*In the box

In the Box: Summer, Week #8

GEOF potatoes
Potatoes! Image via GEOF

Golden Earthworm Veggie Share*
Zucchini – 3 pieces
Swiss Chard – 1 bunch
Red Batavian Lettuce – 1 head
Green Batavian Lettuce – 1 head
Green Cabbage – 1 head
Cucumbers – 4-5 pieces
Baby Red Potatoes – 1 quart
Garlic – 1 small head
Basil – 1 bunch
Onion – 1 bunch
*Contents of the share may fluctuate over the week.

Fruit Share
Peaches – 1 bag
(Ripen peaches in a paper bag on the counter, then refrigerate)
Blueberries – 1 pint
(Store in the refrigerator)

Herb Share
Orange Mint – 1 bunch
Marjoram – 1 bunch

Milk Not Jails
Dairy share pick up

Lewis Waite Farm CSA Extras
If you ordered, pick up your LWF items

A few friendly reminders & updates:

Everyone seemed to find last week’s storage tips helpful, so I’ll try to include them in each newsletter from now on. All greens – Swiss Chard, Lettuce and the Green Cabbage should be stored in a plastic bag in the fridge. The Basil can be stored this way for a day, but if you want it to last longer its stems should be put in a glass (bouquet style) standing up in the fridge. The Cucumbers should be stored in the fridge, as should the Onion and the Potatoes, which are freshly harvested and will not store well in this heat. The garlic is fresh, so its skin has not fully dried out. This is a special hard-neck variety not found in stores. It is worth its weight in gold! We don’t grow much since the organic seed is very hard to come by in quantity, so savor it! It can sit on your counter for a week or so, but I would highly recommend using it with the basil for a delicious pesto! (Recipe below) I use pesto on pasta or as a spread on crostini or crackers as an appetizer.

Bon appetit! -Maggie

After a couple of lackluster weeks of harvests for the CSA boxes we have a lovely assortment of new crops to harvest and send out this week. At these times we get the feeling that some of our members think were playing a trick or game and hiding all our extra special delicious crops somewhere. It may be hard to believe, but even with our 70+ acres in production for CSA, it is possible to have very, very little to harvest at a particular point during the year. Almost always this is due to lengthy periods of excessively wet field conditions.

Climatic conditions from June 7 through June 19th prevented us from working in the fields doing any kind of tillage, planting, weeding, fertilizing, etc. Most vegetable production is fairly complex, but growing for CSA is extra complex and demanding because of the need to continuously harvest and deliver a well balanced, diverse assortment of produce. With great weather this is already a significant challenge. With extended disruptions to planting and general field work it is not possible to come through with the intended crops at the desired time, thus leading to potential dissatisfaction when you pick up your shares.

We always plan to plant a certain quantity of crops which relates to the number of members we anticipate signing up. What we actually harvest is a result of various things, but the largest deciding factor of what ends up in your CSA box is the WEATHER! For people whose daily lives are relatively unaffected by weather, this may seem mind boggling that the darn weather affects their CSA share.

Farmers and field workers are intrinsically linked to the daily weather and how it affects them. In April and part of May we long for the awful Long Island wind to stop blowing from the East or the North, so we and the plants can thaw out. In the summer it’s such a rare treat to have a nice cool moist Easterly breeze, or a crisp North wind like we had this past Sunday. This past week we were lucky enough to enjoy high humidity and temperatures in the mid 90’s and the searing sun for more than 10 hours a day!!! But luckily there was a nice breeze for part of it. Talk about things that slow down production! Yes, the farm keeps on rolling, just a little slower.

Which brings me to the main theme of last week… irrigation. That is about all I did last week – the whole week- plus a little tractor work. I think it’s been 3-4 weeks with no rain and the unirrigated parts of the farm are either dust or completely dried out vegetation. With heat like last week all of our crops need loads of water, so that’s what we must provide. Luckily we can, and we managed to do it.

We irrigate with aluminum pipes with sprinklers that are hand moved from section to section, and also with a fair amount of drip hoses on crops like tomatoes and cucumbers.  As you will see in your shares this week the cucumbers are very happy with the heat and the water they get from their drip lines. Now that we have watered the crops we need to start watering the other sections of the farm so we can prepare for our late summer and fall plantings.

We appreciate your patience as we deal with the various weather issues that have affected the farm. We would also like everyone to share in the excitement of looking forward to the best months of the CSA season…coming soon! As always, everyone at the farm works diligently to uphold our end of the CSA relationship by growing as much high quality, nutritious, organic produce as we can. We also hope to bring some joy to your lives as we share this unique experience.

Happy Eating from our family to yours…

-Farmer Matt

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!

