The Golden Earthworm Farm CSA NEWSLETTER

"Truths are first clouds; then rain, then harvest and food. " -Henry Ward Beecher

this week's
HARVEST

Romaine Lettuce
Crisp and delicious- perfect for a Cesar salad supper!
Qty: 1 head

Red or Green Leaf Lettuce
Qty: 1 head

Swiss Chard
This leafy green is wonderful sauteed with olive oil and a touch of garlic and rosemary.
Qty: 1 bunch

Toscano or Red Russian Kale
Our kale isn't looking too great this summer- it really doesn't like the summer heat. Try steaming first, then sauteed with garlic and olive oil. It's super healthy!
Qty: 1 bunch

Dill
This herb is a wonderful accompaniment to cold cucumber salad.
Qty: 1 bunch

Zucchini
Green or Yellow, or a combination of the two!
Qty: 4 pieces

Cucumbers
Try sliced cucumber salad, pickles, or cucumber water...slice 1/2 cucumber in a pitcher of water and let sit in the fridge overnight. I add some lemon slices too-- Wonderfully refreshing!

Onions
These big beautiful onions would be great sliced and grilled!
Qty: 2 large

Fennel
Qty: 1 piece

Week of July 10, 2006 ~ Issue #8

HAPPENINGS news & musings from the fields

Today is our NOFA Certification inspection! Once a year, an inspector from NOFA (Northeast Organic Farming Association) comes to inspect our fields and our records in order to renew our Organic Certification status.

By nurturing the soil by the use of composts, cover crops, minerals and natural fertilizers, we create a healthy foundation for plants to grow. Diseases and pests are controlled through the use of crop rotations, resistant varieties, cultivation and biological and botanical pest controls. The use of synthetic chemical fertilizers and pesticides are prohibited in certified organic production, ensuring a cleaner environment and healthier, better tasting food for us all to enjoy!

DO YOUR PART!
We hope you are doing your part to eliminate harmful chemicals and pesticides from in and around your own home. Need more information?

We recommend contacting the following organizations:

Grassroots Environmental Education
Information on all types of environmental health issues, including pesticides, children and breast cancer.
516-883-0887 / www.grassrootsinfo.org

Long Island Neighborhood Network
Web-site listing of local Organic landscapers.
www.longislandnn.org

MEMBER SERVICE DIRECTORY
Please join us in supporting local, community businesses!
www.goldenearthworm.com/csacomm.htm

RECIPES from the farm & from our friends

BULGUR, CUCUMBER, DILL AND MINT SALAD

Because the bulgur is not cooked, it needs to sit overnight in the dressing to soften, so begin preparing it a day ahead.

2 cups fresh lemon juice
1 1/3 cups extra-virgin olive oil
1/4 cup minced garlic
2 teaspoons salt
2 cups bulgur (Also called cracked wheat)
6 medium cucumbers (about 4 pounds), peeled, seeded, chopped
4 cups chopped fresh parsley
3 cups chopped green onions
3 cups chopped red bell pepper
1 cup chopped fresh dill
2/3 cup chopped fresh mint

Whisk lemon juice, oil, garlic and salt in very large bowl to blend. Season dressing to taste with pepper. Mix in bulgur.
Mix remaining ingredients in medium bowl. Season with salt and pepper. Spoon atop bulgur (do not mix). Cover and chill overnight or up to 2 days. Toss salad. Transfer to serving bowl.

CAESAR SALAD

This is the real deal...Thanks to Susan for this recipe.

1 large garlic clove, halved lengthwise
3/4 to 1 cup extra-virgin olive oil
1 7-inch piece of baguette, cut into 3/4-inch cubes
8 anchovy fillets packed in oil, drained
1 large egg
2 tablespoons fresh lemon juice
1 head of romaine
1 oz finely grated Parmigiano-Reggiano (1/2 cup)

Season salad bowl by rubbing a cut half of garlic and 1 teaspoon oil onto bottom and side of bowl (reserve garlic). Heat 3/4 cup oil with both halves of reserved garlic over moderately high heat, turning garlic until golden, 1 to 2 minutes, then discard garlic. Add bread cubes and sauté, turning occasionally, until golden on all sides, about 2 minutes. Transfer croutons to paper towels to drain. Pour oil through a small fine-mesh sieve into a heatproof measuring cup and add enough additional olive oil to total 6 tablespoons. Put anchovies in salad bowl and mash to a paste using 2 forks. Whisk in egg and lemon juice, then add reserved oil (warm or at room temperature) in a slow stream, whisking until emulsified. Add salt to taste. Add romaine leaves to dressing and toss to coat. Add croutons and toss briefly. Divide salad among 6 large plates, then sprinkle with cheese and pepper to taste. Serve immediately.