CSA 2012 - Week #8
What's in the Share
The week of July 17, 2012
The contents of the share fluctuate over the week. Please check back often for updates!
Click on a crop below to view more information, cooking tips and recipes...
Zucchini - several pieces
Cucumbers - 2-3 pieces
Swiss Chard - 1 bunch
Cippolini Onions - 1 bunch
Broccoli - 2-3 pieces
Garlic - 1 large or 2 medium heads
Beets - 1 quart
Batavian - Green & Red- 2 baby heads
FRUIT SHARE - LONG ISLAND SITES
Tuesday - Peaches AND Blueberries
Wednesday - To be decided. Please check back later in the week.
Thursday/Friday - To be decided. Please check back later in the week.
Notes on the Share
Cucumbers are here! There's nothing better than a crisp cucumber salad to beat the heat. I slice mine up with a little sliced red onion, red wine vinegar, olive oil and salt & pepper. Cippolini Onions grill up so nicely, so try them this week along with some grilled Zucchini. Broccoli in this heat? Yes, try this spicy broccoli salad below. And Garlic! Our beautiful garlic makes its way into the shares this week. We grow a hard neck variety that is known for its excellent flavor! More Beets again (the last for a little while) without the tops this time. And to keep with the grilling theme, I found this great recipe for Grilled Beet Salad and even a great grilled Swiss Chard recipe that sounds amazing! Stay cool, and bon appetit!
News From the Farm
Where's the rain? While some of you may have gotten rain and thunderstorms over the past week, many of the storms dissipate by the time they reach the East End. Our roads are dusty, and we're doing everything we can to keep up with the irrigation of our crops in the fields. This is a time consuming, but crucial task. So on top of the daily tasks of seeding, planting, cultivating, staking and harvesting, we perform a complex dance of pipe moving and watering rotation to keep all the crops alive. Our efforts are paying off and everything is looking great!
Connect with your Farm
We welcome you to explore our website to learn more about our farm and the wonderful things you can do with your weekly share. Check out our BLOG with pictures and videos of our farming practices! Or find RECIPES and join the community on our FACEBOOK page!
If you have questions or concerns about your share, please do not hesitate to contact us. That is one of the benefits of knowing where your food comes from! Your farmers are happy to hear from you at info@goldenearthworm.com at any time, for any reason.
Farm and Community Events
The Golden Earthworm Organic Farm is hosting a fundraiser "SHARE: A Field to Plate" dinner on August 12th from 4-7pm. There will be a farm tour, live music and an auction. Tickets are $175 and will benefit North Fork Education Initiative, an amazing new organization that creates educational programs with a focus on arts and the environment on the East End. They will be launching a K-3 school, Peconic Community School, in downtown Riverhead this fall. Please join us for an enchanting evening featuring our delicious organic produce prepared by top local chefs, Shinn Vineyard wines and artisanal products from local producers. It's going to be an evening to remember! TICKETS now available for online purchase here. This is an intimate gathering, so seating is limited!
THIS WEEK'S RECIPES
Grilled Beet Salad
Grilled Swiss Chard Pockets
Spicy Broccoli Salad
CSA 2012 - Week #7
What's in the Share
The week of July 9, 2012
Click on a crop below to view more information, cooking tips and recipes...
Zucchini - several pieces
Scallions - 1 bunch
Toscano Kale - 1 bunch
Green Swiss Chard - 1 bunch
Beets - 1 bunch
Carrots - 1 bunch
Parsley - 1 bunch
Batavian Lettuce - 2 heads
FRUIT SHARE begins this week!
Tuesday - Apricots AND Blackberries
Wednesday - Rhubarb AND Blueberries
Thursday/Friday - To be decided. Please check back later in the week.
Notes on the Share
Zucchini is back...are you noticing a trend here? Zucchini plants produce at an alarming rate and must be picked daily. It's amazing, really, that such small vines can produce so much! I've been making zucchini bread (an easy on-the-go breakfast) and a quick curried zucchini soup to use our own bounty. Scallions are great chopped in all types of summer salads. Toscano Kale may be a good candidate for a cold kale salad - recipe below. Swiss Chard will probably make its way into a quiche in our kitchen this week. I love quiche with a crisp lettuce salad on a hot summer afternoon. Beets, again, are so good in salads, but you may also like to try the recipe below for Borscht. Carrots - always delicious. Parsley - a good handful in summer salads is a must, but the extras can be thrown in the food processor with some olive oil, walnuts and fresh garlic for a quick pesto. Batavian Lettuce is a great crispy summer variety. Bon appetit!
News From the Farm
In typical mid-summer fashion, your farmers are busy juggling the simultaneous tasks of planting, maintaining, irrigating and harvesting crops. Our cucumber and potato plants are looking great and I would expect to see them in the shares in the next 2-3 weeks. Check out our Facebook page for more photos and updates from the fields!
Connect with your Farm
We welcome you to explore our website to learn more about our farm and the wonderful things you can do with your weekly share. Check out our BLOG with pictures and videos of our farming practices! Or find RECIPES and join the community on our FACEBOOK page!
If you have questions or concerns about your share, please do not hesitate to contact us. That is one of the benefits of knowing where your food comes from! Your farmers are happy to hear from you at info@goldenearthworm.com at any time, for any reason.
Farm and Community Events
The Golden Earthworm Organic Farm is hosting a fundraiser "SHARE: A Field to Plate" dinner on August 12th from 4-7pm. There will be a farm tour, live music and an auction. Tickets are $175 and will benefit North Fork Education Initiative, an amazing new organization that creates educational programs with a focus on arts and the environment on the East End. They will be launching a K-3 school, Peconic Community School, in downtown Riverhead this fall. Please join us for an enchanting evening featuring our delicious organic produce prepared by top local chefs, Shinn Vineyard wines and artisanal products from local producers. It's going to be an evening to remember! TICKETS now available for online purchase here. This is an intimate gathering, so seating is limited!
THIS WEEK'S RECIPES
CSA 2012 - Week #6
What's in the Share
The week of July 2, 2012
Click on a crop below to view more information, cooking tips and recipes...
Zucchini - several pieces
Cipollini Onions - 1 bunch
Red Beets - 1 bunch
Radicchio - 1 head
Carrots - 1 bunch
Broccoli -OR- Cabbage - 1 head
Magenta Lettuce - 1 head
Romaine Lettuce - 1 head
Notes on the Share
Zucchini and Cipollini Onions are back for another week. Radicchio will also be in the share again. If you haven't tried it on the grill, you should! Broccoli OR Cabbage - You'll receive one or the other this week. The broccoli has started to flower quickly in this heat, so much of it can't be harvested. Red Beets are great in salads this time of year. You can grate them raw if you don't want to heat up your kitchen -- or you can quickly boil them until tender and then cool to slice alongside some walnuts and goat cheese and a light vinaigrette. Carrots are back and the Magenta Lettuce is one of my summer favorites - so cruchy and refreshing on a hot day. Romaine Lettuce means "Caesar Salad for dinner tonight" to me! Happy 4th of July and bon appetit!
News From the Farm
This heat has forced many of our crops into overdrive. The greens are growing so quickly that we've had to double up in the shares these past couple weeks. (This is why you're getting TWO heads of lettuce this week!)
We started our great garlic harvest over the weekend and the bulbs are now being tied up and hung in the barn to dry for a few weeks.
Connect with your Farm
We welcome you to explore our website to learn more about our farm and the wonderful things you can do with your weekly share. Check out our BLOG with pictures and videos of our farming practices! Or find RECIPES and join the community on our FACEBOOK page!
If you have questions or concerns about your share, please do not hesitate to contact us. That is one of the benefits of knowing where your food comes from! Your farmers are happy to hear from you at info@goldenearthworm.com at any time, for any reason.
Farm and Community Events
The Golden Earthworm Organic Farm is hosting a fundraiser "SHARE: A Field to Plate" dinner on August 12th from 4-7pm. There will be a farm tour, live music and an auction. Tickets are $175 and will benefit North Fork Education Initiative, an amazing new organization that creates educational programs with a focus on arts and the environment on the East End. They will be launching a K-3 school, Peconic Community School, in downtown Riverhead this fall. Please join us for an enchanting evening featuring our delicious organic produce prepared by top local chefs, Shinn Vineyard wines and artisanal products from local producers. It's going to be an evening to remember! TICKETS now available for online purchase here. This is an intimate gathering, so seating is limited!
