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Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh! Boistfort Valley Farm: Certified Organic Produce Grown Locally & Delivered Fresh!
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CSA Members 2006: Newsletter Archive

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29 June 2006

Dear CSA Members,

What a week! With the blazing heat, all the lettuce burst into action, the sunflowers grew by inches, and the strawberries…well, you can see by the amount you're getting that we have a few more than usual…think of it as a sweet bonus in the early season.

What's coming up in the weeks ahead? Kohlrabi, fennel, Swiss chard, cauliflower, arugula, and a beautiful summer red leaf lettuce. The green beans are in flower, and will form tiny little beans in the next two weeks. This next week we will also harvest our very first raspberries! We planted canes last spring, and they have grown into vigorous, bushy plants. If our strawberry season is any indication, we will have a rewarding berry season.

What's in the Box:
Shell Peas
Snow Peas
Romaine Lettuce

Our Olympia market gal is down with a cold, so I'm pulling a double shift today and had better get going. Please let us know if you have any questions.

Also, if you are making payments, please remember your first payment is due this Saturday, July 1st!




  • 1 tablespoon vegetable oil
  • 1 tablespoon white-wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon chopped fresh dill sprigs
  • 1 teaspoon sugar
  • 1 bunch carrots (about 3/4 pound)


dish: salad
season: summer

In a bowl whisk together all ingredients except carrots and season with salt and pepper. In a food processor fitted with fine-shredding disk or using large holes of a hand grater grate carrots and stir into vinaigrette.

Gourmet, August 1997 (from

Cider-Braised Cabbage

Braising the cabbage in cider gives it a light but distinct apple flavor.


  • 2 tablespoons (1/4 stick) butter
  • 1 medium onion, thinly sliced
  • 1 2-pound head green cabbage, quartered, cored, thinly sliced
  • 1/2 cup apple cider
  • 2 tablespoons apple cider vinegar


dish: side

Melt butter in large pot over medium-high heat. Add onion; sauté until beginning to soften, about 5 minutes. Add cabbage; sauté until slightly wilted, tossing frequently, about 6 minutes. Stir in apple cider. Reduce heat to medium; cover and cook until cabbage is tender, stirring occasionally, about 6 minutes. Uncover; simmer until almost all liquid in pot evaporates, about 3 minutes. Stir in vinegar. Season with salt and pepper.

Bon Appétit, November 1999, Flavors of the World

Coriander Beets with Walnuts


  • 1 bunch beets, scrubbed and trimmed, leaving about 1 inch of the stems attached
  • 3/4 cup water
  • 2 garlic cloves, unpeeled
  • 1 tablespoon olive oil
  • 1 tablespoon minced fresh coriander
  • 1 1/2 teaspoons red-wine vinegar, or to taste
  • 1 teaspoon minced white part of scallion
  • 5 walnut halves, toasted and chopped (about 2 teaspoons)


dish: side
season: summer

In a 2-quart microwave-safe round glass casserole with a lid, microwave the beets with the water and the garlic, covered, on high power (100%), stirring every 2 minutes, for 6-9 minutes, or until they are tender when pierced with a fork, transferring them to a cutting board as they are cooked and reserving the garlic, and let them cool. Peel the beets, halve them, and slice them 1/4 inch thick. Peel the reserved garlic, mash it to a paste with the flat side of a heavy knife, and in a serving bowl stir it together with the oil, the coriander, the vinegar, the scallion, and salt and pepper to taste. Stir in the sliced beets and sprinkle the mixture with the walnuts.

* I might add a little tasty goat cheese or feta sprinkled over the top.

Gourmet, February 1993

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


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