Posts in CSA List
CSA 2025 - Week #10 (B)
CSA 2025 - Week #10 (B)
 

AUGUST 20, 21 & 22

Lucky for us, Matt got all of the fall crops seeded before we got the phone call from our delivery driver that he can’t drive for us for the foreseeable future. Nothing like a quick pivot— something farmers are very used to! I made some quick hotel reservations and off he went! You’ll be seeing Farmer Matt on deliveries this week, Wednesday through Friday. Fingers crossed we get a back-up driver hired before next week because farmers are needed in the fields, not on the road.

In other news, tomatoes….are finally ripening! Cherries or reds for groups this week. More to come, of course. And hello peppers! :)

Have a beautiful week, friends!
-Maggie & Matt

IN THE BOX…

Sungold Cherry Tomatoes
Storage: On the counter.

Scallions
Storage: In an air-tight bag in the fridge.

Fennel
Storage: In an air-tight bag in the fridge.

Long Green Peppers
Storage: In an air-tight bag in the fridge.

Toscano Kale
Storage: In an air-tight bag in the fridge.

New Red Norland Potatoes
These are for eating fresh. If you don’t eat them within a few days, put them in the fridge for up to a week. They will cook quickly!
Storage: In an air-tight bag in the fridge.

Red Batavian Lettuce
Storage: In an air-tight bag in the fridge.

Summer Squash & Zucchini
Storage: In an airtight bag in the fridge. 

FRUIT SHARES - Fruit Members Only

(Non-organic/Ecologically-grown) from Champlain Orchards

UFO Peaches

HOW TO RIPEN: Remove the fruit from the paper tote and put them out on the counter so that the fruit does not touch. They will ripen (soften) on their own in a day or two. To speed it up you can try to store the peaches/nectarines next to other ethylene-emitting fruit, like a banana.

**The fruit is packaged in paper tote bags inside a cardboard box at the site. If you are not a fruit share member, do not touch the totes!**

IF IT DOES NOT SAY "FRUIT" NEXT TO YOUR NAME ON THE CHECK-IN SHEET, PLEASE PLEASE PLEASE DO NOT TAKE A FRUIT TOTE. We only send the exact number of orders to each site. We know that the fruit is tempting and delicious and you can still sign up if you haven't already! info@goldenearthworm.com

If someone else is picking up your share for you, be sure to instruct them on the pick-up protocols. Last year we had a "substitute" pick-up person take an entire box of fruit! It's one tote bag per fruit share membership.

THANK YOU EVERYONE!!!!

 

OUR QUALITY GUARANTEE
If you ever receive an item that is damaged, please let us know right away and we will happily replace it for you. 
info@goldenearthworm.com

 
CSA Listeb
CSA 2025 - Week #9 (A)
 

AUGUST 13, 14 & 15

It’s always so exciting when the potato harvests begin! We grow a wide variety of potatoes, all grow for their exceptional flavor and texture. These are the freshly dug potatoes of yesteryear, including this week’s Red Norlands, which we love for potato salad. They are high in potassium, vitamin C and fiber and they have relatively low carbohydrates compared with store-bought varieties. These are meant to eat fresh, not stored. If you can’t eat them in a few days, put them in the fridge for up to a week.

Have a beautiful week, friends!
-Maggie & Matt

IN THE BOX…

Sweet Corn
Completely unsprayed. If you have a touch of insect damage at the tip, just cut it off. Any further damage, let us know! Boil a pot of water while you shuck the corn. Put the ears in the water and turn off the heat. Let sit and cook in the water for 5-10 minutes.
Storage: In an air-tight bag in the fridge.
What I'm making: Corn on the Cob

New Red Norland Potatoes
These are for eating fresh. If you don’t eat them within a few days, put them in the fridge for up to a week. They will cook quickly!
Storage: In an air-tight bag in the fridge.
What I'm making: Potato Salad OR Hash Browns with the Red Onions

Red Batavian Lettuce - Wednesday & Thursday (Queens)
Storage: In an air-tight bag in the fridge.
What I'm making: Salad!

Sungold Cherry Tomatoes - Thursday (Long Island)
Storage: On the counter.

Rainbow Swiss Chard - Wednesday
Storage: In an air-tight bag in the fridge.
What I'm making: Sauteed with Pine Nuts

Arugula - Friday
Storage: In an air-tight bag in the fridge.

Green or Napa Cabbage - Friday
Storage: In an air-tight bag in the fridge.

Carrots - Thursday & Friday
Storage: In an air-tight bag in the fridge.

Eggplant - Wednesday & Friday
Storage: On the counter for a day or two. Eggplants prefer 50-55F, so the fridge is too cold and the counter may be too hot. Use right away!
What I'm making: Eggplant Caponata

Red Long Onions - Wednesday & Thursday
These are a sweet Italian variety of onion, mild enough to eat raw sliced on salads.
Storage: In an airtight bag in the fridge. Remove the tops for best storage.
What I'm making: Onion & Cucumber Salad

Purple OR Green Basil
Storage: In an airtight bag in the fridge OR bouquet-style in a glass of water on the counter. Change the water frequently.
What I'm making: Pesto Potato Salad

Cucumbers
Storage: In an airtight bag in the fridge. 
What I'm making: Sesame Cucumber Salad

Summer Squash & Zucchini
Storage: In an airtight bag in the fridge. 
What I'm making: Squash Spaghetti

FRUIT SHARES - Fruit Members Only

(Non-organic/Ecologically-grown) from Champlain Orchards

Pristine Apples

HOW TO RIPEN: Remove the fruit from the paper tote and put them out on the counter so that the fruit does not touch. They will ripen (soften) on their own in a day or two. To speed it up you can try to store the peaches/nectarines next to other ethylene-emitting fruit, like a banana.

