CSA Members 2003: Newsletter Archive

Dear CSA Members,

This summer has been some of the hottest and driest weather I can recall here in the Northwest. While our summer crops get visibly bigger during the warmer days, I often think back to how I lamented the rainfall in the spring and wonder if I have somehow cursed us. Even as I whine, though, the tiny green beans grow, flowers appear everywhere on our zucchini plants, and cherry tomatoes glow orange in the sun.

Speaking of tomatoes, growing tomatoes in our region can be a bit of a challenge. Often we will start with gorgeous plants in June and July, then either rainy weather brings on late blight (which destroys the leaves and limits fruit development) or the weather stays just cool enough that the big, beautiful green tomatoes freeze on the vine in mid-September. I am happy to report, however, that the weather looks promising & the heat we endure now will most likely produce an abundant crop of healthy tomatoes.

Boxes this week include a bunch of our fresh garlic. For our garlic lovers, this Easter European variety is a real treat. Seasoned members will remember this as a strong garlic with an excellent flavor and oily consistency. Roast it or mince it and use it liberally on fish, in stir-fry or in salad dressing. Kale is another new addition. High in B vitamins, Kale is excellent steamed, then sautéed with sliced garlic and pine nuts.

The golden beets seem to be a hit. Wash them carefully (leaving the skins on and two inches of stems) and try baking them. At 325 degrees, smaller beets should take about 30 minutes, larger up to an hour. Slip skins and season them with salt and paprika. Drizzle with melted butter. In your boxes you will also find a head of Romaine Lettuce (an excellent choice for heavier salad dressings), a bunch of green onions, carrots, a bunch of cilantro, and a bunch of summer savory.

Summer savory is Mediterranean in origin; it is excellent with dried beans or fresh ones (those are coming soon), chicken, or salad dressing. It can be used fresh or dried.

The organic peaches tend to speak for them selves. Put them in a bowl on the table and let them soften, then enjoy them. Notice that I have not included a peach cobbler recipe. After baking beets and roasting garlic in the ninety degree weather, you might give up on my recipes. If baking is not in your immediate future, consider making a salad with the romaine, adding sliced carrots and beets, and revising our oil & vinegar recipe to include summer savory (try apple cider or white wine vinegar). Let the dressing sit to increase the intensity of the savory.

As always, contact us with any questions or comments. Also, our latest pictures are up on the website. Take a moment to see what's happening in the field: click for our photo tour.

To Roast Garlic

Trim off garlic roots and slice off the top third of each head to expose cloves, leaving peels on.

Place heads in a deep baking dish and drench liberally with olive oil or vegetable broth. Cover and bake at 325 degrees until soft (about one hour-check at intervals for softness). Roasted garlic makes a tasty, slightly sweet paste that can be spread on focaccia or French bread.

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

website: BoistfortValleyFarm.com
email: please use our forms