THIS WEEK'S RECIPES
Spicy Garlicky Broccoli Salad
Zucchini, Sun-Dried Tomato and Mozarella Tart
CSA 2012 - Week #5
What's in the Share
The week of June 25th, 2012
Click on a crop below to view more information, cooking tips and recipes...
Zucchini - several pieces
Cipollini Onions - 1 bunch
Fennel -OR- Kohlrabi - 1 bunch
Baby Spinach - 1 bag
Radicchio - 1 head
Swiss Chard - 1 bunch
Toscano Kale - 1 bunch
Red Boston Lettuce - 1 head
Notes on the Share
Zucchini in the share means just one thing....it's been hot, and summer is in full swing! Zucchini is an amazingly versatile veg. Try making a zucchini soup (with your leftover cilantro from last week- recipe below) or slice them lengthwise and put them on the grill. Cipollini Onions, aka "Little Onion" in Italian, are a beautiful variety that are best eaten caramelized in a dish or simply roasted in the oven. Here is a simple recipe for roasting them: http://whiteonricecouple.com/recipes/roasted-cipolini-onions/ Kohlrabi -OR- Fennel -- Read my comments from last week's newsletter. Baby Spinach is incredibly tender, so I would recommend eating it raw in a refreshing salad for dinner one night this week. Radicchio is a bitter chicory green that is quite popular in Italian cooking where it is usually eaten grilled in olive oil. Its bitter flavor mellows when cooked, but some people (like me!) actually love it raw in a salad, especially when it's tempered with a shaved hard cheese like Locatelli. If you're not sure what to do with it, try this week's recipe below for Penne with Caramelized Onions & Radicchio-- you can use your Cipollini Onions for the recipe too! I have a similar recipe for Pasta with Caramelized Onion, Swiss Chard and Garlicky Bread Crumbs...try either (or both) pasta dishes this week for easy weeknight meals. Toscano Kale - Make some Kale Chips this week if you haven't tried them yet....they're addictive! Red Boston Lettuce will make a delicious tender salad to accompany your meals. What an exciting week of produce-- I wish you all good times in the kitchen. Bon Appetit!
News From the Farm
News of late blight on local potato and tomato crops have put us on the offensive. We're carefully monitoring and taking preventive action to ensure that our fields are not affected.
New strawberry plants (for next year) were planted last week. Here are some photos of the process! (Note the assistant tractor driver checking out the progress in the first pic!)
Connect with your Farm
We welcome you to explore our website to learn more about our farm and the wonderful things you can do with your weekly share. Check out our BLOG with pictures and videos of our farming practices! Or find RECIPES and join the community on our FACEBOOK page!
If you have questions or concerns about your share, please do not hesitate to contact us. That is one of the benefits of knowing where your food comes from! Your farmers are happy to hear from you at info@goldenearthworm.com at any time, for any reason.
Farm and Community Events
The Golden Earthworm Organic Farm is hosting a fundraiser "SHARE: A Field to Plate" dinner on August 12th from 4-7pm. There will be a farm tour, live music and an auction. Tickets are $175 and will benefit North Fork Education Initiative, an amazing new organization that creates educational programs with a focus on arts and the environment on the East End. They will be launching a K-3 school, Peconic Community School, in downtown Riverhead this fall. Please join us for an enchanting evening featuring our delicious organic produce prepared by top local chefs, Shinn Vineyard wines and artisanal products from local producers. It's going to be an evening to remember! TICKETS now available for online purchase here. This is an intimate gathering, so seating is limited!
THIS WEEK'S RECIPES
Penne with Caramelized Onions and Radicchio
Zucchini and Cilantro Soup with Mint
Penne with Caramelized Onion, Swiss Chard and Garlicky Bread Crumbs
CSA 2012 - Week #4
What's in the Share
The week of June 18th, 2012
Click on a crop below to view more information, cooking tips and recipes...
