Tag Archives: csa veggie share

Veggies & Fruit for August 3rd

This week is a delicious mix of favorites and new-for-the-season veggies. And for the fruit shares, there’ll be a bag of peaches/nectarines to enjoy.

All pickups are August 3rd at Sunnyside Community Services from 5-8pm.


Sweet Corn – Delicious and ready to eat right away. Remember to let Golden Earthworm know if yours has earworm past the tip, and they’ll replace it next week. Use within 2 days (or you can freeze them).


Red Potatoes – This week we’ll be tasting Red Norland variety–they’re full of moisture and cook in half the time. Store in paper back in a dark place. Use within a week.


Swiss Chard – This is the second planting for the summer, and another chance to try a new recipe (or try it simple: steamed with butter and a little salt and pepper). Use within 5 days.


Parsley – A great way to use this is to make some pesto. Or you can wash and freeze it as a whole bunch to use this winter. Use within 5 days.


Cabbage – Have you tried it in a slaw yet? Now’s your chance! Use within a week.


Zucchini – It’s the end of the season for these veggies, so enjoy your last one this week. Use within a week.


Scallions  – Another summer favorite back in the box.  Use within a week.

Please note that any boxes not picked up by 8pm will be donated to SCS, and items are subject to change. Look for Golden Earthworm Organic Farm CSA on Facebook for more recipes from members!

In the Box–July 13

Did you love that fresh basil smell from last weeks’ box? Well, we’ve got more of it–plus some vegetables firsts for the season. As usual, the veggies for this week are best stored in an airtight plastic bag in the refrigerator.

If you’d like another place to find recipes for your weekly share, Golden Earthworm has a great Facebook page you can join. 


The veggie pickup for Thursday, July 13th will be at Sunnyside Community Services from 5-8pm.


Green Cabbage – This cabbage is great as a slaw, but can also be used stuffed, baked, in soups or salads. Use within 5 days.


Green & Red Batavian Lettuce – A nice summer lettuce, this variety is similar to Romaine, but a slightly softer texture. Use within a week.


Basil – This may be the last week for basil. If you feel like you have an overload, it can be frozen if you puree it with olive oil. Use within 3 days.


Carrots – So many uses and so tasty! It’s best to remove the tops before storing them in your fridge. Use within a week.


Cucumber – Another first week for this veggie, and a perfect summer addition to salads. Use within a week.


Cipollini Onions – These special onions, known as Little Italians, are super sweet and delicious caramelized. When to use: Within a week.


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

In the Box–July 6

Happy veggie share day! Lots of variety this week, but not to fret, there’s also still a good amount of lettuce for you salad-lovers. Don’t forget to check out more info, and recipe ideas, from the farm. All the veggies for this week are best stored in an airtight (plastic) bag in the refrigerator, but beets should be stored separately from the greens.


The veggie pickup for Thursday, July 5th will be at Sunnyside Community Services from 5-8pm. It’s also pickup for Lewis Waite Farm orders.


Beets – Separate the green tops from the roots and eat them both! Beets pair well with citrus, walnuts and soft cheeses. The tops can be sautéed with olive oil and a little salt and pepper. Use within 5 days.


Mustard Greens Salad Mix – This one’s back by popular demand, and we’re definitely excited to have more. Use within 5 days.


Green or Purple Kohlrabi – A very versatile veggie–but don’t forget to peel it first. Try it as a slaw, sliced in salads, eaten whole, braised, roasted, grilled… Use within a week.


Green Kale – Could this leafy green be any more healthy? Probably not. If you’re not sure how else to eat it, try one of the recipe links. Use within a week..


Basil – Who’s ready for a fresh batch of pesto? Use within 3 days.


Zucchini – This week you’ll see yellow and green varieties–they’ll make great zoodles for your pesto. Use within a week.


Scallion – Try these grilled and sliced into a salad. Fun fact: you can put the bottoms in a glass of water and they’ll regrow the green tops. Use within a week.


Fennel – This is your last week to enjoy fennel–and if you haven’t already tried it, the caramelized fennel recipe from last week is amazing. When to use: Within a week.


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

In the Box–June 29

Look at all the veggies (and blueberries!) Check out what’s in the box this week–and for tasty recipe ideas, click here. All the veggies for this week are best stored in an airtight (plastic) bag in the refrigerator. Blueberries should just be stored in the fridge.


The veggie pickup for Thursday, June 29nd will be at Sunnyside Community Services from 5-8pm.


Scallions – These green onions are mellow enough to slice in a salad, be grilled whole or tossed in a recipe. When to use: Within 5 days.


Fennel – The bulb and stems are the main parts to eat. Try one of the recipes in the link above! When to use: Within a week.


Collards – One of the most nutrient-dense veggies on the planet. A recent favorite is using them like lettuce wraps. When to use: Within a week.


Radicchio – This is a leaf chicory, with a bitter and spicy taste when raw (try it with a creamy, sharp cheese). If you’d like it more mellow, eat it cooked. When to use: Within 5 days.


Green Romaine Lettuce – This lettuce loves hot weather, and it’s nice and crunchy in a salad. When to use: Within a week.


Zucchini – Is there anything this veggie can’t do? Breads, noodles, raw, cooked… When to use: Within a week.


Blueberries – This sweet treat comes from Little Buck Farms. Store in a container in the fridge (not in a plastic bag). 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 info on this week’s produce, check out the Golden Earthworm blog. http://goldenearthworm.com/farmblog