**The fruit is packaged in paper tote bags inside a cardboard box at the site. If you are not a fruit share member, do not touch the totes!**

Since it's the first week, the orchard had to send us a mixed order. You may get peaches, you may get nectarines. It's going to be a surprise! But please remove them from the tote and ripen them on the counter not touching! They should soften in 2-4 days.

IF IT DOES NOT SAY "FRUIT" NEXT TO YOUR NAME ON THE CHECK-IN SHEET, PLEASE PLEASE PLEASE DO NOT TAKE A FRUIT TOTE. We only send the exact number of orders to each site. We know that the fruit is tempting and delicious and you can still sign up if you haven't already! info@goldenearthworm.com

If someone else is picking up your share for you, be sure to instruct them on the pick-up protocols. Last year we had a "substitute" pick-up person take an entire box of fruit! It's one tote bag per fruit share membership.

THANK YOU EVERYONE!!!!

 

OUR QUALITY GUARANTEE
If you ever receive an item that is damaged, please let us know right away and we will happily replace it for you. 
info@goldenearthworm.com

 
CSA Listeb
CSA 2025 - Week #8 (B)
 

Our lovely friend, Lydia, helping us weed the carrot patch.

IMPORTANT CSA NOTICE REGARDING FRUIT SHARES!

FRUIT SHARES HAVE BEGUN! FRUIT SHARES ARE NOT PART OF THE VEGETABLE SHARE PROGRAM. THEY ARE A SEPARATE SHARE. ONLY TAKE A BAG OF FRUIT IF IT SAYS “FRUIT” NEXT TO YOUR NAME. IF YOU TAKE FRUIT AND YOU HAVE NOT PAID FOR IT, YOU ARE TAKING ANOTHER MEMBER’S FRUIT SHARE. Important! If you send someone else to pick up your share, please be sure to let them know about the fruit shares and ask them to double check the list to see if you are entitled to the fruit. Thank you for your attention to this!

AUGUST 6, 7 & 8

Thank you for your patience as we wait for the first tomatoes, corn, peppers, melons and other summer crops to come in. It was such a rainy spring that these crops didn’t get transplanted as early as we would’ve liked, but they’re coming!

In the meantime, we have a beautiful box for you this week! A new planting of carrots is in, plus more kohlrabi. I heard some chef say that kohlrabi is the new kale, and I think I believe it from all of your enthusiastic feedback!

Have a beautiful week, friends!
-Maggie & Matt

IN THE BOX…

Red Batavian Lettuce
Health Benefits: Lettuce is a good source of vitamins A, K, and C, as well as folate and potassium.
Storage: In an air-tight bag in the fridge.
What I'm making: Salad!

Napa Cabbage
Health Benefits: This tasty brassica helps reduce inflammation in the body. It’s a good source of vitamins C and K, fiber, and various antioxidants, supporting heart health, digestion, and immune function
Storage: In an airtight bag in the fridge. 
What I'm making: Sauteed Napa Cabbage

Carrots
Here’s a new planting that’s been lovingly hand-weeded for the past month.
Health Benefits: Rich in beta-carotene which your body converts into Vitamin A. This vitamin is important for vision, bone and immune function. Carrots are also high in antioxidants and important minerals for overall body health.
Storage: In an airtight bag in the fridge. Remove the tops from the roots before storing.
What I'm making: Carrot slaw or just eating them raw.

Walla Walla Onions
These are a sweet Italian variety of onion. Best cooked, and braising them as the star of the dish is my favorite!
Health Benefits: Onions are high in probiotics and fiber which is great for gut health. They are also high in vitamin C, which may help regulate your immune health, collagen production, and iron absorption. Onions are rich in B vitamins, including folate and vitamin B6.
Storage: In an airtight bag in the fridge. Remove the tops for best storage.
What I'm making: Walla Walla Onion Dip OR Grilled Onions

Kohlrabi - Wednesday & Thursday
The thick skin needs to be removed, so peel like an apple with a sharp knife. The flesh inside is sweet, juicy and crunch. It makes a delicious slaw or you can just slice it up and sprinkle with salt. Makes a great snack!
Health Benefits: Same as cabbage above. Nutrient-dense!
Storage: In an airtight bag in the fridge.
What I'm making: Sliced raw for a snack.

Basil - Friday
Storage: In an airtight bag in the fridge OR bouquet-style in a glass of water on the counter. Change the water frequently.
What I'm making: Sliced raw for a snack.

Cucumbers
Health Benefits: If you are feeling dehydrated eat a cucumber! Cucumbers are hydrating and contain more than 50 trace minerals. They contain chlorophyll in their skins that’s bonded to B vitamins and vitamins A and C. And cucumbers support digestion and hydration.
Storage: In an airtight bag in the fridge. 
What I'm making: Cucumber & Onion Salad

Summer Squash & Zucchini
Health Benefits: Zucchini/summer squash is a highly alkaline food that is one of the mildest and easiest vegetables to digest. Zucchini is a great source of vitamin A, C, & B-complex as well as minerals such as iron, zinc, potassium, and manganese.
Storage: In an airtight bag in the fridge. 
What I'm making: Curried Squash & Zucchini Soup

FRUIT SHARES - Fruit Members Only

(Non-organic/Ecologically-grown) from Champlain Orchards

Methley (red) OR Shiro (yellow) Plums

HOW TO RIPEN: Remove the fruit from the paper tote and put them out on the counter so that the fruit does not touch. They will ripen (soften) on their own in a day or two. To speed it up you can try to store the peaches/nectarines next to other ethylene-emitting fruit, like a banana.

**The fruit is packaged in paper tote bags inside a cardboard box at the site. If you are not a fruit share member, do not touch the totes!**

Since it's the first week, the orchard had to send us a mixed order. You may get peaches, you may get nectarines. It's going to be a surprise! But please remove them from the tote and ripen them on the counter not touching! They should soften in 2-4 days.

IF IT DOES NOT SAY "FRUIT" NEXT TO YOUR NAME ON THE CHECK-IN SHEET, PLEASE PLEASE PLEASE DO NOT TAKE A FRUIT TOTE. We only send the exact number of orders to each site. We know that the fruit is tempting and delicious and you can still sign up if you haven't already! info@goldenearthworm.com

If someone else is picking up your share for you, be sure to instruct them on the pick-up protocols. Last year we had a "substitute" pick-up person take an entire box of fruit! It's one tote bag per fruit share membership.

THANK YOU EVERYONE!!!!

 

OUR QUALITY GUARANTEE
If you ever receive an item that is damaged, please let us know right away and we will happily replace it for you. 
info@goldenearthworm.com

 
CSA Listeb
CSA 2025 - Week #7 (A)
CSA 2025 - Week #7 (A)
 
 

IMPORTANT CSA NOTICE REGARDING FRUIT SHARES!

FRUIT SHARES BEGIN THIS WEEK! FRUIT SHARES ARE NOT PART OF THE VEGETABLE SHARE PROGRAM. THEY ARE A SEPARATE SHARE. ONLY TAKE A BAG OF FRUIT IF IT SAYS “FRUIT” NEXT TO YOUR NAME. IF YOU TAKE FRUIT AND YOU HAVE NOT PAID FOR IT, YOU ARE TAKING ANOTHER MEMBER’S FRUIT SHARE. Important! If you send someone else to pick up your share, please be sure to let them know about the fruit shares and ask them to double check the list to see if you are entitled to the fruit. Thank you for your attention to this!

JuLY 30, 31 & Aug 1

Wow, it’s been a hot few weeks! Harvesting in this heat is really rough on our crew and the veggies. We try to harvest early in the morning and get everything into the packing barn and into our walk-in coolers in less than an hour. Last night our phone alarms went off because the cooler decided to malfunction. Matt was up well into the early morning hours troubleshooting the compressor - and all is well - but it’s just another reminder of how much we depend on everything working perfectly to get our food from the field to your table in good shape!

Please help us out by picking up your veggies as early as possible, and getting them straight into refrigeration! Our trucks are refrigerated, but the longer the shares site out at the sites, the more opportunity there is for heat damage.

Have a beautiful week, friends!
-Maggie & Matt

IN THE BOX…

Red Batavian Lettuce
Storage: In an air-tight bag in the fridge.
What I'm making: Salad with pecorino & homemade garlic croutons

Sweetheart Cabbage or Green Cabbage - Wednesday & Thursday
Storage: In an airtight bag in the fridge. 
What I'm making: Creamy Coleslaw

Swiss Chard - Friday
Storage: In an airtight bag in the fridge. 
What I'm making: Grannie’s French Swiss Chard

Cipollini OR Walla Walla Onions
These are a sweet Italian variety of onion. Best cooked, and braising them as the star of the dish is my favorite!
Storage: In an airtight bag in the fridge. Remove the tops for best storage.
What I'm making: Balsamic Glazed Onions or Walla Walla Caramelized Onions

Arugula
This baby arugula is super tender! If yours suffered from the heat and is not in good condition when you receive it, please let us know! Just sitting in your box too long at the site can damage the tender leaves. On a similar note, wash and eat it right away! If you put dressing on it, you will need to eat it within 5 minutes — no joke!
Storage: In an airtight bag in the fridge.
What I'm making: Simple arugula salad.

Parsley
The perfect herb for hot weather! This brings a great fresh kick to grain and bean summer salads!
Storage: In an airtight bag in the fridge.
What I'm making: Tabbouleh Salad

Golden OR Red Beets
We grow several varieties of beets and we’ll harvest and distribute them as they come in. If you get red this week, look for golden ones on another week!
Storage: In an airtight bag in the fridge. Store the greens separately. If yours do not have greens attached, it just means that they had too much heat damage and we removed them because they were ugly. Summer is not kind to the tops of roots. You’ll see them attached again once the weather cools.
What I'm making: Beets & Quinoa Salad

Toscano Kale
Storage: In an airtight bag in the fridge. 
What I'm making: Summer BBQ Chopped Kale Salad

Cucumbers
Storage: In an airtight bag in the fridge. 
What I'm making: Tzatziki

Summer Squash
Storage: In an airtight bag in the fridge. 
What I'm making: Summer Squash

Zucchini
Storage: In an airtight bag in the fridge. 
What I'm making: Stanley Tucci’s Spaghetti & Zucchini

FRUIT SHARES - Fruit Members Only

(Non-organic/Ecologically-grown) from Champlain Orchards

Garnet Beauty Peaches OR Silver Gem Nectarines

HOW TO RIPEN: Remove the fruit from the paper tote and put them out on the counter so that the fruit does not touch. They will ripen on their own in a day or two. To speed it up you can try to store the peaches/nectarines next to other ethylene-emitting fruit, like a banana.

**The fruit is packaged in paper tote bags inside a cardboard box at the site. If you are not a fruit share member, do not touch the totes!**

Since it's the first week, the orchard had to send us a mixed order. You may get peaches, you may get nectarines. It's going to be a surprise! But please remove them from the tote and ripen them on the counter not touching! They should soften in 2-4 days.