Kohlrabi - 1 piece
Fennel - 1 piece
Carrots - 1 bunch
Cilantro - 1 bunch
Escarole - 1 head
Scallions - 1 bunch
Arugula - 1 bag
Green Romaine Lettuce - 1 head
Green Boston Lettuce - 1 head
Notes on the Share
Kohlrabi is a great, usual vegetable that you probably can't find in many (if any) stores! It's a member of the cabbage family but looks more like a space satellite! Peel off the skin and you'll be left with a much more manageable looking round vegetable that can be sliced up in salads or cooked in soups. We love to just nibble thin slices that have been sprinkled with sea salt. Definitely a kid friendly snack! Fennel is another unusual crop that has a strong flavor that some people love, and others, not so much. Cooking the fennel helps the flavors mellow out a bit, so you may want to try our braised fennel recipe below if you're not quite sure what to do with it. Then again, the recipe for Escarole and Fennel salad (see below) might just be the most delicious thing you've had in a long time... Carrots, enough said. Cilantro again this week because the planting only lasts a few weeks before going to seed. Don't worry, you won't see cilantro again for a long time. If you're not sure what to do with it, make a cilantro pesto (see last week's recipe) and freeze it. Frozen pesto will last you a long time and you can pull it out some time in late fall and winter when you need a nice fresh taste of summer! Escarole looks a lot like lettuce, but its leaves are frillier and it has lighter colored (and more tender) leaves towards the center of the head. I happen to love escarole in a raw salad (and I highly recommend the recipe with fennel below!), but many people savor it in a soup with white beans, which is also a classic. See recipes for both below. Scallions are making another appearance this week- can't get enough of them in so many great recipes. Arugula and two types of Lettuce for some delicious salads to counter the hot temps coming our way this week. Try a delicious Caesar salad with the crisp Romaine lettuce for dinner one night!
News From the Farm
Here's a picture of our beautiful pea cover crop. Peas (or any legume) take in large amounts of nitrogen from the atmosphere and fix it in nodules that grow in a symbiotic relationship with the plant's roots. After incorporating the peas into the soil, the nitrogen becomes available for the crop succeeding it. This field will soon be planted with our fall broccolis, cabbages and kales. 
Connect with your Farm
We welcome you to explore our website to learn more about our farm and the wonderful things you can do with your weekly share. Check out our BLOG with pictures and videos of our farming practices! Or find RECIPES and join the community on our FACEBOOK page!
If you have questions or concerns about your share, please do not hesitate to contact us. That is one of the benefits of knowing where your food comes from! Your farmers are happy to hear from you at info@goldenearthworm.com at any time, for any reason.
Farm and Community Events
The Golden Earthworm Organic Farm is hosting a fundraiser "SHARE: A Field to Plate" dinner on August 12th from 4-7pm. There will be a farm tour, live music and an auction. Tickets are $175 and will benefit North Fork Education Initiative, an amazing new organization that creates educational programs with a focus on arts and the environment on the East End. They will be launching a K-3 school, Peconic Community School, in downtown Riverhead this fall. Please join us for an enchanting evening featuring our delicious organic produce prepared by top local chefs, Shinn Vineyard wines and artisanal products from local producers. It's going to be an evening to remember! TICKETS now available for online purchase here. This is an intimate gathering, so seating is limited!
THIS WEEK'S RECIPES
Braised Fennel
Escarole & White Bean Salad with Fennel and Gruyere
Escarole Soup
CSA 2012 - Week #3
What's in the Share
The week of June 11th, 2012
Click on a crop below to view more information, cooking tips and recipes...
Baby Spinach - 1 bag
Scallions - 1 bunch
Toscano Kale - 1 bunch
Romaine OR Red Boston Lettuce - 1 head
Cilantro - 1 bunch
Red Beets - 1 bunch
Bok Choi -OR- Japanese Salad Turnips - 1 bunch
Notes on the Share
Baby Spinach - You could saute it, of course, with a little butter and salt & pepper, or try olive oil and garlic -- either way, it will melt in your mouth. This size spinach is also great in a raw salad. I like mine with sliced hard-boiled egg and sliced red onion with a simple vinaigrette. Scallions - Great to top off so many types of dishes. I also love scallions sliced in a salad or you can throw them on the grill! Toscano Kale - Also known as "dinosaur kale", the leaves are thicker, so I like to steam until tender and then toss wtih pasta, or try the kale chip recipe below. Kids go nuts for kale chips, and so do I! Lettuce - Make a salad! Cilantro - You either love it or you hate it. I LOVE it! Cilantro is traditionally used in salsas and guacamole but I love it in so many types of salads or slathered on bread in the form of a pesto-- recipe below. Red Beets - These early season beets are incredibly sweet and don't forget to eat the tops! They can be cooked just like spinach or chard -- sauteed or steamed until tender. You can roast the beets, or just boil them in a pot of water. Cook them first without removing the skin. When they're soft, the skins just slip off like magic! Bok Choi or Japanese Salad Turnips - See my comments from the past few weeks on these.
