CSA Members 2003: Newsletter Archive

Dear CSA Members,

After enjoying such a beautiful June, it is hard to remember the rainy spring we had. Our plants are appreciating the weather as well. Our eggplant are developing elegant purple flowers, some of our peppers have tiny fruits, even the tomatoes are showing a hint of color. We are excited to have such beautiful plants in the field and hope the lovely weather persists.

As for this week, we have a few new additions. The organic apricots are very tasty and need little explanation. We included a taste of our first broccoli as well. This is excellent in a mixed stir-fry or sautéed with a little garlic, tamari or soy sauce, and sesame oil. Shelling peas also made their way into the boxes this week. While I try to shell them for cooking, I rarely have any left to cook. However, if you are more patient than I, they are quite good with carrots in a light cream sauce. The Italian Dandelion is a favorite of ours, and can be used in a mixed salad or cooked.

This week's boxes also include a Winter Density lettuce and a Lollo Rossa lettuce (which is not technically a lettuce, for those of you who see two lettuces again this week). Gently roll the Lollo Rossa leaves into a tube shape and slice for a spectacular salad effect. Also included are curly parsley, two kinds of radishes, bunched carrots (which are sizing up nicely), and more snow peas.

Our flowers finally responded to the sun and are now growing wildly. In your bouquet this week you will find Nicotiana (the white, sticky flowers). They are a member of the tobacco family, and are fragrant only in the evening. Godetia also graces the bouquet, as does our first harvest of statice. The statice is in varying shades of purple; it dries without a fuss and looks identical to its fresh state.

Enjoy your veggies, and as always, please call or email us with any questions or comments.

Creamed Peas and Carrots

Cut carrots into coins. Shell peas (use about 1#, or 2/3 of quantity given). Steam both until just tender. In a large sauce pan melt 3 Tbsp. butter. Whisk in 3Tbsp. flour, stirring constantly until smooth. Add cream slowly and continue stirring until sauce is thickened to your preference. Add peas and carrots, season with salt and pepper and heat through.

Dandelion Greens with Crispy Garlic

• 1 bunch dandelion greens, trimmed with stems removed
• 1 Tbsp. Olive oil
• 4 cloves garlic, sliced paper-thin (or 6-12 garlic flowers, trimmed, stems diced)
• 1/4 tsp coarse salt
• 1/4 tsp red pepper flakes, crushed

Wash dandelion thoroughly and place wet in a skillet. Cover and steam 4-6 minutes. Add water if necessary to achieve tenderness in the greens. In a separate pan, sauté garlic in olive oil at medium high temperature until garlic is slightly browned. Set aside. When greens are tender, uncover and increase cooking temperature. Stir frequently until no liquid is left in the pan. Stir in garlic, salt and pepper flakes. Serve warm.

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

website: BoistfortValleyFarm.com
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