Tag Archives: sweet potatoes

In the Box: Autumn, Week #25

Golden Earthworm Veggie Share*
Red Beets – 2 lbs
Carrots – 2 lbs
Rutabaga – 2 lbs
Leeks – 1 bunch
Sweet Potatoes – 1 qt
Cauliflower – 1 piece
Broccoli – 2 pieces
Green Cabbage – 1 piece
Toscano Kale – 1 bunch
*Contents of the share may fluctuate over the week.

1 bag mixed apples (Empire & Fuji)

Milk Not Jails
Dairy share pick-up

Lewis Waite Farm CSA Extras
LWF pick-up — Don’t forget your turkey!

Village Fishmonger
Fish share pick-up

A few friendly reminders & updates:

No delivery next week due to the holiday. December 5th will be our final delivery of the 2013 Summer/Autumn season.

Winter Shares are SOLD OUT
We’re already excited to bring you winter veggies! The first Winter pick-up will be December 19th, from 5-8pm at Sunnyside Community Services (43-31 39th St., Sunnyside, NY). Questions? Contact us!

Fish Shares
Now available!! Fresh seafood, delivered weekly with your CSA bounty via Brooklyn-based Village Fishmonger! Low-mercury options are available. Sign-up today!

Lewis Waite Farm CSA Extras
Order your next Lewis Waite products for delivery on Tuesday, December 10th. IMPORTANT NOTE: Winter deliveries are on Tuesdays (NOT Thursdays). Place your order now!

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!

Roasted Watermelon Radishes with a Shallot Vinaigrette
Mache with warm Brie and Apples
Pasta with Lentils & Kale


In the Box: Winter, Week #2

Golden Earthworm Share*
Yellow Potatoes – 4 lb.
Parsnips – 1 lb.
Rutabaga – 1.5 lb.
Watermelon Radish – 1.5 lb.
Red Beets – 2 lb.
Carrots – 5 lb.
Sweet Potatoes – 5 lb.
Savoy Cabbage – 1 head
Green Cabbage – 1 head
*Contents of the share may fluctuate over the week.

Winter Sun Share
Green beans
Butternut squash puree
Tomato puree
FRESH Pea shoots

Golden Earthworm Cider Share

Golden Earthworm Apple Share

Continue reading In the Box: Winter, Week #2

Sweet Potato Cupcakes with Brown Sugar Frosting


1 pound sweet potatoes, peeled and cubed
1/4 cup orange juice, or as needed
1/2 cup butter at room temperature
1/2 cup light brown sugar
1/2 cup white sugar
2 eggs at room temperature
1 teaspoon vanilla extract
1/2 large orange, zested
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon baking soda
1/8 teaspoon salt


1/2 cup confectioners’ sugar, sifted
1/4 cup and 2 tablespoons packed dark brown sugar
1/4 cup heavy cream
2 tablespoons unsalted butter
1/8 teaspoon vanilla extract

Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat.

Continue reading Sweet Potato Cupcakes with Brown Sugar Frosting

In the Box: Autumn, Week #26

Final delivery of the Summer/Autumn 2012 Season

Cabbage! image via GEOF

Veg Share*
Yellow Potatoes – 1 quart
Beets – 1 piece
Carrots – 2 lbs
Baby Sweet Potatoes – 4 lbs
Green Cabbage – 1 head
*Contents of the share may fluctuate over the week.

Milk Not Jails Dairy Share
Pick up your weekly dairy share.

A few friendly reminders & updates:

Want to Join the CSA Core Group?!
Sunnyside CSA Core Group needs a Special Products Coordinator ~ Want to get more involved with your CSA? This is a great (volunteer) opportunity! Read more…

Lewis Waite Farm CSA Extras
The next Lewis Waite delivery will be Tuesday, December 11th. NOTE: The winter Lewis Waite deliveries will occur on Tuesdays (not Thursdays!), but will be available at our usual pick up location (Sunnyside Community Services). Place your order now!

