CSA Members 2003: Newsletter Archive

Dear CSA Members,

Yesterday morning we stood at the window, coffee mugs in hand, peering out over the blanket of frost in the field. At this time of year, we are sometimes confronted with a cold spell, mostly, I think, so that we will be grateful that we live in the Northwest instead of the Midwest. While it's fun for a time (Hey look! SNOW!!), I sure don't want to drive around in it. It fades rather quickly though and we cheerfully greet a little rain with the warmer temperatures.

Two herds of elk have been grazing in the field behind our farm. Mike has been outside, eyeing them suspiciously through his binoculars. He's afraid they will come into the field and frolic in the garlic, or so he says. I think the beauty of the giant creatures awes him.

This is our last week for the delivery season. There, I've said it. We have had an amazing season and our new/old farm is really shaping up. Plans for winter include building a covered area for washing and packing, planning for construction to save the old barn, and tending to all the details that field, farm, and seeds require. We owe our success to good work, good weather, and the incredible group of members who have supported us. Thank you!

In the next few weeks, we will be sending out a member survey. Please take the time to fill it out and send it back. This is an excellent way to help us shape the program for years to come!

Anyone who has signed up for the winter delivery will pick up boxes from their regular delivery site. We will contact you by phone or e-mail prior to delivery to coordinate times. If you have any questions, please call or email us.

A note about Brussels Sprouts: although I heard terrible things about them as a child, I now look forward to them as a winter treat. Simply remove them from their stalks, pull any funky outer leaves off & wash them, then throw them in a skillet with 2-3 tablespoons of butter. Cover for about 10 minutes, then remove cover and brown slightly. Viola!

Pickled Beets

• 1-cup cider vinegar
• 1/4 onion, halved
• 1/2-cup water
• 1 small bay leaf
• 1/2-cup sugar
• 3/4 tsp whole black peppercorns
• 1/8-teaspoon pickling spice
• 1/2 tsp dill
• 1/4 teaspoon mustard seeds
• 1 lb beets (without tops)

Bring all ingredients except beets to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved. Cover and simmer 30 minutes. Cool marinade, then chill, covered, 1 day to allow flavors to develop. Pour through a fine sieve into a bowl. Cook beets in a saucepan of boiling salted water until tender. Drain and cool. Slip off skins and cut into 1/2-inch pieces. Stir together beets and marinade, then marinate, covered and chilled, 1 day.

Makes about 3 cups.

Autumn Minestrone

This is a great recipe for using leftover vegetables.

• 2 tablespoons olive oil
• 1 cup chopped onion
• 2 garlic cloves minced
• 2 1/2 cups peeled and cubed butternut squash
• 2 celery stalks diced or 1 teaspoon celery seed
• 1/2 cup diced carrots
• 2 1/2 cups cubed rutabaga
• 1 teaspoon dried oregano
• 2 teaspoons salt
• 1/2 teaspoon fresh ground black pepper
• 6 cups water or broth
• 1 bunch chopped kale
• 1 1/2 cups cooked or canned cannelloni beans

Warm the oil in a large soup pot on medium heat. Add the onions and garlic and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and broth. Cook for ten minutes or until squash and potatoes are barely tender. Add the kale and beans and simmer until kale is tender and the beans are hot.

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

website: BoistfortValleyFarm.com
email: