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.

Beets or Swiss Chard (Thurs.)
Qty: 1 bunch

Arugula
Be sure to wash! We don't wash arugula because it tends to bruise the tender leaves. It is a bit sandy from growing so close to the ground, but a quick dunk in a bowl of cold water a few times should do the trick.
Qty: 1/2 lb bag

Red Tomatoes
Some of you will be receiving very ripe tomatoes, and some will receive slightly under-ripe ones. If your tomatoes are a deep red (ripe) and you won't be eating them tonight, you can put them in the fridge so they won't start rotting. We recommend bringing them back to room temperature before eating them. If your tomatoes are under-ripe, you should leave them out on the counter until the turn a deep red (but not soft!).
Qty: 7-8 pieces

Cucumbers & Zucchini
Qty: 2 pieces

Cherry Tomatoes
Qty: 1 pint

Eggplant or Baby Watermelon (Thurs.)
Qty: 2 pieces

Green Bell Peppers
Qty: 3 pieces

Green Beans
Qty: 1/2 lb bag

FRUIT SHARE

Peaches
Qty: 1 bag

"Banana" Apples
Strange sounding apple variety. Let us know what you think of the taste!
Qty: 1 bag

How to ripen fruit...
Apples and 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.

Week of August 27th, 2007~ Issue #14

HAPPENINGS news & musings from the fields

A photographer is here this week from Britain's Gardens Illustrated Magazine to document the farm. We will be featured in a full length story in their magazine next fall. Exciting!

Save the Date...
We've set the date for our CSA Day this fall for SUNDAY, OCTOBER 21st from 11-3. 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

ROASTED EGGPLANT AND TOMATO SOUP

3 lbs plum tomatoes (about 12), cored and halved lengthwise
1/2 lb carrots, cut into 3/4-inch pieces
10 garlic cloves
4 Tbsp olive oil
Coarse salt and ground pepper
1 1/2 lbs of eggplant, cut into 3/4-inch chunks
1 can (15.5 oz) chickpeas (garbanzo beans), drained and rinsed
2 teaspoons curry powder
1/2 cup chopped fresh cilantro, for serving

Preheat oven to 425°F, with racks on top and bottom. On a rimmed baking sheet, toss together tomatoes, carrots, garlic, 2 Tbsp oil, 1 tsp salt, and 1/4 tsp pepper. Spread in a single layer, with the tomatoes cut sides down.

On another rimmed baking sheet, toss together eggplant, chickpeas, curry powder, remaining 2 Tbsp oil, 1 tsp salt, 1/4 tsp pepper. Spread in a single layer. Place both sheets in oven (tomato mixture on the top rack). Roast until tender, tossing mixtures halfway through, about 45 minutes.

Using tongs, peel off and discard the tomato skins. Purée tomato mixture (including juices) in a blender or food processor until smooth. Transfer to a large pot. Stir in eggplant mixture; thin with 3 to 4 cups water. Bring to a simmer over medium heat. Season with salt and pepper. Serve, sprinkled with cilantro; garnish with toasted bread if desired.

BABA GANOUSH (Eggplant Spread)

1 large eggplant
1 can chickpeas, drained (garbanzo beans)
3 cloves garlic
1/4 cup lemon juice
3 tbsp tahini
dash sea salt
1/4 cup olive oil
2 tbsp fresh chopped parsley (optional)

Slice eggplant in half, and roast in 400 degree oven for approximately 45 minutes, or until soft. Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind. In a blender or food processor, combine eggplant and remaining ingredients, except oil and parsley, until smooth. Mixture will be somewhat thick. Slowly incorporate olive oil until well mixed. Mix in chopped parsley by hand. Enjoy with veggies, pita, or as a sandwich spread.

GAZPACHO

1 cucumber, halved and seeded, but not peeled
2 bell peppers, cored and seeded
4 tomatoes
1 red or yellow onion
3 garlic cloves, minced
3 cups tomato juice
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

Roughly chop the cucumbers, bell peppers, tomatoes, and onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess! After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.