The Golden Earthworm Farm CSA NEWSLETTER

"For man, autumn is a time of harvest, of gathering together.
For nature, it is a time of sowing, of scattering abroad." ~Edwin Way Teale

this week's
HARVEST

A Special Note on Farmers' MARKET VALUE
The contents of this week's box is worth between $25 and $26 at our farmers' markets.

Swiss Chard
If you've already tried chard sauteed and steamed, experiment with using it in soups....
Qty: 1 bunch

Cabbage
Crisp green cabbage filled with cancer fighting compounds!
Qty: 1 head

Eggplant
Qty: 1

Cherry Tomatoes
Qty: 1 pint

Broccoli
The first of the fall season!
Qty: 1 piece

Acorn Squash
Qty: 2

Sweet Dumpling Squash
Qty: 2

FRUIT SHARE
Apples....Varieties unknown at time of newsletter publication.

Week of September 25, 2006 ~ Issue #19

HAPPENINGS news & musings from the fields

We're so excited about our winter squash crop this year! You're getting two different types in your box this week- Acorn, and a wonderful variety called Sweet Dumpling. Baked winter squash is one of the easiest things to prepare... Try one of the wonderful recipes below for dinner tonight!

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

BAKED WINTER SQUASH

2 acorn or sweet dumpling squash, halved and seeded (slice lengthwise)
salt and pepper to taste
1/4 cup butter or olive oil
4 tablespoons firmly packed brown sugar (optional- they're already very sweet!)
1/2 teaspoon ground cinnamon (optional)

Preheat oven to 350 degrees F (175 degrees C). Place squash in a shallow baking pan, cut side down. Bake in preheated oven for 30 minutes, or until tender. Turn cut side up; season with salt and pepper, dot with butter or drizzle with olive oil. (Optional: Sprinkle with brown sugar and cinnamon.) Bake for 20 minutes more.

CURRIED SQUASH

2 1/2 pounds acorn squash
1 medium red onion, chopped
1 1/2 tablespoons canola oil
1 teaspoon black mustard seeds
1 1/2 teaspoons minced garlic
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon turmeric
1 teaspoon salt
1 tablespoon packed light brown sugar
2 cups water
3 tablespoons unsweetened desiccated coconut

Peel and seed squash and cut into 1 1/2-inch pieces. Heat a 4-quart heavy kettle over moderately low heat until hot. Cook onion in oil, stirring, until just softened. Add mustard seeds and cook over moderate heat, stirring, until they begin to pop, about 30 seconds. Add garlic, cumin, coriander seeds, turmeric, salt, and brown sugar and cook, stirring, 30 seconds. Add squash, stirring to coat with seasoning, and add water. Boil mixture over moderately high heat, stirring frequently, 10 minutes. Add coconut and salt to taste and cook, stirring, until squash is just tender and liquid is evaporated, about 5 minutes.

CABBAGE WITH CARAWAY SEEDS

3 cups thinly sliced cabbage
1/2 teaspoon caraway seeds, toasted lightly
1 tablespoon extra-virgin olive oil
1 scallion, chopped fine
coarse salt to taste
fresh lemon juice to taste

In a large saucepan of boiling salted water cook the cabbage for
3 minutes, or until it is just tender, drain it well, and in a bowl toss it with the caraway seeds, the oil, the scallion, the salt, the lemon juice, and pepper to taste.