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.
Lettuce
A mix of varieties.
Qty: 3 small heads
Cucumbers
Our next crop of cukes are in!
Qty: 2 pieces
Cantaloupe Melon
Please read our disclaimer on the melons... These melons were grown in a field at our new land on Sound Avenue. Since we don't yet have a well there, they were never watered! The grass in that field was also quite vigorous, so they were growing in 2 foot tall weeds. We were delighted when we tasted them-- not too shabby! We hope you'll enjoy these "miracle" melons this week. Sure, not as sweet as they could be, but pretty darn good!
Qty: 1 piece
Baby Watermelon
Yummy!
Qty: 1 piece
Sweet Corn
This might be the end of the corn (quick season!) so enjoy! We were so successful this year that we'll try more for next year.
Qty: 4 pieces
Green Beans
The first of the season. These are my favorite.
Qty: .75 lb bag
Tomatoes
Time to process these babies. Try this week's roasted tomato sauce recipe and freeze the extra for a mid-winter burst of summer flavor!
Qty: 10 pieces
FRUIT SHARE
Nectarines
Qty: 1 bag
UFO Peaches
Qty: 1 bag
How to ripen fruit...
Peaches & Nectarines 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.
Week of August 20th, 2007~ Issue #13
HAPPENINGS news & musings from the fields
This is the summer CSA box you've been waiting for! Corn, tomatoes, green beans, melons...
All in all, we've been having a terrific season so far. Most of our crops have come through wonderfully, and we've had great weather! Today is our last day of seeding in the greenhouse and we're finishing up our direct field seeding in the next week or so. After that, we focus on harvesting and planting cover crops on the empty fields. This year we're planting red clover, crimson clover, rye and hairy vetch. If you'd like to read more about cover crops, here is a great article.
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
PROVENCAL OVEN-ROASTED TOMATO SAUCE
olive oil for brushing pans
1 head garlic
4 pounds vine-ripened red tomatoes (about 10 medium)
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
3 tablespoons fresh orange juice, or to taste
Preheat oven to 450°F. and lightly brush 2 shallow baking pans with oil. Separate garlic head into cloves, discarding loose papery outer skin but keeping skin intact on cloves, and wrap in foil, crimping seams to seal tightly. Cut tomatoes into 1/2-inch-thick slices and arrange in one layer in baking pans. Sprinkle 2 teaspoons each of rosemary and thyme evenly over tomatoes and season with salt and pepper.
Put foil-wrapped garlic in one of baking pans with tomatoes and roast garlic and tomatoes in upper and lower thirds of oven, switching position of pans halfway through roasting, about 35 minutes total, or until garlic is tender and tomatoes are slightly charred. Unwrap garlic and cool slightly. Peel skins from each clove and force pulp with warm tomatoes and herbs through a food mill fitted with small disk into a bowl.
Finely chop remaining teaspoon rosemary and remaining teaspoon thyme and stir into sauce with orange juice. Season sauce with salt and pepper and reheat if necessary. Sauce keeps, covered and chilled, 4 days or, frozen, 4 months. Reheat sauce over low heat and reseason with orange juice, salt, and pepper.
FETTUCCINI WITH SALSA CRUDA AND FETA
1 pound fresh fettuccine pasta
5 ripe tomatoes, chopped
1/2 small red onion, chopped
1 cup chopped fresh basil
1/2 cup pitted kalamata olives, chopped
freshly ground black pepper to taste
2 tablespoons extra virgin olive oil
1 cup crumbled feta cheese
Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain. In a medium bowl combine tomatoes, onion, basil, olives and black pepper. Toss the fettuccini with olive oil. Serve pasta topped with tomato mixture and feta cheese.
GREEN BEANS with LEMON & PINE NUTS
Be sure to snap off the very tip of the green bean where it was attached to the plant. (It's the tougher of the two ends.)
.75lb green beans
1/4 cup toasted pine nuts
Zest of a lemon
Juice of half a lemon
1 tablespoon olive oil
Parsley
Salt & pepper to taste
Bring the SALTED water to a boil on medium high heat. Add the beans , cover and let cook till done, about 6 minutes. Drain and return to hot pan. Stir in remaining ingredients. Serve and enjoy!
GREEN BEAN & CHICKPEA SALAD
From Jane Brody's Good Food Book.
1 lb. green beans, trimmed and cut into 2-inch lengths
1 16-ounce can of chickpeas (garbanzos), drained and rinsed
1/4 C chopped onion
Dressing:
2 tbsp. red wine vinegar
1 tbsp. chopped fresh basil or 1 tsp. dried
1/4 tsp. salt, if desired
1/4 tsp. freshly ground black pepper
1 lg. clove garlic, crushed
1 1/2 tbsp. olive or salad oil
Steam beans until tender-crisp, about 5 minutes. Place beans, chickpeas and onion in a large bowl. Combine dressing ingredients and add to the bean mixture, tossing well. Chill for 1 hour or more before serving.