CSA Members 2004: Newsletter Archive

Dear CSA Members,

The year is really flying by and we are already at delivery number fifteen of twenty. The winter garden is beautiful: full of late cabbage, cauliflower, Brussels sprouts, kale, celery and more. The winter squash are near ready for harvest, and we continue to hope for a few more good days to get the onions in. They are in the field at present, some nearly cured and others still fresh. Our shallots are also still standing, but we cannot control the weather and they just need a few more days of fair weather to mature and dry off before they can be harvested and stored.

As if our weekends were not busy enough this summer we will attend Seattle Tilth's annual Harvest Festival this Saturday at Meridian Park in Wallingford. This is a great event and fun for the entire family, lots of farms, events and information. Stop in and say hi if you are in the neighborhood. I agreed to share some info on habitat enhancement in agriculture and will have some great pictures of the farm, the barn in particular. Our barn is home to a breeding pair of barn owls, too many bats to count (not that you would want to), and a seasonal flock of cliff swallows, as well as a pair of herons. In short, it is the largest birdhouse you will ever see. I also have some great plans for building birdhouses and other structures for housing wild life, even nesting boxes for owls. There will also be an opportunity to sign up to join us this spring and lend a hand in a bank restoration project on the river that bisects our property. Anyway, see if you can find the time for this interesting and educational event, especially if you missed the open house. We would love to meet you.

Enjoy this weeks Fuji apples. You may notice a fine film of dust on these apples. This is red clay, an organic means of deterring coddling moth. Though this clay is totally harmless it should be rinsed off before you eat these fruit (don't you think?). Eat and enjoy the seasons last edamame, and keep in mind that this recent stretch of cooler damp weather will slow to a halt the high summer selections and bring us into stew weather and a full tilt menu of hardy greens and vegetables.

Corn Boats With Zucchini And Pepper Jack Cheese

• 4 ears corn
• 2 tablespoons olive oil
• 1 medium zucchini, cut into 1/3-inch dice
• 1 cup finely chopped red onion
• 1 cup coarsely grated Monterey Jack cheese with hot peppers
• 2 tablespoons finely crushed corn tortilla chips

Pull a lengthwise strip of corn husk (about 1 to 1 1/2 inches wide) from each ear to expose a strip of kernels and discard husk strip. Carefully peel back remaining husks, keeping them attached to stem ends, and snap ears from stem ends. Discard silk from husks. Tear a thin strip from a tender, inner piece of each husk and use it to tie loose end of each husk together, forming a boat. Cut corn kernels from ears and discard cobs.

In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring occasionally, until browned lightly and just tender, 2 to 3 minutes. Transfer zucchini with slotted spoon to a bowl and season with salt.

In oil remaining in skillet sauté corn kernels and onion with salt to taste over moderately high heat, stirring, 4 minutes and cook, covered, over low heat until corn is crisp-tender, 2 to 3 minutes. Add corn mixture to zucchini and season with salt.

Cool filling and stir in cheese. Spoon filling into husk boats. (Corn boats may be prepared up to this point 1 day ahead and kept chilled, covered.)

Preheat oven to 375°F.

Arrange boats on a baking sheet and sprinkle filling with tortilla crumbs. Bake boats in upper third of oven until cheese is melted and filling is heated through, 15 to 20 minutes.

Serve corn boats warm or at room temperature.

Corn, Tomato And Basil Salad

• 6 large ears white corn, husked
• 5 tablespoons olive oil
• 1 tablespoon finely chopped garlic
• 1/2 cup (packed) thinly sliced fresh basil
• 5 plum tomatoes, seeded, chopped
• 3 tablespoons balsamic vinegar

Using large knife, cut corn kernels from cob. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add corn; sauté until just cooked through, about 5 minutes. Remove from heat. Add half of basil.

Transfer corn mixture to large bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil. Season with salt and pepper. Cover; chill 3 hours or up to 8 hours.

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

website: BoistfortValleyFarm.com
email: please use our forms