The Golden Earthworm Farm CSA NEWSLETTER

"Happiness held is the seed; Happiness shared is the flower." -Anonymous

this week's
HARVEST

Romaine Lettuce
Qty: 2 small heads

Rosemary
This wonderful herb can be used in so many ways... try this week's recipe!
Qty: 1 bunch

Basil
If you've never made fresh pesto, try it this week! (See last week's newsletter for the recipe.) Basil is also delicious cut in strips and wilted when tossed with hot pasta.
Qty: 1 bunch

Carrots
Crisp and delicious!
Qty: 1 bunch

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!
Qty: 2 pieces

Zucchini or Green Beans
Qty: 2 pieces or 1/4 lb.

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

Week of July 24, 2006 ~ Issue #10

HAPPENINGS news & musings from the fields

Welcome to week 10 of our program! We hope you've been enjoying all the produce so far. Those of you who have been members in the past have probably noticed a slight decrease in variety during this past month. This was due to missed plantings earlier in the season. Since our workers did not show up when they were supposed to this spring, James and Matthew were too busy harvesting to get the crops seeded on time. They've been desperately playing catch-up these past few months, so we're almost back on schedule. August is going to be a terrific month for harvest- including root crops, tomatoes, eggplants, peppers and more!

IMPORTANT FRUIT SHARE INFORMATION
Fruit should be removed from the plastic bags as soon as you get home. They can be transferred into paper bags for ripening, or you may leave them out in the open air. Fruit left in the plastic bags may rot.

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

ROSEMARY SHORTBREAD

2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon chopped fresh rosemary
1 1/2 sticks (3/4 cup) unsalted butter, softened
2 tablespoons mild honey
1/2 cup confectioners sugar
1 tablespoon granulated sugar
Garnish: small rosemary sprigs

Preheat oven to 300°F. Whisk together flour, salt, baking powder, and rosemary in a bowl. Mix together butter, honey, and confectioners sugar in a large bowl with an electric mixer at low speed, then add flour mixture and mix until dough resembles coarse meal with some small (roughly pea-size) butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together, about 8 times. Halve dough and form each half into a 5-inch disk. Roll out 1 disk (keep remaining dough at room temperature) between 2 sheets of parchment into a 9-inch round (trim as necessary). Remove top sheet of parchment and transfer dough on bottom sheet of parchment to a baking sheet. Score dough into 8 wedges by pricking dotted lines with a fork, then mark edges decoratively. Arrange rosemary sprigs (if using) decoratively on top of dough, pressing lightly to help adhere, and sprinkle dough with 1/2 tablespoon granulated sugar. Bake shortbread in middle of oven until golden brown, 20 to 25 minutes. Slide shortbread on parchment to a rack and cool 5 minutes. Transfer with a metal spatula to a cutting board and cut along score marks with a large heavy knife. Make another shortbread with remaining dough.

BASIL ZUCCHINI

1 teaspoon olive oil
3 small zucchini, or 2 medium sized, thinly sliced
2 tablespoons chopped fresh basil
1 garlic clove, minced

Heat oil in heavy medium nonstick skillet. Add zucchini, 1 tablespoon basil and garlic and stir-fry until zucchini is just tender, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Sprinkle with remaining basil.