CSA Members 2004: Newsletter Archive

Dear CSA Members,

Well here it is, the final delivery of the season. We have included a good jag of onions, which you can store in a cool dry spot until they are gone. The secret to keeping any produce in storage is to quickly sort the product every time you use it. Don't just grab an onion from the top, flip through them and use any that seem soft or are beginning to sprout first. The variety is Copra, and they are the best storage onion for this area. The red onions are Redwing by name and store equally well.

Cabbage, parsnips, and beets will all last for a month in the fridge. The kale should be used within a week. The acorn squash are the best keeping variety and should last past the first of the year, and the popcorn should be kept dry on the counter where it will continue to cure, it should last for months. The garlic braid may be hung in the kitchen until you are out of the other variety, then you must use it. The braids are made with Anchilium Red, an Italian variety of soft neck garlic. This is the first year we have grown it but we have been assured it is an excellent keeper.

Here at the farm we have been keeping busy with our weekly markets in Seattle and Olympia, some volunteer work, and a bit of travel to see family. I sit on the board of the Olympia Farmers Market. Winter is a busy time for this Board as we prepare for a renewed contract with the City and Port, as well as review all the vendor contracts. I also have been acting as president for the fledgling Lewis County Farmers market, where we are currently drafting articles of incorporation and bylaws. I enjoy this type of work immensely; it is fun and challenging to approach this side of agriculture and to lend a hand in creating and maintaining a farm friendly environment in our area.

Heidi and I also recently traveled to Pennsylvania to take part in my nephews wedding. We had a wonderful time visiting with extended family. It was Heidi's first visit to the East Coast and I really enjoyed seeing the landscape through her eyes. We spent a lot of time visiting historical sites in Philadelphia and around rural Berks and Montgomery counties. The area is rich in early American history and lore.

Thank you all once again for taking part in this optional delivery program. Look forward to a survey in the mail or on line, and have a great holiday season.

PARSNIPS SHOESTRING CRISPS

Can be prepared in 45 minutes or less.

ingredients

• 2 pounds parsnips, scrubbed
• vegetable oil for deep-frying
• 1 tablespoon celery salt
• 1 1/2 teaspoons dried dill, crumbled
• 1/4 teaspoon pepper

procedure

Cut the parsnips lengthwise into fine strips. In a kettle fry the parsnips, a handful at a time, in 1 1/2 inches of 375°F. oil for 1 minute, or until they are golden brown, and transfer them with a slotted spoon to paper towels to drain. In a small bowl combine well the celery salt, the dill, and the pepper and sprinkle the mixture over the parsnip crisps. I like to finish these in the oven @ 350, they seem to get a bit drier and crisper.

ROAST PARSNIPS

Tired of potatoes? Try parsnips.

ingredients

• 1 lb parsnips, peeled, then cut diagonally into 1/4-inch-thick slices
• 1 tablespoon vegetable oil

procedure

Preheat oven to 450°F.

Toss parsnips with oil and salt to taste in a shallow (1-inch-deep) baking pan and roast in middle of oven, turning over halfway through cooking, until golden and tender, 30 to 35 minutes total.

PICKLED BEETS

ingredients

• 1 cup cider vinegar
• 1/2 cup water
• 1/2 cup sugar
• 1/8 teaspoon pickling spice
• 1/4 teaspoon mustard seeds
• 1/4 onion, halved
• 1 small bay leaf (not California)
• 3/4 teaspoon whole black peppercorns
• 1/4 bunch fresh dill
• 3 beets (1 lb without tops)

procedure

Bring all ingredients except beets to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved. Cover and simmer 30 minutes.

Cool marinade, then chill, covered, 1 day to allow flavors to develop. Pour through a fine sieve into a bowl.

Cook beets in a saucepan of boiling salted water until tender, 1 to 1 1/4 hours. Drain and cool. Slip off skins and cut into 1/2-inch pieces.

Stir together beets and marinade, then marinate, covered and chilled, 1 day.

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

website: BoistfortValleyFarm.com
email: please use our forms