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.

Cherry Tomatoes
Qty: 1 pint

Green Beans
Qty: 1 bag

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: 4 pieces

Yellow Potatoes
Qty: 2 lb bag

Bell Peppers
Qty: 2

Spinach or Arugula
Qty: 1 bag

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: 5 pieces

Carrots
Qty: 1 bunch

Basil
Qty: 1 bunch

FRUIT SHARE

Apples
Qty: 1 bag

Damson Plums
These are sour plums that must be cooked or sweetened! Try our recipe for Damson jam in the recipe section to the right.
Qty: 1 bag

Week of September 17th, 2007~ Issue #17

HAPPENINGS news & musings from the fields

The crisp, cold mornings around here can only mean one thing...fall is on its way! Enjoy these last few days of warm weather and get ready for some wonderful fall crops coming up soon. It's my favorite time of year...

Save the Date...
We've set the date for our CSA Day this fall for SUNDAY, OCTOBER 21st from 11-3.

RECIPES from the farm & from our friends

**HOW TO ROAST PEPPERS**
A very simple, fool-proof lesson from Allrecipes.

1. Preheat your oven's broiler.

2. Coat each pepper evenly with canola oil. A pastry brush is a useful tool to use when coating the peppers, but fingers will work in a pinch if a pastry brush is not on hand. Make sure to coat inside the folds of each pepper.

3. Arrange the peppers on a baking sheet and place the baking sheet on the highest rack in your oven.

4. Keep a watchful eye on the peppers to ensure that they do not become too scorched. When dark splotches begin to appear on the peppers, remove the baking sheet from the oven and carefully turn each pepper over.

5. The peppers will be very hot, so use tongs or some other kitchen utensil to do this. Once all of the peppers are turned, return the sheet to the oven.

6. When the tops of the peppers begin to darken again, remove them from the oven and place them into a bowl large enough to accommodate all of the peppers. Cover the bowl with plastic wrap, making sure that it is sealed all the way around. It is important that the peppers are in an air-tight container for this step of the process in order for them to be steamed. The trapped hot peppers generate the steam necessary to loosen their skins.

7. Once the peppers are cool enough to handle (probably about 15 to 20 minutes), pull the stems out of each pepper.

8. Hold one end of the pepper down on a flat surface and gently peel the skin off of each pepper. The skin should slide off fairly easily.

9. Lift each pepper up and hold it with one hand, while using your other hand to squeeze down the pepper's length. The bulk of the seeds and pulp should drop out the bottom when this motion is completed.

10. With the backside of the knife, slit open the side of each pepper and spread them out (ribbed side up) on your work surface. With the dull side of your knife, scrape off any of the ribs or membrane that remains in the pepper.

11. Use these juicy, tender peppers to enliven sandwiches, spice up Mexican dishes, add to an antipasto platter, or toss with a crisp salad.

POTATO and GREEN BEAN SALAD
Courtesy of M's Organic Farm

Balsamic Vinaigrette (see recipe below)
1 1/2 pounds small yellow-skinned potatoes
3/4 pound small green beans, rinsed and stem ends trimmed
1 small sweet onion coarsely chopped
1/4 cup chopped fresh basil leaves

Prepare Balsamic Vinaigrette. In a large pot over medium-high heat, steam potatoes until tender. Remove from heat and let cool; cut into quarters. In a pot of boiling salted water, cook green beans approximately 5 to 6 minutes or until crisp tender. Remove from heat and drain. Transfer bean to a bowl of ice water and let cool. When cool, drain and cut beans in half. In a large bowl, combine potatoes, green beans, sweet onion, and basil. Add Balsamic Vinaigrette and toss to coat. Season with salt and pepper to taste.

NOTE: This salad will hold for several days and improves in flavor. You can serve the salad chilled or at room temperature.

DAMSON PLUM JAM

2 qt. Damson plums
1/2 qt. cold water
sugar

Wash plums, add the water and cook the fruit until the skins are soft. Cool and remove the seeds. Measure and add 2/3 as much sugar as fruit. Stir mixture over low flame until sugar is dissolved. Boil rapidly until mixture is thick and clear. The flavor of the plums should be practically unchanged and the color a rich sparkling red. Pour into sterilized jars and seal while hot.