CSA Members 2004: Newsletter Archive

Dear CSA Members,

The recipes will take up the lion’s share of this weeks notes thereby saving you from my usual rambling. However I would like to provide some quick storage tips. All our produce is harvested fresh for our deliveries the day before, then cooled over night in a temperamental but highly effective walk in. Taking out the field heat by refrigerating and delivering the day after harvest insures the best quality we can provide. Still you will find yourself at times with a fridge full of vegetables, and while the best way to handle this is probably big stir fry or stew let me see if I can save you some space. All of our produce is meant to be refrigerated unless otherwise specified. The tops may be removed and discarded from beets and carrots to save space if necessary, though beet greens are excellent sautéed. Berries of all types should be used ASAP but can handle an overnighter on the counter. All the greens will store best if placed in a plastic bag prior to refrigeration, and if you like we could provide a roll of produce bags at the drop sites, though I suspect we all have a drawer full of them at home. This week's garlic and some onions we deliver are fresh and meant to be refrigerated as well. The garlic this week is picked fresh from the field. It has not been cured and will lack the paper wrap on the cloves. It is used just like cured garlic, the cloves should be peeled, and it is a bit milder also. I hope this helps. As always, remember we are your farmers and are always available by phone or email to answer any questions or help you find a recipe or serving idea to best use your produce.

Peas in Pasta

• 1 bunch green onions rinsed well and cut into 2 inch pieces
• 2 tablespoons unsalted butter
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 3/4 cup water
• 2 cups shelled fresh peas (2 to 2 1/2 lb in pods)
• 1/2 lb snow peas, trimmed and halved lengthwise (3 1/2 cups)
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 lb fettuccine
• 1/3 cup chopped fresh flat-leaf parsley
• 2 teaspoons finely grated fresh lemon zest or a shot of lemon juice
• 1/3 cup finely grated parmesan plus additional for serving

Cook onions in butter in a 12-inch heavy skillet over moderately low heat, stirring, until tender, about 5 minutes. Add broth, cream, and water and simmer, uncovered, about 5 minutes.

Stir shelled peas into sauce and simmer 3 minutes. Stir in snow peas, salt, and pepper and simmer until peas are tender, about 5 minutes.

Cook pasta in a 6- to 8-quart pot of boiling salted water. Drain pasta, then add to sauce, tossing to combine. Sprinkle parsley, zest, and Parmesan on top and toss again. Season with pepper.

Makes 6 (main course) servings.

Swiss Chard a l'Italienne

You can use this as a base and add tomato sauce, cheese, or hot peppers.

• 2 pounds Swiss chard, rinsed, trimmed, and coarsely chopped
• 2 cloves garlic
• Sea salt and hot red pepper flakes (or freshly ground black pepper)
• 2 tablespoons to one quarter cup extra virgin olive oil
• 1/2 cup pine nuts or hazlenuts

1. Place the chard in a large stockpot with the rinse water still clinging to it and set on medium-high heat. When the chard begins to sizzle stir it and cover. Reduce heat to medium and cook until chard is wilted but still has texture and the leaves have turned dark green while the stems have turned a translucent gray, about 10 minutes. Remove from heat.
2. Heat at least 2 tablespoons of oil with the garlic and nuts in a skillet over medium heat and cook until they begin to turn golden, about 5-10 minutes. Add the Swiss chard, squeezing out some of the liquid before adding it to the oil. Cook, stirring, until the Swiss chard has wilted entirely and the garlic is cooked through, about 10 minutes. Season to taste with salt and pepper. Remove from the heat and transfer to a warmed platter. Drizzle with the remaining olive oil and serve.

Makes 4 servings.

Epicurious, February 2000, Susan Herrmann Loomis

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

website: BoistfortValleyFarm.com
email: please use our forms