CSA Members 2004: Newsletter Archive

Dear CSA Members,

Seafair is this weekend and with it comes bridge closures, so I must make it short and sweet this morning. This week's delivery includes the first zucchini of the season. Costata Romanesco is an Italian variety with tiny seeds and a mild nutty flavor, also included are yellow zucchini and sunburst. A bunch of sage is also included this week. Sage is an excellent addition to sauces, soups and roasts. Its flavor is particularly nice with fowl. Some great recipes and ideas follow to help you use it, meanwhile store it in the fridge, or hang the bunch in a shady spot in the kitchen and let it dry. Once dry strip the leaves and store them in an airtight jar for up to a year.

Simply put, the doughnut peaches are one of the best things I have ever tasted. They are a new one to me. A friend introduced them to me last week and I would not rest until I could share them with our members. I hope you enjoy them as much as I do. I have not yet established how many you can eat in one sitting, but if you are the lucky one who picked up the box this week you might consider hiding the peaches and farm notes and trying to find out.

Oh, and don't forget the open house next weekend, the 14th of August. We are really looking forward to sharing the farm with you, and meeting all of the great people who have helped make this year such a success.

Make fried sage leaves:
In a small skillet heat 1/8 inch oil over moderately high heat until hot but not smoking and fry sage leaves, 1 at a time, about 3 seconds, until crisp, transferring with a slotted spoon to paper towels to drain. Sprinkle sage leaves with coarse salt.

ROASTED CARROTS WITH HERBS

Active time: 15 min
Start to finish: 1 1/4 hr

• 2 lb carrots, peeled and cut diagonally into 3/4-inch-thick slices
• 1/3 cup extra-virgin olive oil
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons chopped fresh sage
• 1/4 cup water

Preheat oven to 350°F.

Toss carrots with oil, salt, pepper, and sage in a large bowl. Spread in a shallow baking pan (1 inch deep) and pour in water. Roast in lower third of oven until tender, 30 minutes.

Makes 4 servings.

Gourmet, December 2002

This time of year I toss a lot of sautéed vegetables with pasta. The zucchini this week can be sautéed until tender along with a handful of green and yellow beans and some green onion cut to 2 inches long. Meanwhile prepare your pasta, usually a heavier gauge like a fettuccine, aldente. Salt and pepper the vegetables to taste, and as soon as they are done toss in a large bowl with the pasta and enough butter to coat lightly. Add a splash of heavy cream and toss until mixed evenly. Serve immediately, top with a nice hard cheese and the fried sage.

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

website: BoistfortValleyFarm.com
email: please use our forms