CSA Members 2006: Newsletter Archive

Dear CSA Members,

As Ed the Labrador and I drove out to the second field, I looked around, appreciating the beauty and serenity of the place. Tucked away from the road, the 40 acres of meadow, surrounded by trees, is quiet and lovely. This is Ed's favorite place to play, and he whines excitedly as we approach. We pull into the field, and are met with. . . . lettuce devastation. Our serene neighbors, the deer, have visited the lettuces and meticulously eaten at least one bite from every head of Romaine, Red Oak Lettuce, Winter Density, and almost every green leaf (I found twenty left). To give you a perspective: our field is about 450 feet long. From a distance, it looks perfect. Only when you start at one end and walk the field do you actually see what has happened. Wow. Hungry little things, aren't they?

Luckily for us (and you), we had a bit of a lettuce surplus, and the next round are ready here at the field by the house.

Onward! We found the first few beautiful zucchini, and should have lots in the next week or two. The first organic apricots are also coming up next week.

I already hear echoes of the sighs from those of you who don't love beets. But take heart! I have included a recipe that I give each year and everyone loves (even the kids!).

The Italian dandelion is perfect in salads or sautéed. Add it to the butterhead lettuce for a salad with a little kick of flavor. We have included a recipe below, and if you remove the stems from the kale, you can basically use this recipe for it as well. Kale will need to cook just a bit longer, until it's tender.

Also, a final reminder: our open house is this Saturday, August 5th! Please let us know if you will be attending.

SWEET-AND-SOUR RED CABBAGE AND FENNEL

ingredients

• 3 1/2 cups thinly sliced red cabbage (about 6 ounces)
• 1 teaspoon olive oil
• 3/4 pound fennel bulb (sometimes called anise), stalks trimmed flush with bulb and bulb chopped fine (about 1 3/4 cups)
• 1/2 cup water
• 1/4 cup cider vinegar
• 2 tablespoons firmly packed dark brown sugar

procedure

In a large heavy non-stick skillet cook cabbage in oil over moderate heat, stirring, until wilted slightly, about 5 minutes. Add fennel and cook, stirring, until just tender, about 5 minutes. Stir in water, vinegar, sugar, and salt and pepper to taste and cook, over moderately low heat, covered, stirring occasionally, until vegetables are tender and liquid is almost evaporated, 10 or 15 minutes. Serve cabbage and fennel hot or at room temperature.

Gourmet, November 1995 (from Epicurious.com)

Spicy Sautéed Dandelion Greens

ingredients

• bunch dandelion greens, rinsed and ends trimmed off, leaves cut crosswise into 4-inch pieces
• 1/8 cup extra-virgin olive oil
• 2 large garlic cloves, smashed
• 1/4 teaspoon dried hot red pepper flakes
• 1/4 teaspoon salt

procedure

Steam greens in a pot until just wilted (or just throw them in the skillet, freshly rinsed, on medium heat with the lid on). Separately, heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until pale golden, about 30 seconds. Increase heat to moderately high, then add greens, red pepper flakes, and salt and sauté, stirring, until liquid is evaporated, about 4 minutes.

modified from Gourmet, March 2003

Chocolate Beet Cake

*they'll never know there's beets unless you tell them*

ingredients

• 1 tsp vanilla
• 1 3/4 cups flour
• 1 1/2 tsp baking soda
• 1/4 tsp salt (or less)
• Frosting of your choice (optional)
• 1 1/2 cups cooked, peeled, and puréed beets
• 3 oz. unsweetened chocolate
• 3 eggs
• 1 1/2 cups sugar
• 1 cup oil (I like safflower)

procedure

Preheat oven to 350°. Prepare beets and set aside. Melt chocolate in a double boiler; remove from heat and cool slightly. In a large bowl, lightly beat the eggs. Add sugar, oil, vanilla, melted chocolate, and beets, stirring well after each addition. In a separate bowl, sift together flour, baking soda and salt. Combine dry ingredients with chocolate mixture and beat until just blended. Pour into a greased and floured 9x13" cake pan and bake for about 35 minutes. Cool before frosting.

Thai Green Curry

This recipe was given to us years ago by a customer at the Olympia Farmers Market. It is simple, adjustable, and quite yummy. Serve over steamed or sautéed vegetables of your choice.

ingredients

• 1 can coconut milk (not Lite)
• 1 cup or more cinnamon basil, chopped fine
• 3 cloves or more garlic, minced
• Same amount of fresh ginger, minced or 1 Tbsp ginger powder
• 3 Tbsp tamari
• 3 Tbsp toasted sesame oil or olive oil
• 3 Tbsp sugar, or to taste
• Curry powder to taste (optional)

procedure

Finely chop garlic and ginger. Sauté with tamari, oil, and sugar. After garlic is cooked, add the coconut milk, basil and curry powder. Cook over medium heat (do not boil) about 5 minutes to mix flavors. Serve.