CSA Members 2003: Newsletter Archive

Dear CSA Members,

While I have been waxing poetic about fall and the coming winter, the heat of summer has returned in full force. Our tomatoes, which taunted us for weeks with their green flesh, finally ripened in full force. Cucumbers also recently graced us with their presence. The purple bell peppers experienced a resurgence in productivity. Sunflowers finally outgrew the cucumber beetles that plagued them and allow us a sunny centerpiece. Summer vegetables are in abundance this week.

You will find a bunch of spearmint in this week's box. Apple mint has a pleasantly sweet aroma and wonderful flavor for tea. Roma Beans are also a new addition. An Italian flat bean, the Roma has a mild flavor and is very tasty. Mike's favorite preparation is a pasta primavera: sauté summer squash with olive oil, garlic, basil, and fennel. Steam Romas until just tender and add to the sauté. Boil fresh fettucine until tender then add a bit of olive oil to the drained pasta. Toss with vegetables, fresh grated parmesan, and salt and pepper to taste.

A note about this week's flowers: the sunflowers are bunched with a striking red and yellow flower called Asclepias, or Butterfly Weed. While cutting them for the bouquets, Mike crankily noted that he hadn't seen a single butterfly anywhere near the stinky little flowers. We have never grown this before. Needless to say, we were unaware that the plants have an unpleasant smell when cut and exude a thick milky liquid when the stems are stripped. Mike joked about getting a rash from these sorts of plants, and I replied, just don't touch your eyes or your mouth.

Well, Mike somehow proceeded to irritate one of his eyes with the weird flower. He went to the doctor and they gave him an eye patch and eye drops. We're tilling in the Asclepias.

Have an outstanding week and don't worry, the Asclepias doesn't seem to be overly aggressive.

A tasty suggestion from Amy, one of our Members in Ballard

(for those of you who have been stockpiling summer squash)

Shred 3 medium zucchini.

Add 1/4 cup garlic, 1tsp salt, and fresh basil to your liking, then sauté the works until the zucchini is cooked and any liquid is reduced. Add 2 cups tomato puree and simmer (about 20 minutes, longer for a stronger herb flavor).

Serve over pasta.

Mixed Green Salad with Fresh Tomato-Herb Dressing

• 2 Medium tomatoes
• 6 Large fresh basil leaves
• 6 Large fresh mint leaves
• 1/2 tsp sugar
• 1/2 tsp coarse salt
• 2 tsp extra virgin olive oil
• 1 Head Red Leaf or Romaine Lettuce
• 1 Bunch Arugula
• 1 Bulb Fennel
• 1/2 tsp freshly milled black pepper
• 1 Tbsp red wine vinegar

Wash, trim, and spin or pat dry the lettuce and arugula. Wash and julienne fennel (the thinner the better). Place tomatoes in boiling water about 15 seconds, then remove and peel. Add basil, mint, sugar, salt, pepper, vinegar, and olive oil and pulse in food processor until tomatoes and herbs are finely minced and dressing has a smooth, creamy consistency.

In a salad bowl, combine romaine and arugula with fennel. Spoon dressing over salad and toss gently. Serve.

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

website: BoistfortValleyFarm.com
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