CSA Members 2003: Newsletter Archive

Dear CSA Members,

This morning a gray mist hangs in the air. On these chilly mornings it is dark when we get up, and our steaming coffee is especially comforting. The dogs look at us as though we are crazy and lay their heads back down without so much as a greeting. Oddly enough, this is one of the times I enjoy most: the hushed feel of hazy dawning day. At this early hour I can contemplate the progress of the farm almost lazily while preparing for the day's work.

We have artichokes for the first time this week, and are very much enjoying them. This is a new variety we are trialing, and it really produces for its first year. I am unsure as to how it will overwinter, though, and we'll have to see what the plants do next spring. I recommend steaming the artichokes until the outer leaves pull easily, then dipping leaves in melted butter (add a little minced garlic when warming the butter). The small chokes are actually choke-free, and I often just peel a few leaves off the outside, then dip the bottom half in butter and eat it.

For anyone interested in quantities for canning, we have basil, green beans, and juicing carrots available, as well as most any vegetable we grow, at bulk discounts. Call or email us with questions or orders.

Also, September 1st is coming up. Please remember to make your payments.

With that said, I had better finish my coffee and get on the road to deliver your veggies. Enjoy your week!

Zucchini & Roasted Pepper Salad
Insalata di Zucchini e Pepe Arrostiti

• 5 small zucchini or summer squash, washed and sliced
• 4-6 mixed peppers, washed, seeded, and sliced into strips (add one jalapeño if you like spicy)
• 1-2 cloves minced garlic
• 2 tsp fresh chives, sliced
• 1 Tbsp balsamic vinegar
• 1/2 tsp coarse salt
• 1/2 tsp black pepper
• 2 tsp olive oil

Preheat oven to broil. Place trimmed peppers on rack at least 4 inches from the broiler and cook approximately 5 minutes, or until slightly charred. Remove from oven and let cool. Peel if desired.

Steam zucchini until just tender. Reserve 3 Tbsp cooking liquid. Cool zucchini and add it to peppers, then set aside.

Place reserved liquid, garlic, chives, vinegar, salt and pepper in a small bowl. Whisk in olive oil until well blended. Toss with zucchini and peppers and serve.

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

website: BoistfortValleyFarm.com
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