CSA Members 2004: Newsletter Archive

Dear CSA Members,

"We may find in the long run that tinned food is a more dangerous weapon than the machine gun." George Orwell

I am happy to be part of a system that helps get fresh food to families, and this year more than ever I feel a sense of being connected to our customers. The CSA concept is often traced back to a group of women in Japan who realized a need to bring farmers and the communities in which they lived together. Loosely translated their idea meant "putting a face on food." Not only does our CSA allow us to deliver a great diversity of vegetables to you fresh, it also brings us together. If I have done my job well you should always feel like you know what is happening on the farm, the farm you are directly supporting. The local coops are getting on the bandwagon here too. We supply produce to both the East and Westside stores in Olympia, and we were recently asked for some farm photos, which will be displayed on their new digital scanners. I really believe we will all be healthier for it. You must feel a sense of warmth and confidence knowing where and how your food is grown. We also feel better and more fulfilled knowing who we are feeding. We sometimes chat at night: "Oh I hope Art doesn't think these are too bizarre," "I wonder why Mary lou doesn't like cilantro," "I bet Mack will love these." Putting a face on food. I hope my face goes on a slender head of romaine and not a carving pumpkin.

One of our own melons is included in this week's delivery. Earligold is a type of cantaloupe suited to our mild climate. You will also find a sample of delicata winter squash. These are the high water mark in table squash. They should simply be cut in half lengthwise, then the seeds removed. Place them cut side down in a baking dish with just a little water, say 1/4 inch. Place in pre heated oven at 375 and bake until fork tender, about 30-40 minutes. Also included this week is a head of Frisee endive. A great recipe follows. I know some of you will never enjoy the bitter greens as I do, but I think this recipe really shows off the complex nature of these tastes. The combination of wilted endive and rich Gorgonzola will give your mouth a workout. It will use every taste bud you have especially if you finish the recipe with a few red pepper flakes.

SWEET AND SOUR RED CABBAGE

• 2 tablespoons vegetable oil
• 1/2 onion, sliced
• 1/2 apple, peeled, cored, chopped
• 4 cups thinly sliced red cabbage (about 3/4 pound)
• 1/4 cup apple cider vinegar
• 1/4 cup sugar
• 1/4 teaspoon celery seed
• 1/4 cup diced Canadian bacon

Heat oil in heavy large saucepan over medium-high heat. Add onion and apple and sauté until golden, about 7 minutes. Add cabbage, vinegar, sugar and celery seed and cook until cabbage is crisp-tender and liquid is reduced to glaze, about 10 minutes. Mix in bacon. Season with salt and pepper.

Serves 4.

Bon Appétit, December 1991

Baked Endive

• 2 tablespoon butter
• salt & pepper to taste
• 1 tablespoon flour
• 2 ounces (at least) gorgonzola
• 1 cup heavy cream
• bread crumbs
• 1 bunch endive

Melt the butter in a sauce pan over low heat and stir in flour until a thick paste forms. Slowly add the milk to the flour stirring constantly to make a simple white sauce. Simmer while you cut endive in half, rinse, and steam in a double boiler until wilted, about 5 min.

Arrange endive, cut side up, in a shallow baking dish, and cover with white sauce. Break the cheese into small pieces and sprinkle over sauce, top with bread crumbs, then bake in a preheated oven at 400 for about ten minutes or until lightly browned.

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

website: BoistfortValleyFarm.com
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