CSA Members 2004: Newsletter Archive

Dear CSA Members,

First, thanks to all of you who have elected to continue to receive these optional deliveries. I love this time of year in the garden, maybe because we have more time to cook and enjoy our food. Summer has given way to fall, and fall is quickly turning to winter. The big leaf maple in our drive has lost all but a few of the most stubborn leaves, and though we have not yet experienced a true frost, the mornings have been down right chilly. I am always struck by the first few times I enter the walk-in cooler and find it pleasantly warm compared to the outside temperatures.

Next I want to assure you all there is no need for concern regarding the size of this week's delivery. Everything has been picked fresh and all the perishable produce will last for at least a week in the fridge. Use the lettuce, rapini, and Chanterelle as soon as you are able. The rapini is, in short, a flowering broccoli. I love the taste raw or lightly steamed, leaves and all, as a side dish. Use the Kale and Italian parsley, then the cauliflower and beets. The red cabbage and celery will last a looooooooong time in the fridge as will the sage, and the squash and garlic are meant for dry storage in a cabinet, a basket on the counter, or even in the garage or pump house; those of you in Seattle may have to really travel to find a pump house.

To keep room for recipes I must cut it short this week. Enjoy your delivery and as always call or email with any questions. The old newsletters are all posted on the website as an easy reference for more recipes if you need them.

BRAISED BEETS AND RED CABBAGE

Beets and red cabbage are a great combination. In this recipe, the two are grated and then slowly cooked with onions. The result is a side dish that would go well with roast veal, pot roast or sausages.

ingredients

• 3/4 pound red cabbage (1/2 small head), cut into wedges, cored
• 4 medium beets (about 2 inches in diameter), peeled, cut into 1-inch pieces
• 1/4-cup (1/2 stick) butter
• 2 onions, chopped
• 1/2-cup (or more) water
• 1/4 cup balsamic vinegar
• 2 tablespoons chopped fresh parsley

procedure

Working in batches, coarsely grate cabbage and beets in food processor fitted with grating blade. Set aside.

Melt butter in heavy large skillet over medium heat. Add onions and sauté until brown, about 15 minutes. Mix in cabbage and beets. Add 1/2-cup water and vinegar. Cover; simmer until vegetables are tender, stirring occasionally and adding water by tablespoonfuls if mixture is dry, about 30 minutes. Season with salt and pepper. Transfer to bowl; top with parsley.

Chanterelle Cream Sauce

ingredients

• 1/2 lb Chanterelle sautéed
• 2-tablespoon butter
• 2 tablespoons chopped sage
• 1-tablespoon flour
• 1-cup heavy cream

procedure

Melt the butter in a saucepan 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. Add sautéed chanterelle and heat through. Serve over grilled chicken breast or...

HARVARD BEETS

When preparing beets, trim off all but 1 inch of the roots and 4-5 inches of the stems. Cooking time may vary, depending on the size of the beet.

ingredients

• 2 bunches fresh beets, trimmed but keep the greens
• 2/3 cup sugar
• 4 teaspoons cornstarch
• 1/2 cup cider vinegar
• 2 tablespoons unsalted butter
• Salt, to taste

procedure

1. Simmer the beets, covered in salted water, until tender, about 20 minutes. Drain, reserving 1/2 cup of the liquid.
2. Dip the beets in cold water until they are cool enough to handle. Slip off the skins.
3. In a medium-sized pot, whisk together the sugar, cornstarch, vinegar, and reserved beet liquid. Bring the mixture to a gentle boil. Whisking constantly, cook for 30 seconds or until thickened. Remove from the heat and whisk in the butter until melted.
4. Gently stir in the beets and cook to heat through.
5. Clean the greens in running water and steam until tender. Serve beets hot on bed of steamed greens.

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

website: BoistfortValleyFarm.com
email: please use our forms