CSA Members 2004: Newsletter Archive

Dear CSA Members,

Greetings from the Boistfort Valley! Thank you for being a part of our program and supporting our farm. We look forward to a great season. Before I wax poetic about the weather (again), let me take a moment to clarify for our new members: you have purchased a season share for a local farm, not a regional wholesaler. All of the vegetables you receive are grown here, on our farm, by your own personal farmers. We occasionally add stone fruit (peaches, cherries, and the like) from organic farms East of the Mountains. The rest is ours. Please let us know what you think. We love what we do and are always happy to answer any questions or try to respond to requests.

On to the weather: with our beautiful weather, the spring crops like peas and radishes are coming on two weeks earlier than last season. The shell peas are filling out and are whispering promises of readiness for next week. Snow peas ripened nearly overnight, and we have been snacking on handfuls for over a week now. Even the strawberries blushed pink, then red a full three weeks earlier than usual.

Lately we have been wildly transplanting our summer crops into the field. Tomatoes, peppers, sunflowers and eggplant are now set free and ready to break loose without the confines of their pots. After a perfect day of sunshine and hot weather we were overjoyed to have a bit of cool weather for the harvest.

Which brings us to your veggies. Mike is cooking snow peas as we speak. He washes them and puts them directly into a skillet (with a bit of olive oil) so that they retain some water. Add a few diced chives and a bit of sea salt, then put a lid on the skillet, cooking over medium-high heat until the peas are crisp-tender and slightly browned.

For the Chard: wash and trim, then steam. In a small sauce pan, mix a splash of vinegar, 1 Tbsp honey, two dashes of tamari (or soy sauce), 4 Tbsp peanut butter, a pinch of ginger powder, and a hint of cayenne. Add water as needed to create a thin sauce. Cook down over low to medium heat, about 8-10 minutes. Drizzle over chard and serve.

Mint makes a wonderful aromatic tea whether fresh or dried. It dries easily; just hang it in the kitchen away from direct sunlight and moisture and leave it until it crumbles.

Radishes with Chive Butter

• 3/4 stick (6 tablespoons) unsalted butter, softened
• 2 tablespoons cream cheese, softened
• 1 tablespoon minced fresh chives
• 1/4 teaspoon freshly grated lemon zest
• Tabasco to taste
• 1 bunch radishes, cleaned and sliced

In a small bowl, combine well the butter, the cream cheese, the chives, the zest, the Tabasco, and salt to taste. Serve as a dipping sauce for the radishes.

Beet Carpaccio with Goat Cheese and Mint Vinaigrette

• 12 2-inch beets, trimmed
• 1 cup crumbled soft fresh goat cheese (about 5 ounces)
• 2 tablespoons minced shallot
• 1/3 cup unseasoned rice vinegar
• 1/3 cup chopped fresh mint
• 1/4 cup walnut oil or olive oil
• 1 1/2 teaspoons sugar
• 1/4 cup chopped fresh chives

Preheat oven to 350°F. Line rimmed baking sheet with foil. Place beets on sheet. Sprinkle beets lightly with water. Cover tightly with foil. Bake until beets are tender when pierced with fork. Cool on sheet. Peel beets.

Using cheese slicer or knife, slice beets very thinly. Slightly overlap slices on 6 plates, dividing equally. Sprinkle with cheese, then shallot, salt, and pepper. Whisk vinegar, mint, oil, and sugar in small bowl. Season with salt and pepper. Drizzle over beets. Sprinkle with chives.

Bon Appétit, April 2003

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

website: BoistfortValleyFarm.com
email: please use our forms