The contents of the share may fluctuate through the week.  Please check the newsletter here for an updated list.

In the Box

Radicchio - 1 head
Kohlrabi - 3 pieces
Zucchini - 3-4 pieces
Green Romaine Lettuce - 1 small head
Red Romaine Lettuce - 1 small head
Swiss Chard  - 1 bunch
Cipolini Onions - 1 bunch

FRUIT SHARE

Rhubarb
Blueberries

Notes from the Farmhouse Kitchen

I was so happy to smell the Cipolini Onions in the barn yesterday!  They're a beautiful early variety, aka "Little Onion" in Italian, best eaten caramelized in a dish or simply roasted in the oven.  (See recipe below.)  Over the weekend, we grilled up the Kohlrabi and Zucchini with a delicious parsley sauce courtesy of Yotum Ottolenghi. (Recipe below.)  I was surprised by just how good the kohlrabi was on the grill!  And I just can't get enough of the grilled (or seared) Radicchio -- can you?  I've hoarded about 6 heads of it in my fridge so I can enjoy it every night for dinner.  A little overkill?  Perhaps, but I only get to enjoy it a few weeks every year!  The Romaine Lettuce is so crisp and sweet.  I think a nice cool Caesar salad is on the dinner menu one night this week.  -Maggie

This week's Recipes

Seared Radicchio with Mozzarella
Roasted Cipolini Onions
Mixed Grill with Zucchini and Kohlrabi

News from the Farm

Another week of hot dry weather means a lot of irrigation here on the farm.  It also means that our summer crops are growing like crazy, which is good news for you melon, tomato, and eggplant lovers...  Did I mention zucchini lovers?  I know there are many of you out there who are thrilled to see them make their first appearance in this week's share.  Zucchini plants don't know when enough is enough, and they produce heavily for weeks on end.  We have to pick the same field every day to keep up with them -- they grow that fast!

View fullsize

In other news, our new potato digger arrived from Italy (via PA).  It's a beauty - much smaller than our previous digger, but more convenient to harvest with just a few people.  It gets hitched to the back of the tractor and 2-4 workers stand on the back sorting through the freshly dug potatoes.  We can't wait to see it in action in just a few short weeks!

View fullsize

And my lavender field is in bloom right now.  (Thank you, dear husband farmer for planting it for me.)  I always wished for a lavender field to call my own...

Wishing you all a happy week - stay cool!  Stephen should be back here next week with more updates from the farm. -Maggie

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.

+ FIND RECIPES
+ VEGETABLE INFO & STORAGE TIPS

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.

+ View Newsletter Archive

The contents of the share may fluctuate through the week.  Please check the newsletter here for an updated list.

In the Box

Radicchio - 1 head
Scallions - 1 bunch
Lettuce - 1 head
Toscano Kale - 1 bunch
Baby Carrots - 1 bunch
Baby Salad Turnips - 1 bunch

Notes from the Farmhouse Kitchen

Happy 4th of July everyone!  This week's box has lots of salad fixings (lettuce, kale, carrots) and radicchio, which is delicious in a salad with a shaving of parmesan cheese, or grilled (see recipe below.)   The scallions are also delicious grilled if you don't slice them on your salad.  The turnip soup recipe can be served room temperature, and is a great way to use the turnip greens and the roots in the same recipe.  Bon appetit! -Maggie

This week's Recipes

Turnip & Turnip Greens Soup
Grilled Radicchio

Recipes from CSA Member Blogs

BBQ Chicken Salad with Avocado - Shared Appetite

News from the Fields

Hi folks, it's Farmer Matt here with a quick update from the fields...  Returning members may notice that the shares these past weeks are smaller than in past years.  A few crops have been lost, including the second planting of baby bok choi and chioggia beets (due to insect damage and weeds), and broccoli (which suffered a lot of root maggot damage as well as wind damage.)  We have subsequent beet and bok choi plantings this summer, so we can look forward to those, but we won't have any more broccoli until the fall.  

As you know, we've had an extremely wet start to the season and every time it rains significantly we can't get our tractors into the fields for at least 2-3 days.  These delays have thrown off our rigorous planting schedule and we're not sure how this will effect the harvest in the coming weeks, but we'll keep you posted.

In good news (and there is plenty of it!)  we have some gorgeous crops headed your way soon...including cippolini onions, more delicious carrots, early red potatoes, zucchini and cucumbers!  -Farmer Matt

News from the Farm

The weather has been sticky and cloudy for days, but the lack of rain has allowed us to get a lot done around the farm.  In fact there's very little we're not doing: we're continuing to prep and plant our late summer, early fall crops; we're irrigating (even though it looks like rain every day we haven't had much recently); we're harvesting (at least 6 days a week); and we're weeding (endless).  I should add that this is the time of year when the equipment seems to inevitably and invariably break down - just when you need it the most.  Luckily most of these issues have been minor. 

On a more administrative note, the Thursday groups will not receive a share this week due to the holiday.  This day was "made up" at the beginning of the year, and is one of the reasons why we began on the last Thursday in May.  Also, it's very likely that fruit shares and herb shares will begin next week (NOT this week).  We will email members at the end of this week to confirm.

Enjoy this week's share and please let us know what vegetables you'll be grilling over the holiday!
Have a happy 4th of July!
-Stephen

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.

+ FIND RECIPES
+ VEGETABLE INFO & STORAGE TIPS

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.

+ View Newsletter Archive

The contents of the share may fluctuate through the week.  Please check the newsletter here for an updated list.

In the Box

Fennel - 1 bunch
Parsley - 1 bunch
Red Romaine Lettuce - 1 head
Green Boston Lettuce - 1 head
Swiss Chard -OR Toscano Kale - 1 bunch
Baby Carrots - 1 bunch
Garlic Scapes - 1 bunch (Tues & Thurs)
Strawberries - 1 quart (Tues)
Red Beets - 1 bunch (Wed)

Notes from the Farmhouse Kitchen

Can I just start out by saying that the baby carrots in this week's share are to die for?  We have been enjoying them for dinner for the past 4 days.  I snip off the tops (leaving about 1/2 inch of the greens) and give them a good scrub.  With skins on, toss them with some good quality olive oil, salt & pepper and spread out evenly on a baking sheet.  They roast quickly (about 12-15 minutes) in a 425F oven.  Let them brown in spots and shake the pan half-way through to flip them over.  Even Baby Farmer, who officially turns 6 months next week, has been chowing down on them!  I'm also loving the fennel this week.  If you have any escarole left over from last week's share, you can make the escarole, fennel and white bean salad recipe that was in last week's newsletter.  If not, you may want to try it sliced thinly in a salad with avocado and red onion.  And if the fennel flavor is jut not your thing...try braising it!  Cooking the fennel mellows out its flavor. See my braising recipe below.  More beautiful lettuce and some cooking greens round out the share for most folks.  The other items in the box are make-ups from past weeks, so check our past newsletters for cooking tips and recipes.  Stay cool this week!  -Maggie

This week's Recipes

Simple Braised Fennel
Fennel & Avocado Salad

Recipes from CSA Member Blogs

Garlic Scape Pesto  - La Dolce Pita

News from the Farm

Summer is definitely here.  The heat and humidity are both in the 90s and it appears that the rain has subsided, at least for now.  Rainy weather has stalled some of our prepping and planting, which means we're now in catch up mode.  The past two weekends were beautiful and it was a pleasure seeing the strawberry fields filled to capacity with pick-your-owners.  We are so fortunate to have such wonderful customers come to the farm, many of whom are CSA members, and our strawberry crop did unusually well considering all the rain we had (credit goes to nutrient rich plants, sandy soil and straw).  While we may have some strawberries left by this coming weekend (June 28th and 29th) it could be very challenging to find quality berries; our farmstand will, however, be open and we look forward to seeing you!

