In the Box–October 13, 2016

Trip to the Farm

The annual CSA Fall Harvest Festival is this Sunday!!! Golden Earthworm will be hosting Walking Tours, Cooking Demos, Kids’ Activities, Local Food…and more!

Get all the details from the farm by clicking here!

ALL are welcome, but we are sharing a bus with our Astoria & LIC CSA partners, so PLEASE sign up because space is limited. The sign-up is primarily to gauge interest and help us organize- if you change your mind at the last minute and forgot to sign up, COME ANYWAY!

SIGN UP HERE!

Meet up is at 9am on Sunday, October 16 in the parking lot of the Food Bazaar supermarket on Northern Blvd. Check the sign up sheet for all the bus trip details!


Veggie Share

Pickup is today, October 13 at Sunnyside Community Services from 5-8pm.

Here’s what you’ll be getting in your box:

Arugula – Baby arugula for everyone this week! The leaves are extremely tender, so please wash gently and dress lightly so the flavor can shine!
Storage: In an airtight (plastic) bag in the refrigerator.
Uses: Raw
When to use: Within 5 days.

Fennel – Back again for our fall harvest, fennel has a distinct flavor that mellows and practically disappears when cooked. It’s my favorite secret ingredient in soup – including tonight’s white bean and vegetable soup that the family can’t of… Here’s how to prep fennel.
Storage: In an airtight (plastic) bag in the refrigerator.
Uses: Raw or Cooked
When to use: Within a week.

Parsley – A must in soups, or try parsley pesto. My mom told me that you can pull off the leaves and place them directly in a ziplock bag in the freezer. This way, you can just pull out a handful of frozen leaves and throw them in your soups to brighten up flavors all winter. Genius!
Storage: In an airtight (plastic) bag in the refrigerator.
Uses: Raw or Cooked
When to use: Within a week or FREEZE.

Onions – Bring them on! I’m using up onions like crazy in all my fall soups!
Storage: In a dry, dark and cool place.
Uses: Cooked
When to use: Within a month.

Butternut Squash – One more week, and probably the last of the squash for the season. These butternuts should keep pretty well on your counter, but I usually bake them up in batches and scrape the flesh into ziplock bags to store in the freezer. Pull them out for soups and purees all winter long.
Storage: Winter squash should be stored at room temperature – and dry. Keep in paper bags or baskets out of direct sunlight and they will up to a month.
Uses: Cooked
When to use: Within a month.

Sweet Potatoes – The kids can’t get enough of these! You may notice some cosmetic skin damage – see photo below. The flesh inside is perfect, so just peel it off!
Storage: In a dry, dark and cool (NOT COLD) place – 55F-65F.
Uses: Cooked
When to use: Within 2 weeks.

Green Kale – Try this type steamed and then seasoned with fresh crushed garlic, red pepper flakes, olive oil and umeboshi (ume plum) vinegar OR in place of the umeboshi, lemon juice & salt.
Storage: In an airtight (plastic) bag in the refrigerator.
Uses: Raw or Cooked
When to use: Within a week.

Lettuce – Either Red Boston or Red Batavian variety this week.
Storage: In an airtight (plastic) bag in the refrigerator.
Uses: Raw
When to use: Within 5 days.

Please note that any boxes not picked up by 8pm will be donated to SCS and items are subject to change.

For more tips, recipe ideas, and more information on this week’s produce, check out the Golden Earthworm blog.


Fruit Share

Mixed bag of Bosc Pears, Empire & Red Delicious Apples

FRUIT SHARES ARE SEPARATE FROM VEGETABLE SHARES AND ARE NOT INCLUDED. Unless it says “FRUIT” next to your name on the check-in sheet, you have not signed up or paid for the fruit, so please DO NOT TAKE FRUIT.

Learn more about the fruit share by clicking on this link: http://goldenearthworm.com/fruit-shares

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