CSA Members 2004: Newsletter Archive

Dear CSA Members,

The open house is really shaping up. We have received an excellent response from members and market customers and look forward to a great turnout. On the farm we have been busy tidying up and planning for a great afternoon. We will be serving light food from the garden, a large greens salad, bread and cheese, pesto, that sort of thing. We will also provide soft drinks and plenty of water. Wear sensible shoes with a little tread and a low heel, and look forward to a fun afternoon. Please call with any other questions you might have.

This week's delivery includes the first nectarines of the season, a bunch of celery and a few other new items. The large flat beans are Romas, the dark, flat greens are Italian kale (Tuscano by name), and the bouquets are a mix of statice and sunflowers. The Italian beans are a more intense flavor and are slightly less tender than traditional string beans. For an excellent summer meal clean these and sauté over medium heat until tender with a few heads of minced garlic and some chopped onion. Then add sliced zucchini and kale and a small handful of minced basil. Sauté the works until just tender and serve over pasta with a generous sprinkle of fresh grated Parmesan cheese. The celery is a whole different animal than what you usually purchase these days. It has not been blanched, and you will find it much more flavorful than that on the shelf of the grocery store. It will make an excellent addition to any cold salad for summer, and will really add to soups or stews. The onions are fresh Walla Walla Sweets and should be kept in the refrigerater. The lettuce this week is a butter head and is very delicate and best suited to a light dressing like a vinaigrette.

Here is a great way to use the Tuscano. Rinse it then pat dry. Place whole leaves in a mixing bowl and drizzle liberally with olive oil. Get your hands into it and make sure the leaves are completely coated with oil. Place in a single layer on a baking dish and bake in preheated oven at 375 or better. The leaves will wilt at first, when they do they should be flipped. Keep baking and watching them closely until they become crisp, the kale can then be lightly salted and served as a side. This dish when done correctly makes you feel mildly guilty, like you're eating potato chips at dinner.

Fried Zucchini

• Canola oil (for deep-frying)
• 1 3/4 cups all purpose flour
• 1/4 cup cornstarch
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 cups chilled stout or dark beer
• 4 medium zucchini, cut diagonally into 1/4-inch-thick slices

Pour enough oil into heavy large saucepan to measure 3 inches in depth. Heat oil over medium heat until hot but not smoking.

Mix flour, cornstarch, baking powder and salt in large bowl. Add stout. Whisk until smooth batter forms. Working in batches of 5 or 6 zucchini slices and using tongs, dip zucchini slices into batter and add to hot oil. Cook until golden brown, about 2 minutes per side. Using slotted spoon, transfer fritters to paper towels and drain. Sprinkle fritters with salt and a nice hard cheese and serve.

Serves 6 as an appetizer.

These also make a great entrée topped with marinara and mozzarella and baked until browned.

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

website: BoistfortValleyFarm.com
email: please use our forms