CSA Members 2005: Newsletter Archive

Dear Members,

We have arrived at the time of year when my dog starts to wonder what's going on. He paces around, waiting for the big exciting trip that we must be rushing around to get ready for. Eventually he figures out that there is no trip, and he settles back into the daily routine. But oh, the joy of anticipation!

Speaking of anticipation, the first peas have finally arrived! These are sugar snaps, and you eat the pods. No shelling! The variety we tried this year is stringless, so when you snap off the ends, they come off cleanly, no strings attached. Sauté these with a bit of butter and the tiniest pinch of sugar to bring out the sweetness.

While this season has been a trial for peas, the broccoli has flourished. Cool weather and overcast days proved a perfect combination for a superb broccoli. I think this is our best crop ever!

Fennel, our favorite licorice treat, is new this week. It is the white hand shaped vegetable near the bottom of the box. Please don't be discouraged by its unfamiliarity -- it is mild and sweet when cooked, and strong when raw. Slice very thinly to eat raw in salad, or slice and sauté as you would an onion to bring a lovely flavor to pasta.

The season's first organic peaches are also in the box. These are a tiny bit under ripe, as they arrive smashed and bruised if we deliver them at their peak. Set them out on the counter for a day or two, and enjoy!

Italian dandelion is in the same family as your pesky lawn invader, but has less lingering bitterness, especially when small and tender. It is also wonderful for digestion, and great for your liver. Eat it in salad, or steam lightly to reduce bitterness.

Before I run out of space, I would like to take a moment to appreciate all of you. Thank you for making an investment in our farm! We are thrilled to have so many new members this season, and extremely pleased that so many folks stick with us through the years. A special thank you also to those who spread the word about our program. Most of our new members find us because their friends or neighbors are members. So, thanks!

Pasta Primavera

ingredients

• Peas
• Broccoli (1-2 heads)
• Fennel
• 1/2 cup parmesan cheese
• Olive oil for sautéing and tossing
• Italian parsley (about 2 Tbsp or to taste), minced
• Salt and pepper to taste

procedure

Slice fennel thinly as you would an onion. Sauté with 2 Tbsp butter or olive oil, about 3-5 minutes or until slightly tender. If you have leftover garlic, mince several cloves and sauté with the fennel. Rinse and trim snap peas, then add to the pan. Rinse broccoli and cut into bite- sized pieces, then add to the pan. Continue to sauté until vegetables are crisp tender and slightly browned in spots.

Meanwhile, boil water for your favorite pasta. I would recommend a penne or fettucine, but definitely a heavier noodle. Cook until tender, then toss in a large bowl with olive oil, grated parmesan, and parsley.

You may also prepare a light cream sauce:

Melt 2 Tbsp butter over low heat. Add and blend over low heat for 3-5 minutes:

• 1 ½ to 2 Tbsp flour
• Stir in slowly
• 1 cup milk

Add salt and pepper to taste. Toss with pasta.