This week's box looks great, courtesy of the carrots and greens, and the fennel smells delicious.  One quick word about the share contents.  You will notice that certain locations will be receiving additional items this.  This is because they have not received the item, or the same amount of the item, in the past.  It makes for some confusion, but weather and other factors often influence what we put into the box on a given day.  Please know that each location will receive the same amount of produce by the end of the season.  As always, please don't hesitate to contact us with any questions or concerns.

Enjoy this week's share!
-Stephen

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.

+ FIND RECIPES
+ VEGETABLE INFO & STORAGE TIPS

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.

+ View Newsletter Archive

The contents of the share may fluctuate through the week.  Please check the newsletter here for an updated list.

In the Box

Cilantro - 1 bunch
Escarole - 1 head
Purple Kohlrabi -OR- Swiss Chard - 1 bunch
Romaine Lettuce - 1 head
Scallions - 1 bunch
Baby Arugula - 1 bag
Red Beets - 1 bunch (Tuesday)

Notes from the Farmhouse Kitchen

I'm loving the share this week!  Escarole is one of my absolute favorites and it only comes around a few times each season.  Be careful -- it looks  a lot like Romaine Lettuce, but it has frilly outer leaves and a white center.  It's a bitter green, so you have to know how to prepare it well.  If you're going to try it in a salad, I would stick to the inner leaves with the white stem.  This part is more tender and less bitter.  Save the outer leaves to cook.  (Or you could cook the whole head.)  The Red Beets are small and incredibly sweet.  The tops are not only edible, they're delicious too!  You can cook them like spinach - they'll wilt down quickly in a pan with some olive oil and salt and pepper. I usually plop the beetroot in a pot of boiling water with the skins on and cook til knife tender.  (Roasting them in the oven intensifies their flavor, but I opt to keep the oven off during the summer.)  Once cooked and cooled, the skins will slip off easily.  Purple Kohlrabi is probably new to many of you. We like to call it the "Sputnik" veg because of its unusual shape.  Peel the skin carefully and then you can slice raw in a salad or braise gently.  I like its cabbage flavor raw in salads this time of year.   Scallions are great sliced and sprinkled on any salad and the baby Arugula practically melts in your mouth. Be sure not to dress with an overpowering dressing.  A light coating of good quality olive oil, a splash of vinegar and some salt and pepper with bring out its peppery flavor nicely. Finally, Cilantro!  My love affair with this herb is well-known, and I can't keep myself from adding it to every salad and bean dish (as well as chicken soup!).  However, the recipe below for Halloumi with cilantro, lime and caper vinaigrette is the first recipe I make when the cilantro comes in from the fields.  Halloumi is a greek cheese that doesn't melt when cooked!  You can find it at Whole Foods and some Trader Joe's and I've even seen it at the local grocery after I pestered them about carrying it.  The recipe calls for a sprinkling of cilantro, but I usually serve the cheese over a salad of equal parts arugula and cilantro.  Bon appetit, mes amis! - Maggie

This week's Recipes

Escarole and White Bean Salad with Fennel and Gruyere
Escarole and Pine Nuts
Kohlrabi Salad
Halloumi Cheese with Cilantro, Lime and Caper Vinaigrette

News from the Farm

The smells of the farm can tell you a lot about where we're at in the season and, at least for me, can have a lot of personal meaning.  As the produce for our Tuesday delivery began to be harvested, the smell of scallions and cilantro were everywhere.   It brought me back to my father's cooking, and to some of the strange and wonderful meals he would make when I was growing up.  I didn't always appreciate his creations as a child, and was often yearning for bland foods that other kids seemingly ate every night, but now I cherish these strong, almost overpowering, smells.  It's a reminder of my father's creativity and inspires in me a passion for the food we grow and eat.  As always, we'd love to hear from you if the vegetables you receive this week remind you of something or someone, or if it inspires in you a new or favorite recipe.

