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 $26 and $28 at our farmers' markets.
Tomatoes
The cooler evenings have slowed the ripening of our tomato crop, but we still have lots of juicy tomatoes for you! Make sure you ripen your tomatoes on the counter until they're a deep red & fully ripe!
Qty: ?
Cherry Tomatoes
Again, make sure these are ripe- either full orange or red, depending on the variety you receive.
Qty: 2 pints!
Salad Mix
For Tuesday deliveries ONLY. This will be replaced for Wed & Thurs members by something else wonderful to be announced!
Qty: 1/3 lb
Swiss Chard
We're just beginning to harvest our greens for fall. Many more on the way! Qty: 2 bunches
Basil
Wonderful in a salad with some sliced tomatoes and cheese...
Qty: 1 bunch
Cucumbers and/or Zucchini
You will receive a mix and match of cucumbers and zucchini this week...
Qty: 3-4 pieces
Lettuce
Batavian variety.
Qty: 1 head
FRUIT SHARE
Yellow Peaches, Apples (variety unknown at time of newsletter publication...)
Week of September 4, 2006 ~ Issue #16
HAPPENINGS news & musings from the fields
Matthew the Farmer's View from the Fields...
Although it felt as if the vegetables were going to be blown away this past Saturday, luckily for all of us they did not. High winds can be very destructive to tender leaves as well as tall staked tomatoes. All farmers get nervous when the wind starts blowing over 30 miles an hour as more sensitive crops can easily be visually damaged or even destroyed. Unsure of what to expect when we went out to the back fields on Monday, we were happily surprised to see that most of the crops were in very good condition! Some tomatoes plants had fallen over but should be able to be staked back up. Our cherry tomatoes are standing at about 7 feet now, so with so much weight it is difficult to keep long lines of them standing up. As soon as part of the line starts leaning, it is a race to see if we can get to them before they topple! The tomatoes are a little worse off from the rain this last week, but are still producing decently.
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
FRESH TOMATO SAUCE adapted from Deborah Madison's Vegetarian Cooking for Everyone
3 pounds ripe tomatoes, quartered
3 Tablespoons chopped basil
Salt and pepper
2 Tablespoons extra virgin olive oil or butter
Put the tomatoes in a heavy pan with the basil. Cover and cook over medium-high heat. The tomatoes should yield their juices right away, but keep an eye on the pot to make sure the pan isn't dry. You don't want the tomatoes to scorch. When the tomatoes have broken down after about 10 minutes, pass them through a food mill. If you want the final sauce to be thicker, return it to the pot and cook over low heat, stirring frequently, until it's as thick as you want it. Season with salt and pepper to taste and stir in the oil.
Deborah M.'s notes about freezing tomato sauce: Making sauce to freeze for the winter isn't a big production–or a time consuming one. When tomatoes are in season, I make the Fresh Tomato Sauce using 4 to 5 pounds tomatoes or whatever is convenient. When it's cool, I ladle it into plastic freezer bags in 1- or 2- cup portions and lay the bags on the freezer floor until they harden. This makes slim packages that are easy to store upright, taking little space. When you warm the sauce, you can season it with crushed garlic or an herb that goes with the dish you're making.
BREAKFAST TOMATOES
My personal favorite..maybe it's the Brit in me! Broil halved or sliced tomatoes under the broiler (sprinkle with garlic and olive oil if you like) until they are pleasantly browned. Serve with eggs or just eat on a piece of toast. A great way to get a vegetable serving into your first meal of the day!