Fresh Pesto (for pasta)
New Potatoes with Pesto and Parmesan
Coleslaw with Yoghurt Dressing


Shrimp and White Bean Pasta

This adapted Michael Chiarello recipe is, as my husband puts it, a great mid-week dinner. -Jessica

8-10 (or more if you feel like it) raw deviened shrimp
2 chopped garlic clove
1/2 med. onion chopped
1 cup cherry tomatoes, quartered
3/4 can of white beans drained and rinsed (or use dried and soaked)
olive oil
1-2 tablespoons lime juice
crushed hot red pepper
black pepper
fresh whole basil leaves
fresh parsley
hot cooked pasta ( I made with whole wheat cork screws) to serve 4
Parmesan (optional)

1. Heat a generous amount of olive oil in pan on medium heat. You want enough that the whole pan is covered well. Season shrimp with salt and pepper and then put in pan and cook thru, turning frequently for about 2 minutes. Remove from pan and put aside.

2. Sometime before or after the shrimp are cooked put beans in bowl with some water and a little oil and microwave (probably about 1 minute and 30 seconds) till hot and set aside was well.

3. Throw onions and garlic in same pan with oil you cooked shrimp in and saute till almost soft.

4. Add cherry tomatoes, crushed red pepper, lemon/lime juice, salt and pepper to taste, basil and saute for a couple minutes.

5. Add warm beans and mix briefly on heat.

6. Pour over hot pasta, adding shrimp and toss together.

7. Sprinkle with parsley and cheese (if you dare to break Italian tradition and put cheese on a seafood pasta dish) and serve!



recipe via Daisy Cooks!

There really is no translation for this mixture of onion, garlic, peppers and green herbs, but it’s a foundation of much of Puerto Rican cooking.

1 medium Spanish onion, cut into big chunks
8 cloves garlic, peeled
6 ajicitos dulces (see recipe for Sofrito) or 1 cubanelle peppers, cored, seeded, and cut into chunks
4 leaves culantro (if you can’t find culantro, increase the amount of ajicitos or cilantro by half)
6 big sprig cilantro, stems and all, coarsely chopped (about 1 cup packed)

1. Place the onion and garlic in the work bowl of a food processor fitted with the metal blade. With the motor running, add the remaining ingredients, one at a time and process, until the mixture is smooth.

2. Set aside the amount you need for the recipe you’re preparing. Pack the remaining recaito in ½-cup portions in sealable plastic bags and store in freezer.

Yield: 1 ½ cups


Hot German Green Beans

recipe via

The seasonings in this recipe resemble hot German potato salad.

1 pound fresh green or wax beans
4 to 6 slices bacon
1 onion, chopped
1 tablespoon granulated sugar
1/4 cup cider vinegar
salt and pepper to taste

1. Cook fresh beans in a little salted water until tender. Drain beans and reserve about 3/4 cup of the cooking liquid.

2. Cut up bacon and sauté with onion until bacon is cooked and onion has lightly browned. Add bean liquid and cook until liquid has reduced to 1/4 cup.

3. Add next 4 ingredients and the cooked beans. Heat through and season with salt and pepper to taste.

Yield: 4


Beet, Cucumber, & Sweet Onion Salad with Dijon-Honey Dressing

recipe via Epicurious

6 medium beets, trimmed
1 large English hothouse cucumber, unpeeled, cut into 1/4-inch-thick rounds
1/2 sweet onion (such as Maui or Vidalia), halved lengthwise, thinly sliced
4 teaspoons honey
4 teaspoons apple cider vinegar
1 1/2 teaspoons Dijon mustard
1/3 cup corn oil

1. Preheat oven to 400°F. Wrap each beet in foil, enclosing completely. Place on rack in oven and bake until beets are tender when pierced with fork, about 1 hour 30 minutes. Cool in foil. Peel beets, then cut each into 6 slices.

2. Arrange beets, slightly overlapping, on half of large platter. Arrange cucumber slices on other half. Scatter onion in center. (Can be made 4 hours ahead; chill.)

3. Whisk honey, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. Drizzle over vegetables.


Corn & Tomato Salad

recipe and image via Sunset

I have not made this exact recipe, but Mamma’s in the East Village used to make something similar that I LOVED. The goat cheese and corn wins every time! – Jessica

You can make this salad (through step 2) up to 4 hours ahead; cover and chill. Bring to room temperature to serve. Sprinkle with cheese just before serving.

1/2 cup chopped red onion
1 tablespoon olive oil
4 cups fresh corn kernels
2 cups cherry tomatoes (about 10 oz.), halved if larger than 3/4 inch
1/4 cup slivered fresh basil leaves
3 tablespoons sherry vinegar or red wine vinegar
Salt and pepper
2 ounces fresh chèvre (goat) cheese, crumbled

1. In a 10- to 12-inch frying pan over medium-high heat, stir onion in olive oil until limp, 5 to 7 minutes. Add corn and stir often just until tender to bite, 5 to 6 minutes.

