The Golden Earthworm Farm CSA NEWSLETTER

"What dreadful hot weather we have! It keeps me in a continual state of inelegance."
- Jane Austen

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.

Yellow Potatoes
Wash gently, but be careful not to damage the skins. Boil in salted water until just tender.
Qty: 3 lb

Garlic
Qty: 2 pieces

Purslane
Qty: 1 bunch

Cucumbers and/or Zucchini
Qty: 2 pieces

Carrots
Qty: 1 bunch

Basil
Qty: 1 bunch

Stir Fry Green Peppers
Qty: 3 pieces

FRUIT SHARE

Blueberries
Qty: 1 pint

John Boy and Paul Friday 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 30th, 2007~ Issue #10

HAPPENINGS news & musings from the fields

What an eclectic box we have put together for you this week! We were joking around this morning trying to think of creative ways to use the contents of the box in one meal. Do you have any ideas? If so, send them our way and don't forget to snap a picture of your plate!

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

PURSLANE
We would like to thank Prairieland CSA for this information on purslane.

Think of it as a weed, and you'll be missing out on one of the most nutritious greens on the planet. Purslane has more beta-carotene than spinach*, as well as high levels of magnesium and potassium. Historically it has been used as a remedy for arthritis and inflammation by European cultures. Chinese herbalists found similar benefits, using it in respiratory and circulatory function. Recently, it's been found that purslane has alpha linolenic acid, a type of omega-3 fatty acid. Researchers see evidence that these substances lower blood pressure and cholesterol levels as well as make the blood less likely to form clots. And, purslane has only 15 calories per 100 g portion.

World wide there are approximately 19 genera and approximately 500 species of purslane. The U.S. is home to 9 genera alone. It is most commonly found in the warm temperate regions of the northern hemisphere. Purslane exhibits the most species diversity in Western North America and South Africa, where it is likely to have originated. Part of the reason for its evolutionary success is that a single plant can produce up to 52,300 seeds. What's more, purslane seeds can survive for up to 30 years in undisturbed soil. Several ancient cultures have included purslane as a part of their cuisine, including those of Greece and Central America. Russians dry and can it for the winter. In Mexico it is called verdolaga and is a favorite comfort food. There, it is eaten in omelets, as a side dish, rolled in tortillas, or dropped by handfuls into soups and stews.

In recent years, purslane has become the darling of chefs, including New York's acclaimed Daniel Boulud of Daniel.

* Thomas M. Zennie and C. Dwayne Ogzewalla (1977) Ascorbic Acid and Vitamin A Content of Edible Wild Plants of Ohio and Kentucky Journal Economic Botany 31:76-79.

Storage:
Best if used fresh. But, if you must store it, wrap purslane in a moist paper towel and store in a plastic bag in the vegetable bin of your refrigerator.

Preparation:
Wash. Remove larger stems. Some recipes use leaves only. Purslane can be substituted for spinach or wild greens in lasagnas, filled pastas, and Greek-style tarts.

CUCUMBER-PURSLANE YOGURT SALAD
I would adapt this recipe using smaller quantities. ~Maggie

5 large Cucumber, peeled, seeded and cut into quarter-round slices
1/4 pound Purslane, large stems removed, washed and drained well
2 tablespoons each, Fresh chopped mint, cilantro and chervil
4 cups Whole milk yogurt
1/4 cup Virgin olive oil
3 cloves Garlic, puréed with the blade of a knife
2 teaspoon ground Coriander
kosher Salt and ground Black Pepper

Place the cucumber, purslane and herbs into a large bowl. In another bowl, stir together the yogurt, olive oil and garlic, coriander and season to taste with salt. Add the yogurt mixture to the vegetables and mix well. Add a pinch of ground black pepper. Taste the dressed cucumber-purslane salad for seasoning, adding a little more salt if needed. Serve chilled.

POTATO & PURSLANE SALAD WITH MUSTARD DRESSING

2 pounds potatoes, scrubbed and cut into bite-size chunks
1 cup purslane leaves
Grainy Mustard Dressing (see recipe)

In a medium saucepan, boil potatoes until just done, about 15 minutes. Rinse under cold water to stop cooking, then drain in a colander and let cool. When potatoes are cooled, mix with purslane in a bowl. Add enough dressing to coat, and toss lightly. Serve at room temperature.

GRAINY MUSTARD DRESSING

6 ounces plain yogurt
1 generous tablespoon grainy mustard, preferably moutarde a l'ancienne
1 tablespoon Banyuls vinegar
1 tablespoon extra-virgin olive oil
Fleur de sel or kosher salt, to taste
Ground black pepper (preferably Tellicherry), to taste

Line a colander or large strainer with coffee filters and drain yogurt about 30 minutes to thicken. In a nonreactive bowl, mix the thickened yogurt with the mustard, vinegar, and olive oil; add salt and pepper to taste.