The Golden Earthworm Farm CSA NEWSLETTER
"Happiness held is the seed; Happiness shared is the flower." -Anonymous
this week's
HARVEST
Tomatoes
This is the first real harvest of the season...we have a beautiful crop this year!
Qty: 1 lb
Cherry Tomatoes
Great in salads or as a snack.
Qty: .6 lb
Beans
Romano flat beans, Green beans or Yellow wax beans.
Qty: ?
Scallions
These are great chopped in salads!
Qty: 1 bunch
Basil
Qty: 1 bunch
Garlic
Qty: 1 piece
Green Bell Peppers
Qty: 1 piece
Italian Frying Peppers
For a quick supper on a hot night, try sauteed onions and peppers with eggs, toast, and broiled tomatoes...
Qty: 2 pieces
Eggplant
Qty: 1 small piece
FRUIT SHARE
White Nectarines, UFO Peaches, Blueberries
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THURSDAY CHANGES
Carrots replace Beans
Rosemary replaces Cilantro
JACKSON HEIGHTS
Blackberries replace Eggplant
OTHER SITES
Heirloom & Cherry Tomatoes replace Eggplant
Week of August 7, 2006 ~ Issue #12
HAPPENINGS news & musings from the fields
Too busy to write a long newsletter this morning...Hope you're all enjoying this beautiful weather!
IMPORTANT FRUIT SHARE INFORMATION
Fruit should be removed from the plastic bags as soon as you get home. They can be transferred into paper bags for ripening, or you may leave them out in the open air. Fruit left in the plastic bags may rot.
Save the Date! CSA DAY: SUNDAY, OCTOBER 15th
We've set the date for our annual CSA Day! Mark your calendars now...more details to come.
RECIPES from the farm & from our friends
EGGPLANT, TOMATO, AND FONTINA PIZZA
Thank you Eliza for forwarding us this recipe!
1 eggplant, cut crosswise into 1/4-inch-thick slices
1 3/4 teaspoons salt
3/4 cup packed fresh basil leaves
1/4 cup packed fresh mint leaves
2 garlic cloves
2 cups tomatoes (sliced cherry or diced large)
5 tablespoons extra-virgin olive oil plus additional for brushing dough
Pizza dough
Flour for dredging
1/4 lb Italian Fontina, rind discarded and cheese cut into 1/4-inch dice (1 cup)
Prepare pizza toppings: Sprinkle eggplant with 1 1/2 teaspoons salt in a colander and let drain in sink, turning slices occasionally, 30 minutes. Finely chop together basil, mint, and garlic. Toss with tomatoes in a bowl, then drain in a sieve set over bowl.
Preheat broiler. Rinse eggplant, then pat dry in batches between paper towels, pressing firmly to remove excess liquid. Brush both sides of slices with oil (about 4 tablespoons total) and form small stacks, then cut stacks into quarters. Arrange eggplant pieces in 1 layer in 2 shallow heavy baking pans and broil, 1 pan at a time, about 5 to 6 inches from heat, turning eggplant over once, until golden brown, 7 to 8 minutes per batch. Cool eggplant to room temperature. Put pizza stone in lower third of oven and preheat oven to 500°F (allow 1 hour for pizza stone to heat).
Assemble pizzas: Do not punch down dough. Gently dredge 1 piece of dough in flour to coat, then transfer to a sheet of parchment paper set on baking peel or baking sheet. Holding 1 edge of floured dough in the air with both hands and letting bottom touch parchment, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch it to a round roughly 10 inches in diameter. Lay round on parchment and adjust shape as needed. Discard any liquid exuded from tomatoes and toss tomatoes with remaining tablespoon oil and remaining 1/4 teaspoon salt in bowl. Brush dough round with oil and scatter half of eggplant, half of tomatoes, and half of cheese over it, leaving a 1-inch border around edge. Line up far edge of peel with far edge of pizza stone and tilt peel down, jerking it gently to start pizza moving. Slide pizza, along with parchment, onto stone and bake until crust is golden brown and cheese is bubbling, 12 to 15 minutes. Remove pizza from oven by sliding peel under paper. Transfer pizza to a cutting board and discard parchment. While first pizza is baking, assemble second pizza on another sheet of parchment, then bake in same manner.
Makes 2 (10-inch) pizzas.