CSA Members 2003: Newsletter Archive

Dear CSA Members,

New additions to the boxes this week include; cilantro, a beautiful bunch of golden beets, a bunch of tatsoi (an Asian green), red Swiss chard, strawberries, and a bunch of peculiar looking tapered green flower buds from our garlic. Also included in this weeks delivery you will find two lush heads of lettuce, two bunches of carrots and a half lb. of sno peas.

Regarding lettuce; you may have guessed by the amount of lettuce you have received this week that we eat a lot of salads around here, and we do. It is our intention to include one head one week and two the following as a matter of course. This seems to balance the wishes of our members well. I simply could not help myself this week; the Brunia and Winter Density are at their peak, and as summer progresses the lettuce will never do quite so well as during spring. A recipe for Caesar dressing follows, and makes a great summer salad tossed with grilled meat or tofu.

The beets are an experiment and we would really like to get your feedback on them. They are stunning and if anything seem just a bit on the mild side. If you have the time please email us and let us know what you think. Tatsoi is a popular Asian green that I am only just now getting used to. I seem to like the leaves better used raw and the stems when used for cooking, a recipe for this new item follows as well.

Let's see, what else? Swiss chard is most often used like spinach and can be either steamed or sauteed. I prefer to do a combination of the two methods and usually heat a heavy pan to medium high while I dunk the chard in water to wash. Then without draining I quickly transfer the chard to the pan and cover, this sort of steams and sautes at the same time. If you believe like I do that anything can be a vehicle for goat cheese try this: before adding the chard to the hot pan roast a few hazelnuts or pine nuts and a bit of last weeks fresh garlic, then proceed as described above. As the chard softens add a few dabs of soft goat cheese here and there and let them soften into the cooking chard. I should also note that the red chard will add a pink hue to any dish.

The garlic flowers are a real treat and should be slowly sauteed over low heat until tender, then served with the sno peas and tatsoi. They may also be eaten raw though I find all but the bud itself a little tough if not cooked.

I must also mention that for those of you on the payment schedule, your first payments are due July first. Your prompt response is always appreciated. Though because of our starting date and our interest in letting people enjoy a few deliveries before being required to send off a check, you can consider this a friendly reminder and I will put off pestering in earnest for another week.

That about sums it up. Enjoy your long weekend, enjoy your produce, and as always feel free to call or email us with any questions or comments.

Tatsoi is quite tender raw, so it doesn't need much heat. It can be used in salads, soups, and mixed stir-fries as well.

Quick Sauté

• 1 bunch tatsoi
• 1 tsp safflower oil (or another light oil)
• sprinkling of sesame oil
• red pepper flakes (fine) to taste

Trim tatsoi to half-inch of stem and wash thoroughly. Pat dry. Heat safflower oil to a medium temperature. Add tatsoi and sauté until just wilted. Remove from heat and add a light drizzling of toasted sesame oil, then a sprinkling of red pepper flakes. Toss.

Caesar Salad Dressing

• 3/4 cup olive oil
• 1/2 cup lemon juice
• 3 cloves garlic
• 1 tsp salt
• 1/2 tsp pepper
• 10 anchovy fillets (optional)

Blend all ingredients in food processor until smooth.

Boistfort Valley Farm
426 Boistfort Road
Curtis, WA 98538
(360) 245-3796

website: BoistfortValleyFarm.com
email: