The Golden Earthworm Farm CSA NEWSLETTER
"Freedom is nothing but a chance to be better. " ~Albert Camus
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.
Romaine Lettuce
Qty: 1 head
Red Leaf Lettuce
Qty: 1 head
Carrots
Qty: 1 bunch
Zucchini and/or Cucumber
Qty: ?
Cilantro
A wonderful herb- try this week's special recipe!
Qty: 1 bunch
Dill
For Tuesday deliveries ONLY.
Qty: 1 bunch
Cabbage
Qty: 1 head
Chioggia Beets
A spectacular candy-striped beet brought to the U.S. from Italy in the 1840’s. Alternating rings of pink and white are unique and beautiful! Cut off the stems and boil the beets in water until a knife can be easily inserted into the middle (when it's soft). Then pour out the boiling water and let cool. The skin will easily slip off, and you can slice them up for a delicious side dish, or make a beet salad. The beet tops on this variety are not good to eat.
Qty: 1 bunch
Week of July 2nd, 2007~ Issue #6
HAPPENINGS news & musings from the fields
***HAPPY INDEPENDENCE DAY!***
THE BIKES & THE BEES...
This past week has been a week of firsts! Matthew and James got new bicycles to use as on-farm transport (see pic below). They also purchased a bike trailer that can carry up to 100 lbs and attaches easily to the back axel. So far, they've been biking around the fields non-stop carrying irrigation parts, tools, boxes, and produce. No need for cars or trucks anymore-- I'm sure we'll have the first farm fleet of bikes by years end!
The farmers toast to their new on-farm transport!
My parents came out to visit this weekend and helped us harvest the first batch of honey from my bees. This is my first year keeping bees, and it has been an amazing experience. The hives sit next to my garden and the bees fly in and out all day long- completely ignoring me, even if I'm weeding just a few feet away! We harvested a total of 1 1/2 gallons of honey from our two hives. I think we'll be adding some more hives this coming year so we'll have more to share!
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
*Halloumi is available at Whole Foods Market and other specialty foods stores.
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.
COLESLAW WITH YOGURT DRESSING
1/2 cup plain low-fat yogurt
2 tablespoons Dijon mustard
1 tablespoon water
2 teaspoons low-fat mayonnaise
2 teaspoons fresh lemon juice
6 cups thinly sliced cabbage (about 1 large)
4 medium carrots, shredded
1 cup thinly sliced red onion (about 1 large)
1/2 teaspoon dill seeds
In a large bowl whisk together yogurt, mustard, water, mayonnaise, and lemon juice and add remaining ingredients, tossing to combine well. Season coleslaw with salt and pepper.