IF IT DOES NOT SAY "FRUIT" NEXT TO YOUR NAME ON THE CHECK-IN SHEET, PLEASE PLEASE PLEASE DO NOT TAKE A FRUIT TOTE. We only send the exact number of orders to each site. We know that the fruit is tempting and delicious and you can still sign up if you haven't already! info@goldenearthworm.com

If someone else is picking up your share for you, be sure to instruct them on the pick-up protocols. Last year we had a "substitute" pick-up person take an entire box of fruit! It's one tote bag per fruit share membership.

THANK YOU EVERYONE!!!!

 

OUR QUALITY GUARANTEE
If you ever receive an item that is damaged, please let us know right away and we will happily replace it for you. 
info@goldenearthworm.com

 
CSA Listeb
CSA 2025 - Week #6 (B)
 
 

JuLY 23, 24 & 25

Summer is in full swing here on the farm. The fields are bursting with vegetables - we’re racing to get our fall plantings in (yes, already thinking about fall and winter shares!) and we’re anxiously awaiting the tomatoes, peppers, eggplant and CORN to be ready! Just a few more weeks on those!

I’m really looking forward to the Swiss chard and Sweetheart cabbage in this week’s shares.

Have a beautiful week, friends!
-Maggie & Matt

IN THE BOX…

Basil
Storage: “Bouquet-style” in a glass of water. Change water daily. OR store in an air-tight bag in the fridge.
What I'm making: Pesto to put away in the freezer for future use!

Sweetheart Cabbage or Green Cabbage
This is a sweet, pointy-style cabbage that’s really popular in Germany. It has a more tender leaf and is perfect for slaws.
Storage: In an airtight bag in the fridge. 
What I'm making: Apple & Cabbage Slaw

Carrots
Storage: In an airtight bag in the fridge. Remove the edible greens from the roots and store separately.  
What I'm making: Crunchy raw carrots and chimichurri with the tops.

Bok Choi
A great Asian green for stir-fries. You eat the entire thing- stem and all! Just remove the very bottom that was attached to the root.
Storage: In an airtight bag in the fridge.
What I'm making: Bok Choi Stir Fry

Beets
We removed the tops on these as they were getting a bit oversized. They store better this way.
Storage: In an airtight bag in the fridge. 
What I'm making: Beets & Quinoa Salad

Cucumbers
Storage: In an airtight bag in the fridge. 
What I'm making: Tzatziki

Summer Squash
Storage: In an airtight bag in the fridge. 
What I'm making: Grilled Squash

Zucchini
Storage: In an airtight bag in the fridge. 
What I'm making: Zucchini cake

Swiss Chard (Wed & Thurs)
This cooking green loves growing in the heat of the summer!
Storage: In an airtight bag in the fridge. 
What I'm making: Grannie’s French Chard

Toscano Kale (Fri)
Storage: In an airtight bag in the fridge. 
What I'm making: Kale, Basil & Zucchini Frittata

 

OUR QUALITY GUARANTEE
If you ever receive an item that is damaged, please let us know right away and we will happily replace it for you. 
info@goldenearthworm.com

FAVORITE RECIPES

Cucumber Tzatziki Sauce
A fabulous sauce/side dish to serve with EVERYTHING!

Classic Basil Pesto
This freezes like a dream!

Freeze your Basil!
This is the simplest technique for freezing your basil for use in sauces later in the season.

Kale, Basil & Zucchini Frittata
A perfect breakfast or quick lunch dish!

Grannie’s French Swiss Chard
A family favorite- kids love it!

Braised Sweetheart Cabbage
This is an easy but delicious one!

 
CSA Listeb
CSA 2025 - Week #5 (A)
 
 

JuLY 16, 17 & 18

Hot weather harvests are coming in! Our famous carrots crown the boxes this week. Sweet, crunchy & flavorful! Just remember to remove the tops before you store them to keep them fresh. You can use the tops (carrot top chimichurri is delish!) or give them to your pet bunny! 🐇

Have a beautiful week, friends!
-Maggie & Matt

IN THE BOX…

Basil
Makes the best pesto!
Storage: “Bouquet-style” in a glass of water. Change water daily. OR store in an air-tight bag in the fridge.
What I'm making: Pesto & Pasta

Green Cabbage
Cabbage all the ways! Summer coleslaws, stir-fries, stuffed, sauteed…it’s a workhorse of a veg and ours is so sweet and flavorful.
Storage: In an airtight bag in the fridge. 
What I'm making: Coleslaw

Carrots
Storage: In an airtight bag in the fridge. Remove the edible greens from the roots and store separately.  
What I'm making: Crunchy raw carrots and chimichurri with the tops.

Radicchio
This Italian chicory has a nutty, slightly bitter flavor.
Storage: In an airtight bag in the fridge.
What I'm making: Seared radicchio

Romaine Lettuce
Crunchy and sweet. This variety loves growing in the heat of the summer!
Storage: In an airtight bag in the fridge. 
What I'm making: Salad

Cucumbers
Storage: In an airtight bag in the fridge. 
What I'm making: Salad!

Summer Squash
Storage: In an airtight bag in the fridge. 
What I'm making: Steamed Squash & Onions

Zucchini
Storage: In an airtight bag in the fridge. 
What I'm making: Zucchini cake

Toscano Kale
I have my favorite summer kale salad on repeat these days. It keeps really well (and actually gets better) sitting in the fridge for a few days.
Storage: In an airtight bag in the fridge. 
What I'm making: Summer Kale Salad

 

OUR QUALITY GUARANTEE
If you ever receive an item that is damaged, please let us know right away and we will happily replace it for you. 
info@goldenearthworm.com

FAVORITE RECIPES

Maggie’s Basil Pesto
We smother this on pasta and grilled zucchini for a quick “Farmer’s Dinner” on late working nights.

