CSA Members 2007: Newsletter Archive

Dear CSA Members,

Greetings! Thank you for sharing this season with us!

We have a box of goodies fresh from the field to deliver to you this morning. This first delivery highlights some of our earliest summer vegetables: baby beets and radishes, crisp greens, and tasty herbs. We have also included some of our own crop of June-bearing strawberries. If you have ever purchased store bought strawberries, these are in a completely different league. Ours are grown for flavor, not for shipping, and on a warm day people will be lured across the market by their incredible fragrance. They are field ripened, and of a classic variety that tastes great even when they're not ready (trust me, I've eaten my fair share of white-on-one-side berries). Eat them soon, as they won't last long in your fridge.

Our early lettuces are large and lovely. Don't be intimidated: these were cut fresh just for you and will keep well in your fridge. Just pull off the outer leaves as needed and use them for salad. We have also included red chard -- great for sautéing or steaming with a little oil and vinegar, or tasty as a side with a spicy peanut sauce. (See our online recipes, too!)

The radishes are called Easter Egg for an obvious reason -- bright colors with a little round root, they're nearly irresistible. Slice them and salt them lightly for salad. We also have a few radish recipes online.

The bok choy is the little leafy bunched green. As you can see, it is a favorite of pests as well as one of ours. We apologize for the little pinholes, but enjoy this so much that we thought we should still share it with you. Bok choy has a mild, slightly mustardy flavor, and is great chopped up and stir fried with baby carrots, chicken or tofu. Marinate the meat/tofu in: 1/2 cup sake, 1/4 cup soy sauce, 1 tbsp mirin (OR 1 T sweet sherry and 1t sugar), one tsp ginger powder for 1 hour. Stir fry meat/tofu separately from vegetables, browning the meat/tofu a bit over medium high heat (stirring frequently). Stir fry vegetables with a little oil over medium heat until just tender. Toss together and pour remaining marinade over the top. Cook for a few minutes longer. Top with a sprinkling of chopped cilantro and serve over rice or rice noodles.

If you are looking for cooking ideas, try epicurious.com for more great recipes.

Thank you for joining us this season! Please contact us with any questions.

ROASTED BEETS AND BABY GREENS WITH VINAIGRETTE AND CILANTRO PESTO

for the Easy Vinaigrette dressing

• 1/3 cup balsamic vinegar
• 2/3 cup olive oil
• 1 tsp dry mustard
• 1 tsp garlic powder
• 3/4 tsp fresh ground pepper
• Salt to taste (optional)
• 1 tsp ground coriander seeds (optional)

for the Pesto

• 1 cup extra-virgin olive oil
• 1/2 cup pine nuts, toasted
• 1 bunch fresh cilantro, coarsely chopped (about 2 cups)
• 1 bunch fresh chives, coarsely chopped (about 1/3 cup)
• 1/4 cup (packed) fresh mint leaves
• 1 tablespoon chopped seeded jalapeño chile
• 1 small garlic clove, peeled
• 1 teaspoon (scant) coarse kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons fresh lime juice

for the Beets

• 2 pounds 1-inch-diameter baby beets
• 1 tablespoon olive oil
• Coarse kosher salt
  
  6 cups salad greens

procedure

For vinaigrette:
Stir coriander in small skillet over medium heat until fragrant, about 4 minutes. Cool. Coarsely grind coriander in mortar with pestle or in spice mill. Add vinegar, garlic, salt, and pepper. Whisk in oil.

For pesto:
Puree first 9 ingredients in blender until smooth. (Can be made 1 day ahead. Cover and chill. Reblend before continuing.) Whisk in lime juice.

For beets:
Preheat oven to 350°F. Wash and dry beets. Cut off beet greens 1 inch from top of beets; reserve for another use. Rub beets with oil. Place light-colored beets in 1 roasting pan and red beets in another; sprinkle with coarse salt. Cover pans tightly with foil. Roast until beets are just tender, about 55 minutes. Cool slightly. Rinse under cold water and rub off skin from beets. Cut beets in half. Toss beets in bowl with 4 tablespoons vinaigrette. Let stand 30 minutes. Toss lettuces in bowl with some of vinaigrette to coat lightly; divide among plates and top with beets. Drizzle pesto around salads and serve. Beets may be steamed instead of roasted for a quicker fix. Steam until fork tender.

Modified from: Bon Appétit, January 2005

STRAWBERRY PHYLLO SHORTCAKES

ingredients

• 1 1/2 tablespoons unsalted butter, melted
• two 17- by 12-inch sheets phyllo, thawed if frozen
• 1 1/2 cups strawberries, sliced thin
• 2 tablespoons honey
• 1 tablespoon currant- or citrus-flavored vodka if desired

procedure

Accompaniment: lightly sweetened whipped cream

Preheat oven to 350°F. and brush a baking sheet with some butter. On a work surface arrange 1 sheet phyllo with a long side facing you and brush evenly with some remaining butter. On this, layer and brush remaining sheet phyllo in same manner. Cut layered phyllo crosswise into 4 rectangles. Top 2 rectangles with other 2 rectangles and cut each stack into three 4-inch squares (for a total of 6 squares). On baking sheet bake phyllo squares in middle of oven until golden and crisp, about 12 minutes, and cool on a rack. While squares are baking, in a bowl toss together strawberries, honey, and vodka until combined well.

Assemble shortcakes:
Arrange 1 phyllo square on each of 2 plates and top with about one third strawberry mixture. Make 2 more layers with remaining 4 squares and strawberry mixture in same manner and top with whipped cream.

Gourmet, April 1996