The Golden Earthworm Farm CSA NEWSLETTER

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.

Romaine Lettuce
Qty: 1 small head

Batavian Lettuce
Qty: 1 small head

Red Leaf Lettuce
Qty: 1 small head

Kale
Qty: 1 bunch

Eggplant
Qty: 1 piece

Red Tomatoes
Ripen on the counter. Then enjoy right away!
Qty: 5 pieces

Swiss Chard
Qty: 1 bunch

Sweet Corn
We've all been wishing for this for years....well, here it is! Organic sweet corn for all! Since it's organic, you might find a WORM in the top. This is normal and a good sign that the corn has not been sprayed with toxic pesticides. Just cut off the very tip of the corn where the worm has been eating, and the rest should be perfect!
Qty: 4 pieces

Zucchini
Qty: 2-3 pieces

FRUIT SHARE

Blueberries
Qty: 1 pint

UFO 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 August 13th, 2007~ Issue #12

HAPPENINGS news & musings from the fields

The tomatoes are in! Our barn is filling up with boxes of tomatoes fresh in from the fields. We have stacks of ripe tomatoes, stacks of almost-ripe tomatoes, and almost no room left! Now the tricky part comes in...Remembering to rotate the boxes and send out the ripe tomatoes to you guys before they go bad. This sounds easy, but tomatoes can go from ripe to rotten in a matter of days-- even hours-- if the temperature and conditions are right. This year we've promised to be extra careful so as not to loose track of one single box of these beauties!

Fall direct seeding time is here! We have a one week window to get all of our fall direct seeded crops in. This includes carrots, rutabaga, beets, and more! Both Matthew and James have been out on the tractor preparing beds and seeding these past few days. It's fun to think that some of the veggies they're seeding this week will probably end up on your Thanksgiving table!

We must postpone our mid-season crop update for one more week. James was away this past weekend and we didn't get a chance to all take a walk around the farm and check up on things. Next week...

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

Here are two eggplant recipes. The first one I give out every season because it is simply THE BEST! The other one is new, so please try them both over the next few weeks when you get eggplant in your box. Let us know how you like them, and forward us your favorite eggplant recipe. Bon appetit!

SICILIAN EGGPLANT STUFFED w/GARLIC & CHEESE
This is one of our family's favorite recipes of all time. Make it for your family, make if for your friends. Just be sure to serve it with lots of warm, crusty bread and a nice bottle of Sicilian wine, like a Regaleali Rosso. Every time we taste it we look at each other and think....Can life get any better than this?

1 large eggplant or 2 medium to small eggplants
2 tbsp. olive oil
1 onion
4 cloves garlic
1 lb. tomatoes
1/4 tsp. crushed red pepper
sugar
salt & pepper to taste
5 oz. aged provolone cheese
4 cloves garlic
bunches of fresh mint, basil and parsley

Cut off the stem of the eggplant and roll on the counter to soften. Let sit in a bowl w/ salt water for 1 hour. Make slits lengthwise, spaced 1" apart, 1/2" deep, staying away from the ends. Be sure not to cut the eggplant in pieces. It should remain whole- you're just creating spaces to fill with the cheese and garlic. Meanwhile, heat 2 tbsp. olive oil in a casserole dish. Add 1 onion finely chopped, 4 cloves of garlic sliced, and 3 tbsp. of water. Cover tightly and cook for 5 minutes, or until the onion is soft. Then, add 1 lb. tomatoes, chopped. 1/4 tsp. crushed red pepper, a pinch of sugar and salt & pepper to taste. Cook an additional 5 minutes. Stuff the eggplants with 5 oz. aged provolone cheese (sliced) and 4 cloves of sliced garlic. Nestle back into the sauce in the casserole dish. Sprinkle fresh mint, basil and parsley over the eggplants and cover. Cook over low heat, turning every 30 minutes for about 1.5 hours. Add water if it begins to stick. Sprinkle with more herbs just before serving.

EGGPLANT CAPONATA

1 eggplant eggplant
1/8 cup olive oil
grated rind and juice of 1/2 lemon
1TBSP capers
6 pitted green olives
1 TBSP chopped fresh parsley
salt and pepper
toasted pine nuts
Parmesan

Cut eggplant into cubes. Cook in olive oil for about 10 min, until golden and softened. Drain on paper towels and sprinkle with a little salt. Toss eggplant other ingredients. This is good just as a side salad, as an app with bread, or with pasta.