Seared Radicchio & Mozzarella
Cooking radicchio mellows its flavor.

Penne with Caramelized Onions & Radicchio

Carrot Top Chimichurri
A great way to use up those carrot tops!

Zucchini Cake
A sweet way to use up zucchini. I adjust down the sugar and substitute freshly-ground einkorn flour and olive oil for a healthier twist.

Classic Coleslaw with Yogurt Dressing

 
CSA Listeb
CSA 2025 - Week #4 (B)
 
 

JuLY 9, 10 & 11

This week's share includes some specialty crops I wait all year for...like escarole and fennel!  Escarole looks a lot like lettuce, but it's not-- and should not be eaten raw like lettuce (unless you pair it well with a special dressing) because it has a slightly bitter flavor.  Cook it and the bitterness disappears!  Same for the fennel.  I happen to love its licorice-like flavor, but if you don't, just cook it!  Try one of my favorite recipes below. Bon appetit!

Have a beautiful week, friends!
-Maggie & Matt

Before we get started with the box contents, THIS IS ESCAROLE, NOT LETTUCE!  The lettuce this week is baby Romaines, so it looks totally different.  If you are new to escarole, try cooking it!  Make the classic White Beans and Escarole.  It's quick and so delicious!

IN THE BOX…

Escarole
The biggest head of green frilly leaves in the box. Not lettuce, so don't try to eat it in a regular salad.  The outer leaves really do need to be cooked.  So cook the whole head in a soup or braised with white beans.  You can save some of the inner whiter leaves for a small salad paired with Gruyere cheese, garlic and a dijon vinaigrette.  You need the cheese and dijon to balance out the slightly bitter flavored leaves.
Storage: In an airtight bag in the fridge.
What I'm making: Escarole and White Beans

Parsley - Wednesday
Parsley brings such bright flavor to salads.  Also makes a terrific pesto! 
Storage: In an airtight bag in the fridge.
What I'm making: Parsley & Quinoa Salad

Cilantro - Thursday & Friday
Love the flavor of cilantro in chicken soup or guacamole. Also makes a terrific pesto! 
Storage: In an airtight bag in the fridge.
What I'm making: Cilantro Pesto & Pasta

Fennel
New to fennel?  Try braising it. OR slice it up and freeze it.  Pull out a handful to add to Minestrone soup later in the season.  It's that special ingredient that adds a wonderful rich flavor.
Storage: In an airtight bag in the fridge.  Remove the top stalks before storing.  You can use them to flavor stocks.
What I'm making: Braised Fennel AND a fennel & escarole salad.

Salad Turnips - Wednesday
Enjoy these slice raw with a sprinkle of sea salt, or put them on the grill!  Cook the greens like spinach. I love them alongside my eggs for breakfast.
Storage: In an airtight bag in the fridge. Remove the edible greens from the roots and store separately.  
What I'm making: Herby Grilled Turnips

Red Beets - Thursday & Friday
So sweet!  Try them roasted and then cooled in a salad.
Storage: In an airtight bag in the fridge. Remove the edible greens from the roots and store separately.  
What I'm making: Roasted beet salad with goat cheese.

Baby Romaine Lettuces
This is a variety called "Newham" which has a tight head.  I love the crunch and the cuteness of the small heads.  Just one makes the perfect medium-size salad.  So now you have 2 salads worth!  
Storage: In an airtight bag in the fridge. 
What I'm making: Salad!

Summer Squash - Wednesday
The season is just starting!
Storage: In an airtight bag in the fridge. 
What I'm making: Squash on the grill!

Zucchini
The season is just starting!
Storage: In an airtight bag in the fridge. 
What I'm making: Zucchini fritters

Red Kale
Did you know that kale is one of the most nutrient-dense vegetables, packed with vitamins, nutrients and minerals?!  It's also super versatile. Kale salads, smoothies, pastas, steamed, sauteed, added to soups, I could go on....  So that's why we grow it for you. We want you to be healthy and happy and learn to love what your body loves you to feed it!  Quick note...if you steam kale until tender and then toss with garlic and olive oil, it's a quick and simple side dish filled with nutrition.  This one bunch of kale will cook down to just 2 vegetable portions. We usually cook up at least 2 bunches of kale at a time to feed our family of four one side dish. 
Storage: In an airtight bag in the fridge. 
What I'm making: Steamed and tossed with garlic & olive oil

 

OUR QUALITY GUARANTEE
If you ever receive an item that is damaged, please let us know right away and we will happily replace it for you. 
info@goldenearthworm.com

FAVORITE RECIPES


Roasted Beet Salad with Feta
Roast the beets first thing in the morning.  Then let them cool for this delicious salad!

Cilantro Pesto
Delicious on pasta!

Braised Fennel with White Wine
Quick and easy classic

Caramelized Fennel Salad with Goat Cheese
*A Recipe Favorite*

Escarole & White Bean Salad with Fennel and Gruyere

Escarole & White Beans
Uses a whole head of escarole and is perfect for a quick supper!

Herby Salad Turnips
A great way to cook these on your grill!

Parsley & Quinoa Salad with Chickpeas

 
CSA Listeb
CSA 2025 - Week #3 (A)
 
 

JuLY 1, 2 & 3

Happy July! On the menu this week... kohlrabi! Most of you are unfamiliar with this wildly popular veg (in Europe) .  It's a member of the cabbage family and it's so delicious and versatile.  Kohlrabi slaw, sliced raw, and even great grilled!  As foodies, we love good food. But as farmers, we want to grow food that is good for you too! Kohlrabi is a powerhouse veg packed with vitamins and nutrients...you just can't get any better. 

