Week of July 21st, 2008 | Issue #8

this week's
HARVEST

GOLDEN BEETS | Qty: 1 bunch

PARSLEY | Qty: 1 bunch

SWISS CHARD | Qty: 1 bunch

ROMANO or STRING BEANS | Qty: 1 bag

ZUCCHINI | Qty: 3 pieces

GARLIC | Qty: 2 heads
Fresh garlic - straight out of the field, so they're not cured or cleaned yet! You can eat them fresh as-is, or store in a cool, dry place. You'll notice that the outer skin has not yet dried. To peel, just remove the thin purple-hued skin around the outside of each clove.

RED GOLD POTATOES | Qty: 1 quart

CUCUMBERS | Qty: 3 pieces

*FRUIT SHARE | Tues & Wed deliveries
1 portion BLUEBERRIES
1 portion PEACHES

*FRUIT SHARE | Thurs deliveries
To be decided.

Note: The contents of the veg boxes can change, depending on the day of the week. We update this 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 scheduled delivery.



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HAPPENINGS from the fields

News from the fields We've started our potato harvest this week! Potatoes are an exciting crop to harvest because up until the point we harvest, all you see are the leaves of the potato plant-- the tubers are hidden underground. At harvest, we actually see the crop and how it has fared. The first variety to be harvested this year is called Red Gold, with a light red skin and buttery yellow flesh. It has grown very well and sized nicely very early, but has a skin defect called scab on some of the potatoes. This can be sliced or cut off with a knife, as it is only cosmetic.

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RECIPES from the farm & from our friends

SPICY GARLIC POTATOES & ZUCCHINI
Adapted from Gourmet

1 quart red gold potatoes
4 large garlic cloves, smashed with flat side of a large knife
3 tablespoons olive oil
3/4 teaspoon dried hot red pepper flakes
2 zucchini, cut lengthwise and then into 1/2" pieces
1/2 teaspoon salt

Cover potatoes with salted cold water by 1 inch in a 4-quart saucepan, then simmer, uncovered, until just tender, 20 to 25 minutes. Drain in a colander and let stand until cool enough to handle, about 15 minutes. Halve potatoes lengthwise. Cook garlic in oil over moderate heat, stirring, until garlic is pale golden, about 2 minutes. Discard garlic, then stir potatoes and red pepper flakes into oil and sauté over moderately high heat, stirring occasionally, until potatoes begin to turn golden brown, 8 to 10 minutes. While sautéing potatoes, cook zucchini in a pot of boiling salted water until just tender, 2 to 3 minutes, then drain in a colander. Transfer potatoes with a slotted spoon to a bowl, then add zucchini to oil in skillet and sauté over moderately high heat, stirring, until hot, about 1 minute. Return potatoes to skillet and stir in salt.

 


The Golden Earthworm Organic Farm - Post Office Box 871 - Jamesport, New York 11947 - 631 -722-3302 - info@goldenearthworm.com

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The Golden Earthworm Farm is a Certified Organic Farm on Long Island. We run the largest CSA, Community Supported Agriculture, Program on Long Island, serving over 15 satellite pick-up locations throughout Nassau, Suffolk and Queens Counties.