CSA Members 2003: Newsletter Archive

Dear CSA Members,

We thoroughly enjoyed the summer rainstorm we received this week with its accompanying grumbling thunder. I have to admit, however, that we were happy to see sunny skies for our harvest today. In your boxes this week you will find true summer fare: scallopini, summer squash and zucchini, basil, and nectarines. The green, ridged zucchini we favor is an Italian variety called Costata Romanesco. It has an excellent flavor, mild and nutty. The scallopini (the sunflower shaped summer squash) are also Italian in origin and are mild and tasty. The large leaved basil makes a fabulous pesto or adds zest to sautéed summer squash (if you still have a bit of summer savory, mince that and add it to the squash as well). You will also find a head of radicchio. This is a vegetable to respect: it has a strong, sharp flavor and is excellent used sparingly in salads or wrapped around a mild goat cheese, drizzled with olive oil, and baked at low heat until tender. It is also great on pizza, or can be used to thicken a red sauce (it is fairly starchy).

As we mentioned recently, we are having an open house and member get-together on Saturday, the 16th of August, from 1-4 pm. If you are interested in attending, RSVP so that we can plan a bit in advance. Directions are as follows:

Take Interstate 5 south to exit 77 (Chehalis, Hwy. 6 West). Exit right and continue on Hwy 6 West for five and a half miles until you see Curtis Hill Road on your left. Take Curtis Hill Road over the hill and down into the valley until it Ts at the Curtis Store. Make a left at the store and immediately you will see a field on your right. Our driveway is just past the field. 426 Boistfort Road. I am giving you directions this week to give you time to respond or call with any questions: (360) 245-3796.

Chocolate Beet Cake (this is good!!)

• 1 1/2 cups cooked, peeled, and puréed beets
• 3 oz unsweetened chocolate
• 3 eggs
• 1 1/2 cups sugar
• 1 cup oil
• 1 tsp vanilla
• 1 3/4 cups flour
• 1 1/2 tsp baking soda
• 1/4 tsp salt

Preheat oven to 350. Prepare beets and set aside. Melt chocolate in a double boiler, remove from heat and cool slightly. In a large bowl, beat the eggs lightly. Add sugar, oil, vanilla, melted chocolate, and beets, stirring well after each addition. In a separate bowl, sift flour, salt and baking soda together, then combine with rest of mixed ingredients and beat until just blended. Pour into a greased and floured 9x13 inch pan. Bake approximately 35 minutes. Frost as desired.

Basil Pesto (yields 1 3/4 cups)

• 1 cup (packed) basil leaves, washed and patted dry
• 4 cloves garlic
• 1/2 cup pine nuts
• 1/2 cup olive oil
• 2 Tbsp lemon juice
• 1 cup grated parmesan
• salt to taste

Puree basil leaves in a food processor or blender. Continue blending, adding garlic and nuts until they are well ground. Slowly add olive oil, lemon juice, and parmesan cheese. Add salt if needed.

Beet and Arugula Salad

• 8 medium beets
• 6 Tbsp olive oil
• 2 Tbsp wine vinegar
• 1 hard-boiled egg, finely chopped (optional)
• 2 Tbsp minced fresh garlic
• 3/4 cup chopped arugula
• salt and pepper to taste

Cover beets and bake at 350 until tender, about 1 hour (check periodically). Cool, then peel and slice beets. Combine oil, vinegar, garlic, salt and pepper and pour over beets. Marinate 30 minutes. Gently toss in arugula (and egg). Serve immediately.

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

website: BoistfortValleyFarm.com
email: please use our forms