The Golden Earthworm Farm CSA NEWSLETTER

"To forget how to dig the earth and to tend the soil is to forget ourselves." - Mahatma Gandhi

this week's
HARVEST

A Special Note on Farmers' MARKET VALUE
The contents of this week's box is worth between $23 and $25 at our farmers' markets.

Tomatoes
The cooler evenings have slowed the ripening of our tomato crop, but we still have lots of juicy tomatoes for you! Make sure you ripen your tomatoes on the counter until they're a deep red & fully ripe!
Qty: 2

Cherry Tomatoes
Again, make sure these are ripe- either full orange or red, depending on the variety you receive.
Qty: 2 pints!

Lettuce
Batavian Variety
Qty: 1

Swiss Chard
Tender and delicious!
Qty: 1 bunch

Carrots
Qty: 1 bunch

Cucumbers and/or Zucchini
You will receive a mix and match of cucumbers and zucchini this week...
Qty: 2 pieces

Potatoes
Qty: 1 quart

Eggplants
Qty: 2

FRUIT SHARE
Yellow Peaches, Apples (variety unknown at time of newsletter publication...)

Week of September 11, 2006 ~ Issue #17

HAPPENINGS news & musings from the fields

Busy day here...no time to write a long newsletter!

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 ROLLS FILLED WITH BASIL AND CHEESE

For the tomato sauce:
1 onion, chopped
2 tablespoons olive oil
1 small garlic clove, minced
2 pounds tomatoes, chopped coarse
a pinch of sugar

For the eggplant rolls:
a 1-pound eggplant
1 cup grated mozzarella (about 1/4 pound)
3 1/2 ounces (about 1/2 cup) mild, soft goat cheese such as Montrachet, at room temperature
1/4 cup shredded fresh basil leaves
2 to 3 tablespoons olive oil
fresh basil leaves for garnish

Make the tomato sauce:
In a heavy skillet cook the onion in the oil over moderately low heat, stirring, for 3 minutes, stir in the garlic, and cook the mixture, stirring, until the onion is softened. Add the tomatoes, the sugar, and salt to taste and cook the mixture over moderate heat, stirring, for 20 minutes. Force the mixture through the fine disk of a food mill set over a saucepan and cook the sauce over moderately high heat for 5 to 10 minutes, or until it is thickened to the desired consistency.

Make the eggplant rolls:
With a hand-held slicing device or large sharp knife cut the eggplant lengthwise into 1/4-inch slices. Sprinkle the slices on both sides with salt and let them drain in a colander for 30 minutes. In a bowl stir together the mozzarella, the goat cheese, and the shredded basil. Pat the eggplant dry, arrange one layer of it on the oiled rack of a broiler pan, and brush it with some of the oil. Broil the eggplant under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until it is golden. Turn the eggplant, brush it with some of the remaining oil, and broil it for 3 to 4 minutes more, or until it is golden. Transfer the eggplant to a large platter to cool and broil the remaining eggplant, brushing it with the remaining oil, in the same manner. Spread a mounded teaspoon of the cheese mixture lengthwise down the middle of each eggplant slice, leaving a 1-inch border at the wide end, and, beginning at the narrow end, roll up the eggplant jelly-roll fashion. Arrange the rolls, seam sides down, in an oiled flameproof shallow baking dish just large enough to hold them in one layer and broil them for 3 minutes, or until the cheese is just melted and bubbling. Transfer the eggplant rolls with a spatula to serving plates, spoon the tomato sauce over them, and garnish the rolls with the basil leaves. Makes about 12 rolls.