*In the box

In the Box: Summer, Week #3

Image via Golden Earthworm

Golden Earthworm Veggie Share*
Cilantro – 1 bunch
Escarole – 1 head
Purple Kohlrabi – 1 bunch
Romaine Lettuce – 1 head
Scallions – 1 bunch
Baby Arugula – 1 bag
Red Beets – 1 bunch
*Contents of the share may fluctuate over the week.

Milk Not Jails
Dairy share pick up

A few friendly reminders & updates:

Lewis Waite Farm CSA Extras
Deadlines to order your next delivery of Lewis Waite products start Friday, June 21st for delivery on Thursday, June 27th. 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!

We *heart* Volunteers!
To keep the CSA running—and the fresh produce flowing—we need everyone’s help! VolunteerSpot hosts our new volunteer calendar. Once there, navigate through the CSA season and sign yourself up directly for your shifts. Please keep in mind that each share is required to complete 2 shifts over the course of the season. Read more…

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

And finally, don’t miss out on Golden Earthworm’s pick your own strawberries! It’s likely only going to last 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.

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!

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

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