The Golden Earthworm Farm CSA NEWSLETTER

"If you tickle the earth with a hoe she laughs with a harvest."
- Douglas William Jerrold

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: 4 lbs!

Red Batavian Lettuce
Qty: 1 head

Carrots
Qty: 1 bunch

Cucumbers
Qty: 2 pieces

Zucchini
Qty: 2 pieces

Walla Walla Onions
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 24th, 2007~ Issue #9

HAPPENINGS news & musings from the fields

We have a wonderful box for you this week-- chock full of our delicious potatoes and kale. If you're out of ideas, try my recipes below. And no complaints about the kale! If it were up to me, you'd be getting enough kale for a big bowl every night of the week. It's one of the healthiest (and most delicious if you cook it right) veggies on the planet. Bon appetit!

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

KALE WITH CARAMELIZED ONIONS AND BALSAMIC VINEGAR

1 ½ lbs. kale
salt
2 tbsp. extra-virgin olive oil
2 medium onions, halved and sliced thin
½ tsp. sugar
2 tbsp. balsamic vinegar
Freshly ground black pepper

Bring 4 quarts of water to a boil in a large pot. Wash the kale in several changes of cold water, stripping off the leafy green portion from both sides of the central vein. Discard the veins and rip the leafy portions in small pieces. Add the kale and 1 teaspoon salt to the water. Cover and cook, stirring occasionally, until the kale is tender, about 8 minutes. Drain well.

Heat the oil in a large skillet set over medium heat. Add the onions and cook, stirring occasionally, until golden brown, 12 to 15 minutes. Sprinkle with the sugar and continue cooking until the onions are a rich brown color, about 10 minutes. Lower the heat if at anytime the onions start to burn.

Add the kale and cook, tossing well, until heated through and evenly flavored with the onions, 1 to 2 minutes. Add the vinegar and a generous amount of pepper. Adjust the seasonings and serve immediately.

SESAME KALE

Kale, and/or other greens
Toasted Sesame Oil (1/2 - 1 tsp. per bunch Kale)
Peanut Oil, or other (1-2 tbsp. per )
Tamari or Soy Sauce (2-4 tbsp. per )
Brown Sesame Seeds, toasted (1/4 C per )
Hot Chili Oil (optional) to taste (1/2 tsp.?)
Lemon Juice (optional) to taste

Boil a large pot of salted water. Clean Kale leaves, and dunk in boiling water for 5 minutes (less time if Kale is young, and for other greens). Greens should be cooked, but not mushy. While greens are being prepped, lightly roast sesame seeds on stovetop. When greens have cooked, rinse leaves thoroughly with cool water. Grab greens in fistfulls, and squeeze out as much water as possible. Put greens in a small bowl, and break apart into individual leaves again as best as you can. Add other ingredients and combine well. Taste for balance of flavors, and adjust.

RED POTATO SKEWERS WITH GARLIC AND MUSTARD
from Epicurious.com

1 1/2 pounds small red-skinned new potatoes (about 1 to 1 1/2 inches in diameter), scrubbed, halved
3 tablespoons olive oil
3 tablespoons Dijon mustard
3 garlic cloves, minced
1 1/2 tablespoons finely chopped fresh rosemary
1/2 teaspoon coarse kosher salt
1/2 teaspoon coarsely ground black pepper
6 metal skewers or wooden skewers soaked in water 30 minutes

Line baking sheet with heavy-duty foil. Cook potatoes in large pot of boiling salted water just until tender when pierced with sharp knife, about 10 minutes. Drain; cool 10 minutes. Meanwhile, whisk oil and next 5 ingredients in large bowl to blend. Add potatoes to dressing and toss to coat. Thread potatoes onto skewers, cut side up. Place on prepared baking sheet. (Skewers can be assembled 4 hours ahead. Cover; let stand at room temperature.) Preheat broiler, positioning rack 6 inches from heat source. Broil potato skewers until browned and bubbly, turning halfway through cooking time, about 10 minutes total.