CSA Members 2003: Newsletter Archive

Dear CSA Members,

This week's rainy weather really kept us scrambling. Everything seems to happen in slow motion when you are working under the gray half light that accompanies these day long drizzles. It has provided a great opportunity to break in our new rain gear (how's that for looking at the bright side?), and I can recommend with confidence the new boots we are trying this year. Manufactured by the Muck boot company and referred to as, you guessed it, muck boots, they are made of rubber with a neoprene upper and are warmer and more comfortable than the rubber dairy boots to which we have grown accustomed. They keep your feet dry and warm and are only a few dollars more than the higher end rubber boots. Couple these with some good quality Helly Hanson bibs and raincoats and you have the Boistfort Valley Farm winter collection. Functional yet aesthetically pleasing these understated garments will be setting trends for today's fast paced agricultural lifestyle. Oh yea.

With the fashion section taken care of it is time to talk vegetables. Some new and unusual items have found their way into this week's delivery. Not the least of which is the bush of beans. These are an edible soybean "edamame". I apologize for the presentation, especially to anyone in an apartment who will have to find a way to dispose of the stems and leaves after the beans have been removed. This is the traditional harvest method; we just didn't anticipate such large plants. Strip the beans from the stems and discard plants. These beans can then be easily stored in a plastic bag in the fridge. Thoroughly rinse the pods and steam until just tender, then place beans in a bowl and salt to taste. These beans are eaten in the same way one would eat an artichoke. You hold on to the end and put the whole pod in your mouth, stripping out the beans as you draw the pod through your front teeth.

We included a 1/4 lb of basil this week as well, for another batch of pesto, we anticipate the summer vegetables slowing down quite a bit as the weather turns and wanted to give the opportunity to enjoy this tender summer herb while it holds. The basil was a little wet when harvested and should be used quickly to avoid oxidation. Tomatoes and peppers are included this week as well along with some scallopini squash and cucumbers and our first sweet corn of the season.

The sweet corn is my favorite variety, Sugar Buns, it is a bit smaller than most but provides the sweetness of the hybrid corn of today's fresh market while retaining the corn flavor that so many of these sugar enhanced varieties seem to lack. We make every effort to deliver corn as fresh as possible, and though it is impossible for us to harvest the morning of delivery we do pick this item last on harvest day. If you get a kettle of water boiling it is quite possible to enjoy an ear or two less than 24 hours out of the field.

Also worth mentioning is the pint of cherry tomatoes included this week. Sungold cherry tomatoes are the sweetest most agreeable tomato I have ever found. I hope you agree. I must remind anyone on the payment schedule that payments were due on the first; if you haven't already sent us your payment your prompt response would be greatly appreciated. A salsa recipe follows, if you need any other recipes all the items included this week should be covered in past notes, which are available on the web site under the heading "members." Also you will find us at localharvest.org with a handy reference to more recipes under our farm listing, just click on the item and you will get recipes and info.

Until next week thank you and enjoy your vegetables.

Salsa

• Juice from 1 lime
• 1 bunch green onion
• 1 bunch cilantro
• 6 jalapenos seeds removed
• 6-8 tomatoes cubed
• 2-3 cloves garlic
• 1 cucumber cut into 1/2 inch cubes
• 1/4 cup apple cider vinegar
• salt to taste

Combine ingredients except cucumber in a food processor and blend. Add cukes and serve chilled.

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

website: BoistfortValleyFarm.com
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