Tag Archives: spinach

In the Box: Summer, Week #17

Japanese Salad Turnips
Japanese Salad Turnips. Image via GEOF

Golden Earthworm Veggie Share*
Salad Turnips – 1 bunch
Baby Bok Choi – 2 pieces
Spinach – 1 lb. bag
Arugula – 1/2 lb. bag
Toscano Kale – 1 bunch
Long Red Peppers – 2 pieces
Green Bell Pepper – 1 piece
*Contents of the share may fluctuate over the week.

Fruit Share
1 bag mixed Cortland Apples and Bosc Pears
Ripen pears on the counter. Bosc pears are ripe when they are fully brown (no green). Small black spots on the pears are superficial and will not affect the taste or quality of the fruit. You can wash or cut it off.

Herb Share
Marjoram – 1 bunch
Savory – 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:

STORAGE TIPS
In a bag in the fridge: All veggie items this week!

CSA SMACKDOWN
Calling all iron chefs! On Oct. 5th we’re planning our very own cooking competition! You’ll get a share box and some simple ingredients. The winning team will get to battle for cooking supremacy in the city-wide Just Food CSA Smackdown! If you and a friend want to enter or have questions, Contact Us ASAP! Read more about the Smackdown via Just Food…

Golden Earthworm’s Harvest Festival ~ Sunday, October 20th ~ 11am-3pm
This year’s Harvest Festival promises to be a delicious and fun outing! Please take a moment to fill out this sign-up form. We’ll do our best to provide transportation to and from the farm. Read more about the festival…

Lewis Waite Farm CSA Extras
Order your next Lewis Waite products for delivery on Thursday, October 10th. 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!

NEWS FROM THE FARM
I’ve been waiting months to say this… We have a gorgeous harvest of greens for you this week! A full pound of tender Spinach, Turnips (with greens that can be cooked like spinach!), Toscano Kale, Bok Choi and the most delicious melt-in-your-mouth Arugula! Bon appetit! -Maggie

CONNECT WITH YOUR FARM
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.

+ FIND RECIPES
 + VEGETABLE INFO & STORAGE TIPS

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!

RECIPES FROM THE FARM
Tuscan White Bean & Kale Soup
Lentil & Spinach Soup

In the Box: Summer, Week #2

Golden Earthworm Veggie Share*
Spinach – 1 bunch
Red Romaine Lettuce – 1 head
Green Boston Lettuce – 1 head
Red Boston Lettuce – 1 head
Swiss Chard – 1 bunch
*Contents of the share may fluctuate over the week.

Milk Not Jails
Dairy share pick up

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

Continue reading In the Box: Summer, Week #2

In the Box: Summer, “Pre-week”

Radishes! image via Golden Earthworm Organic Farm

Golden Earthworm Veggie Share*
Lettuce Mix – 1 bag
Spinach – 1 bag
Mustard Mix – 1 bunch
Radishes – 1 bunch
Collards – 1 bunch
Chive Blossoms – 1 bunch
Oregano – 1 bunch
Toscano Kale – 1 bunch
*Contents of the share may fluctuate over the week.

Milk Not Jails
-For those already signed up for a dairy share, pick up your dairy share!
-Everyone else, sample fresh local milk & yogurt products! Maybe even sign up for a dairy share… details below.

Welcome to Summer 2013!

Thanks for joining us! Great news abounds at the beginning of the season, so make sure to sign up for the Sunnyside CSA Yahoo Group—you’ll get only important info, never spam. Our website can answer lots of questions, especially the CSA Details and Volunteer sections. You can also Contact Us with questions, comments or suggestions! Continue reading In the Box: Summer, “Pre-week”

In the Box: Autumn, Week #21

Radicchio
Radicchio, halved. Image via GEOF.

Veg Share*
Butternut Squash – 1 piece
Green Kale – 1 bunch
Escarole – 1 head
Radicchio – 1 head
Broccoli – 2 pieces
Fennel – 2-3 pieces
Dill OR Cilantro – 1 bunch
Spinach – 1 large .75lb bag
Bonus! Garlic seconds – 1 or 2 small pieces (Some garlic is missing a clove or two. We are using up the slightly damaged garlic which still has many good quality cloves. The brown discoloration on some of the cloves is just on the surface and is cosmetic, although you may want to cut it off before using.)
*Contents of the share may fluctuate over the week

Fruit Share
Mixed bag of Empire and Mutsu Apples

Milk Not Jails Dairy Share
Weekly dairy share pick up AND à la carte order pick up!

Lewis Waite Farm CSA Extras
Pick up your Lewis Waite orders today! Forgot to place an order? The next deadline is October 28th for delivery on November 1st. Please place your orders for Thanksgiving Turkeys by November 5th to be guaranteed a bird!!

A few friendly reminders & updates:

Winter Veg & Fruit Shares via Winter Sun Farms
Early bird signup for the Winter Sun Farms winter share continues online. The total price is $137. Read more and sign up online.

Continue reading In the Box: Autumn, Week #21

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.

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

Method
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

Sweet ‘N Sour Rhubarb & Spinach Salad


recipe via The Rhubarb Compendium

Sunnyside CSA member, Heather E. raves about this recipe.

Lightly cooked slices of rhubarb are spooned atop spinach leaves and veiled with a warm sweet-and-sour dressing.

Ingredients
4 stalks rhubarb, cut diagonally into thin slices
1/4 cup sugar
2 tbsp. red wine vinegar
Salt and pepper, to taste
16-20 spinach leaves
6 tbsp. vegetable oil

Procedure
1. Place the rhubarb in a wide saucepan. Sprinkle on the sugar and add enough water to cover by 1 inch. Place over high heat and bring to a boil. Cook, uncovered, for 2 minutes.

2. Remove from heat and pour through a large sieve into a bowl. Return the liquid to the pan. Stir in vinegar, salt and pepper, and place over high heat.

3. Cook, uncovered, until the mixture is reduced to 1/2 cup.

4. Meanwhile, divide the spinach among 4 salad plates. Arrange the rhubarb over the spinach.

5. When the liquid is reduced, remove the pan from the heat and whisk in the oil.

6. Pour over the salads and serve at once.

Sweet Potato & Sausage Soup


recipe adapted from Smitten Kitchen

Ingredients
3 TB extra-virgin olive oil, divided
10 oz cooked, smoked linguica or chorizo sausage, cut into 1/4-inch-thick slices 2 medium onions, chopped
2 large garlic cloves, minced
2 lbs sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
1 lb white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
6 c. low-salt chicken broth
1 lb. oz fresh spinach

Directions
1.
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, about 8 minutes. Transfer sausage to paper towels to drain.

2. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits.

3. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes.
Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes.

4. Stir in remaining 1 tablespoon oil.

5. Season with salt and pepper and serve.

Spinach

General Facts
Calorie for calorie, leafy green vegetables like spinach with their delicate texture and jade green color provide more nutrients than any other food. Researchers have identified at least 13 different flavonoid compounds in spinach that function as antioxidants and as anti-cancer agents.  Spinach is known to help prevent prostate, ovarian, and colon cancer.  It’s also good for the bones, the heart and is anti-inflamatory.  Apparently spinach does everything but clean the house and tune up your car!

Nutrition
There is a reason Popeye ate so much spinach!  1 cup is just 7 calories but offers 1 gram of protein and fiber each.  It offers a whopping 56% of the daily requirement of Vitamin A.  Spinach is also a good source Vitamin C, folate, potassium, and calcium.

Storage
Wash and dry and then store in fridge in plastic bag w/dampened paper towel.

Recipes