CSA Members 2005: Newsletter Archive

Dear Members,

You may remember a few weeks ago when we attended Seattle Tilth's annual harvest fair. While we were there I was asked to take place in a kind of impromptu game show, farmers against the gardeners. We were asked a variety of questions about agriculture, gardening and farming in a Jeopardy like format. Anyway, among other questions and the request to write a haiku, (which I must say can be the most moving form when used by a master, but has no business ever under any circumstances ever, in the hands of a farmer, ever. Never ever.) we were asked for the first frost date in the Pacific Northwest. I have always marked our first frost and before I knew it, despite a bit of stage fright, I had raised my hand and answered the question; September 19th. Well, I was two days off this year. We had our first frost in the pre dawn of September 21st. That isn't uncommon, however it continued to frost in the Boistfort Valley every morning thereafter until Sunday. What usually amounts to a nip of frost to motivate us to get a few things put up developed into a genuine season ender for most of the summer produce. We hurried to harvest and store as much as possible, and you can look forward to a change in the nature of the deliveries along with this change of seasons. Actually fall is my favorite season for the garden, and we are rich with savory winter vegetables. We did however lose most of our corn, and though I doubt anyone will cry over the news, we are short on winter squash this year. (Were those shouts of joy I heard?)

In other news: Our raspberries, the first we have grown in years, look wonderful. They are lush and healthy. We have been trellising them in our spare time and have been rewarded for our efforts with the odd ripe berry here and there. Not only are they gorgeous, but they taste great. We will also begin the process of cover cropping soon; planting grass and grain to protect the soil over winter and add tilth and nitrogen when it is plowed under in spring. Heidi and I have been doing market in Olympia together every Sunday lately so please pay us a visit if you get the chance. We jokingly refer to this as our "date day" for the week but always manage to have a good time there. Now that I mentioned it I must add that we will not be at the Market this Sunday because we are attending a wedding, me and my big mouth.

Thanks,

Roasted Beets with Walnut Gorgonzola Dressing

for the Roasted Beets

• 1 1/2 to 1 3/4 pounds beets, trimmed and halved
• 2 tablespoons olive oil
• 1/2 teaspoon coarse salt
• 1/4 teaspoon black pepper
• 1 bunch arugula, well washed and torn apart.

for the Walnut Gorgonzola Dressing

• 2 tablespoons extra-virgin olive oil
• 1/4 cup chopped walnuts
• 1/4 red onion, thinly sliced
• 2 tablespoons chopped fresh basil leaves
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon coarse salt
• 3 ounces Gorgonzola cheese
• 1/4 cup light or heavy cream

procedure

Preheat the oven to 425 degrees.

To roast the beets: Place the beets, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 40 minutes. When they are cool enough to handle, remove the skins and slice the beets.

Place the beets in a medium-sized mixing bowl and toss with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

To make the Walnut Gorgonzola Dressing: Place a large skillet over medium-high heat and, when it is hot, add the extra-virgin olive oil. Add the walnuts and cook until they are browned, about 2 to 3 minutes. Transfer to a small mixing bowl and when the walnuts have cooled to room temperature, add the onion, basil, vinegar and salt.

Place the Gorgonzola cheese and cream in a blender or food processor fitted with a steel blade and process until smooth. Transfer to the bowl with the walnuts and mix to combine.

Divide the arugula between 4 to 6 plates and top with equal amounts of beets. Serve immediately with a large dollop of Walnut Gorgonzola Dressing.