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
Baby Bok Choy
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
Baby 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. This cutting was especially tender, so we decided not to wash it just in case it might get bruised.
Qty: 1/4 lb.
Lettuces
This is a delicate, buttery lettuce variety called Butterhead or Boston. You're getting a head of each variety in the box this week- Red Boston & Green Boston.
Qty: 2 heads
Strawberries
Nothing says summer like the taste of sweet, locally (and organically) grown strawberries fresh from the fields!
Qty: 1 pint
Garlic Scapes
Our garlic scapes are a seasonal delicacy - green, scallion like curls with a bright, garlicky flavor. They are the top of the garlic plant.
Qty: 1 bunch
Here are a few ideas for them:
* Chopped fine and sprinkled in green or pasta or potato salad.
* Roasted with potatoes, cut up and drizzled with olive oil (in oven at 375 for half an hour or so, depending on the size of the potatoes).
* Cut about ½ to an inch long and sauteed, as a side dish.
Week of June 5, 2006 ~ Issue #3
HAPPENINGS news & musings from the fields
We would like to extend a warm welcome to all our new and returning bi-weekly CSA members who are joining us for the first time this week! Thank you for supporting local, organic agriculture. We are looking forward to a wonderful, bountiful season!
A little background...
For those of you who are new to the Golden Earthworm, I wanted to introduce you to all of us who work "behind the scenes" here at the farm. My husband, Matthew Kurek, a former natural foods chef with a passion for growing vegetables, started the Golden Earthworm Organic Farm in 1996, and has been farming the land here in Jamesport ever since.
His long-time friend and fellow farmer, James Russo, joined him as co-owner and manager in 2005. James has a degree in agriculture from UMass Amherst, and had been working as vineyard manager at Pindar Vineyards here on the North Fork.
"I" am Maggie, the driving force behind the CSA program, newsletter, web-site, design, and general organization here at the farm... When I'm not in my "farm girl" role, I'm an architect/designer, running my own design firm that focuses on residential "green" or sustainable design. It's a busy life...
New Faces...
We are lucky to have three new workers here at the farm this season- Tim, Lauren, and Andrew. I will have them write a word or two about themselves and the work they're doing here at the farm in upcoming newsletters.
New Newsletter...
I am thrilled to announce that we have two wonderful columnists who will be contributing to our weekly newsletters this season. Christine Jawski, our good friend and resident nutritionist will provide expert nutritional advice, and my long-time friend, Kerri-Ann Jennings, yoga instructor, and holistic counselor-in-training, will provide sound advice on the mind-body-spirit approach to optimal health. Thank you Christine & Kerri!
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!
RECIPES from the farm & from our friends
BASIC GREEN SALAD
The first full 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
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.
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.
BABY BOK CHOY WITH SHIITAKE MUSHROOMS
1 bunch baby bok choy
1 Tablespoon olive oil
2 tsp minced fresh ginger
2 cloves garlic, minced
4 ounces fresh shiitake mushrooms, stems discarded and caps sliced into 1/4"-wide strips
1 1/2 tsp cornstarch
1/4 tsp salt
1/8 tsp pepper
1/2 cup water
Trim 1/4" off root ends of bok choy. Cut into 2" sections, keeping stems and leaves in separate piles. In a large nonstick skillet, heat oil over medium-high heat. Add ginger and garlic and cook 30 seconds until fragrant. Add bok choy stems and mushrooms and cook, stirring, two to three minutes or until vegetables are beginning to soften. Meanwhile, in a small bowl, combine cornstarch, salt, pepper, and water, stirring until cornstarch is dissolved. Add bok choy leaves and cornstarch mixture to pan and cook, stirring constantly, for one minute or until sauce is slightly thickened and leaves are just limp.