CSA Members 2004: Newsletter Archive

Dear CSA Members,

Flowers and raspberries are new additions this week along with snap peas and fresh dill. A couple recipes follow to help you use these but first a few words on these new selections from the garden and some good advice on grilling.

Snap peas may be eaten whole. Though they are shaped like the traditional English shell pea they have an edible pod. You must first remove the string by gripping the stem and gently pulling the string from the spine of the pea. The raspberries are picked at the peak of ripeness, this guarantees the most flavor from a berry but also makes them that much more delicate. They should be used quickly and will not last more than a day without becoming soft. The tops may be removed from the radishes to save space in the fridge, and the Mizuna mustard, a tender Japanese green for stir-fry or salads is quite delicate and should be used quickly also.

Now about grilling. The dill is a great accompaniment to fish and with the Fourth coming up I just know there will be a few slabs on the grill. Simply put, grill fish 9 min/inch of thickness at 400 degrees. This will finish a fish well for all but the most squeamish. Liability issues will not allow me to divulge how I gauge the temperature of an outdoor grill (FIRE HOT), but I would venture a guess that a cheap oven thermometer might work well for this purpose. A simple dry rub of slivered garlic, black pepper, and dill will dress a fish nicely for grilling, and I have come to use slices of orange or grape fruit over the more traditional lemon for on top the fillets. I grease a salvation army cookie sheet and warm the grill closed, then cook the fish over a low burner with the other burner on high-med to supply the heat. Just don't expect good results with too much bottom heat, you are trying to bake not sear. This week's carrots are also an excellent choice for the grill. I half them then place them in a large stainless bowl and drizzle with olive oil and salt and pepper to taste. Then swirl and toss them until they are all covered with oil. Place them on a grill over low heat perpendicular to the slats of the grate and cook turning often until tender. Low heat long time is critical, you do not want to burn them before they soften. Chopped dill is a great addition when tossing these in oil as well.

Thanks, have a great holiday weekend, and enjoy the bouquets. They are Sea Lavender with fresh Statice, Veronica, and Godetia and should last until you receive next week's flowers.

Snap Peas and Radish Salad

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 cup thinly sliced fresh garlic
• 3/4 lb ounces sugar snap peas, trimmed, strings removed
• 2 cups thinly sliced radishes (about 1 large bunch)
• 1/4 cup orange juice
• 1 teaspoon dill seeds
• 1 tablespoon chopped fresh dill

This side dish would pair beautifully with roast lamb or salmon. To remove strings from fresh peas, just snap off the stem end and pull string lengthwise down each pod. Melt butter with oil in large nonstick skillet over medium heat. Add shallots and sauté until golden, about 5 minutes. Add sugar snap peas and sauté until crisp-tender, about 5 minutes, add radishes for last min. Add orange juice and dill seeds; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to bowl; serve.

Makes 6 servings.

Glazed Carrots and Snap Peas

After the vegetables have been sautéed in a small amount of butter, some chicken or veggie broth and a bit of cornstarch are combined and added to the skillet. The mixture thickens as it cooks, forming a rich-tasting glaze that is extremely low in fat.

• 8 ounces peeled baby carrots
• 8 ounces sugar snap peas, stringed
• 1 teaspoon butter
• 1/3 cup canned low-salt chicken broth
• 1/2 teaspoon cornstarch

Cook carrots in large saucepan of boiling salted water 2 minutes. Add peas; cook until carrots and peas are crisp-tender, about 2 minutes longer. Drain. (Can be made 1 day ahead. Cover and chill.)

Melt butter in skillet over medium heat. Add vegetables; sauté to coat. Mix broth and cornstarch in small bowl add to skillet. Sauté until vegetables are heated through and liquid thickens, about 1 minute. Season with salt and pepper.

Serves 4.

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

website: BoistfortValleyFarm.com
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