The Golden Earthworm Farm CSA NEWSLETTER

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

this week's
HARVEST

Lettuce
Romaine, Red or Green Leaf
Qty: 1 head

Basil
A sure sign of summer! Pesto is a family favorite. Try this week's recipe with our fresh garlic!
Qty: 1 bunch

Beets
Try roasted and cooled- sliced on top of a bed of lettuce.
Qty: 1 bunch

Carrots
Our first full harvest of carrots this season!
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!

Garlic
We're so proud of our garlic this year!
Qty: 1 piece

Week of July 17, 2006 ~ Issue #9

HAPPENINGS news & musings from the fields

It hasn't been the greatest week for us here on the farm. The steamy hot weather makes growing difficult, and we've been constantly irrigating to save our newly transplanted crops. Our deer fencing material arrived on Friday, and Matthew was accidently pushed off the truck, breaking his wrist.

There is some good news...We received approval for our workers to come! They should be here next week.

In a few weeks, we'll have vine-ripe tomatoes! There is always a short lull in diversity in the middle of July, but August brings some of our favorite crops...tomatoes, potatoes, eggplants and more!

Save the Date! CSA DAY: SUNDAY, OCTOBER 15th
We've set the date for our annual CSA Day! Mark your calendars now...more details to come.

RECIPES from the farm & from our friends

PESTO

3 large garlic cloves
1/2 cup pine nuts
2 oz Parmigiano-Reggiano, coarsely grated (2/3 cup)
1 teaspoon salt
1/2 teaspoon black pepper
3 cups loosely packed fresh basil
2/3 cup extra-virgin olive oil

With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated.

CURRIED ZUCCHINI

1 tbsp. olive oil
1 small onion, sliced
1 clove garlic, minced or put through a press
1/2 tsp. grated fresh ginger
2 tsp. curry powder (or more, to taste)
1/2 tsp. ground cumin
2 lbs. zucchini, sliced diagonally 1/4 inch thick
2 tbsp. water or vegetable stock
Sea salt and freshly ground black pepper, to taste
Fresh chopped mint or cilantro, for garnish
Chutney or raisins, for garnish

Heat oil in a frying pan and sauté onion and garlic until onion begins to soften, about 3 minutes. Add ginger, curry powder and cumin and sauté another 3 minutes. Add zucchini, stir together for a minute or two, and add water or vegetable stock. Cook 15 minutes, stirring from time to time. Add salt and pepper to taste and adjust seasonings. Remove from heat. Serve with grains, garnishing with chopped fresh mint or cilantro and chutney or raisins.