The items for the week will occasionally change based on the weather or for a number of other reasons, so please check the newsletter continuously for updates on what's in your share.  And finally, don't miss out on our pick your own strawberries.  It's likely we'll only have them for one more weekend, this coming Friday, June 21st (10am to 6pm), and Saturday, June 22nd (9am to 5pm).  PYO strawberries are $4.00 a qt for CSA members.

Enjoy this week's share, and come see us this weekend if you can! -Stephen

U-PICK STRAWBERRIES!

Click here for more information. 

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.

+ FIND RECIPES
+ VEGETABLE INFO & STORAGE TIPS
+ READ MAGGIE'S FARM BLOG

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.

+ View Newsletter Archive

The contents of the share may fluctuate through the week.  Please check the newsletter here for an updated list.

In the Box

Spinach - 1 bunch
Red Romaine Lettuce - 1 head
Green Boston Lettuce - 1 head
Red Boston Lettuce - 1 head
Strawberries - 1 quart (Tuesday)
Swiss Chard - 1 bunch
Garlic Scapes - 1 bunch (Wednesday)

Notes from the Farmhouse Kitchen

I think it's salad time!  If you don't have a good quality salad spinner, it's probably time to invest in one.  You'll put it to good use all season long, I promise!  This one is my favorite. 

Tonight I made Grannie's French Swiss Chard (recipe below) for the little farmer and he was sold. It's a great way to get kids (of all ages) to love swiss chard.  The "recipe" for Green Salad and vinaigrette is really worth a read if this is your first year as a member.  It's a good primer on washing lettuce and the vinaigrette recipe is a great stand-by to use on all delicate greens - lettuce mix, arugula, spinach, etc.   Please be sure to read Stephen's note on the strawberries (at right).  Bon appetit! 

- Maggie

This week's Recipes

Grannie's French Swiss Chard 
Perfect Green Salad & Vinaigrette

News from the Farm

After having an up and down spring that included dry spells, cold spells and hot spells, we appear to be headed into a wet spell.  It rained several inches late last week and we're going to have more, perhaps a lot more, early this week.  Pick your own strawberries went well on Saturday, which thankfully turned out to be a beautiful late spring day despite Friday's rain, and we're hoping for an improvement in this week's weather by the weekend.  Don't forget, our farm stand is open for strawberry picking on Fridays from 10am to 6pm and on Saturdays from 9am to 5pm.  Please come if you can!

Speaking of strawberries, by the end of the day tomorrow (Tuesday), everyone should have received strawberries.  We didn't quite have enough for our Tuesday groups last week, but they will receive some in their share tomorrow.  There's nothing like opening the box and finding a quart of strawberries nestled among the greens (which are in ample supply this week!).  But with that said, the rainy weather will probably make it difficult, if not impossible, to include strawberries in many of this week's boxes.  BY THE END OF THE STRAWBERRY SEASON EVERYONE WILL RECEIVE THE SAME AMOUNT OF BERRIES.  WE ARE CAREFUL TO KEEP TRACK OF WHAT GETS SENT OUT IN THE SHARES SO EVERYONE IS TREATED EQUALLY.  Thanks for your understanding, as always, and please don't hesitate to contact us if you have any questions or concerns.

Stay dry and enjoy this week's box! - Stephen

U-PICK STRAWBERRIES!
The weather forecast is calling for sunny skies on Friday & Saturday, so come join us for U-Pick berries! 

FRIDAY, 10am-6pm
SATURDAY, 9am-5pm

Click here for more information. 

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.

+ FIND RECIPES
+ VEGETABLE INFO & STORAGE TIPS
+ READ MAGGIE'S FARM BLOG

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.