Good food, good health, good life! 
 

Here's to a happy and safe Fourth of July holiday!

-Maggie & Matt

IN THE BOX…

Kohlrabi
It's a funny looking veg, but it might become your new favorite! Simply remove the leaves and peel off the skin with a sharp knife or vegetable peeler. Watch this quick video!
Storage: In an airtight bag in the fridge.
What I'm making: Peeled, sliced and sprinkled with salt OR grilled kohlrabi

Scallions
Also known as spring onions, we love to let them be the star of the show. Scallion pancakes are a favorite.  You can also throw them on the grill!
Storage: In an airtight bag in the fridge.
What I'm making: Scallion Pancakes

Red Beets
These are so sweet!  The skins slip right off after they are cooked. When in doubt, just boil them until knife tender and let cool. Slip off the skins and toss with butter and salt.  Or let cool and slice them in a cold salad.
Storage: In an airtight bag in the fridge.  Remove the greens from the roots before storing!
What I'm making: Simple boiled beets with butter and salt.

Spinach
Our spinach is nothing like what you find in stores. It's sweet and doesn't have that metallic taste.  We carefully balance the potassium and minerals in our soils to ensure that the spinach plants have everything they need to grow strong & delicious!
Storage: In an airtight bag in the fridge.  
What I'm making: Spinach Lasagna

Red & Green Boston Lettuce
Your farmers' FAVORITE lettuce! -- so tender and buttery (also known as "Butter" lettuce).  Point is, don't overpower it with a heavy dressing. 
Storage: In an airtight bag in the fridge. 
What I'm making: Salad EVERY night! 

Collards
This cooking green is traditionally eaten in southern cuisines.  I love it steamed or cooked slowly in a stew. But in the summer, I prefer it as a wrap!
Storage: In an airtight bag in the fridge.
What I'm making: Collard Wraps

 

OUR QUALITY GUARANTEE
If you ever receive an item that is damaged, please let us know right away and we will happily replace it for you. 
info@goldenearthworm.com

FAVORITE RECIPES

Scallion Pancakes
You can make this with spinach or with kale.  A great way to use up greens!  

Grilled Kohlrabi
Yes, grilled! A delicious way to enjoy this veg.

Apple & Kohlrabi Slaw
A light and refreshing salad with hazelnuts.  Yum!

Perfect Roasted Beets
Roast your beets and then eat them cold with some greens, sprinkled with feta or chevre and some herbs.

Collard Wraps with Peanut Sauce
Use any filling you'd like...these wraps are delicious and easy to make ahead!

 
CSA Listeb
CSA 2025 - Week #2 (B)
 
 

June 24, 25, 26

Farming is challenging enough, but these triple digit temperatures have really pushed us to our limits. Our crew was out harvesting before 6am this morning to try and beat the midday heat.  Everything comes in from the fields and goes immediately into our coolers or dunked in fresh, cold water.  You may notice that your greens wilt in this heat.  Try soaking them in a bowl of cold water.  They can sit in the water for up to 5 minutes to re-hydrate.  And remember to get your produce into the fridge as quickly as possible!  

What's in the shares?  Early season greens are in the shares this week, which is expected at this time of the season.  Everyone wants to know what's coming up in future weeks...zucchini, carrots, beets will all be here in about two weeks.  With Mother Nature as our growing partner, we can't push the season.  We have to savor each moment of year and the bounty that it brings.

Welcome to our bi-weekly "B" members... We’re excited to kick off another amazing growing season! You’ll be eating fresh from our farm fields from June through November, and we can’t wait to share the bounty of each week’s harvest with you. Here’s to a delicious and nourishing season ahead!


🌱 Eating With the Seasons

These early shares are full of greens because that’s what the cool, wet spring has nurtured—and what our bodies are calling for this time of year.

Eating with the seasons means we’re following nature’s rhythm. We’re in tune with what’s growing right now, what tastes best, and what supports our well-being as we move from spring into summer. 


Thank you again for being part of our farm family.

Have a beautiful week, friends!
-Maggie & Matt

IN THE BOX…

Bok Choi
Time for a stir fry!  Bok choi is an Asian green that is part of the cabbage family.  You can eat the whole thing-- stalk and leaf.  Just cut off the very bottom of the stem where they meet.  
Storage: In an airtight bag in the fridge.
What I'm making: Bok Choi Stir Fry

Arugula
We love this new variety that's a mix between a cultivated and wild arugula. It has great texture and pungeant flavor.
Storage: In an airtight bag in the fridge.
What I'm making (on repeat): Arugula Salad with a simple lemon-garlic vinaigrette and shaved Pecorino cheese. 

Red & Green Boston Lettuce
Your farmers' FAVORITE lettuce! -- so tender and buttery (also known as "Butter" lettuce).  Point is, don't overpower it with a heavy dressing. Use the "Perfect Green Salad" recipe below.
Storage: In an airtight bag in the fridge. 
What I'm making: Salad! With feta and sliced red onion.

Radishes
Of course you can slice these up in salads, but one of the joys of early season radishes is to enjoy them like the French...with a little butter and sprinkled with flaked salt.  Don't love the spice?  Cooking them mellows out the flavor. 
Storage: Remove the roots from the greens.  Store in an airtight bag in the fridge. 
What I'm making: Halved radishes sprinkled with flaked Maldon salt and served with European-style butter and slices of baguette. I'm also loving the radish crostini recipe below.

Toscano Kale
Be sure to remove the stem from your kale before cooking! This is my favorite type of kale for side dishes and for soups. We love kale gently steamed (until tender) and then tossed with olive oil, minced garlic and ume plum vinegar. (Available at most natural food stores.)
Storage: In an airtight bag in the fridge. 
What I'm making: Steamed kale with garlic, olive oil & umi plum vinegar.

