The Golden Earthworm Farm CSA NEWSLETTER

"Ah, summer, what power you have to make us suffer and like it." ~Russel Baker

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.

Fennel Bulb
Qty: 2 pieces

Radicchio
This bitter green, sometimes known as Italian chicory, is delicious raw in salads or cooked on top of pizzas or in risottos. Radicchio is full of antioxidants too!
Qty: 1 head

Cucumbers
Qty: 4 or 5 pieces

Zucchini
Qty: 7 pieces

Bunching Onions
These are sweet and not too sharp- delicious sliced raw in summer salads.
Qty: 1 bunch

Parsley
Qty: 1 bunch

Basil
This is just the beginning of the basil harvest for the season. Everyone gets a little bit!
Qty: 1 small bunch

FRUIT SHARE

Blueberries
Qty: 1 pint

Currants OR Gooseberries
Qty: 1 pint

Week of July 9th, 2007~ Issue #7

HAPPENINGS news & musings from the fields

Now we know it's really summer-- what a scorcher it's been this past week! We missed all the rain and thunderstorms that hit LI and Queens last week, so Matthew and James have been working overtime trying to keep up with all the irrigation. Our soils down here in Jamesport are very sandy, so they don't hold the moisture well. Our new land up on Sound Avenue in Riverhead has heavier soil-- which is lucky for us, since our irrigation well is still in the process of being dug! We are borrowing water from a neighboring farm in the meantime, which requires us to run over 1,000 feet of pipe through fields and woods to reach our land. Yes, water is precious for farmers, and something we can't take for granted. Without water, everything dies. It's as simple as that.

Field Check
Everything is looking good out in the fields. Our cucumbers (which you're getting this week) are some of the best we've grown! Tomatoes, eggplants, and peppers are coming along soon. The last of the garlic was harvested and hung up to dry in our barn. And oooh, what gorgeous potatoes we have coming your way! Matthew and I cooked up some red beauties a few nights ago. They were unbelievable, melt-in-your-mouth delicious!

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

ARUGULA AND RADICCHIO WITH FETA AND DATES
Courtesy of Gourmet, June 2007

2 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
1/2 cup pitted dates
1/4 pound baby arugula (8 cups)
1 (3/4-pound) head radicchio, torn into bite-size pieces (6 cups)
3 ounces crumbled feta (1/2 cup)

Whisk together lemon juice, oil, salt, and pepper in a bowl until combined well. Halve dates lengthwise and thinly slice crosswise. Toss together arugula, radicchio, feta, and dates in a large bowl, then toss with enough vinaigrette to coat.

RADICCHIO RISOTTO

About 6 1/2 cups of Vegetable Stock
6 tablespoons butter
1 onion, chopped
1 head radicchio, cut into strips
2 cups risotto rice
5 tablespoons white wine
2 tablespoons Parmesan cheese, freshly grated
salt

Bring the stock to a boil. Meanwhile, melt half the butter in another pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes. Stir in the radicchio, then stir in the rice and cook, stirring, until the grains are coated in butter. Pour in the wine and cook until it has evaporated. Add a ladleful of the hot stock and cook, stirring, until it has absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes. When the rice is tender, season with salt to taste, stir in the remaining butter and the Parmesan and serve.

FENNEL WITH OLIVE OIL & PARMESAN

2 fennel bulbs, stems removed (save a few fennel leaves for garnish)
bouquet garni: 3" piece of celery tied with thyme, parsley and a bay leaf
2 quarts water
1 Tablespoon olive oil
1 Tablespoon freshly grated Parmesan
salt and freshly ground black pepper

Bring the water to a boil in a large pot. Add the fennel bulbs and the bouquet garni. Cook, uncovered, for 25 minutes or until tender but still crisp. Drain and allow to cool. Gently squeeze the bulbs to remove excess water. Cut the bulbs in half lengthwise and arrange them in a baking dish. Sprinkle with the olive oil, cheese, salt and pepper and bake for 10 minutes. Transfer the fennel to a serving platter. Garnish with the fennel fronds which you can cut finely over the dish with scissors.

ROASTED BEET & FENNEL SALAD
This recipe is great if you still have beets left in the fridge from last week!

2 large beets
2 fennel bulbs, thinly sliced
1 tablespoon oil
salt and pepper to taste
¼ teaspoon cumin
¼ cup feta cheese

Preheat the oven to 375°F. Cut the stem and tip ends off of the beets. Scrub well and wrap in aluminum foil. Place in the oven and roast for 45 minutes. Remove and let cool. (This may be done in advance and the beets placed in the refrigerator overnight.) Remove the leafy ends from the fennel and any stalk that appear too tough. Slice very thinly. Put the olive oil in a small skillet over medium heat. Add the sliced fennel and cook, stirring occasionally, for about 15 minutes. Remove and let cool. Remove the beets from the aluminum foil. The skins will slip off easily after roasting. After they are skinned, cut into ½-inch cubes. Mix together the beets, sautéed fennel, salt, black pepper, ground cumin and crumbled feta. Chill well.

CUCUMBER "NOODLE" GINGER SALAD
This is a delicious & refreshing summer side dish.

2 cucumbers
2 tablespoons rice vinegar
2 teaspoons sesame oil
1/2 teaspoon red pepper flakes
1/2 teaspoon sugar
1 teaspoon soy sauce
1/4 teaspoon grated ginger
1 tablespoon toasted sesame seeds, to garnish

Peel cucumber and discard skin. Continue using peeler, making long, lengthwise cuts to make ‘noodles’. Peel, rotating cucumber until you reach the core of seeds. Discard seeds. Drain noodles in a colander while preparing dressing. Whisk all other ingredients together. Squeeze noodles to get rid of excess moisture. Toss with dressing and garnish with sesame seeds. Serve immediately.