CSA Members 2004: Newsletter Archive

Dear CSA Members,

Thanks to those of you who took the time to attend the open house this past weekend. I understand I-5 was a very real mess and appreciate the effort it takes to get out into that variety of madness. Myself, I had a great time. I loved the jug band and you can definitely expect to see them again next year. I loved showing off the farm, and enjoyed the enthusiasm of the membership especially the children. We learned a whole lot about how to make next year even better, and really look forward to the next opportunity to host an event like this.

With that said, you will find an eggplant in this week’s delivery and a healthy portion of edamame as well. Edamame are fresh soybeans and make an incredible appetizer. If the beans and squash are backing up in the fridge try cutting squash into 1-inch chunks and cleaning beans, then coarsely chop any onion or garlic you have around, mince a handful of savory, and toss the works into a shallow baking pan. Drizzle with olive oil and toss to coat, then bake at 350 until browned. This dish can be served hot as a side but will make an equally tasty cold salad for the next few meals.

Eggplant rolls

For the tomato sauce (you have permission to cheat & use canned):

• 1 onion, chopped
• 2 tablespoons olive oil
• 1 small garlic clove, minced
• 2 pounds tomatoes, chopped coarse
• a pinch of sugar

For the eggplant rolls:

• a 1-pound eggplant
• 1 cup grated mozzarella (about 1/4 pound)
• 3 1/2 ounces (about 1/2 cup) mild, soft goat cheese or ricotta
• 1/4 cup shredded fresh basil leaves & 1/4 cup minced savory
• 2 to 3 tablespoons olive oil

Fresh basil leaves for garnish

Make the tomato sauce:

In a heavy skillet cook the onion and savory in the oil over moderately low heat, stirring, for 3 minutes, stir in the garlic, and cook the mixture, stirring, until the onion is softened. Add the tomatoes, the sugar, and salt to taste and cook the mixture over moderate heat, stirring, for 20 minutes. Force the mixture through the fine disk of a food mill set over a saucepan and cook the sauce over moderately high heat for 5 to 10 minutes, or until it is thickened to the desired consistency.

Make the eggplant rolls:

With a large sharp knife cut the eggplant lengthwise into 1/4-inch slices. Sprinkle the slices on both sides with salt and let them drain in a colander for 30 minutes. In a bowl stir together the mozzarella, the goat or ricotta cheese, and the basil. Pat the eggplant dry, arrange one layer of it on the oiled rack of a broiler pan, and brush it with some of the oil. Broil the eggplant under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until it is golden. Turn the eggplant, brush it with some of the remaining oil, and broil it for 3 to 4 minutes more, or until it is golden. Transfer the eggplant to a large platter to cool and broil the remaining eggplant, brushing it with the remaining oil, in the same manner. Spread a mounded teaspoon of the cheese mixture lengthwise down the middle of each eggplant slice, leaving a 1-inch border at the wide end, and, beginning at the narrow end, roll up the eggplant jellyroll fashion. Arrange the rolls, seam sides down, in an oiled flameproof shallow baking dish just large enough to hold them in one layer and broil them for 3 minutes, or until the cheese is just melted and bubbling.

Transfer the eggplant rolls with a spatula to serving plates, spoon the tomato sauce over them, and garnish the rolls with the basil leaves and chopped savory. Makes about 12 rolls.

Soybeans in the Pod

Fresh soybeans make great hors d'oeuvres. They are packed with protein and fun to eat. The slightly fuzzy green pods tickle your lips as you gently suck the beans into your mouth. Provide bowls for the empty pods.

Fill a 5-quart kettle three fourths full with water and bring to a boil. Have ready a bowl of ice and cold water. Cook edamame in boiling water until bright green, 2 to 3 minutes, and transfer with a slotted spoon to ice water to stop cooking. Drain edamame well and trim stem ends of pods for easier eating. Edamame may be prepared 4 hours ahead and kept in a bowl, covered with a damp paper towel and plastic wrap, at cool room temperature.

Just before serving, toss edamame with salt to taste.

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

website: BoistfortValleyFarm.com
email: please use our forms