2. Pour mixture into a wide serving bowl and stir in tomatoes, basil, and vinegar. Add salt and pepper to taste.

3. Sprinkle goat cheese over salad; serve warm or at room temperature.

Cutting kernels: An average ear of corn weighs from 10 to 14 ounces and yields about 1 cup of kernels. To remove them, with a large, sharp knife, cut off and discard the stem end of each ear down to the beginning of the kernels. Pull off and discard the husks and silks; rinse ears. Holding each ear upright, shear off the kernels close to the cob.

Yield: 4 to 6 servings


Braised Zucchini with Mint &Lemon

recipe and image via The Wednesday Chef ; (Thanks, KC, for sending it our way!)

2 pounds zucchini
2 tablespoons olive oil
1 cup finely diced onion
2 cloves garlic, thinly sliced
Zest of 1/2 lemon
1 tablespoon chopped mint, divided
2 tablespoons lemon juice
2 tablespoons toasted pine nuts

1. Cut the ends from each zucchini, slice the zucchini in quarters lengthwise and then cut the quarters in half crosswise. You’ll have large pieces of zucchini about 2 to 3 inches long.

2. In a heavy-bottomed skillet, warm the olive oil and the onion over medium-low heat until the onion softens and becomes fragrant, 3 to 4 minutes. Add the zucchini, the garlic, lemon zest, 1 teaspoon salt, 1 teaspoon mint and 2 tablespoons of water and stir well to combine. Reduce heat to low and cover. Cook, stirring occasionally, until the zucchini is extremely tender and almost translucent, about 25 minutes. There should be some liquid still in the bottom of the pan.

3. Remove the lid, add the lemon juice and increase heat to high. When the liquid begins to bubble, remove from heat and set aside uncovered. When the zucchini is at warm room temperature, stir in the remaining 2 teaspoons mint and the pine nuts, then taste and add more salt and lemon juice if necessary. Serve warm or at room temperature.

Yield: Serves 4 to 6


Cheesy Zucchini and Red Onion Flatbread

Recipe and image via Bon Appetite

This recipe might seem a little simple with the processed cheese but it really tastes good and is easy.  I used those little Laughing Cow cheese triangles and Trader Joe’s whole wheat pizza dough.  You can easily substitute the cipolini onions for the red onions.  I love that this recipe calls for three different veg from the box this week! – Jessica

3/4 cup garlic-and-herb cheese spread (such as Alouette), divided
3/4 cup finely grated Parmesan cheese, divided
3 tablespoons chopped fresh Italian parsley, divided
1 small red onion
1 7- to 8-inch-long zucchini (yellow or green), cut crosswise into 1/8-inch-thick rounds, divided
Nonstick vegetable oil spray
10 ounce tube refrigerated pizza dough
Olive oil

1. Preheat oven to 400°F. Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border. Sprinkle with half of Parmesan and 2 tablespoons parsley.

2. Using parchment as aid, fold plain half of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining Parmesan.

3. Remove enough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion.

4. Brush vegetables with oil; sprinkle with salt and pepper.

5. Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with 1 tablespoon parsley before serving.


Roasted Fennel and Red Onion Salmon

Recipe and image via Real Simple

2 small fennel bulbs, cut into 1/2-inch wedges
1 large red onion, cut into 1/2-inch wedges
6 cloves garlic, smashed
1 cup cherry or grape tomatoes
1/2 bunch fresh thyme sprigs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
4 6-ounce salmon fillets, skinned
1 lemon, halved
about 3 cups cooked rice (optional)

1. Heat oven to 400° F. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the oil. Spread evenly and roast for 20 minutes.

2. Move the vegetables to side of pan, add the salmon, then redistribute the vegetables around the salmon. Squeeze the lemon halves over the salmon. Sprinkle the salmon with the remaining salt and pepper.

3. Return to oven and roast until the salmon is the same color throughout and flakes easily, 10 to 12 minutes.

4. Serve immediately, with the rice, if desired.


Spiced Quinoa with Black Beans & Onions

I literally make this recipe a couple times a month. Every time I make it, it’s a little different. I kind of do my own thing and measure by taste. Hope you enjoy it as much as I do! I usually make a cilantro guacamole to top it with and if I have sour cream in the fridge, we top with that too! – Jessica

Black Beans (1 can or equivalent of prepared dried beans)
1/2 diced red pepper
1/2 a large onion diced or 1 small one
2 finely chopped celery stalks
2 cloves of garlic chopped
Veg or chicken broth
1 ts tomato paste
Chilli powder
Chopped cilantro
Olive oil
Salt and pepper to taste
Cooked quinoa
Splash of OJ (optional)
green olives (optional)

1. Saute onions and garlic in oil till almost soft.

2. Add red pepper, celery and saute a couple minutes.

3. Add spices to taste, black beans, tomato paste, 1 TS fresh lime juice, a dash of OJ, green olives and enough chicken broth that it is slightly soupy. Let simmer till liquid is mostly gone.

4. Serve over hot quinoa and sprinkle with cheese, cilantro and fresh lime.