Tag Archives: kale

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.


Sautéed Greens with Pine Nuts and Raisins

Greens with Cashews
Greens with Cashews. Image via simplyrecipes.com

We are collaborating with fellow CSA member and founder of EZeating, Chef Tara Wood, to highlight a few recipes that use veggies from our CSA deliveries. She has collected a series of delicious recipe suggestions, so keep you eyes peeled over the next few weeks for new ways to eat your way through summer. Enjoy this recipe with this week’s Swiss Chard and Garlic!

1/4 cup pine nuts
2 Tbsp olive oil
4 garlic cloves, minced
1/4 cup golden raisins
1 bunch kale, chard, collards, or turnip greens, etc., about 1 pound, tough stem centers removed (if any) and discarded, greens chopped
1/2 to 1 teaspoon red pepper flakes
Roughly 1/2 cup dry white wine or water
Salt and pepper to taste

1. Heat a large sauté pan hot on medium-high heat and add the pine nuts. Toast them until they are fragrant and begin to brown. Pay attention as pine nuts burn easily. Stir or toss the nuts frequently. Once they are toasted, remove from pan and set aside.

2. Add the olive oil to the pan and swirl it around. Add the garlic and sauté for 30 seconds; the pan should already be hot, so it won’t take long for the garlic to begin to brown. Add back the pine nuts, add the raisins and the greens and mix well. Sauté, stirring often, until the greens wilt and begin to give up some of their water, anywhere from 1-2 minutes for spinach to 4-5 minutes for collards or kale.

3. Sprinkle a little salt and red pepper flakes on the greens. Add the white wine (can substitute water)—use a little more wine if you are cooking collards, a little less if you are cooking spinach. Toss to combine and let the liquid boil away. Once the liquid boils off, remove from heat. Add salt and pepper to taste.

Serves 2, can easily be doubled.

Image and recipe via www.simplyrecipes.com

In the Box: Winter, Week #5

Frozen blueberries! Image via Winter Sun Farms

*Last winter share delivery*

Golden Earthworm Share*
Yellow Potatoes – 8 lbs.
Rutabaga – 3.25 lbs.
Watermelon Radish – 3.5 lbs.
Beets – 3.5 lbs.
Carrots – 8 lbs.
Belgian Endive – 2 pieces
Red or Toscano Kale – 1/2 lb. Bag
*Contents of the share may fluctuate over the week.

Winter Sun Share
Sweet Corn (16 oz.)
Green Beans (12 oz.)
Broccoli (12 oz.)
Diced Peppers (12 oz.)
Blueberries (8 oz.)
Tomato Puree (in a 24 oz. jar)
FRESH Pea Shoots

Golden Earthworm Cider Share

Golden Earthworm Apple Share

A few friendly reminders & updates:

Welcome New CSA Members!
Thanks for joining us! We hope you will take the time to engage with our various offerings—like CSA Extras from Lewis Waite Farms, and later in the season, Dairy Shares and the U-Pick Strawberries trip to the farm! Please take a look at our website, especially the CSA Details and Volunteer sections. Contact Us anytime with questions, comments or suggestions! Also, be sure to join our Yahoo group because this is how we send important info and updates!

Lewis Waite Farm CSA Extras
Place your next Lewis Waite order by April 4th for delivery on Tuesday, April 9th. NOTE: The winter Lewis Waite deliveries occur on Tuesdays (not Thursdays!) at our usual pick up location (Sunnyside Community Services). Place your order now!

Want to Join the CSA Core Group?!
Sunnyside CSA Core Group needs a Site Coordinator ~ Want to get more involved with your CSA? This is a great (volunteer) opportunity! This is a time-consuming role, that’s why it comes with HALF a CSA share FREE! Read more…

Continue reading In the Box: Winter, Week #5

Raw Sesame Kale Salad

Recipe via more, please.

Taking advantage of the tender kale we got in last week’s box, I made this very simple, zippy no-cook kale salad.

1 very large bunch of red kale; stems removed, leaves torn
3 T Braggs
1 T sesame oil
1 T sesame seeds
1 clove garlic, minced
1 ts honey
2 T rice vinegar
1 T minced ginger
1/2 ts red pepper flakes

1. Mix all ingredients but the kale and sesame seeds.
2. Place kale in a bowl with a sealable cover. Add mixture, cover and shake to mix.
3. Plate and top with roasted sesame seeds.

Horta Vrasta: Boiled Leafy Green Salad

recipe via About.com; photo via Greek-salad-recipes.com

This salad can be made with spinach, beet greens, as well as greens others might consider weeds, such as dandelion greens and nettles or any dark leafy green, such as mustard greens or broccoli rabe (raab, rapini). In rural Greece, horta, is the local green of choice.

1 1/2 pounds of spinach
sea salt
freshly ground pepper
extra virgin olive oil
2 lemons

1. Wash the greens carefully, discarding thick stems and damaged leaves.

2. In a large pot, bring 1-2 inches of salted water to a boil, and add the greens. Boil for 4-15 minutes until softened and dark green, tasting to check for doneness (time depends on the greens used). Remove with tongs, squeezing out the water and drain in a colander.

3. Serve greens warm or at room temperature. Place on individual salad plates, add salt and pepper to taste. Drizzle with olive oil and lemon juice to taste.

Yield: serves 4

Massaged Kale Salad

recipe and image via All Things Littleput

1 bunch Kale
just a smidge Olive oil
1 TB Apple Cider Vinegar
lots of Fresh Raspberries
1/4 cup Red Onion, finely chopped
1/3 cup Flax or sunflower seeds
1 cup diced Jicama or apple
Salt and Pepper, to taste
Optional: crumbled gorgonzola cheese, 1/3 cup

1. Remove the stems from the kale, wash well and cut into bite-sized pieces. Place in a large bowl and add just enough olive oil to lightly coat the leaves.

2. Massage the olive oil into the leaves (you can add the salt now too) until the kale feels soft and turns a dark green.

3. Mix in all the ingredients except the raspberries and stir. Sprinkle LIBERALLY with raspberries and add pepper to taste.

4. Let it sit for approx 15 minutes before serving.

Tuscan Kale Chips

recipe via Bon Appetit / Dan Barber

These tall, crisped “chips” look striking when bunched in a tumbler, and they’re terrific with cocktails. Roasting the leaves coaxes out a nutty, briny flavor that’s kind of addictive.

12 large Tuscan kale leaves, rinsed, dried, cut lengthwise
in half, center ribs and stems removed
1 tablespoon olive oil
olive oil

1. Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper.

2. Arrange leaves in single layer on 2 large baking sheets.

3. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer kale to rack to cool.

Cranberry Beans & Kale

recipe via Willie Green’s farm

1 large onion (or two small) chopped
8 cloves of garlic minced
6 c stock
1 lb cranberry beans cooked
1 can (6 ounces) tomato paste
½ small celeriac, peeled and cut into small pieces
1 tsp or more red pepper flakes
1 lb chopped kale
1/2 cup cornmeal
1/2 cup water
1 tsp ground cumin
Juice of half a lemon
freshly ground black pepper
Green onions or fresh cilantro for garnish

1. Dump all but garnish, water, lemon juice and cornmeal in pot and simmer until the kale is tender.

2. Mix the cornmeal, water and lemon juice into paste and pour it slowly into the simmering stew. Simmer
another 15 minutes.

3. Garnish with chopped green onions and/or fresh cilantro.