HAPPENINGS from the fields

This is the FINAL WEEK of the CSA for the 2008 SEASON!

THE FINAL FROZEN HARVEST
The past five days have brought frigid temperatures to the farm. We lost all our greens out in the fields, and it has created a logistics nightmare-- trying to harvest, wash, and store the crops in above freezing conditions. We've had to wait until the ground has defrosted just enough (usually after 2pm) to pry the root crops out of the frozen soil. Luckily, the cold front is breaking today, so the final two days of harvest should be a little easier on us!

We hope to see many of you again for our 2009 season which feels like a world away, but is really just a few short months... Next year's seed catalogues have already been filling up our mailbox, and we can't wait to pour over them in front of the fire this winter. Be sure to check our blog as we post over the winter months with news of the sleepy farm and a peek at what you can expect for next season. Best wishes to all for a wonderful Thanksgiving and a happy and healthy holiday season! - Your Farmers Matt, James & Maggie

Renew your membership... Our 2009 CSA Application is now available on our website. If you join before the end of the year, you will lock in our 2008 pricing. We encourage you to renew soon if you wish to secure your place in next year's program!

WINTER SHARE
If you are interested in joining our winter share with pick-up at the farm in Jamesport ONLY, please e-mail us at info@goldenearthworm.com. We will start a list first, and then send you an application via e-mail AFTER THANKSGIVING. If you are interested in joining our winter share through one of our Queens groups, please contact them directly. Thank you!

RECIPES from the farm & from our friends

MASHED RUTABAGA

Rutabagas have lots of flavor, kind of hauntingly sweet, and a lovely buttery yellow color when cooked. Cube them (½ to 3/4” cubes) then simmer them in salted water for about 9 to 10 minutes or until tender, but not too long, as you don’t want mush. Drain well, then mash with a potato masher and some butter if you like, and more salt. Simple and delicious.

CELERIAC MASH

3 cups 1/2-inch dice peeled celery root
1 12-ounce russet potato, peeled, cut into 1 1/2-inch chunks (about 2 1/2 cups)
1/4 cup whipping cream
2 tablespoons (1/4 stick) butter

Cook celeriac in large saucepan of boiling salted water 15 minutes. Add potato and boil until celeriac and potato are very tender, about 15 minutes longer. Drain. Return to same saucepan; stir over medium-high heat until any excess liquid in pan evaporates, about 2 minutes. Add cream and butter; mash until mixture is almost smooth. Season to taste with salt and pepper.