CSA Members 2004: Newsletter Archive

Dear CSA Members,

This week's delivery highlights some of those savory winter vegetables you were promised in recent notes. The combination of celery root, leeks, kale, and rosemary is the original comfort food so far as I am concerned. Some simple ideas on how to prepare these crops follow.

We are enjoying as bountiful a fall as I can remember. Storage crops like onions, shallots, squash, and garlic, are stacked to the rafters. We have a room stuffed with dried flowers, and the fields are still producing several winter crops. Brussels Sprouts, kale, celery, cauliflower, cabbage, carrots, beets, rutabaga, parsnip; the list goes on and on. Last year we offered an optional winter delivery on the Tuesday before Thanksgiving. This year we have such an abundance of quality vegetables we have decided to actually extend our delivery season to include three "winter deliveries." The delivery dates are November 9th, November 23rd, and December 14th. These deliveries will be larger than the usual weekly deliveries and will contain storage quantities of some keeper produce such as garlic, shallots and onions, as well as root vegetables, hardy winter greens, herbs and dried flowers. Cost of participation is $150, we ask that you please call or email with your interest before the first of November so we can plan accordingly. The quality of some of these winter vegetables is at its peak after the first frost and I always enjoy sharing the bounty of a well-planned winter garden. Last years winter delivery was very warmly received and it was really fun to share holiday recipes and the spirit of the season with our members.

This week's apples are from our very own trees. We are graced with 7 large trees south of the house, some of which are nearly two feet in diameter. They are part of an old orchard, probably planted by Moe Wilson in the mid 1940s. This past winter I pruned them for production, at least as production a style as these old giants would allow. This year we have been rewarded with a huge crop of heirloom apples. Some branches were so laden with fruit that they bent to touch the ground. Today I intend to take a few samples from each tree to some friends who have forgotten more about fruit production than I will ever know, and have them help ID the varieties. Until then it's a mystery.

Roasted Winter Vegetables

You can use any quantity and combination of vegetables here. The idea is simple, "well grown fresh produce needs minimal preparation to taste great."

• Skin celery root and cut into 1/2 inch cubes
• Slice two leeks into 1/4 inch rounds
• Chop 1/2 the bunch of kale
• Slice thin 1/2 head of garlic
• 1 sprig of rosemary stripped

Toss all the above and anything else from the fridge that makes sense in a large bowl with olive oil until the vegetables glisten. Salt and pepper to taste and then pour contents of bowl into a large oiled baking dish. Bake covered in preheated oven @ 350 for about 1/2 hour, uncover and continue baking another ten minutes or until vegetables are soft and slightly browned.

ROOT VEGETABLE AND SQUASH PUREé

• 1 medium winter squash
• 1 medium celery root
• 3 medium potatoes
• 3 large carrots
• 2 bay leaves

• 3 tablespoons butter
• 3 tablespoons whipping cream
• Ground nutmeg

Butter 10- to 12-cup casserole. Bring large pot of salted water to boil. Peel and seed squash and cut into 1-inch cubes. Peel remaining vegetables and cut into 1-inch cubes. Add vegetables and bay leaves to boiling water; cook until tender, stirring occasionally, about 20 minutes. Drain vegetables. Discard bay leaves.

Pureé half of vegetables in processor with half of butter and half of cream. Transfer pureé to bowl. Repeat with remaining vegetables, butter and cream. Season with nutmeg, salt and pepper. Transfer pureé to oiled casserole dish.

Preheat oven to 350°F. Bake pureé until heated and beginning to brown on top, about 45 minutes. Serve hot.

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

website: BoistfortValleyFarm.com
email: please use our forms