CSA Members 2004: Newsletter Archive

Dear CSA Members,

Hey welcome. (It's Mike) I haven't written yet this year so this is the first we've "spoken." A quick, and heartfelt thank you for your participation in the program and for your investment in our farm.

This has been a great season thus far. Cooperative weather and a year's worth of planning for a successful season have made this spring less difficult and infinitely more productive and enjoyable than last. You have no doubt noticed we started a full two weeks earlier than last year, and some of the crops we have included already this year didn't show up until into July in 2003.

This week's delivery has an unintentional Asian theme. Snow peas and Joi Choi, a type of baby bok choy will easily form the foundation of a great stir-fry. You can add some tofu or chicken breast and spice things up with some Mizuna mustard. The mizuna is the frilled bunch of greens. It has a mild spicy flavor and can be used in stir-fry or eaten raw with salads. It is very delicate, I usually serve it raw in salad, or I wait until the last second to add it to stir-fry so it stays crisp. The shunkyo radishes, a Chinese variety, were a trial crop. They caught my eye in the catalogue last year. I could not resist the color; they performed well in the field, and remained firm even in the heat. Then we tasted them, WOW, so sweet and mild. They quickly became our favorite, and a staple on the Olympia Market table. I hope you enjoy them as much as we do.

This week's delivery also includes the season's first shell peas, another little head of broccoli, (we don't usually include broccoli two weeks in a row but when I saw these I could not resist. They will not hold in the coming heat and I just had to share) carrots, one of my favorite lettuces, more strawberries (YUMMMM), and some off beat or rather off beet items like the Chiogga. These beets are of Italian origin and when cut in cross section they are beautifully ringed. They will turn a shade of pink when cooked and are a bit milder than their more traditional cousin. The arugula (the small lobed bunch of greens) also hails from Italy, where its eye opening nutty/peppery flavor can be found in salads and pestos. It also makes a great sandwich topping, and coupled with the shunkyo radishes would make an excellent little finger sandwich to enjoy during this predicted hot spell. The slender flower buds are garlic flowers. I usually snap them off just where the bud meets the stem and use only the bud. These I sauté over low heat until soft and then either add to stir fry or salad or serve as a conversation starting side. They are milder than mature garlic and are a real favorite at Market and with our return customers. Just make sure they are done over a low to medium heat, you want them to soften without burning.

A small bunch of lavender is also included this week. I suggest switching the twist ties with a rubber band and hanging out of direct light in the house. It will take about a week for these to dry and they will impart a wonderful aroma the whole time. Once dried, they can be placed upright in a vase and will last for months. Lavender is great aromatherapy for headaches and stress relief. Well as usual I have rambled on quite a bit, it seems as though I will have to reduce the font size to even fit this letter on one page, so get out your magnifying glasses, heat up the wok, and enjoy your produce.

For next week, the 24th of June, we are rescheduling to accommodate the Centralia drop site on Thursday morning. The Centralia drop site will open at 9:30 am Thursday morning, and the Olympia drop site will open at 10:00 am.

SOPHISTICATED STIR-FRIED RICE

• 2 1/4 cups water
• 1 1/2 cups long-grain white rice
• 2 1/2 tablespoons vegetable oil
• 4 eggs, beaten to blend
• 2 carrots, peeled, thinly sliced on diagonal, then slivered
• 3 cups thinly sliced bok choy stems and leaves
• 4 ounces fresh shiitake mushrooms, stems removed, caps sliced
• 1/4 pound snow peas, trimmed, slivered
• 1 1/2 tablespoons oriental sesame oil
• 6-10 garlic flowers

For Rice:

Bring 2 1/4 cups water to boil in medium saucepan. Add rice and bring to boil. Reduce heat to low, cover and cook until water is absorbed, about 20 minutes. Fluff with fork. Transfer to bowl and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)

Heat 1 1/2 tablespoons vegetable oil in wok or heavy large skillet over high heat until hot but not smoking. Add eggs and cook until puffed around edge. Using spatula, push cooked egg toward back of pan while tipping pan forward, allowing uncooked egg to flow forward. Continue cooking until eggs are no longer runny but still soft and fluffy. Cut eggs into pieces with edge of spatula and transfer eggs to plate.

Heat remaining 1-tablespoon vegetable oil in wok over high heat. Add slivered carrots and stir-fry 1 minute. Add sliced bok choy, sliced shiitake mushroom caps and slivered snow peas. Sprinkle with salt and pepper and stir-fry until vegetables just begin to soften, about 4 minutes. Add oriental sesame oil and heat mixture, then add cooked rice and stir-fry until heated through. Stir in eggs and sliced green onions. Season rice to taste with Szechwan Salt-Pepper and serve immediately.

Serves 4.

Bon Appétit, June 1993

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

website: BoistfortValleyFarm.com
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