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.

Russett Potatoes
Qty: 1 quart

Green Cabbage
Qty: 1 head

Red Cabbage
Qty: 1 head

Carrots
Qty: 2 bunches

Red Kale
Qty: 1 bunch

Broccoli
Qty: 1 head

Red Oak Lettuce
Qty: 1 head

Week of November 26th, 2007~ Issue #27

HAPPENINGS news & musings from the fields

THANK YOU!
It's hard to believe, but this is the last CSA delivery of the season. We hope that you've enjoyed the program this year and that you'll renew your membership for next season. We're still in the process of setting up our schedules for next season, but we'll have the 2008 CSA Application posted on our web-site in a few weeks. If you are interested in joining again, please be sure to sign up as soon as possible. Our program filled up so quickly last year that we had to turn away some past members.

Best wishes to all for a happy and healthy holiday season and New Year!

-Matthew, James & Maggie

RECIPES from the farm & from our friends

RED CABBAGE WITH APRICOTS & BALSAMIC VINEGAR
Bon Appetit

6 tbsp. butter
1 med. red onion, thinly sliced
1/2 tsp. ground allspice
1/4 tsp. ground nutmeg
1 head red cabbage, quartered, cored and very thinly sliced
3/4 C thinly sliced dried apricots
1/4 C apricot preserves
1/4 C balsamic vinegar

Melt butter in heavy large pot over med. heat. Add onion, allspice & nutmeg and toss 1 min. Add cabbage and apricots & saute until well coated, about 2 min. Add apricot preserves and vinegar and toss until juices are reduced to a glaze and cabbage is crisp-tender, about 6 min. Season with salt and pepper.

CABBAGE SALAD WITH PEANUTS
Molly Katzen

1/4 C peanut butter
1/2 C hot water
1/2 C plus 1 tbsp. rice or cider vinegar
3 tbsp. brown sugar or honey
1 1/2 tsp. salt
1 tbsp. soy sauce
1 tsp. sesame oil
7 – 8 C shredded green cabbage
crushed red pepper, to taste
garnishes: 1/2 C peanuts, grated carrots, minced fresh cilantro

In a large bowl, mash together the peanut butter and hot water until they form a uniform mix. Mix in vinegar, sugar or honey, salt, soy sauce, and sesame oil. Add cabbage in 2C increments, mixing well after each addition. Add red pepper to taste. Cover the bowl tightly, and refrigerate for at least 4 hours, visiting it every hour or 2 to give it a good stir. Sprinkle the peanuts, carrots and cilantro on top right before serving.

KALE WITH CURRANTS AND PINE NUTS

2 to 3 tbsp. butter
1 tbsp. dried currants
1 bunch red kale
1 tbsp. olive oil
1 clove garlic, minced
1 tbsp. toasted pine nuts
salt and pepper

Soak currants in a bit of hot water to plump them. Toast pine nuts in a small, dry (i.e. no oil) skillet over medium heat until golden, stirring frequently. Empty toasted pine nuts into a small dish and set aside. In same skillet over low heat, melt the butter and allow to simmer until the solids separate from the liquid and it takes on an amber hue. Remove from heat and set aside. Heat oil in a large sauté pan. Add garlic, and sauté a few minutes until soft. Add greens and a splash of water if dry, and continue to sauté another 3 to 4 minutes until just tender. Lower heat and add the brown butter, currants, and pine nuts. Season with salt and pepper to taste. Serve immediately, being sure to include the sweet pan juices.