this week's
HARVEST
1 baby Watermelon orange or red $.65/lb
1 head Red Leaf Lettuce $2
1 head Batavian Lettuce $2
1 bunch Green or Toscano Kale $1.90
2 lb. Yellow Potatoes$3
1/2 lb. Green Beans $2.50/lb.
1 lb. Yellow Onions $1.50/lb.
2 lb. Red Tomatoes $2.50/lb.
1 bunch Basil $2
on the
HORIZON
These are the crops that you can look forward to finding in the coming weeks...
Arugula
Eggplants
Cucumbers & Zucchini
September 13th and 14th , 2005 ~ Issue #16
HAPPENINGS news & musings from the fields
IN THE FIELDS
The fence out in field four was finished this week! Now we can sit back, relax, and wait for all the wonderful fall crops to come in! In the next few weeks we can look forward to harvesting delicious broccoli, arugula, carrots and squash.
Just a Reminder - 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!
SCHEDULE of EVENTS
Here is a general timeline of events for our CSA Day. There will also be lots of ongoing activities, including walking tours, animal petting, and more!
11:00 Welcome
11:30 Hayride 1 / Cooking Demo
12:00 LUNCH / Cooking Demo
12:30 LUNCH / Kids Activities
1:00 Hayride 2 / Animal Shearing
1:30 Hayride 3 / Animal Shearing
RECIPES from the farm & from our friends
ROASTED POTATOES WITH LIME AND BASIL
3/4 pound small potatoes (about 1 1/2 inches in diameter), halved
1 1/2 tablespoons extra-virgin olive oil
1/4 cup packed fresh basil leaves, washed well, spun dry, and chopped fine
1 1/2 teaspoons fresh lime juice
Preheat oven to 450° F. In a baking dish large enough to hold potatoes in one layer toss them with oil and salt and pepper to taste. Roast potatoes in middle of oven until tender, about 15 minutes. In a bowl toss potatoes with basil and lime juice.
KALE AND POTATO SPANISH TORTILLA
The potatoes are poached in olive oil as they often are in Spain — only some oil is absorbed; the rest is drained off.
1 lb boiling potatoes
1 cup olive oil
1 large onion, chopped
1 1/2 teaspoons salt
1 lb kale, center ribs discarded
7 large eggs
Peel potatoes and cut into 1/3-inch dice (2 1/4 cups). Heat oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then reduce heat to moderately low and cook potatoes, onion, and 1 teaspoon salt, stirring occasionally, until potatoes are tender, about 20 minutes.
Blanch kale while potatoes cook:
Cook kale in a 4- to 6-quart pot of boiling salted water until wilted, 2 to 3 minutes. Drain in a colander and immediately transfer to a bowl of cold water to stop cooking. Drain again, squeezing handfuls of kale to extract excess moisture, then coarsely chop.
Add kale to potato mixture and cook, stirring occasionally, until kale is tender, about 5 minutes. Drain vegetables in colander set over a bowl, reserving drained oil, and cool 10 minutes.
Lightly beat eggs in a large bowl, then stir in vegetables, 1 tablespoon drained oil, and remaining 1/2 teaspoon salt.
Add 1 tablespoon drained oil to skillet, then add egg mixture and cook over low heat, covered, until sides are set but center is still loose, about 12 minutes. Remove from heat and let stand, covered, 15 minutes.
Shake skillet gently to make sure tortilla is not sticking (if it is sticking, loosen with a heatproof plastic spatula). Slide tortilla onto a large flat plate, then invert skillet over tortilla and flip it back into skillet. Round off edge of tortilla with plastic spatula and cook over low heat, covered, 10 minutes more. Slide tortilla onto a plate and serve warm, cut into wedges.