The Golden Earthworm Farm CSA NEWSLETTER
"Happiness held is the seed; Happiness shared is the flower." -Anonymous
this week's
HARVEST
Lettuce
This variety is called Batavian. It is one of the few lettuce varieties which loves the summer heat and stays crisp!
Qty: 1 head
Potatoes
The flavor and texture of these potatoes is heavenly! These were plucked from the dirt yesterday afternoon...you can't get any fresher than that! Beat the heat and savor a fresh potato salad for dinner tonight.
Qty: 1 quart (about 2 lb.)
Green (or yellow) Beans
Be careful not to overcook, or these will turn to mush! I gently steam for about 2 minutes and then dunk in cool water.
Qty: .7 lb.
Baby Beet Greens
The tops to these baby beets are a rare delicacy when we thin out our planting mid-summer. Saute gently with garlic and olive oil. They cook very quickly, so... fait attention!
Qty: 1 bunch
Cucumbers
Qty: ?
Onions
Too hot to cook inside? Slice these and cook them on the grill!
Qty: 2 pieces
Week of July 31, 2006 ~ Issue #11
HAPPENINGS news & musings from the fields
Back on track.... We're thrilled to have Frank back from vacation to make our deliveries this week and help us out with some tractor work in the fields. Matthew is recuperating nicely, (thanks to all of you who sent him well wishes!) and is getting back to work at the farm. We all owe James a big THANK YOU for all his hard work these past few weeks flying solo on the farm.... it hasn't been easy, and he's been such a good sport!
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
PESTO POTATO SALAD WITH GREEN BEANS
2 pounds potatoes, halved lengthwise
1/2 pound green beans, trimmed, cut into 1-inch pieces
1/2 cup purchased or homemade pesto
1/8 cup chopped green onions
2 tablespoons white balsamic vinegar
Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook 2 minutes longer. Drain well. Transfer vegetables to large bowl and cool 10 minutes. Mix in pesto and green onions, tossing to coat. Cool completely. (Can be made 2 hours ahead. Cover; let stand at room temperature.) Just before serving, mix in vinegar and season to taste with salt and pepper.
POTATOES AND WILTED BEET GREENS
1/2 pound small red potatoes
1 tablespoon unsalted butter
1/2 tablespoon olive oil
1 small garlic clove, minced
1 bunch beet greens, tough stems discarded and remainder washed well and dried
In a medium saucepan bring potatoes with enough salted water to cover them by 1/2 inch to a boil and simmer 15 minutes, or until tender. Drain potatoes in a colander and when cool enough to handle cut each potato in half. In a heavy skillet heat butter and oil over moderate heat until foam subsides and cook potatoes, cut sides down, until golden, about 5 minutes. Loosen potatoes from bottom of skillet with a metal spatula. Add garlic and cook, stirring, until garlic is pale golden. Add greens and cook, covered, 3 minutes, or until greens are wilted.
Season mixture with salt and pepper and stir until combined well.