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Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh! Boistfort Valley Farm: Certified Organic Produce Grown Locally & Delivered Fresh!
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CSA Members 2003: Newsletter Archive

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23 October 2003

Dear CSA Members,

Today's delivery marks the 18th in a series of twenty deliveries for the season. There are two more deliveries left, the last on Thursday, November 6th. Olympia customers please note that because the Market is closed on weekdays after October 31st, that your last delivery will be at the Market on Saturday, November 8th. Interest in our optional Thanksgiving delivery has been outstanding. This delivery is scheduled for Monday, November 24th. Please return the boxes from the last regularly scheduled delivery before this date so that we can retrieve them when we make this last delivery. If you are unable to do so please don't worry, we just want to leave the drops clean and tidy after the final drop. With this in mind the boxes in which the thanksgiving delivery will arrive, are meant for you to keep. If you are interested in this late November delivery of bonus storage crops and tons of great holiday cooking ideas please let us know by email or phone no later than November 15th so we can plan.

A number of great recipes follows, most inspired by the recent downpours and based on this week's winter squash, the Kabocha (like the "ch" in choo choo). The Kabocha is a Japanese squash that I believe is the quintessential soup squash because of its deep orange flesh and almost flaky texture when baked or steamed. You will find the soup recipes a bit open ended in places, I really believe good soup has a life of its own, and squash never fit neatly into a recipe calling for a specific volume. Please exercise extreme caution when halving these squash. I sometimes literally crack them like an egg on a hard surface like a garage floor rather than trying to handle them with a sharp knife.

Also included this week are Chanterelle mushrooms that are foraged in the timber close to our home in the Boistfort Valley. You will also find a bunch of Italian kale and a taste of parsnips. The parsnips make an excellent addition to mashed potatoes, or can simply be peeled and sliced into planks then steamed until tender and served with salt and butter to taste. The kale is Tuscano to be specific and can be used just like any other kale, that is to say either steamed or sautéed. I have a recipe, or rather a suggestion that is a little tricky but worth the time. Take the kale and rinse it then pat dry. Place whole leaves in a mixing bowl and drizzle liberally with olive oil. Get your hands into it and make sure the leaves are completely coated with oil. Place in a single layer on a baking dish and bake in preheated oven at 375 or better. The leaves will wilt at first, when they do they should be flipped. Keep baking and watching them closely until they become crisp, the kale can then be lightly salted and served as a side. This dish when done correctly makes you feel mildly guilty, like you're eating potato chips at dinner.

Yours,
Mike

Cream of mushroom soup

  • 2 cups fresh mushrooms sliced
  • 1-pint chicken or vegetable stock
  • 1/4 cup finely chopped onions
  • 1-pint whole milk
  • 1/4 cup butter
  • 1-cup heavy cream
  • 1/4 cup flour
  • 1/2 tsp Worcestershire sauce
  • 1/8 tsp pepper
  • chopped Italian parsley (as a garnish)

Sautée mushrooms and onions in a medium skillet. Blend in flour, salt and pepper. Pour into a soup pan and add remaining ingredients. Cook over medium heat stirring constantly until piping hot, do not boil. Garnish with leaves of parsley and serve immediately.

Curried Squash and Chanterelle Soup

  • 1 Kabocha squash
  • 1 clove garlic, crushed
  • water or stock to cover
  • 1/2 tsp coriander
  • 1 cup orange juice
  • 1/2 tsp cinnamon
  • 2 Tbsp butter
  • 3/4 tsp ground ginger
  • 1/2 cup chopped onion
  • 1/4 tsp dry mustard
  • salt to taste
  • 8 oz sliced mushrooms
  • 1/2 tsp cumin
  • cayenne to taste

Peel squash and cut into 1/2 inch cubes. Place in large saucepan. Add orange juice and enough water to just cover. Simmer until squash is tender. Meanwhile, heat butter in skillet. Add onion, garlic, salt, and spices. Sauté until onion is soft. Add mushrooms. Cover and cook ten minutes. When squash is tender, pour squash and liquid into food processor and blend until smooth. Return to saucepan and add sautéed vegetables and spices. Heat gently (about 20 minutes) until flavors blend. Add cayenne to taste. Garnish with parsley leaves.

Squash Miso Soup

  • 1 Kabocha squash
  • 2-4 carrots sliced into 1/8 inch rings
  • 2-3 cloves garlic
  • 1/4 cup minced Italian parsley
  • 1/2-1 cup minced onion
  • 2-3 Tbsp red miso
  • 2 tsp olive oil

Peel squash and cut into 1/2 inch cubes. Place in large saucepan. Add enough water to just cover. Simmer until squash is tender. Meanwhile, heat oil in skillet. Add onion and garlic. Sauté until onion is soft. Add carrots, cover and cook about ten minutes. When squash is tender, pour squash and liquid into food processor and blend until smooth. Return to saucepan and add sautéed vegetables. Dissolve miso in 1/2 cup warm water and blend into soup. Heat gently (about 20 minutes) until flavors blend. Add parsley. Add cayenne to taste.

Rice with Mushrooms and Parsley

  • 3 cups water
  • 8 oz chanterelle mushrooms, thinly sliced
  • 1/2 tsp coarse salt
  • 1 1/2 cups long grain white rice
  • 1/2 tsp fresh ground black pepper
  • 2 tsp olive oil
  • 1/4 cup minced Italian parsley
  • 2 tsp minced garlic

In a heavy 3 qt. Saucepan, bring water to boil over high heat. Stir in rice, cover pan, reduce heat to low and simmer until tender, 15-18 minutes. Let stand covered for 5 minutes. While rice is cooking, heat olive oil in a large skillet over medium low heat. Add garlic and cook, stirring constantly, until lightly golden. Stir in mushrooms and cook, stirring frequently, until tender. Remove from heat and season with salt and pepper. Fluff rice, transfer to bowl, and stir in mushroom mixture and parsley. Serve immediately.


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

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