Red Leafy Kale
Love Kale Salads?  This tender kale variety is perfect for that.  Massage your dressing into the kale and let it sit a while to further soften the leaves.  Again, remove the stem first (and discard or use in soup/pesto).
Storage: In an airtight bag in the fridge. 
What I'm making: Kale salad!

 

OUR QUALITY GUARANTEE
If you ever receive an item that is damaged, please let us know right away and we will happily replace it for you. 
info@goldenearthworm.com

STORAGE TIPS

Take 10 minutes the day you come home with your veggies to wash everything before putting it away.  It will make your life SO MUCH EASIER throughout the week as you enjoy your share.

GET TO KNOW (AND LOVE) YOUR SALAD SPINNER
I really don't know how anyone can survive without this essential kitchen tool.  You will be using it all the time!  This one's my favorite, but there are lots of options. (1) Fill it up with cool tap water and dunk and agitate all of your greens separately (arugula, kales, turnip tops).  Change the water when it becomes cloudy.  (2) I usually do 1-2 rinses, then spin the greens dry and store in an airtight bag in the fridge.  Plastic bags work, but I also love cotton Vejibags. The goal is to seal in the moisture.  When greens dehydrate they look floppy and sad.  Usually dunking them in fresh cool water can revive them!

Remove the radish and turnip roots from the greens.  You can just chop them off about 1/2 inch up the stem.  I typically compost the radish tops (not my favorite) and save the turnip tops (definitely my favorite!). Green tops should be washed and stored (as described above).  The roots should be stored in an airtight container separately.

The cilantro is very tender, so I don't recommend washing it until you're ready to eat or cook with it. A great way to store it is "bouquet-style" in a glass of fresh water on the counter or in the fridge.  Change the water daily. 

FAVORITE RECIPES

Roasted Radish & Pesto Crostini
Thanks to our member Scott for sharing a similar recipe in our Member Forum.  It's a great way to enjoy the radishes & their greens!

Perfect Green Salad & Vinaigrette
The perfect salad every time, for every season.  Step-by-step instructions on the simplest way to wash lettuce and whip up a quick, light dressing.  Our go-to every night of the week!

Bok Choi Stir Fry
I love this recipe -- I typically make it with the bok choi and an added bunch of kale!

Simple Braised Bok Choi
Simple side dish.  Love the tender crunch of the bok choi stems!

-

Kale Chips
Like potato chips...but kale. Seriously delicious with either type of kale in the share this week.  It bakes down a full bunch that you could eat on your own in one sitting.  A good way to use up the kale if you don't have other plans for it.

The (Classic) 101 Cookbooks Tuscan Kale Salad
I've been making this recipe for the better part of my adult life.

 
CSA Listeb
CSA 2025 - Week #1 (A)
 

Checking on the arugula grown under row cover that acts as a physical barrier to keep insects off the produce.

 

June 18, 19 & 20

We’re excited to kick off another amazing growing season! You’ll be eating fresh from our farm fields from June through November, and we can’t wait to share the bounty of each week’s harvest with you. Here’s to a delicious and nourishing season ahead!

🌱 Eating With the Seasons
These early shares are full of greens because that’s what the cool, wet spring has nurtured—and what our bodies are calling for this time of year.

Eating with the seasons means we’re following nature’s rhythm. We’re in tune with what’s growing right now, what tastes best, and what supports our well-being as we move from spring into summer. 

Thank you again for being part of our farm family.

Have a beautiful week, friends!
-Maggie & Matt

IN THE BOX…

Arugula
We love this new variety that's a mix between a cultivated and wild arugula. It has great texture and pungeant flavor.
Storage: In an airtight bag in the fridge.
What I'm making (on repeat): Arugula Salad with a simple lemon-garlic vinaigrette and shaved Pecorino cheese. 

Cilantro
We love cilantro in guacamole and chicken soup, but it's also great as the star of the show in a marinade for your choice of protein. 
Storage: Bouquet-style in the fridge.
What I'm making: The Halloumi recipe below and a batch of the Marinade.

Toscano Kale
This is my favorite type of kale for side dishes and for soups. We love kale gently steamed (until tender) and then tossed with olive oil, minced garlic and ume plum vinegar. (Available at most natural food stores.)
Storage: In an airtight bag in the fridge. 
What I'm making: Tuscan Kale & White Bean Soup

Red Leafy Kale
Love Kale Salads?  This tender kale variety is perfect for that.  Massage your dressing into the kale and let it sit a while to further soften the leaves. 
Storage: In an airtight bag in the fridge. 
What I'm making: Kale Chips

Romaine Lettuce
Crunchy, sweet heads.  Perfect for Caesar salads and lettuce wraps!  
Storage: In an airtight bag in the fridge. 
What I'm making: Lettuce wraps for egg salad lunch!

Red Radishes
Of course you can slice these up in salads, but one of the joys of early season radishes is to enjoy them like the French...with a little butter and sprinkled with flaked salt.  Don't love the spice?  Roast them!
Storage: Remove the roots from the greens.  Store in an airtight bag in the fridge. 
What I'm making: Halved radishes sprinkled with flaked Maldonsalt and served with European-style butter and slices of baguette.

White Salad Turnips
Juicy and sweet! Best enjoyed raw.  I often serve them alongside the radishes sprinkled with salt.  Also great sliced for dipping in hummus.  Of course, you can always roast them or add to soups.
Storage: Remove the roots from the greens.  Store in an airtight bag in the fridge. 
What I'm making: Sliced raw and sprinkled with salt as an appetizer.

