*In the box

In the Box: Autumn, Week #22

bok choi - GEOF
Bok Choi. Image via GEOF

Golden Earthworm Veggie Share*
Kale – Red, Green or Toscano – 1 bunch
Swiss Chard – 1 bunch
Beets – 1 bunch
Bok Choi – 1 bunch
Broccoli – 1 head
Cauliflower – 2 heads
Carrots – 1 bunch
Long Peppers – 7+ pieces
Eggplant – 1 piece

Fruit Share
1 bag mixed Apples (Jonagold & Red Delicious)
1 bag mixed Apples (Fuji & Cameo)

Milk Not Jails
Dairy share pick-up

Village Fishmonger
Fish share pick-up **Don’t forget  your fish!**

A few friendly reminders & updates: 

In a bag in the fridge: Kale, Swiss Chard, Beets, Bok Choi, Broccoli, Cauliflower, Carrots, Peppers

Lewis Waite Farm CSA Extras
Order your next Lewis Waite products for delivery on Thursday, November 7th. Note the NEW ORDER DEADLINES. Please be sensitive to the busy farmers and order on time. Late orders may not be filled. Place your order now!

Fish Shares
Fresh seafood, delivered weekly with your CSA bounty via Brooklyn-based Village Fishmonger! ORDER DEADLINE is 11/4 for delivery on 11/7. Low-mercury options are available. Sign-up today! Questions, Contact Us!

Ok, so this is the last week of Peppers!  (I promise.) We’ve had a bumper crop of peppers this season and as is typical in CSA, you’ve received the bounty of the harvest over the past couple months.  Luckily peppers are easy to roast and freeze for use in recipes over the winter!  Check out the instructions under the Recipe section in this newsletter.The Cauliflower is a real treat this week!  This crop is not especially easy to grow and we haven’t had it for several seasons, so enjoy!
Bon appetit! – Maggie

Golden Earthworm welcomes you to explore their website to learn more about our farm and the wonderful things you can do with your weekly share.


If you have questions or concerns about your share, please do not hesitate to contact the farm. That is one of the benefits of knowing where your food comes from!

Wondering what to do with all the peppers?  Try Roasting & Storing them!
Parmesan-Roasted Cauliflower
Roasted Beet Salad with Orange & Beet Greens
Chickpea Stew with Swiss Chard

Cauliflower and potato soup
In a heavy bottomed soup pot, saute a chopped onion and 1 clove of minced garlic in some olive oil.  Add a head of cauliflower (roughly cut into 1″ chunks), 2-3 small potatoes and 1 carrot (all peeled and cut into 1/2″ chunks) and saute for a few minutes.  Add water to just cover the veg, put a top on the pot and boil, then simmer until the potatoes, carrots and cauliflower are tender.  Use an immersion blender to puree smooth and season to taste with salt and pepper.


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