The Golden Earthworm Farm CSA NEWSLETTER

"Love is to the heart what the summer is to the farmer's year -
It brings to harvest all the loveliest flowers of the soul." ~Author Unknown

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.

Red Potatoes
Wash gently, but be careful not to damage the skins. Boil in salted water until just tender.
Qty: 1 quart (~2 lb.)

Cucumbers

Zucchini

Green Kale
Qty: 1 bunch

Onion
Qty: 1 piece

Baby Romaine Lettuce
Qty: 1 head

Basil
Qty: 1 bunch

FRUIT SHARE

Blueberries
Qty: 1 pint

Peaches
Important Note! Peaches should be removed from the plastic bag and allowed to ripen in a paper bag, or out in the open air. If you leave them in the plastic, they will rot before they ripen.
Qty: 1 bag

Week of July 16th, 2007~ Issue #8

HAPPENINGS news & musings from the fields

This year we're harvesting our best potato crop ever! The potatoes you're getting in your share this week are so fresh that the skins can be easily damaged just from handling them. These are not storage potatoes, so keep them in the fridge and eat them within a few days. Here are a few shots of the harvest I took at 7am this morning...

Save the Date...
We've set the date for our CSA Day this fall for SUNDAY, OCTOBER 21st. We know it's a long way off, but we thought you might want to put it on your calendars!

RECIPES from the farm & from our friends

RED POTATOES WITH OLIVES, FETA AND MINT
This warm potato salad has a Mediterranean accent, thanks to mint, feta cheese and Kalamata olives.

1 3/4 pounds small red-skinned potatoes, cut into quarters
1 bunch fresh mint, chopped
8 ounces feta-cheese, crumbled
3/4 cup brine-cured black olives (such as Kalamata), pitted, chopped
1/4 cup extra-virgin oil

Place potatoes and 3 tablespoons mint in large pot of salted water. Bring water to boil, reduce heat and simmer potatoes until tender, about 12 minutes. Drain potatoes; transfer to large bowl.
Set aside 2 tablespoons each of mint, cheese and olives; add remainder to warm potatoes. Mix in oil. Season with salt and pepper. Garnish potatoes with reserved mint, cheese and olives. Serve warm.

PASTA WITH LENTILS AND KALE
From Gourmet, April 2007
This dish has been one of my family's favorites for years; the secret to its enduring popularity is the caramelized onions. I cook them long and slow until they are meltingly tender and deep golden brown. Their rich sweetness rounds out the earthy flavor of the lentils and kale.

1/2 cup French (small) green lentils
2 cups water
3/4 teaspoon salt
6 tablespoons extra-virgin olive oil
1 large onion, finely chopped (2 cups)
1/4 teaspoon black pepper
3/4 pound kale
3/4 pound dried short pasta

Accompaniments: toasted bread-crumb topping and/or grated Parmigiano-Reggiano
Simmer lentils in water (2 cups) with 1/4 teaspoon salt in a 1- to 1 1/2-quart saucepan, uncovered, adding more water if necessary to keep lentils barely covered, until tender but not falling apart, 20 to 25 minutes. Remove from heat and season with salt.

While lentils simmer, heat 1/4 cup oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with pepper and remaining 1/2 teaspoon salt, stirring, 1 minute. Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden (stir more frequently toward end of cooking), about 20 minutes. Remove lid and increase heat to moderate, then cook, stirring frequently, until onion is golden brown, 5 to 10 minutes more.

While onion cooks, cut out and discard stems and center ribs from kale. Cook kale in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 5 to 8 minutes. Transfer kale with tongs to a colander to drain, pressing lightly. Keep pot of water at a boil, covered.

Coarsely chop kale and add to onion along with lentils (including lentil-cooking liquid), then simmer, stirring, 1 minute. Season with salt and pepper.

Add pasta to kale-cooking liquid and boil, uncovered, until al dente. Reserve about 1 cup pasta-cooking liquid, then drain pasta in a colander. Add pasta to lentil mixture along with about 1/3 cup of pasta-cooking liquid (or enough to keep pasta moist) and cook over high heat, tossing, 1 minute. Season with salt and pepper and drizzle with remaining 2 tablespoons oil

Cooks' Notes:
• Lentils and onions can be cooked up to 5 days ahead and chilled, uncovered, until completely cooled, then covered. Reheat over low heat, thinning with water as necessary.
• Kale can be washed and trimmed 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.