CSA Members 2003: Newsletter Archive

Dear CSA Members,

August is a beautiful time of year. The summer vegetables are in full swing, the weather is sunny and warm, and the fall crops are growing in leaps and bounds. At the same time, hints of fall are sneaking into our days: in the mornings, the tiniest chill is in the air, and a certain crisp smell that signifies the changing of the season. We have also been caught outside after dark a time or two, unaccustomed to the hasty arrival of evening. It is an exciting and sorrowful feeling simultaneously. While we enjoy fall and the slow down that accompanies it (less weed pulling!), we start to think about the inevitable W-word (yep, Winter).

However, we are as yet far from that, and it's farming as usual for us. The garlic is dried, cleaned and stored, and the winter squash are well on their way to ready. Our open house was a success; I used the opportunity to make everyone try the beet cake (it really is good!). There's still a good deal of chaos here while we try to get through the busy season, but the runaway train eventually stops.

This week you will find your first eggplant! Take your eggplant directly to the kitchen and slice into flat 1/4 inch planks. Brush on sesame oil and soy sauce, then grill at medium heat. Remove when both sides are well browned (you can stack grilled eggplant and wrap it in foil to continue steaming insides, if necessary). Drizzle soy sauce and rice vinegar over the top, and serve with fresh basil.

Summer savory is included this week. Savory is very much like oregano if only a bit milder. It is traditionally added to a pan of searing green beans, or can be sautéed with summer squash, basil, and peppers. This makes a great side dish.

The first organic pears are also included this week. These have an excellent sweet flavor and are superb for fresh eating or baking (they usually don't make it past the fruit basket here).

Well, that's about it for this week. Enjoy your produce!

Steamed Green Beans with Mellow Garlic & Basil Vinaigrette

• 1 pound fresh green beans, washed, ends trimmed

Steam these quickly, leaving them slightly crisp.

• 1-2 garlic cloves, smashed and peeled
• 6 Tbsp olive oil
• 14 fresh basil leaves
• 2 Tbsp white wine vinegar
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper

Put garlic and oil into a sauce pan, heat on low temp. until cloves are almost simmering. Simmer 10 minutes, remove from heat and add 10 basil leaves. Leave 20 minutes, remove garlic and basil, and set aside.

Whisk together vinegar, mustard, salt and pepper. Slowly whisk in the flavored oil until dressing is creamy and blended. Roll remaining basil up and slice into thin slivers and add to dressing. Adjust seasonings to taste.

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

website: BoistfortValleyFarm.com
email: please use our forms