CSA Members 2006: Newsletter Archive

Dear CSA Members,

With the extreme temperatures (102?!) at the farm over the weekend, we all looked like we were in slow motion. Luckily, the heat only lasted a few days, and we are back to work in full force. I grew up in the desert, where heat rises up off the pavement until ten at night, but since moving up here I have become a lightweight. Thank goodness for the beautiful Northwest! I can't remember another time when I have been so happy to see 80 degrees.

Today we have our first potatoes! These are Yukon Golds, and are a tasty baker, roaster, steamer, sauté-er, just the greatest thing ever.

We also have organic Rainier cherries from the Yakima Valley. I know that Mike said that every cherry was his favorite, but I have to tell you, he has been raving about the Rainiers all spring.

The red romaine is a new lettuce for us; it's just a bit crazy looking but my, is it tasty. It has a hint of red leaf flavor, but all the greatness of romaine (boy, I never thought I'd wax poetic about lettuce).

As you can see, we have some green beans! Look forward to these and yellow wax beans in the next week or two, as well as basil. We will have canning/freezing quantities of all these veggies and more for the next several weeks, so contact us with any questions or to place an order.

Our Open House is a week from Saturday! I am leaving fliers for the open house at our drop sites. Please remember to take one with you as a reminder. Please let us know if you plan to come so that we may plan accordingly. Last year was great fun, with over 100 people in attendance, two hayrides, and some low key music from harmonious ladies.

ROASTED CURRIED CAULIFLOWER

ingredients

• 1/2 cup red wine vinegar
• 3/4 cup olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 large onion, peeled, quartered
• 12 cups cauliflower florets (from about 4 pounds cauliflower)
• 3 1/2 teaspoons curry powder
• 1 tablespoon Hungarian hot paprika
• 1 3/4 teaspoons salt
• 1/4 cup chopped fresh cilantro

procedure

Preheat oven to 450°F. Place cauliflower florets in large roasting pan. Pull apart onion quarters into separate layers; add to cauliflower. Stir coriander seeds and cumin seeds in small skillet over medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle. Place seeds in medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle with pepper.

Roast vegetables until tender, stirring occasionally, about 35 minutes. Let stand at room temperature. Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.

Bon Appétit: R.S.V.P., September 2004 (from Epicurious.com)

POTATO PANCAKES WITH CHICK-PEA FLOUR, CILANTRO AND CUMIN

Even though they are most often associated with the Jewish holiday of Hanukkah, potato pancakes have a year-round appeal. Here they are given a Middle Eastern twist with the addition of flour made from chick-peas - the dominant flavor in falafel - as well as chilis, herbs and spices.

ingredients

• 2 teaspoons ground coriander
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 3 tablespoons (or more) vegetable oil
• 1 1/2 teaspoons cumin seeds
• 1/2 teaspoon ground turmeric
• 2 1/2 pounds white potatoes, peeled, grated into enough cold water to cover
• 1 large white onion, grated
• 1/2 cup finely chopped green onion
• 1/2 cup chopped fresh cilantro
• 1/2 cup chick-pea flour
• 2 large eggs, beaten to blend
• 1 1/2 tablespoons minced seeded jalapeño chili

procedure

Place grated potatoes and onion in large colander and drain well. Using hands, squeeze mixture to extract as much liquid as possible. Transfer mixture to large bowl. Mix in green onion and next 8 ingredients.

Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add cumin seeds and turmeric and stir 30 seconds. Stir into potato mixture. Cover and let stand 30 minutes to allow flavors to blend.

Preheat oven to 250°F. Heat 1 tablespoon oil in same skillet over medium heat. Add scant 3 tablespoons potato mixture to skillet for each pancake; using spatula, flatten to about 4-inch rounds. Cook until golden, about 5 minutes per side. Transfer pancakes to ovenproof dish; keep warm in oven. Repeat with remaining potato mixture, adding more oil to skillet as necessary. Serve warm.

Bon Appétit, May 1995 (from Epicurious.com)