News From the Farm
Our sweet potato slips arrived last week from North Carolina and were planted by Saturday. (Instead of planting seed, we start out this crop with "slips", or small plants.) It was a rush to get the field prepped and the plants in the ground so quickly, but we're happy it's done and they're happily growing in their new home. Sweet potatoes have quickly become one of our staple crops for the fall and winter storage and we look forward to harvesting them in about 4-5 months!
Connect with your Farm
We welcome you to explore our website to learn more about our farm and the wonderful things you can do with your weekly share. Check out our BLOG with pictures and videos of our farming practices! Or find RECIPES and join the community on our FACEBOOK page!
If you have questions or concerns about your share, please do not hesitate to contact us. That is one of the benefits of knowing where your food comes from! Your farmers are happy to hear from you at info@goldenearthworm.com at any time, for any reason.
THIS WEEK'S RECIPES
Cilantro Pesto
Kale Chips - kids love this!
CSA 2012 - Week #2
What's in the Share
Click on a crop below to view more information, cooking tips and recipes...
Baby Arugula - 1 bag
Romaine Lettuce - 1 head
Boston Lettuce - 1 head
Swiss Chard - 1 bunch
Garlic Scapes -OR- Chives - 1 bunch
Collards -OR- Japanese Salad Turnips - 1 bunch
* Strawberries - 1 quart *For Tuesday ONLY - Wednesday and Thursday groups will receive theirs in the next few weeks. Everyone will receive the same amount of strawberries, it will just be spread out over a few weeks because it takes us so long to pick and sort through the berries.
Notes on the Share
Boston Lettuce - my favorite lettuce variety with pillow-soft leaves and crunchy stems. Boston lettuce is also called "Butter Lettuce" and it's not hard to tell why! Be sure to dress this delicious lettuce with a light vinaigrette- try the recipe below. Swiss Chard - rainbow colored stems (which can be eaten!) along with tender leaves. The recipe below is delicious and kids love it! Garlic Scapes - those funny looking curly stems are actually the tops of the garlic and are a delicacy! Try either of the recipes below-- the roasted scapes are so easy and delicious! You can eat the whole stem up to the flower head at the top. Collards OR Baby Salad Turnips - Collards are a delicious and highly nutritious green that can be simply prepared by steaming until tender and tossing with garlic, olive oil, a squeeze of lemon and salt and pepper. Japanese Salad Turnips are best eaten raw - no need to peel - and sprinkled with sea salt or sliced in salads.
News From the Farm
Brrr...it's cold outside! What a dramatic shift in weather over the past week. These cool, blustery days slow crops down quite a bit -- especially strawberries which have been ripening at a super fast pace in the heat. This is probably a good thing, since it may extend the season for a few more days later this month.
June is a very busy time as we simultaneously harvest, plant and maintain our crops. A few of our crews have been carefully tying and trellising our tomato plants. This has to be done on a daily basis so the plants are properly supported.
Connect with your Farm
We welcome you to explore our website to learn more about our farm and the wonderful things you can do with your weekly share. Check out our BLOG with pictures and videos of our farming practices! Or find RECIPES and join the community on our FACEBOOK page!
If you have questions or concerns about your share, please do not hesitate to contact us. That is one of the benefits of knowing where your food comes from! Your farmers are happy to hear from you at info@goldenearthworm.com at any time, for any reason.
THIS WEEK'S RECIPES
Grannie's French Swiss Chard
Roasted Garlic Scapes
Garlic Scape Pesto
Perfect Green Salad & Vinaigrette
CSA 2012 - Week #1
What's in the Share
Click on a crop below to view more information, cooking tips and recipes...
