*In the box

In the Box: Summer, Week #12

Sweet Dumpling Squash
Sweet Dumpling Squash image via GEOF

Golden Earthworm Veggie Share*
Acorn Squash – 1 piece
Sweet Dumpling Squash – 1 piece
Scallions – 1 bunch
Fennel – 2-3 pieces
Peppers – 2 pieces
Green Beans – 3/4 lb. bag
Cucumbers – 2 pieces
Tomatoes – 3 lb. bag
*Contents of the share may fluctuate over the week.

Fruit Share

Herb Share

Milk Not Jails
Dairy share pick up

Chef Demos are Back!
Have you been wondering how to use all those cucumbers we’ve received in the past two weeks? Wonder no more—CSA Chef demos return to this week‘s pickup! Chef Daphne will be on deck with some ideas for your share. Stop by for some yummy samples and tips between 5pm and 7pm.

A few friendly reminders & updates:

In a bag in the fridge: Scallions, Fennel and Green Beans
In the fridge: Cucumbers and Peppers
On the counter: Tomatoes, Acorn & Sweet Dumpling Squash ** see note below about squash!

What a great share this week! **A quick note on the winter squash… They should be stored on the counter, but eaten within 1-2 days. We’ve had some disease issues with these plants and have noticed that many of the squash have been rotting prematurely. So be sure to eat them right away!

Baby farmer is just starting to eat solid foods and as of last night, his favorite is the sweet dumpling squash! I would have to agree—it is absolutely delicious! The best way to prepare the winter squash is to wash the skin well and cut in half lengthwise with a knife. Scoop the seeds out of each half and place face down in a baking dish with a few tablespoons of water. Bake, uncovered in a 350F oven until the flesh is soft. Depending on the size and variety, this takes anywhere from 30-60 minutes.

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!

Save the Date:
Golden Earthworm’s Harvest Festival on Sunday, October 20th
The farm has set the date for this year’s Harvest Festival, and though it’s not until October, we would like to start gauging member interest. We’ll have a signup sheet at this Thursday’s pickup, so if you’re interested in attending, be sure to put your name down- with enough member interest, we’ll organize a bus trip to the farm, as we did last year! Stay tuned for more trip info.

Fresh Tomato Sauce
Fennel with Olive Oil and Parmesan
Green Beans Braised with Tomatoes and Basil

*In the box

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…


Roasted Peppers

recipe and image via Chocolate & Zucchini

The amount of peppers to roast depends on their size and what you want to do with them. One pepper yields about 6 to 8 strips. To add into pasta or a salad, I would suggest roasting one pepper per two or three guests. For an antipasti, I would roast one pepper per guest. Mix and match the colors for a pretty antipasti platter effect!

Fresh peppers, firm and beautiful

1. Preheat the oven to 400°.

2. Wash and dry the peppers. Line an oven rack with foil. Put the peppers, whole, on the rack, and put the rack into the oven.

3. Leave the peppers in for 30 to 45 minutes, turning them every ten to fifteen minutes so they cook evenly. They will collapse and soften, and their skin will blacken and blister.

4. Take the rack out of the oven, and close the foil onto the peppers, so they are completely enclosed. If you are roasting many, you may want to divide them into two foil packages. Let rest for ten minutes. This step allows the steam from the peppers to loosen the skin, making it easier to remove.

5. Open the foil package. Pull out the stems and peel the skins off the peppers. Slice them open, and use a fork to remove the white inside membranes and the seeds. Cut into strips, and let cool to room temperature before serving. No need for any seasoning in my opinion, but adjust to your own taste with salt, pepper, chili powder…



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


Warm Green Bell Pepper & Tomato Salad

recipe via Food and Wine

The salad can be made up to 4 hours ahead. Just wait until just before serving to stir in the parsley.

1/4 cup vegetable oil
1 pound small green bell peppers, stems trimmed
1 tablespoon extra-virgin olive oil
1 large garlic clove, minced
1 teaspoon ground cumin
2 pounds tomatoes, peeled, seeded and cut into 1-inch pieces
1 teaspoon distilled white vinegar
1/4 cup flat-leaf parsley leaves

1. Heat the vegetable oil in a large skillet. Poke a hole or make a small slit in the side of each pepper and add them to the skillet. Cook over moderate heat, turning frequently, until browned and softened all over, about 20 minutes. Drain the peppers on paper towels and let cool. Peel, core and seed the peppers, then cut them into 1/2-inch strips.

2. In another large skillet, heat the olive oil. Add the garlic and cumin and cook over low heat until fragrant, about 1 minute.

3. Add the tomatoes, pepper strips and vinegar, season with salt and cook, tossing, just until heated through.

4. Transfer to a bowl, stir in the parsley, and serve warm or at room temperature.