CSA Members 2006: Newsletter Archive

Dear CSA Members,

Well, this is it. Today is our final delivery for the summer CSA program. In order to prepare you a little for the weeks to come, we have stocked this week's box with a few staples to get you through early winter.

The gourds are not for eating, just for decoration (they're the ones we put into a bag). The large green squash is definitely for eating: Kabocha, the perfect squash for soup (see recipe below). Celeriac, or celery root, is in the celery family, but a bit different -- I have left the greens on so that it's easily distinguishable. The stalks on the celery root are small and stringy, but the root may be peeled and chopped to add a nutty celery flavor to soup, gratins, or roasted vegetable dishes.

The potatoes will store quite well out of direct sunlight. This variety, Ozette, makes great hash browns. Clean and grate about 1 pound of potatoes (no peeling necessary). Slice an onion thinly and toss in a skillet with oil (I like Safflower). Let the onion cook until it's slightly translucent, then add grated potatoes. Add oil as needed to keep potatoes from sticking. Season lightly with salt, pepper and garlic powder. Cook until lightly browned, loosely flipping them occasionally.

The sweet dumpling squash are similar to Delicata, but with a more pumpkin-y flavor. Bring all your winter squash in and keep them in your kitchen for about a week; they will develop a much sweeter flavor. They will keep for quite a while (up to a few months), so don't be afraid to ignore them for a few weeks.

In fact, many of the vegetables in today's box will keep quite well. Expect carrots, beets, and celeriac (put into a bag) to last for 3 weeks or more. Parsnips will last a month or longer in a plastic bag in your crisper drawer. Potatoes in the dark will last for several weeks, and the ornamental gourds should get you through Thanksgiving and beyond.

Okay, one last little story:

Late last evening, as we were planting onions in the field, I was startled from my onion daze by a hoarse, croaking squawk from the sky. I looked up to find our resident blue heron overhead, and behind her, one of the most beautiful sunsets. The sky was a wash of pale blue, wavy clouds of bright pink brushed onto the horizon. The sun had crept down past the ridge of a nearby mountain, and silhouetted it in a deep purple. Flashes of bright yellow dotted the mountainside, the remnants of summer leaves still clinging to their trees. I took a moment, after a hard day, to be thankful for our lives, and our farm, and all of you. We are so glad to be able to grow food for you all. Thanks for letting us be your farmers!

Speaking of which, We are still accepting members for our Winter deliveries. The sign up deadline is November 5th. If you would like to participate, please send in a check by this date. Deliveries will take place on Tuesday, November 21st and Tuesday, December 19th. Cost of both deliveries is $100, and they will include veggies for eating and storage vegetables and tips on storage, and holiday recipes.

We will also accept members for the Summer 2007 Season at this time. I have included brochures with today's delivery; these may be mailed in, or you may sign up online.

The cost for next season will be $550 (the same cost as this season). Prepayment in full entitles you to a $25 discount, for a one time payment of $525. Or you may send us a deposit of $130 and make payments during next summer season. We have decided not to expand our CSA next year, so please sign up early to make sure we have room for you! If you have any questions, please contact us.

Thank you for a great season. We will be at the Olympia Farmers Market on the weekends until Christmas; please stop by and say hello.

Squash Miso Soup

ingredients

• 1 kabocha squash
• 2-4 carrots sliced into 1/8 inch rings
• 2-3 cloves garlic
• 1/4 cup minced Italian parsley
• 1/2-1 cup minced onion
• 2-3 tbsp. red miso
• 2 tsp olive oil

procedure

Peel squash and cut into 1/2 inch cubes. Place in large saucepan. Add enough water to just cover. Simmer until squash is tender. Meanwhile, heat oil in skillet. Add onion and garlic. Sautee until onion is soft. Add carrots, cover and cook about ten minutes. When squash is tender, pour squash and liquid into food processor and blend until smooth. Return to saucepan and add sautéed vegetables. Dissolve miso in 1/2 cup warm water and blend into soup. Heat gently (about 20 minutes) until flavors blend. Add parsley. Add cayenne to taste.

CELERY ROOT AND POTATO LATKES

You can shred the potatoes, onions, and celery root in a food processor with the shredding disk. However, you'll need to use 3 eggs (instead of 2) because the machine grates more coarsely and the mixture will require more binding.

ingredients

• 1 celery root, peeled with a potato peeler
• 3/4 lb potatoes
• 1 tablespoon fresh lemon juice
• 1 medium onion, quartered
• 1/3 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground celery seeds
• About 3/4 cup vegetable oil

procedure

Put oven racks in upper and lower thirds of oven and preheat oven to 250°F. Coarsely grate celery root into a bowl using the 1/3-inch-wide holes of a box grater. Peel potatoes and coarsely grate into a large bowl. Add lemon juice and toss. Coarsely grate onions into same bowl. Transfer to towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible. Return potatoes and onions to cleaned bowl and stir in celery root, flour, eggs, salt, pepper, and celery seeds until combined well. Heat 1/3 inch oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Fill a 1/4-cup measure (not tightly packed) with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula. Form 3 more latkes in skillet, then fry until undersides are deep golden, 1 1/2 to 3 minutes. Turn over using 2 spatulas and fry until deep golden all over, 1 1/2 to 3 minutes more. (If latkes brown too quickly, lower heat to moderate.) Transfer to paper towels to drain briefly. Keep warm in 1 layer on a metal rack set in a shallow baking pan in oven. Make more latkes in same manner. Use a second rack and baking pan to keep last batches warm.

Gourmet, December 2004, Menus