CSA Members 2006: Newsletter Archive

Dear CSA Members,

A dear friend recently emailed me a story from Grist Magazine regarding buying Organic and buying Local. For those of you who have time to look at it, click to grist.org.

This article stirs up a lot of feelings for me, both about buying local and staying local. We buy local whenever we can, both for ourselves and our economy. I think that it's difficult to make a conscientious decision in the grocery store these days, because the information about where an item is from and who your purchase dollars go to is so rarely on the label.

Take, for example, organic-friendly food companies. Many are owned or have been purchased by corporations such as General Mills, M&M/Mars, and Coca-Cola: find out more at certifiedorganic.bc.ca. That is why we are so awed and amazed to have such wonderful members as you, who support this farm and appreciate the value of knowing where your food comes from... really. Please take a look and share your thoughts if you have a moment.

Okay, enough of the politics and back to the vegetables, where I'm most comfortable.

We have sugar snap peas with this delivery! (Eat 'em shell and all!) We sent you some to eat and enough to snack on besides. They are soo tasty raw, and even better sautéed with a little butter and tossed with salad, balsamic vinaigrette, and parmesan.

A word on the radicchio: THIS IS NOT RED CABBAGE! Radicchio is a sharp (bitter sounds so... negative) member of the chicory family and is wonderful used sparingly in salads. My favorite use for radicchio is taking one leaf from the head, spooning a nice mound of herbed goat cheese into the center, then rolling it up, brushing it with olive oil and baking it until the radicchio is lightly browned. Slice and eat them with a nice focaccia bread.

SPICY SAVOY SLAW

ingredients

• 5 tablespoons seasoned rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 to 2 teaspoons minced fresh chile (including seeds)
• 1 teaspoon finely grated peeled fresh ginger
• 1 1/2 teaspoons Asian sesame oil
• 1 1/2 lb Savoy cabbage, thinly sliced (6 cups)
• 1/4 lb sugar snap peas, trimmed thinly sliced (1 cup)
• 1 smallish carrot, cut into thin matchsticks

procedure

Whisk together vinegar, sugar, and salt in a large bowl until sugar and salt are dissolved, then whisk in chile, ginger, and sesame oil.

Add remaining ingredients and toss well. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 30 minutes.

Gourmet, The Last Touch, August 2002

Cream Cheese Sandwiches with the Most Delicious Zucchini Bread EVER!!

Makes two large loaves and freezes really well!

ingredients

• 3 eggs
• 1-3/4 cups sugar
• 1 cup light vegetable oil
• 2-1/2 cups peeled, grated zucchini
• 2-1/2 tsp. vanilla extract
• 3 cups flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 3 tsp cinnamon
• 1/8 c walnut or hazelnut oil

procedure

Beat the eggs, then add sugar, mixing well. Add the oil, zucchini and vanilla, mix well. Sift the dry ingredients and slowly add to the sugar mixture. Stir until well blended. Add the nut oil and stir.

Bake at 350 degrees for approximately 55-60 minutes in two greased (9x5x3) loaf pans.

Cool on wire racks and freeze or refrigerate. (When bread is cold, it is much easier to slice for the sandwiches.)

Spread whipped cream cheese on sliced bread. Make small tea sandwiches and arrange on a serving platter.

From Julie Sochacki, One United Harvest

ROASTED BALSAMIC RADICCHIO

Radicchio is also good when grilled on a barbecue or in a stovetop grill pan. Oil the grill or grill pan and cook until wilted and slightly charred, turning occasionally, about 5 minutes.

ingredients

• radicchio (about 1 pound total), halved through core end, each half cut into 3 wedges with some core still attached
• 3 tablespoons olive oil
• 1 tablespoon chopped fresh thyme
• High quality balsamic vinegar (for drizzling)

procedure

Preheat oven to 450°F. Rinse radicchio wedges in cold water; gently shake off excess water (do not dry completely). Place radicchio in large bowl. Drizzle with olive oil and sprinkle with thyme, salt, and pepper; toss to coat.

Arrange radicchio wedges, 1 cut side up, on rimmed baking sheet. Roast until wilted, about 12 minutes. Turn over and roast until tender, about 8 minutes longer.

Arrange radicchio on platter and drizzle with balsamic vinegar.

Bon Appétit, May 2005