+ View Newsletter Archive

In the Box - Tuesday

Lettuce Mix - 1 bag (unwashed)
Salad Turnips - 1 bunch
Bok Choi - several pieces
Romaine Lettuce - 1 head
Arugula - 1 bunch
Red Kale - 1 bunch

Notes from the Farmhouse Kitchen

Don't forget to wash the Lettuce Mix before serving!  The Salad Turnips are delicious sliced raw in salads or sprinkled with sea salt for a simple snack.  And don't forget to eat the tops!  Turnip tops are so delicious - simply saute with olive oil and garlic.  They wilt down quickly -  similar to spinach. Bok Choi is traditionally eaten in stir fries, but you may want to try the simple braising recipe below.  Romaine Lettuce is perfect for a Caesar Salad and the Arugula is delicious as a salad or cooked in the (totally fabulous) recipe I share below.  Finally, Red Kale is my favorite type of kale because of its sweet flavor and delicate leaf texture.  (Galen agrees and eats it raw!)  I prefer to eat this kale variety raw in a salad (see recipe below) or very gently steamed.  I'll share my favorite ways to prep kale in an upcoming newsletter.  I think this is enough to get you started for now!  -Maggie

This week's Recipes

Braised Baby Bok Choi
Baked Eggs with Arugula, Yoghurt & Chili
Kale Salad with Garlic, Parmesan & Bread Crumbs

Welcome!

Welcome to the 2013 CSA Season!  We're thrilled that you're joining us for another wonderful season of growing and eating and sharing the beautiful bounty from our farm fields.  There are a few new faces around the farm this year!  Farm manager Stephen Searl joined us in January and is now managing the CSA program (among a million other things!).  And baby farmer Zinn, born on New Year's Eve, is already spending his days at the farm among the veggies with big brother Galen.  

Your farmers Matt and James have been busy in the greenhouses and fields since early spring getting ready for this week's first harvest.  As expected, the first few boxes of the season are heavy on the greens (which grow well in cool temps).  These greens are extremely tender and are delicious eaten raw in salads - including the kale!  Read my notes on the share for more cooking tips!

- Maggie (for Matt, James, Stephen, Galen, Zinn & the rest of the crew)​

News from the Farm

I think it's safe to say that we've experienced nearly every kind of weather this spring - hot, cold, warm, cool, dry and wet.  Thankfully we have not experienced any natural disasters, but there's no doubt that the weather has been a bit on the manic side this spring.    We were irrigating in April, experiencing 30 degree nights in mid May, and, just a week ago, temperatures in the mid-90s!  Despite the often drastic changes, we've had enough time within each block of weather pattern to adequately prepare, plant and now harvest.  This week's share features a number of different kinds of leafy greens, as is typical for this time of year, and we are very excited to finally be sharing the vegetables that we have been tending for the past few months.

Please keep in mind that our farmstand (652 Peconic Bay Blvd, Jamesport) is open on Fridays from 10am to 6pm and on Saturdays from 9am to 5pm.  In addition, we anticipate having Pick Your Own strawberries at the farm by this weekend (June 7th and 8th).  And finally, don't forget that we're at the following farmers markets through the fall: Islip (Saturdays), Port Washington (Saturdays), and Huntington (Sunday).  Please come see us! - Stephen​

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.

+ FIND RECIPES
+ VEGETABLE INFO & STORAGE TIPS
+ READ MAGGIE'S FARM BLOG

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.

+ View Newsletter Archive​

What's in the Share

Lettuce Mix - 1 bag
Spinach - 1 bag
Mustard Mix - 1 bunch
Radishes - 1 bunch
Collards - 1 bunch
Chive Blossoms - 1 bunch
Oregano - 1 bunch
Toscano Kale - 1 bunch

This week's Recipes

Chive Flower Butter
Flatbread with Radishes, Feta and Spring Herbs

Notes on the Share

Please note that this week's delivery for Thursday and Friday groups is a special early delivery to make up for the Thanksgiving conflict that will occur in November.  So to avoid confusion, this will be considered the "Pre-Week" delivery and next week will be the official "CSA Week #1" delivery.