Strawberries - 1 quart
Rhubarb - 1 bunch
Arugula - 1 bag
Baby Bok Choi - 1 bunch
Red Kale - 1 bunch
Japanese Salad Turnips - 1 bunch
Notes on the Share
Strawberries need no comment-- just enjoy right away, or refrigerate immediately. They won't last more than a day in the fridge anyway, so we recommend you eat them tonight for dessert! (If they make it until then!) Rhubarb is one of those things that you either love, or you don't know what the heck to do with... When in doubt, just use the recipe below for the rhubarb cake. It's simple, delicious, and with a nice scoop of ice cream it might just turn you into a rhubarb lover too! The arugula is extremely tender - unlike anything you'd find in a grocery store. Please wash very gently so you don't damage the leaves, and dress with a drizzle of olive oil, wine vinegar and salt and pepper. It really doesn't need more than that! I have a bok choi recipe below which is quite simple and brings out the best qualities of this Asian green -- its leaf texture and gentle flavor. The red kale is my favorite variety of kale-- its leaves are tender enough to eat raw in a salad, but can also be gently steamed. Try my kale salad recipes below! And finally, the japanese salad turnips are a fun variety that you won't find in stores and are best eaten raw. No need to peel them- just slice and sprinkle with a little sea salt as an appetizer, or slice in salads, or just eat them like an apple (as Galen does). The tops should be eaten too! I call this a good example of a "two-for-one veg". You can eat the bottoms AND the tops! The greens can be washed and cooked like spinach, but the flavor is so much more complex and delicious. Saute with olive oil and garlic for a delicious side dish. Bon appetit!
News From the Farm
Welcome to our 2012 CSA program! We are thrilled that you're joining us as we celebrate our 16th year of organic farming on Long Island. With a mild winter and a very busy spring behind us, we are excited to harvest our first week's crops, bringing you some delicious greens (both cooking and salad greens) and strawberries! If you've been a member in the past, the first week's box must look very familiar by now! These are the crops that grow well in the late spring, so they are almost always guaranteed to make an appearance in the first box of the season. Coming up in the next few weeks you can expect to see some carrots, beets, fennel, spinach, and other delicious early-season crops!
We welcome you to explore our website to learn more about our farm and the wonderful things you can do with your weekly share. Check out our BLOG with pictures and videos of our farming practices! Or find RECIPES and join the community on our FACEBOOK page!
If you have questions or concerns about your share, please do not hesitate to contact us. That is one of the benefits of knowing where your food comes from! Your farmers are happy to hear from you at info@goldenearthworm.com at any time, for any reason.
Here's to a wonderful farming and eating season!
- Maggie...for Farmer Matt, Farmer James, Galen and the rest of the farm crew
THIS WEEK'S RECIPES
Rhubarb Cake
Braised Baby Bok Choi
Tuscan Kale Salad -- use the red kale for this winner of a dish!
CSA Winter Share '11-'12 - Week #5
IN THE BOX - March 6 & 8 - FINAL WEEK OF WINTER SHARE
Watermelon Radish - 2.25-2.5 lb
Endive or Red Kale - 1 piece or bag
Collards or Toscano Kale - .5 lb
Scallions - 1 bunch
Kohlrabi - 2 pieces (baby size!)
Russet Potatoes - 1 quart
Napa Cabbage - 1 head
Celery Root - 1 piece
Rutabaga - 2-3 pieces
Carrots - 4.5 lb
notes on the share
RECIPES
CSA Winter Share '11-'12 - Week #4
IN THE BOX - February 14 & 16
Belgian Endive - Thursday ONLY
Watermelon Radish - 2.75 lb
Potatoes - 2 quarts of the following: red, russet, or keuka gold
Celery Root - 1 piece
Rutabaga - 1 lb
Carrots - 2 lb
*The kale and collard greens will return for the last delivery of the winter share season. They were too small to cut for this week, so we're waiting for a larger harvest in 3 weeks.
notes on the share
As you'll notice from the share this week, our watermelon radish crop did great this year! Here are some suggestions to use up the 2.75 lbs you're receiving....
Roast them! Peel and cut into 1/2" chunks. Roast alongside your potatoes and carrots, or all by themselves. They take on a "meaty", earthy flavor when prepared this way.
Grate them! Use a coarse grater to grate the radish into a bowl and toss with a light vinaigrette or miso-ginger dressing. A great way to lighten up the meal.
