CSA Members 2005: Newsletter Archive

Dear Members,

The south fork of the Chehalis River is narrow, deep only in places, with steep banks on either side. It winds its way down from Boistfort Peak, or "Baw Faw," as it's called, through the valley and our back yard before it flows into the greater Chehalis and becomes an actual River. It doesn't seem like much of a river most of the year, but when autumn arrives and the rain begins to fall, we see the dark bodies of fish coming upstream: king salmon.

I grew up in the desert, and while I saw a few trout in my time, I never imagined fish as large as the salmon I see here. We stand on the bank, far from the water, careful not to disturb them as they fight over the gravel bars for spawning ground. The white at their tails is the first thing we see; it looks like a leaf floating downstream, just below the surface, until it turns upstream and draws our attention. It startles me when their tails slap the water, breaking the stillness. It's hard to believe that they make such a journey, such a trickle of water compared to the ocean, and yet they return each year.

Okay, back to farming for a minute. You will find the last of the tomatoes in your box this week. Tomatoes in November! It's a first for us, and we're happy to have them so late. Note that most of the veggies in this week's box will store for weeks in your fridge, especially the rutabaga, leeks, and beets. Don't forget about the chocolate beet cake recipe -- it's on the website!

The winter squash (acorn and sweet dumpling) will be noticeably sweeter if you bring them inside and leave them for about two weeks before eating them; they "cure" when stored, turning starches to sugars.

We are still accepting members for the winter deliveries. Deliveries will be on Tuesday November 22nd and Tuesday December 20th. If you are interested, please let us know. Payment (for one or both deliveries) is due by the 15th of November, and total cost for both deliveries is $100. Call or email us with further questions.

Hi, this is Mike. I felt a need to step in and add the recipe for my famous winter vegetable burritos to the notes this week. You are going to thank me for this one. Unlike most of the recipes I suggest, it always strikes me as a bit involved, but with the possible exception of a stew, there is no better way to clean out the fridge this time of year. You can use any combination of winter roots, greens and or savory vegetables. I almost always use Brussels sprouts, either kale or chard, winter squash, and onion or leek. The idea is to prepare each item separately so they don't just meld into a dish I often refer to sarcastically as hippychow. Dice squash and roots into 1/2inch cubes, do the same with rutabaga, parsnips or celeriac. Cook them in a steamer until barely fork tender. Steam or sauté greens, onion, leek, garlic, you name it, until just wilted.

While all this is cooking combine equal parts of sour cream, salsa, and squarshed avocado. Add a squeeze of lemon, and warm over low heat. Fill warmed tortilla shells with the vegetable combo. Add a little cheddar or jack and top with sauce. When done right these are far more than the sum of their parts and provide a unique and filling winter dinner while using any and all vegetables from previous deliveries.

As Heidi mentioned earlier please remember the optional deliveries. These are among my favorite deliveries and I am always moved by the prospect of providing food for celebrations. I also have a few great recipes to share, dishes that go well together, and some quirky techniques for traditional holiday fare as well. Our deliveries this year may well be the most diverse ever and will not rely so heavily on winter squash as they have in the past.

A quick note on the shallots. If you have not used them before think of them as a cross between onions and garlic. They are best used cooked rather than raw; my favorite preparation is caramelizing them.

ROASTED POTATOES, SHALLOTS, AND KALE WITH CARAMELIZED GARLIC

ingredients

• 1 pound small red potatoes (preferably about 1 inch in diameter)
• 1/2 pound shallots, cut lengthwise into eighths (about 1 1/2 cups)
• 1 tablespoon olive oil
• 4 large garlic cloves, unpeeled
• 1/2 pound kale (about 1 small bunch), rinsed and stems and tough ribs discarded
• 1 teaspoon red-wine vinegar

procedure

Preheat oven to 450°F.

Quarter potatoes and in a bowl toss with shallots, 1 1/2 teaspoons oil, and salt and pepper to taste. Transfer mixture to a shallow baking pan.

Wrap garlic tightly in foil and put in pan with potatoes.

In a large bowl toss kale with remaining 1 1/2 teaspoons oil and salt and pepper to taste until combined well. Arrange kale in one layer in another shallow baking pan. Roast kale, potato mixture, and garlic in middle and bottom thirds of oven, switching position of pans in oven halfway through roasting and stirring vegetables occasionally, until potato mixture is golden brown and tender, kale is crisp, and garlic is soft, about 15 minutes. Transfer vegetables (except garlic) to a bowl and season with salt and pepper. Carefully remove garlic from foil and peel. In small bowl with fork mash garlic with vinegar until smooth and season with salt and pepper. Add dressing to vegetables and toss. Potatoes may be made 4 hours ahead.

Serve potatoes hot or at room temperature.