CSA Members 2005: Newsletter Archive

Dear Members,

We spent last Saturday in Wallingford next to the Good Shepherd Center taking part in the annual Tilth Harvest Fair. What a blast. It's so fun to get out and visit Seattle. The folks at Tilth are fantastic and so dedicated, and the people that attend the fair are always enthusiastic and supportive. It's also a great opportunity to visit with other farmers from the area and talk a little shop.

A frittata recipe accompanies this week's delivery. This was my dinner last night along with a salad made from a small head of Romaine and a head of the Salad Bowl lettuce. The salad was topped with grated Parm and an easy dressing for which I will supply the recipe as well. These two things together were so simple and delicious I must insist you make them. Edamame are included in this week's delivery. Known as an edible or fresh soy bean, these are a popular Japanese appetizer usually only available frozen. All you need to do is boil or steam them until the beans are just tender, about 2-3 minutes, then drain and salt to taste. Gently squeeze the pods to release the beans inside or slide them between your teeth sort of like eating an artichoke.

As I was eating my frittata last night Heidi and I were chatting. I used to spend a lot and I mean a lot of time fishing in the winters. My fishing partner was what is referred to as a shake rat. That's a fellow who contracts with a logging outfit or land owner and salvages old growth cedar for shake and shingles. These guys are a rare breed, tough and independent, having spent most of their adult lives digging cedar from hill sides, sawing it into bolts and then packing it or airlifting it out to be split. Anyway Red Mike and I spent most days from Thanksgiving till Valentines Day on the River. He would often make us a breakfast of "shake rat stew". This amounted to venison sausage, egg, onion, potatoes, and parsley cooked in a heavy pan over a fire until firm, then a generous layer of cheese was melted over the top; strangely similar , with the exception of the venison, to this week's frittata recipe.

Trust me I am headed somewhere with this. Now would you rather eat a frittata, or shake rat stew? Heidi thinks you would prefer the frittata, I am not so sure. At any rate the frittata does sound better. Just like Morningstar Farms sounds better than Kellogg, Back to Nature sounds better than Kraft, and Cascadian Farms sounds better than General Mills. In all of the aforementioned the previous is owned by the latter. You can check out a very revealing chart online

This is a little something I recently heard referred to as "green washing" like white wash only …….well you get the picture. Now this dynamic is a real burr under my saddle. When the efforts of a group of visionary hard working individuals are nurtured into a real growing concern only to be co-opted by the very powers against which this group was struggling to succeed. Well pardon my language but that really puts a bee in my bonnet.

I am watching it happen in the organics industry today as a movement borne on the backs of a dedicated few gains popularity and momentum and the main stream producers vie for market share. I will not bore you with conspiracy theory or finger pointing, but I will thank you once again for your participation in our CSA program. It is this type of support for local farming that will make all the difference in the future of small scale local agriculture.

Fall Vegetable Frittata

ingredients

• 6 large eggs
• 1/4 cup grated parmesan
• 3 Tbsp chopped fresh Italian parsley
• Salt and pepper
• 1/8 tsp cayenne
• 2 to 3 Tbsp extra virgin olive oil

procedure

Steam rutabaga until just tender, about 5 minutes. In a medium bowl, whisk the eggs, parsley, parmesan, 1/2 tsp salt, 1/8 tsp pepper, and the cayenne. Heat oil in an oven-friendly skillet over medium high heat. Add onion and garlic, sautéing lightly, then add rutabaga, zucchini, 1/4 tsp salt and 1/8 tsp pepper. Cook, stirring frequently, until vegetables are crisp tender. Lower heat to medium low and add the egg mixture, stirring until the ingredients are combined, 10 to 15 seconds. Then add Cheddar and stir until well distributed. Cook without stirring until eggs have almost set, 10 to 12 minutes. (The center may still be loose but should be bubbling a little; the sides should be set.) Meanwhile, position an oven rack about 6 inches from the broiler element and heat the broiler to high.

Transfer skillet to oven and broil until eggs have completely set and top is golden, 1 to 3 minutes. Let set for 5 minutes.

Easy Dressing

ingredients

• 1 cup quality olive oil
• 1/2 cup Balsamic Vinegar
• 1/4 tsp salt
• 1/2 tsp fresh ground black pepper

procedure

Combine ingredients in a jar and shake. Keep dressing on the counter top for weeks. The fresh herb is whatever's handy. I favor Basil or Summer Savory.