Make soup! When in doubt, these beauties are great in soups - I've tried them in minestrone, lentil and miso soups.
storage tips
We encourage you to click on a vegetable from the list above to find a full page of information about each crop. Be sure to follow the storage instructions carefully to maximize the life of your veggies. When stored properly at home, you can expect the roots to last you through the full 3 weeks between each winter share delivery.
RECIPES
Roasted Watermelon Radish from MyRecipes
Watermelon Radish Salad with Miso & Ginger Dressing from The Skillet Chronicles
CSA Winter Share '11-'12 - Week #3
What's in the Box - January 24 & 26
Kale or Collards - .3 lb bag
Belgian Endive - 1 piece - *see note below*
Watermelon Radish - 2.5 lb
Russet Potatoes - 1 quart
Celery Root - 2-3 pieces
Rutabaga - 1.75 lb
Carrots - 3.5 lb
notes on the share
Greenhouse Growing in 2012...
We have ramped up our in-ground greenhouse growing for the winter share this season. Here is picture taken before we started harvesting the collards and kale. These plants love growing "inside" where they are warm, watered regularly, and aren't whipped around by the strong winds in the fields. We hope to get 3-4 harvests from these plants over the course of the winter share.
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[Below is a re-post from last week for those who did not receive the endive last week.]
Something new...Belgian Endive!
You may receive Belgian Endive in your share this week. Although we have thought about growing this special vegetable for some time, this is the first year we have done it and we are thrilled to introduce it to you!
Belgian Endive is a member of the chicory family and is a gourmet specialty prized by chefs. It starts out growing as a root crop in the fields during the summer. It is harvested in the fall and the tops are removed for storage. We then plant the roots in batches in shallow trays and allow them to force a head in complete darkness. (This is why the endive is white and pale yellow.) You can read more about the growing process of Belgian Endive here: http://kitchengardeners.org/growing-belgian-endive
I have included a recipe for cooked endive salad below, but we personally enjoy it raw in a salad with shaved Locatelli cheese and a light vinaigrette. While most Belgian Endive is bitter, ours is not, so we recommend trying it raw to best experience its delicate flavor and texture.
Store your veggies properly!
We encourage you to click on a vegetable from the list above to find a full page of information about each crop. Be sure to follow the storage instructions carefully to maximize the life of your veggies. When stored properly at home, you can expect the roots to last you through the full 3 weeks between each winter share delivery.
RECIPES
CSA Winter Share '11-'12 - Week #2
What's in the Box - January 3 & 5
Kale or Collards - .9 lb
Belgian Endive - 1 piece - *see note below* -- For Tuesday delivery only.
Watermelon Radish - 2.5 lb
Sweet Potatoes - 3 lb
Potatoes - 3 lb
Celery Root - .75 lb
Kohlrabi - 5-6 small pieces
Rutabaga - 1.5 lb
Carrots - 3.5 lb
notes on the share
Happy 2012! We hope everyone enjoyed the holiday season and made resolutions to eat more veg in the New Year!
Something new...Belgian Endive!
You may receive Belgian Endive in your share this week, and if not this week, then in the next delivery. Although we have thought about growing this special vegetable for some time, this is the first year we have done it and we are thrilled to introduce it to you!
Belgian Endive is a member of the chicory family and is a gourmet specialty prized by chefs. It starts out growing as a root crop in the fields during the summer. It is harvested in the fall and the tops are removed for storage. We then plant the roots in batches in shallow trays and allow them to force a head in complete darkness. (This is why the endive is white and pale yellow.) You can read more about the growing process of Belgian Endive here: http://kitchengardeners.org/growing-belgian-endive
I have included a recipe for cooked endive salad below, but we personally enjoy it raw in a salad with shaved Locatelli cheese and a light vinaigrette. While most Belgian Endive is bitter, ours is not, so we recommend trying it raw to best experience its delicate flavor and texture.
Store your veggies properly!
We encourage you to click on a vegetable from the list above to find a full page of information about each crop. Be sure to follow the storage instructions carefully to maximize the life of your veggies. When stored properly at home, you can expect the roots to last you through the full 3 weeks between each winter share delivery.
RECIPES
Warm Belgian Endive & Pine Nut Salad
Simple Watermelon Radish Salad