*In the box

In the Box: Summer, Week #9

GEOF onions
Onions. Image via GEOF

Golden Earthworm Veggie Share*
Parsley – 1 bunch
Baby Watermelon – 1 piece
Cucumbers – 1-2 pieces
Batavian Lettuce – 2 heads
Basil – 1 bunch
Red Onions – 1 bunch
Red or Yellow Potatoes – 1 quart
*Contents of the share may fluctuate over the week.

Fruit Share
White Peaches – 1 bag
(Ripen peaches in a paper bag on the counter, then refrigerate)

Herb Share

Milk Not Jails
Dairy share pick up

A few friendly reminders & updates:

Storage Tips
-In a bag in the fridge: Parsley, Lettuce, Basil
-In the fridge: Cucumbers, Watermelon, Red Onions
-In a cool, dark place: Potatoes (and eat within the week!)

The salsa verde recipe below is a wonderfully versatile relish that you can toss with boiled Potatoes (my favorite) or used as a spread on sandwiches, with eggs, tossed in beans, or a thousand other ways. You can make it with any assortment of green herbs, and this week’s Parsley and Basil would be a perfect combination! I’ve been making a simple Cucumber and Red Onion salad every few days since the cukes first started coming in from the field. Sometimes I add smashed garlic and ginger or chopped mint, but a basic mix of sliced cukes, sliced red onion, a splash of red wine vinegar and olive oil and salt & pepper to taste is my starting point. We’re hoping to harvest enough Watermelons for everyone this week, but there may be a few groups who don’t receive them. If that’s the case, don’t worry! We’ll be sending you some at a later date.

Bon appetit! -Maggie

After farmer Matt’s long newsletter last week, I’ll keep this short and sweet! We’re enjoying the more seasonable temperatures this week and our greenhouses are once again buzzing with activity. We’re getting all of our fall and winter transplant crops seeded into trays that will be transplanted out into the fields in another month or so.

A Note About the Melons…
Our harvests are yielding some beautiful summer crops, including watermelons for most members this week. Be sure to refrigerate them immediate and eat them right away. Our melons don’t usually travel too well and if you find that yours has split, check inside to see if it is still ok – and if it is – eat it! Slight cracks to the rind are mostly cosmetic and don’t effect the flesh. (In past years some members tossed their melons because of a split rind without checking inside to see if it was still good. We don’t grow enough melons to replace many, so please be sure that you’re not throwing out a perfectly good melon!)  Of course if your melon has spoiled, please let us know!

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!

Potatoes with Olives, Feta & Mint
Salsa Verde 


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



Image via DieKatrin

A quick & easy, almost no cook recipe; ideal for summer.

1/2 cup bulgur
1/3 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
Salt and freshly ground black pepper
2 cups roughly chopped parsley leaves
1 cup roughly chopped mint leaves
1/2 cup chopped cherry tomatoes
1/2 cup chopped red onion
1/2 cup chopped green onions
Avocado slices (optional)

1. Cover bulgur in boiling water and let stand for 5-15 minutes. Fluff once water is soaked up.

2. Toss with oil, lemon juice, salt and pepper to taste.

3. Add onions, parsley, tomatoes, mint and mix well.

4. Cover and chill.

5. Garnish with avocado slices before serving, if desired.


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.


Sauteed Japanese Salad Turnips

2 bunches of Japanese salad turnips with greens
2 cloves of garlic, minced
1 small red onion, diced
salt and pepper
2 tsp. sesame oil (or olive oil)

1. Heat oil over low-medium heat in a large skillet.

2. Trim greens and stalks from turnips and set aside. Trim turnips and slice in half.

3. Add turnips to skillet and cook for 10 minutes or until just starting to brown, stirring occassionally.

4. Add garlic and onion; saute for five minutes.

5. Add turnip stalks to skillet and saute for two minutes.

6. Tear greens into bite sized pieces and add to skillet. Cook until greens are wilted, another couple of minutes.

7. Top with salt and pepper and serve.


Tomato, Chard & Black Bean Salad with Spicy Lime Vinaigrette

recipe and image via fridgeandtunnel

Juice of 1 lime (2 Tbsp)
2 Tbsp Extra Virgin olive oil
1 small jalapeno with some seeds, minced
1 large clove garlic, minced
3/4 tsp sea salt, or to taste
2 packed cups (1 bunch) chopped fresh chard leaves and tender stalks
1 (15 oz) can black beans, drained, not rinsed
2 vine-ripened tomatoes, diced
1/3 cup finely diced red onion

1. Whisk lime juice, oil, jalapeno, garlic, & salt in a medium bowl.

2. Add the chard, beans, tomato, and red onion and gently toss.

3. Serve at room temperature.