over and garnished with the cilantro sprigs.