CSA Members 2003: Newsletter Archive

Dear CSA Members,

At this time of year I am always reminded of the analogy "runaway train." That is truly what it feels like to farm the way we do here. We do not mono crop, and do not sell to a wholesaler or brokerage. Oh no, that would be too easy. No, we grow several different varieties of jillions of different crops, then hand harvest all these different crops, each with its own criteria for harvesting and handling and deliver them directly to you. In spring this all seems so normal, seems like such a great idea, so we go about our business; planting, building the membership and the like. Then things begin to sprout and we are filled with the wonder of nature, typically a little nervous about this or that but still held in awe that tiny seeds have begun to sprout and grow. Then we begin our markets and deliveries usually accompanied by a few challenges and some pats on the back that seem to even out nicely, throw in some warm weather and we even get to have a little fun getting to know our customers. All the while the crops continue to grow, new things are ready for harvest and the markets and deliveries grow as well. Now, in August when the first hint of fall can be felt in the heavy morning air and the corn is tassling, the beans are on, the markets are in full swing the flowers are busting loose the crew is tired the arugula's flowering the garlic is drying the statice is hanging the phone is ringing the brakes are squeaking... Well let's just say it is an amazing feeling to nurture a field of crops every year into something so big, so demanding, and equally amazing to know that it is so much larger and more powerful than I am that all I can do is hold on right now until it naturally slows and eases into the uphill grade of fall and into the winter.

So then this weeks delivery is an array of summer fare that everyone should be familiar with. The frilly head of endive may be new to some of you and you will find a recipe here. There are just a few peppers included this week, the long tapered green ones are Anaheim, a piquant variety traditionally used for rellenos, and the short blunt green peppers are jalapeños, these are on the hot side, then there is either a purple, green, or red sweet pepper to even things out. Oh, and the savoy cabbage, yummm. Melissa by name, it is one of my favorites. Enjoy!!!

Just a side note: if you have not yet sent your payment for this month, please put it in the mail this week!

Fried Zucchini

• Two eggs beaten and poured into pie tin
• One cup spiced bread crumbs
• Zucchini

Cut large zucchini into planks about 1/4 inch thick.
Heat 1/4 inch of olive or other cooking oil in a heavy skillet over medium heat.
Dip zucchini into egg then dredge in bread crumbs.
Fry until golden, flip, repeat.

I usually drain these on a paper grocery bag and keep in the oven to warm until ready to serve, then top with marinara and grated parm.

Cabbage Salad

• 1 head Savoy Cabbage
• 1 or 2 carrots
• 1 or 2 cloves garlic
• 2 Tbsp dry mustard
• 2 Tbsp light soy sauce
• 2 Tbsp Balsamic vinegar
• a dash of hot pepper oil
• 1 small onion
• salt and pepper

Trim cabbage, cut in half, remove core and slice into thin slivers, shred carrots, thinly slice onion and mince garlic fine. Combine these ingredients in a mixing bowl. Mix remaining ingredients and pour over cabbage. Toss thoroughly. Salt and pepper to taste. Cover and refrigerate. That's it! The flavor improves dramatically if left overnight.

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

website: BoistfortValleyFarm.com
email: please use our forms