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.
Baby Watermelon
These have either yellow or red flesh.
Qty: 1
Cherry Tomatoes
Make sure these are ripe- either full orange or red, depending on the variety you receive.
Qty: 1 pint
Lettuce
Batavian Variety or Lettuce Mix
Qty: 1 head or 1 bag
Green Beans
Tender and delicious! Be sure not to overcook or they'll turn to mush!
Qty: 1 lb
Yellow Pepper
Qty: 1 piece
Sweet Red Peppers
These are VERY special peppers. Did you know that in order to grow red peppers, we have to let the green peppers sit on the plant and turn red (or yellow)? Not many people know that... So, to have such beautiful organic red peppers is really something special. These are small, but they pack quite a sweet punch! We've had them sauteed up with onions or sliced raw in a salad.
Qty: 3 pieces
Fingerling Potatoes
These are a specialty. I love to roast them with olive oil and garlic in the oven for about an hour until tender.
Qty: 1 1/4 - 1 1/2 lb
Kale
Tender, baby leaves make this wonderfully nutritious green delicious in soups, or sauteed with olive oil and garlic.
Qty: 1 bunch
FRUIT SHARE
Pears and a mix of Golden Delicious and Empire Apples
Week of September 18, 2006 ~ Issue #18
HAPPENINGS news & musings from the fields
We are starting to make final plans for our CSA Day coming up next month, so be sure to mark your calendars! There will be a potluck component for the lunch and I'll e-mail more details about this next week. We hope you're all enjoying these last few days of warm weather before fall descends upon us...
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
GREEN BEANS WITH LEMON AND PINE NUTS
1 lb green beans, trimmed and cut diagonally into 1/2-inch pieces
1/4 cup pine nuts, toasted
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoons finely grated fresh lemon zest
4 teaspoons extra-virgin olive oil
Cook beans in a 4-quart saucepan of boiling salted water until just tender, about 5 minutes, then drain well in a colander. Transfer to a bowl and toss with nuts, parsley, zest, oil, and salt and pepper to taste.
KALE WITH SAUTEED APPLE AND ONION
1 tart apple
2 tablespoons olive oil
1 medium onion, cut into 1/4-inch wedges
1/4 teaspoon curry powder
1 lb kale, stems and ribs removed and leaves coarsely chopped
1/2 cup water
Peel, quarter, and core apple, then cut into 1/4-inch-thick wedges. Heat oil in a 5-quart pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden. Add apple and curry powder and sauté, stirring, until apple is almost tender, about 2 minutes. Add kale and water and cook, covered, stirring occasionally, until kale is tender and most of liquid is evaporated, about 5 minutes. Season with salt.
RED AND YELLOW PEPPER RELISH
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 large onion, thinly sliced
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1/3 cup coarsely chopped pitted Kalamata olives
1 tablespoon Dijon mustard
1 large garlic clove, chopped
Melt butter with oil in heavy large skillet over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add peppers; sauté until just tender, about 3 minutes. Add olives, mustard and garlic. Stir 1 minute. Remove from heat. Season with salt and pepper. Transfer relish to bowl. Cool. Cover and refrigerate overnight. (Can be made 2 days ahead. Chill.) Bring to room temperature before serving.