Winter Shares Delivery Begins December 20th
Pick ups for Winter Shares will begin Thursday, December 20th, 6-8pm at Sunnyside Community Services! If you signed up for a Winter Sun Farms frozen vegetable share, Golden Earthworm root vegetable share, Cider Share or Apple Share, PLAN AHEAD for winter pick ups. Read more…

This is our final week of CSA for the 2012 season. If you want to make this week’s share last you into the holiday season, you’re in luck! They can all be stored well under the correct conditions. The Beets, Cabbage and Carrots can be stored in the fridge in a plastic bag for about a month. The Potatoes can be stored in a cool, dark place (not in the fridge) and the Sweet Potatoes should be kept in a cool (not cold) dark place.

We’ve come to the end of another growing season here on the East End of Long Island. Overall, it was good season for us. The warm, dry summer was just what our crops needed, and we lost very little to disease (like in past rainy years). We want to thank you for your membership this season and we hope you will join us again in 2013. We will be sending out a notice as soon as our renewal application is available on our website in the next few weeks.

Have a very happy and healthy Holiday Season!
Maggie, Matt, James & Galen

Braised Cabbage with Caraway
Roasted Beets courtesy of Ina Garten

For more info about events and other ways of connecting with the farm, visit the Golden Earthworm Organic Farm website.

Happy eating!

In the Box: Autumn, Week #24

Veg Share*
Sweet Potatoes – 4 lbs
Rutabaga – 1 piece
Radicchio – 1 head
Salad Turnips – 1 bunch
Cauliflower – 1 head
Bok Choi – 2 pieces
Broccoli – 2 pieces
Beets -OR- Carrots – 1 bunch
*Contents of the share may fluctuate over the week

Milk Not Jails Dairy Share
Weekly dairy share pick up

Tonight: Donate Food for Hurricane Relief
Donate any/all of your CSA share that can be eaten raw AND bring other ready-to-eat foods to pick-up. We are partnering with Sunnyside Cares to coordinate a food drop-off in the Rockaways. Here are some ideas of what to bring: Orange Juice, Apple Juice, granola bars, powdered milk, jelly, jars of baby food, formula (see Sunnyside Cares on Facebook for more info on how to help). NOTE: NO GLASS, NOTHING THAT NEEDS A CAN OPENER.

Also Tonight: Sign up for Winter Shares
Tonight, from 5-8pm, is the ONLY in-person sign up for winter shares. If you plan to sign up in-person, please know the details of the shares you are purchasing and *bring your checkbook.* Remember, the easiest way to sign up is right here via web form and pay with PayPal. You can also sign up via web form then pay by sending a check to our P.O. box.
Note: Payment must be received by November 15th.

Continue reading In the Box: Autumn, Week #24

Chick Pea & Sweet Potato Kofta

Moving in on the Sweet Potatoes by NatalieMaynor.
photo copyright Natalie Maynor
recipe via CD Kitchen

3/4 pound sweet potato or yam
1 teaspoon salt
1 1/2 cup chickpeas – cooked
2 tablespoons of fresh lemon juice
1 clove garlic
Fresh ground black pepper
2 scallions — cut into 1″ pieces
6 tablespoons of unbleached flour
2 teaspoons cumin seed — lightly toasted
1 cup peas **If you use frozen peas, you do not need to defrost them first.
1 tablespoon fresh ginger root – minced
veg. oil or olive oil-for sauteing

1. Peel and dice the sweet potato or yam, and cook it in boiling water until soft–about 10 minutes, depending on the size of the pieces. Drain well. (Or cook the whole sweet potato in the microwave until soft, then peel.) You should have about 1 1/2 cups of cooked sweet potato.

2. Transfer to a food processor. Add all the other ingredients, except the flour, peas and oil. Puree until fairly smooth. (The mixture might be very thick, depending on the sweet potato or yam, so be patient with this process.) Transfer to a bowl. Stir in the flour until it is thoroughly incorporated, then gently stir in the peas.

3. Form into large or small patties. To make them uniform or professional looking, use a 1/4-cup-capacity ice cream scoop or a 1/4-cup measure to scoop up the mixture. Then pat each one down until it is about 1/2-inch thick and 2 1/2 inches in diameter.

4. Place a skillet over medium heat and add a little bit of oil. When the oil is very hot, add the patties and saute for about 8 to 10 minutes on each side, or until lightly browned and heated through.

5. Serve hot, warm or at room temperature.

Sweet Potato & Sausage Soup

recipe adapted from Smitten Kitchen

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

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.