What a beautiful box we've put together for this week!  Heavy on the greens, as you would expect this time of year.  I will be serving much of these raw in salads this week - including the kale and collards!  Perhaps a spinach risotto and some special chive blossom butter to enjoy on toast.  What will you be making?  

NOTE: The bagged lettuce and spinach is NOT WASHED! Please be sure to wash well before serving. 

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.

+ FIND RECIPES
+ VEGETABLE INFO & STORAGE TIPS
+ READ MAGGIE'S FARM BLOG

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.

Final '12-'13 Winter Share - Week of March 11, 2013

What's in the Share

Click on a crop below to view more information, cooking tips and recipes...

Yellow Potatoes - 8 lbs.
Rutabaga - 3.25 lbs.
Watermelon Radish - 3.5 lbs.
Beets - 3.5 lbs.
Carrots - 8 lbs.
Belgian Endive - 2 pieces
Collards (Tuesday only) - 0.4 lb. bag
Red or Toscano Kale (Thursday only) - 1/2 lb. bag

News from the Farm

Hard to believe this is the last winter share of the season.  Thanks to all of you for being members of the winter share.  As always, we love to hear from you and would like to know what you liked about this year's winter share and what could be improved.  Please don't hesitate to contact us at info@goldenearthworm.com with feedback.

You'll notice that the share quantities are a little larger this week.  It's always tricky planting and planning for the right amount, though it's always better to have too much rather than too little.  In this case we have a little too much, which is why you will find slightly more produce in your last box.  Also, it should be known that any produce we have left over will be donated to local food pantries.

In other news, the farm is starting to hum with activity again.  Greenhouse seeding has begun, 2013 membership applications are pouring in, and we're scrabbling to get all of our administrative and repair work done before spring is fully upon us.  Please keep in mind that there is still room to signup for our 2013 season, though certain pickup locations are starting to fill up.

Thank you again for participating this winter - we look forward to seeing you in the spring!

Upcoming Events and Activities

Don't forget to sign up for our 2013 season if you haven't already.  Space is limited and we're starting to fill up!  And don't forget about our pick your own organic strawberries.  The season typically runs for a month starting in mid/late May.  Check in with us again as strawberry season approaches.

We continue to support the recent founding of the Peconic Community School, a not-for-profit independent community school located in Riverhead.  To this end, we wanted to let you know that the school is hosting an event called Create: An Arts & Crafts Fair on Saturday, April 27th from 10am to 5pm at the grounds of East End Arts Council in Riverhead.   In addition, Peconic Community School is now accepting applications for its newly established Arts on the Farm Summer Camp at the Hallockville Museum Farm in Jamesport.  This will be a 4 week summer camp for children ages 6 through 11 to give children the experience of connecting with the land, the community, and their creative spirits through an arts and farm based experiential summer camp.  To learn more and to sign up please visit them at www.peconiccommunityschool.org or contact them at info@northforked.org 

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.

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

Hi everyone!  While I've enjoyed sharing some of my favorite recipes from around the web this winter, I look forward to bringing you new ones from my farmhouse kitchen starting in June.  See you at the farm this summer! xoMaggie

Curried Rutabaga Soup
Apple, Walnut and Endive Salad

Winter Share - Week of February 18, 2013

What's in the Share

Click on a crop below to view more information, cooking tips and recipes...

Yellow Potatoes - 6 lbs.
Rutabaga - 3 lb.
Watermelon Radish - 3 lb.
Beets - 3 lbs.
Carrots - 5 lbs.
Sweet Potatoes - 5 lbs.
Collards or Red or Toscano Kale (Tuesday deliveries) - 1/2 lb. bag
Belgian Endive (Thursday deliveries)

News from the Farm

The recent snowfalls have made the farm a beautiful and quiet place.  The only challenge has come as the days have warmed, turning the farmroads into a mushy mixture of mud, snow and ice.  We've already had to rescue one car that ventured into partially unplowed territory making for a bit of excitement.  Otherwise, all is relatively calm and peaceful as we continue to organize and prepare for the coming growing season.  You can always tell when spring is around the corner: The light in the farm office is bright and full on these February afternoons, and we have just a little bit more time to finish our outdoor chores before darkness descends.

