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
THURSDAY: Potatoes replace lettuce
Qty: 2 heads
Parsley
Qty: 1 bunch
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: 5 pieces
White Salad Turnips
Our favorite Japanese salad turnip is making its fall appearance! Delicious both raw and cooked in soups and stirfries.
Qty: 1 bunch
Cherry Tomatoes
Qty: 1 pint
Red or Yellow Bell Peppers
Qty: 2 pieces
Red Long Peppers
Disclaimer: There is a very small chance that these peppers could be hot. Please check before feeding to children, or allowing them to handle them.
Qty: 3 pieces
Green Beans
Qty: 1 bag
Romano Beans
Qty: 1 bag
FRUIT SHARE
Gala Apples
Qty: 1 bag
Raspberries
THURSDAY: Plums replace raspberries at many sites.
Qty: 1 pint
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 September 10th, 2007~ Issue #16
HAPPENINGS news & musings from the fields
Just catching up on some paperwork this cloudy, rainy day. Friday is our NOFA inspection, our annual farm inspection required for our organic certification. More about that next week...
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
GREEN BEANS with FIGS and WALNUT VINAIGRETTE
From The Basque Kitchen, Gerald Hirigoyen
1 lb. haricots verts (slim green beans), tipped and tailed
Kosher salt
2 T sherry vinegar
1/8 t freshly ground white pepper
3 T toasted walnut oil
1 T olive oil
2 T snipped chives
1 T very finely diced shallot
6 large ripe figs, stemmed and quartered
20 small basil leaves
2 T coarsely chopped walnuts
Bring a large pot of water to a boil and add a large pinch of salt. Prepare
a large water ice bath; set aside. Drop the beans into the boiling water and cook at a full boil until they are slightly tender and cooked through, about 6 to 8 minutes. Drain, plunge into the ice water to halt the cooking process, drain again, and spread the beans on a kitchen towel. Combine the sherry vinegar, 1/8 t kosher salt, pepper, walnut oil, and olive oil in a large mixing boil. Whisk vigorously. Add the chives, parsley, and shallot and mix well. Drop the figs, beans, basil leaves, and
walnuts into the bowl, and toss together gently but thoroughly with your hands. Sprinkle the salad with a pinch of salt and, if desired, garnish with the thinly sliced summer truffle. Serve immediately.
TURNIPS WITH BREAD CRUMBS AND PARSLEY
4 small turnips (about 3/4 pound), peeled
1 tablespoon unsalted butter
2 tablespoons fresh bread crumbs
2 teaspoons minced fresh parsley leaves
1/2 teaspoon freshly grated lemon zest
In a large saucepan of salted boiling water cook turnips 15 minutes and drain. When turnips are cool enough to handle, cut each into 8 wedges. In a large skillet cook turnips in butter over moderate heat, stirring occasionally, until almost tender and golden on the edges, about 10 minutes. Stir in bread crumbs, parsley, zest, and salt and pepper to taste and cook, stirring occasionally, until turnips are tender, about 5 minutes.
PEPPER SALAD with FONTINA
Adapted from From the Cook's Garden by Ellen Ogden
1.5 pounds Sweet peppers, roasted and cut into 1/4 inch strips
12 black olives, such as kalamata, pitted and coarsely chopped
6 ounces Fontina cheese, cut into 1/2 inch cubes (about 1.5 cups)
2 Tablespoons heavy cream
1 teaspoon fresh lemon juice
1 teaspoon dijon mustard
1 teaspoon finely chopped cutting celery OR tarragon OR parsley
1/4 cup best extra virgin olive oil
S & P to taste
Combine the peppers, olives, and cheese. Mix the cream, lemon juice, mustard, and herb in a small bowl. Gradually whisk in the oil. Season with the S & P. Pour over the peppers and mix. Serve immediately.