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.
Baby Arugula
So tender this time of year! Wonderful raw for salads, or gently tossed with pasta, or pizza, or paired with caramelized onions for a wonderful combination of flavors.
Qty: 1 bag
Fingerling Potatoes
A delicacy! This variety is just perfect tossed in oil and rosemary and roasted in a single layer in the oven at 350F until tender.
Qty: 2 lb bag
Red Tomatoes
Qty: 4 pieces
Red Kale
This kale is so tender and flavorful that it will make you fall in love with it all over again.
Qty: 1 bunch
Romaine Lettuce
Qty: 2 heads
Cranberry Beans
A delicious variety. You will need to remove the beans from the pods, which are not edible. Steam the beans until tender, or try this week's delicious bean & kale recipe.
Qty: 1 lb 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: 6 pieces
FRUIT SHARE
Gala Apples
Qty: 1 bag
Raspberries
Qty: 1 box
Week of September 24th, 2007~ Issue #18
HAPPENINGS news & musings from the fields
A few weeks ago Matthew was interviewed by Farm Aid for their "Farmer Stories" feature. Below is an excerpt, and you can read the full interview by visiting www.farmaid.org and clicking on his picture.
Q: Can you give us some background on the farm?
A: The Golden Earthworm Organic Farm is a certified organic vegetable farm nestled on 50 acres of pristine farmland protected by a land preservation program on the North Fork of Long Island. I started the Golden Earthworm in 1996 after leaving New York City, where I was working as a natural foods chef. Today, I run the farm with long-time friend and fellow farmer, James Russo, and my wife, Maggie Wood. Since none of us come from a farming family and land prices are at a premium here on the island, all of our land is rented, and the development rights have been sold.
Q: How old were you when you knew that you wanted to be a farmer?
A: I think I probably always knew I wanted to farm, but it was a long and winding road. I started out studying the oboe in music school, and then left for a career in the kitchen when I attended the Natural Gourmet Cookery School in Manhattan. I was a chef in the city for many years with a small garden behind my apartment in Brooklyn, and it was a natural progression for me to decide to farm after that. I used to spend hours at the farmers' market in Union Square talking to farmers about produce. I was fascinated by the growing process! I think that my obsession with vegetables eventually made me leave the kitchen for the field. I wanted to grow beautiful vegetables - it was all I could think about for years…
Q: How did you start farming?
A: I moved back to Long Island, where I grew up, and rented a small piece of land. I did a lot of reading, and made lots of mistakes, but I'm pretty much self-taught. Looking back, I think I did the right thing. I'm a quick learner, and since I was forced to figure everything out on my own, I had to come up with creative solutions. I still take a creative approach to farming now-years later.
....Read more at www.farmaid.org
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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
CRANBERRY BEANS & KALE
This is a great recipe from Willie Green's farm out in WA. I would half the recipe since it makes a lot!
1 large onion (or two small) chopped
8 cloves of garlic minced
6 c stock
1 lb cranberry beans cooked
1 can (6 ounces) tomato paste
½ small celeriac, peeled and cut into small pieces
1 tsp or more red pepper flakes - adjust to your tastes
1 lb chopped kale
1/2 cup cornmeal
1/2 cup water
1 tsp ground cumin (a little better if freshly toasted and ground)
Juice of half a lemon
freshly ground black pepper
Green onions or fresh cilantro for garnish - optional
Dump all but garnish, water, lemon juice and cornmeal in pot and simmer until the kale is tender. Mix the cornmeal, water and lemon juice into paste and pour it slowly into the simmering stew. Simmer another 15 minutes. Garnish with chopped green onions and/or fresh cilantro.
PASTA WITH ARUGULA, CARAMELIZED ONIONS & PINE NUTS
Adapted from Mollie Katzen
3 tablespoons olive oil
1 to 2 tablespoons unsalted butter
4 to 6 large onions (about 6 to 8 cups)
1/2 teaspoon salt
1/2 to 1 cup white wine or vegetable broth
1 medium bunch arugula, stems trimmed and leaves chopped
3/4 pound pasta (a short, shapely variety, like penne or fusilli)
1 cup pine nuts, lightly toasted
Grated parmesan cheese
Freshly ground black pepper
Heat the olive oil in a large skillet or saute pan and melt in the butter.
Add the onions to the pan, and saute over medium heat for about 15 minutes. Add salt, lower the heat, and continue to cook for at least another 10 minutes (and up to an hour for a really sweet result!) When the onions are done to your liking, add the wine or broth, turn the heat back up to medium and simmer uncovered for about 15 minutes. The liquid will largely get absorbed/evaporate. At this point the sauce can be set aside until you are ready to cook the pasta. When you are ready to cook the pasta, put up the pasta water and return the sauce to the heat. (Make sure the sauce is in a large enough pan to accommodate the pasta.) While the pasta cooks, and after the onions are hot again, add the arugula to the onions and stir it in. Let it cook in the onions for only about 2 to 3 minutes.
Drain the cooked pasta and add it to the sauce. Stir briefly in the pan before serving. Serve hot or warm, topped with parmesan, pine nuts, and balsamic drizzle.