 

OUR QUALITY GUARANTEE
If you ever receive an item that is damaged, please let us know right away and we will happily replace it for you. 
info@goldenearthworm.com

STORAGE TIPS

Take 10 minutes the day you come home with your veggies to wash everything before putting it away.  It will make your life SO MUCH EASIER throughout the week as you enjoy your share.

GET TO KNOW (AND LOVE) YOUR SALAD SPINNER
I really don't know how anyone can survive without this essential kitchen tool.  You will be using it all the time!  This one's my favorite, but there are lots of options. (1) Fill it up with cool tap water and dunk and agitate all of your greens separately (arugula, kales, turnip tops).  Change the water when it becomes cloudy.  (2) I usually do 1-2 rinses, then spin the greens dry and store in an airtight bag in the fridge.  Plastic bags work, but I also love cotton Vejibags. The goal is to seal in the moisture.  When greens dehydrate they look floppy and sad.  Usually dunking them in fresh cool water can revive them!

Remove the radish and turnip roots from the greens.  You can just chop them off about 1/2 inch up the stem.  I typically compost the radish tops (not my favorite) and save the turnip tops (definitely my favorite!). Green tops should be washed and stored (as described above).  The roots should be stored in an airtight container separately.

The cilantro is very tender, so I don't recommend washing it until you're ready to eat or cook with it. A great way to store it is "bouquet-style" in a glass of fresh water on the counter or in the fridge.  Change the water daily. 

FAVORITE RECIPES

Cilantro Line Marinade (for Chicken, Tofu or Fish)
Choose your protein -- This is always lovely and bright!

Perfect Green Salad & Vinaigrette
The perfect salad every time, for every season.  Step-by-step instructions on the simplest way to wash lettuce and whip up a quick, light dressing.  Our go-to every night of the week!

Kale Chips
Like potato chips...but kale. Seriously delicious with either type of kale in the share this week.  It bakes down a full bunch that you could eat on your own in one sitting.  A good way to use up the kale if you don't have other plans for it.

The (Classic) 101 Cookbooks Tuscan Kale Salad
I've been making this recipe for the better part of my adult life.

Halloumi with Lime & Caper Vinaigrette and Cilantro
An early summer favorite when the cilantro comes in! Halloumi is the Greek cheese that you can cook!

 
CSA Listeb
2024 CSA Week #23 (A&B)
 

VEGETABLE SHARE

Click on an item below for storage tips & recipes.

Red or Green Cabbage
Toscano Kale
Collards - Wed & Thurs
Cauliflower - Fri
Yellow Potatoes
Carrots
Butternut Squash
Rutabaga
Parsley
Leeks

VEGETABLE STORAGE

Store everything in an airtight container in the fridge…except the winter squash and potatoes.

Winter Squash can be stored on the counter in a cool, dry spot for up to a week. (These are not cured and not intended for long-term storage.)

Potatoes should be stored in the fridge OR in a cool, dry and DARK spot. They should not be exposed to light.

 

THIS IS THE FINAL WEEK OF CSA for the 2024 SEASON.

Make-up deliveries for select groups will be in December. Check your e-mail for details.

THIS IS WEEK “A” and “B” for bi-weekly members!

*OUR CARROTS ARE NOT PART OF THE RECALL. They are grown on our pristine farm. Just another reason why sourcing your food from local farmers you know and trust is always best.

Well, friends, 23 weeks of amazing harvests have come and gone. We are now at our final week of deliveries for the 2024 season.

It’s been a spectacular growing season on our new land in Vermont. And as many of you long-time members have noted, you could tell a difference in the quality and productivity of this land. The resulting harvests blew us all away. You will be hearing from me in the coming week with a year-end letter with lots of photos and details of the growing season.

Thank you so much for joining us this season and best wishes to you and your family for a Happy Thanksgiving and holiday season.

With love from the farm,
Maggie & Matt


WHAT YOUR FARMERS ARE COOKING FOR THANKSGIVING

• Braised Leeks
• Mashed Rutabagas
• Garlic & Parsley Roasted Carrots
• Butternut Squash Pie

CSA Listeb
2024 CSA Week #22 (B)
 

VEGETABLE SHARE

Click on an item below for storage tips & recipes.

Green Cabbage
Toscano Kale
Red Kale
Yellow Potatoes
Butternut Squash
Acorn Squash
Hakurai Turnips - Wed
Cauliflower - Wed
Mini Broccoli - Thurs
Watermelon Radish - Thurs

VEGETABLE STORAGE

Store everything in an airtight container in the fridge…except the winter squash and potatoes.

Winter Squash can be stored on the counter in a cool, dry spot for up to a week. (These are not cured and not intended for long-term storage.)

Potatoes should be stored in the fridge OR in a cool, dry and DARK spot. They should not be exposed to light.

FRUIT SHARE

Keepsake Apples
Keepsake apples are consumed fresh or cooked when ripe and have a sweet, nutty, and spice-filled flavor with sugar cane and molasses nuances.

How to store fruit - Store in the fridge.

 

THIS IS WEEK “B” for bi-weekly members

The end of the CSA is drawing near. For some, the season ends this week, some next, and some will have a make-up delivery in December if you missed your delivery back at the beginning of July. Please check your inbox for the e-mail that went out on Sunday with your final pick-up details. Every member will have a different final pick-up date! Please e-mail us at the farm with any questions about your pick-up dates and know that if your name is not on the check-in sheet at the site, we did not send a box for you.

Happy Cooking!
Maggie & Matt

FRUIT SHARE REMINDERS… THIS IS THE FINAL WEEK OF FRUIT SHARES!


CSA Listeb