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.
Romano or Green Beans
Qty: 1 lb bag
Garlic
Qty: 2 heads
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: 5 pieces
Cherry Tomatoes
Be sure to remove these from the plastic bag when you get them home. Put in bowl and allow to ripen on the counter. Then eat right away!
Qty: 1 1/2 pints
Basil
Qty: 1 bunch
Potatoes
Red Gold or Yellow Variety
Qty: 2 lb
Lettuce
Qty: 3 small heads
FRUIT SHARE
Peaches
Qty: 1 bag
Akane or Ginger Gold Apples
New varieties to tickle your taste buds.
Qty: 1 bag
How to ripen fruit...
Apples and Peaches should be removed from the plastic bag and allowed to ripen in a paper bag, or out in the open air. If you leave them in the plastic, they will rot before they ripen.
Week of September 3rd, 2007~ Issue #15
HAPPENINGS news & musings from the fields
This has been the week of irrigation problems-- and solutions! Our irrigation pump for the front fields broke last week, so we dusted off our "back-up" pump to find that it too needed fixing! This was not good timing- never is- since we just seeded our late fall/winter turnips in the front fields. These little seeds need water during germination, or they won't take hold. Luckily, there was enough moisture in the soil for them to germinate, which was incredibly lucky. Now the real pump, and the back-up pump are fixed, and running better than ever!
Now if we could just get the well at our North farm working, that would be a miracle. We've realized that we can't count on having water over there this season, so we've had to re-work our planting schemes for our fields here at the South farm. We have room for all our crops, but just barely. We're really looking forward to having the extra space next year once the well is up and working. Keep your fingers crossed!
Save the Date...
We've set the date for our CSA Day this fall for SUNDAY, OCTOBER 21st from 11-3. We know it's a long way off, but we thought you might want to put it on your calendars!
RECIPES from the farm & from our friends
PROVENCALE STYLE GREEN BEANS
3 tomatoes, peeled, seeded and chopped
2 garlic cloves, minced
1 shallot, minced
1 Tablespoon olive oil
1 lb. green beans, cut into 1-inch lengths
2 Tablespoons chopped fresh basil
salt & freshly ground pepper
Heat the olive oil in a deep skillet or casserole. Add the shallot and garlic and cook for about 2 minutes. Add the tomatoes and cook for 15 minutes, stirring frequently. All the liquid should have evaporated. While the tomatoes are cooking bring some salted water to a boil and add the beans. Cook 4-6 minutes. Drain. Add the beans to the tomatoes and stir to combine. Season with salt and pepper and serve immediately. Or they may be kept to serve at room temperature or even cold.
ROASTED POTATOES WITH GARLIC
3 tablespoons olive oil
1 tablespoon minced garlic
4 1/2 lb large yellow-fleshed potatoes such as Yukon Gold
1 teaspoon kosher salt
Preheat oven to 375°F. Stir together oil and garlic in a large bowl. Peel potatoes and diagonally cut crosswise into 1/2-inch-thick slices, discarding ends. Toss slices with garlic oil, then arrange in 1 layer in a large shallow baking pan (1 inch deep) and sprinkle with kosher salt. Roast potatoes in lower third of oven until undersides are golden brown and crisp, about 1 hour. Turn potatoes over with a metal spatula and roast until tender, about 15 minutes more. Season potatoes with salt and transfer, crusted sides up, to a platter.