this week's
HARVEST
1 Watermelon orange or red $.60/lb
1 big bunch Basil $2.50
2 small heads Green Leaf and/or Romaine Lettuce These looked like they were going to seed prematurely, so they were picked at a small stage. $2
1.1 lb. Green Beans $2.50/lb.
2-3 lb. Red Tomatoes $2.50/lb.
Cherry Tomatoes Yellow or Red $3.50
on the
HORIZON
These are the crops that you can look forward to finding in the coming weeks...
Lettuce mix
Eggplants
Cucumbers & Zucchini
August 30th & 31st, 2005 ~ Issue #14
HAPPENINGS news & musings from the fields
IN THE FIELDS
We had so much fun picking all the watermelons this week! The flesh is either orange (New Orchid variety) or red (Festive variety). Matthew was tasting them out in the field to make sure they were picked perfectly ripe- sweet and delicious!
James has been out on the tractor this past weekend direct-seeding radishes, arugula, broccoli rabe, baby white turnips, baby bok choi, kale and collards. In the next week or so, we're also going to plant Walla Walla onions for next year's harvest. These delicious sweet onions over-winter and are harvested in the spring.
CSA FARM DAY - September 25th from 11-2
Please join us for our 2005 CSA Farm Day & Picnic on Sunday, September 25th from 11-2. This year's event will include Cooking Demonstrations, Special Kids Activities, Hayrides, Walking Tours and more! It's a wonderful opportunity to bring our whole farm community together, so we encourage you to invite your family and friends!
We will provide a light lunch of homemade organic soups, salads and bread, but you may bring your own sandwiches or a potluck dessert for our dessert table.
Please RSVP with the number of people attending by September 16th. E-mail: info@goldenearthworm.com or leave a message at the farm, 631-722-3302. We look forward to seeing you there!
RECIPES from the farm & from our friends
WATERMELON, RICOTTA SALATA, BASIL, AND PINE NUT SALAD
One of Cat Cora's signature dishes is a watermelon, feta, and mint salad (a nod to her Greek heritage). Here, she gives the recipe an Italian accent. Source: Epicurious
3 tablespoons thinly sliced fresh basil
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 4-pound watermelon, de-seeded and cut into 1/2-inch cubes (about 6 cups)
1/2 pound ricotta salata (salted dry ricotta cheese),* cut into 1/4-inch cubes
1/4 cup pine nuts, toasted
Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper. Place watermelon and ricotta salata in medium serving bowl. Drizzle with dressing; toss. Sprinkle with pine nuts.
*Available at supermarkets, Italian markets, and specialty foods stores.
BAKED CHERRY TOMATOES WITH PARMESAN TOPPING
2 tablespoons extra-virgin olive oil
2 12-ounce baskets cherry tomatoes
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup chopped fresh parsley
1/4 cup freshly grated Parmesan cheese
Pour oil into 13x9x2-inch broilerproof ceramic baking dish. Add tomatoes; turn to coat with oil. Sprinkle with salt and pepper. Top with parsley and cheese. (Can be made 1 day ahead. Cover; chill. Preheat oven to 400°F. Bake tomatoes just until plump and shiny but not split, about 10 minutes. Preheat broiler. Broil until tomatoes begin to split and cheese begins to color, about 2 minutes. Serve hot or warm.