CSA Members 2004: Newsletter Archive

Dear CSA Members,

This week's onions and shallots are meant to accompany last week's garlic to help remind you of the farm as fall changes to winter. The onions are dried and may be stored, along with the garlic, somewhere cool, dry, and dark. They will last for weeks. Joi Choy is, for all practical purposes, a small version of boc choy and may be sautéed or steamed. The celery and fennel will add a grounding taste to your winter soups and stews, and the buttercup squash is an American tradition. The spaghetti squash are for Anna. They are a real treat and we thank her for reminding us just how good these are.

Well OK. It must be said. This is the last delivery of the season. I hope you have all enjoyed your produce and flowers this year. We certainly enjoyed growing them. Heidi and I both believe we have done a good job this year. We have made every effort to create the best CSA program available by listening to our customers and constantly focusing on quality and diversity. A cooperative growing season lent a hand this year in providing a fulfilling and productive season. We enjoyed a great turnout at the open house, made some new friends, and if we did our job right, got a few of you to eat more vegetables and try some things that maybe where not only new, but that you had never seen before. Thank you all sooooooooooo much!

Now, at times like these I am always reminded of those urban legends regarding the men who worked for 50 years at the same factory. The men who, after they are given a gold watch and retire, continue to ride the same bus to work every day and stand on the corner staring woefully at the factory in which they spent the better part of their lives. So please keep in touch, though as I write this I can almost guarantee that I will find something to entertain myself on Thursday mornings, and I will not be staring blankly at the computer.

Right?

We will continue to market our produce in Olympia through the month of December. You can see us there in stall #77, Saturday and Sunday until the weekend before Christmas. We also sell at the Ballard Market and will be there on Sundays through December as well. Our produce is also available at both the east and west side coops in Olympia, please let staff know that you know us. A little referral goes a long way. The best way to continue to enjoy our produce this winter is to join in the extended season deliveries: Nov. 9, Nov. 23, and Dec. 14. We have had a great response to this offer, and look forward to providing storage crops and winter vegetables to our customers. Please remember that payments for the winter deliveries should be mailed by the first so we receive them before November 5.

All of our customers will receive a survey over the next few weeks. These surveys are an excellent means of providing your input into next year's season. We weigh customer input heavily in our planning, and always appreciate the great comments and suggestions these surveys provide.

SPAGHETTI SQUASH WITH TOMATOES, BASIL, AND PARMESAN

Can be prepared in 45 minutes or less.

• 3-pound spaghetti squash, halved lengthwise, reserving one half for another use, and the seeds discarded
• 2 tablespoons olive oil
• 1/4 cup shredded fresh basil leaves plus additional for garnish
• 1/4 teaspoon dried oregano
• 3 tablespoons freshly grated Parmesan
• 1 cup thinly sliced tomatoes

In a glass baking dish arrange the squash half, cut side down, pour 1/4 cup water around it, and cover the dish tightly with microwave-safe plastic wrap. Microwave the squash at high power (100%) for 12 minutes, or until it is soft when pressed, and let it stand, covered, for 3 minutes. In a large bowl whisk together the oil, 1/4 cup of the basil, the oregano, and 2 tablespoons of the Parmesan, stir in the tomatoes, and season the mixture with salt and pepper. While the squash is still warm scrape it with a fork to form strands, add the strands to the tomato mixture, and toss the mixture until it is combined. Divide the mixture between 2 bowls, sprinkle the remaining 1 tablespoon Parmesan over it, and garnish it with the additional basil.

Mikes Notes: To further simplify you can toss the squash with a good quality canned sauce and top with cheese. The squash of course may also be baked but I always forget to recommend the microwave as a quick alternative to baking at 350 until fork tender. We have also baked these squash, and tossed the stringy flesh with sautéed slivered garlic and butter then topped with a good quality hard cheese. Sautee 1/16th inch slivers of garlic until crisp. This makes a great side dish.

Thank you all once again for a fantastic season. Please do keep in touch through emails or a visit to one of the markets this winter.

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

website: BoistfortValleyFarm.com
email: please use our forms