Kohlrabi Update

Some of you may have noticed the fuzzy grey growth on the Kohlrabi.  We actually had quite a discussion about what to do.  The part of the kohlrabi where the leaf stems were attached had degraded separately from the main part of the kohlrabi bulb and were either turning black or growing grey fuzzies.  We tried to put them through our washer, but the concrete floor in the washroom was still frozen and the turned into an ice rink when we turned the water back on, so we stopped.  We then rubbed off what we could and decided to give them out.  We cut open a few kohlrabi to make sure the interior was firm and crisp.  Since kohlrabi is completely peeled before cooking we decided that the outside growth would not stop us from distributing it.

Don't hesitate to let us know if you have any questions about your produce.  We always like to hear from you and it's important for us to know if there are any concerns.

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.

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

Roasted Carrot Soup
Simple Potato Gratin

Winter Share - Week of January 28, 2013

What's in the Share

Click on a crop below to view more information, cooking tips and recipes...

Yellow Potatoes - 5 lbs.
Parsnips - 1 lb.
Rutabaga - 1 lb.
Watermelon Radish - 1 lb.
Beets - 2 lbs.
Kohlrabi - 2 lbs.
Carrots - 5 lbs.
Sweet Potatoes - 5 lbs.
Green Cabbage - 2 heads
May also include Belgian Endive

News from the Farm

In our last email we welcomed Zinn, who is now four weeks today, and growing cuter by the day!  Today, we welcome Stephen Searl, our new Farm Manager.  He comes from a family farm on the North Fork and most recently worked for Peconic Land Trust, a not for profit conservation organization that preserves farmland and open space.  He will be managing the CSA program and post-harvest production, and will be involved in many other aspects of the business including production, marketing, and outreach.  Stephen lives in Southold with his wife and two children.

In other news, the bitter cold of last week kept the farm relatively quiet and kept us focused on indoor work. Despite the snow that continues to fall outside, this week looks warmer and wetter...

Something new...Belgian Endive!
You may receive Belgian Endive in your share this week, and if not this week, then in the next delivery. 

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

We recommend savoring the endive raw in a salad with shaved parmesan cheese and a light vinaigrette.  While most Belgian Endive is bitter and often cooked, 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.

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

Thyme Roasted Sweet Potatoes
Parsnip and Shallot Tart

Simple Sauteed Cabbage

What's in the Share

The week of January 7, 2013

Click on a crop below to view more information, cooking tips and recipes...

Yellow Potatoes - 4 lb.
Parsnips - 1 lb.
Rutabaga - 1.5 lb.
Watermelon Radish - 1.5 lb.
Red Beets - 2 lb.
Carrots - 5 lb.
Sweet Potatoes - 5 lb.
Savoy Cabbage - 1 head
Green Cabbage - 1 head

News from the Farm

There's a new little sprout on the farm!  Baby Zinn was born at home on New Year's Eve...just one day before his brother's 3rd birthday.  We certainly know how to ring in the New Year around here!

Zinn Gardner Kurek, 12/31/12 - 8lb 14oz - 22in

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

Maple Glazed Parsnips & Sweet Potatoes

What's in the Share

The week of December 17, 2012

Click on a crop below to view more information, cooking tips and recipes...

Yellow Potatoes - 5 lb.
Rutabaga - 2 lb.
Watermelon Radish - 2 lb.
Kohlrabi - 1 lb.
Radicchio OR Escarole - 1 head
Carrots - 5 lb.
Sweet Potatoes - 5 lb.
Green Cabbage - 1 head
Baby Leeks - 4 pieces 

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

Roasted Watermelon Radish with Warm Shallot Vinaigrette
Savoy Cabbage with Ginger and Garlic