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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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13 July 2006

Dear CSA Members,

Today's delivery includes a pound of cherries from an organic farm near Twisp. They are perhaps the best cherries I have ever tasted, then again my favorite cherry is always the one I am about to eat. Lapins by name they are sweet and firm to the point of being almost crisp. We have also included our first raspberries, not only of the season, but ever. Last year we planted about 2000 feet of canes and are just now enjoying our first real crop.

The tatsoi included in your box is an Asian green and member of the brassica family. It is best thought of as a type of mustard. My favorite way to serve this delicate green is to lightly sauté it in a splash of sesame oil just long enough for it to wilt, sprinkle it with red pepper flakes, and serve it as a side or an addition to stir fry.

What's in the Box:
Red Leaf Lettuce
Carrots
Chioggia Beets
Tatsoi
Escarole
Sugar Snap Peas
Swiss Chard
Cherries
Raspberries
Godetia
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Sugar snap peas are finally ready! These may be eaten, pod and all, fresh, steamed or sautéed. If you have fennel remaining from last week, thinly slice the bulb (as you would an onion), then sauté it with butter until translucent. Toss in snap peas and cover for a few minutes, then remove the lid and sauté until tender and slightly browned in places. Salt and pepper to taste.

Escarole is a mildly sharp green that may be used for salad or cooking. Mike is compelled to grow bitter greens every year, and I am pleased to report that this one is tasty and versatile.

A quick reminder to any one who has not yet mailed us their payment, these were due the first of July. And also please remember that our open house is coming up as well. Scheduled for Saturday August 5th, we are really looking forward to meeting our new members and visiting with old friends. Thanks again everyone for choosing to participate in our CSA. I cannot think of a better way to support local agriculture and to provide great food for yourselves and your families.

Enjoy!
Heidi

BRAISED ESCAROLE WITH CURRANTS AND PINE NUTS

ingredients

  • 3 tablespoons dried currants
  • 2 tablespoons water
  • 2 pounds escarole, halved lengthwise, cored, cut crosswise into 2-inch-wide strips
  • 3 tablespoons extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 3 tablespoons pine nuts, toasted

procedure

dish: side
season: summer

Combine currants and water in small bowl. Let stand 30 minutes. Drain. Transfer currants to medium bowl and combine with escarole.

Heat oil in large skillet over medium-high heat. Add garlic; sauté just until beginning to color, about 2 minutes. Add escarole mixture and cover; cook, lid on, for 3-4 minutes until wilted. Remove the lid, toss in pine nuts, and cook a few more minutes until water evaporates and the escarole is tender. Season with salt and pepper.

Bon Appétit, January 2003 (from Epicurious.com)

PENNE WITH SWISS CHARD

Serve with sausage or vegetarian sausage as a tasty addition.

ingredients

  • 6 ounces penne or other tubular pasta
  • 1 1/2 pounds Swiss chard
  • 1/4 teaspoon dried hot red pepper flakes
  • 1 small onion
  • 2 teaspoons unsalted butter
  • 1/4 cup heavy cream
  • 1/4 teaspoon freshly grated nutmeg
  • 2 tablespoons freshly grated Parmesan

procedure

dish: main
season: summer

Fill a 4-quart kettle three-fourths full with salted water and bring to a boil for pasta.

Chop Swiss chard into 1/4-inch-wide pieces and finely chop separately red pepper flakes and onion. In a 12-inch heavy skillet cook onion in butter over moderate heat, stirring occasionally, until golden brown, about 5 minutes. Add Swiss chard and cook, stirring, 15 minutes, or until tender.

While Swiss chard mixture is cooking, cook pasta in boiling water until al dente and drain in a colander. Add pasta to Swiss chard mixture with red pepper flakes, cream, and nutmeg and cook, stirring, 1 minute. Remove skillet from heat and stir in Parmesan and salt and pepper to taste.

Gourmet, November 1997

CHOCOLATE-DIPPED CHERRIES

ingredients

  • 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 24 large fresh cherries with stems

procedure

dish: dessert
season: summer

Line baking sheet with waxed paper. Place chocolate in top of double boiler set over barely simmering water (do not allow bottom of pan to touch water); stir until melted and smooth. Remove chocolate from over water. Holding cherry stem, dip 1 cherry halfway into chocolate. Place cherry, chocolate side down, on prepared sheet. Repeat with remaining cherries and chocolate. Chill until chocolate is firm, at least 15 minutes. (Can be made 2 days ahead. Keep chilled.)

Go on... Live a little!


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426 Boistfort Road
Curtis, WA 98538
(360) 245-3796

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