CSA Members 2007: Newsletter Archive

Dear CSA Members,

What an odd month it has been! From 80 to rainy and back, several times, we keep wondering what to expect next. We are looking forward to a beautiful week, though, with temperatures in the mid 80s by Thursday. I suppose it is July. . . and what better time for the heat than picnic season!

In this week's box we have included organic cherries! Hailing from Wapato, Washington, these bing cherries are sweet and delicious, and impossible to stop eating. Trust me. We will have more cherries next week while they're in season. We will also have raspberries, still green as of yet but starting to show color, coming up soon.

Summer vegetables are on their way! Mike discovered a few tiny zucchini yesterday -- we hope to have some to share within two weeks. We're still waiting on the peas, but have included a little snack-sized sampling today and hope that the crop that's flowering now will produce a beautiful healthy harvest. New potatoes are a bit further down the list, along with fennel, broccoli, and green beans!

This week we have also included our first spinach. As slow-growing as it is, the weeds often overrun it, and we have to search it out when weeding to clear it a path. This round turned out lovely, and we hope you will enjoy it in salad, a sauté, or steamed.

The Chioggia beets are an Italian heirloom variety. Sweet and mild, they are a bit less. . . earthy tasting than red beets. They also steam to a pink-gold color that is absolutely beautiful. Drizzled with a bit of balsamic vinegar, they are wonderful as a side or sliced over salad. . . or try the recipe below.

Finally, those funny little curly buds in your produce box are garlic flowers. They are a mild tasting garlicky flavor, and may be chopped up and sautéed with the spinach or sautéed and enjoyed over salad. Both the flower bud and stem are edible.

We've been staying busy at the farm, harvesting, weeding, seeding, and training all our new folks. We have a great crew arranged for this season, to help replace me in my (relative) absence and to assist our growing farm to bring our best vegetables to you. Thank you for all your support!

Please remember to bring your produce boxes back to the drop site when you pick up your veggies!

SAUTEED CARROTS WITH BUTTER AND SAGE

ingredients

• 1 bunch carrots
• 6 sage leaves, chopped
• 2 Tbsp butter

procedure

Rinse and trim carrots. Halve lengthwise. Melt butter in a skillet over medium heat, then add carrots and cover. Chop and add sage. Leave covered, stirring occasionally, until carrots are just tender, then remove lid and turn up heat just a bit to brown the carrots slightly. Serve warm.

BEETS AND CARAMELIZED ONIONS WITH FETA

(add 4-6 sliced garlic flowers to the onions for sautéing!)

ingredients

• 1 Tablespoon cider vinegar
• 1/2 teaspoon Dijon mustard (preferably whole-grain or coarse-grain)
• 1/8 teaspoon black pepper
• 1/4 teaspoon salt
• 3 tablespoons olive oil
• 1/2 lb onions (one medium), quartered lengthwise, then cut crosswise into 1-inch pieces
• 1 bunch small whole beets, scrubbed and trimmed to leave 1 inch of stem
• 2 oz crumbled feta (about 1/3 cup)
• 1/8 cup pine nuts (1 oz), toasted and coarsely chopped

procedure

Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 1 tablespoon oil, whisking until combined well.

Cook onions with remaining 1/4 teaspoon salt in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown. Add onions to dressing, then add beets and cheese, stirring gently to combine. Serve sprinkled with pine nuts.

Adapted from Gourmet, September 2003 (from Epicurious.com)

SPINACH AND MADEIRA

ingredients

• 1 bunch spinach
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/8 teaspoon grated nutmeg
• 1/4 cup crumbled crisp bacon (optional)
• 3-4 sliced, sautéed mushrooms (crimini or your choice)
• 1/2 Tablespoon flour
• 1/6 cup Madeira
• Splash of heavy cream
• Chopped parsley for garnish (optional)

procedure

Wash spinach thoroughly, drain well and cook, without water, in a kettle (the moisture left on the leaves in enough). Steam gently until wilted and still a bit bitey. This will only take a minute. Drain spinach thoroughly, pressing out all excess moisture. Chop coarsely and mix with butter, salt, nutmeg, bacon, and mushrooms. Sprinkle with flour and blend in Madeira and heavy cream. Reheat slighly until just heated through, heap in a serving dish and top with a good dollop of butter and sprinkle with chopped parsley.

House & Garden, James A. Beard, December 1959 (from Epicurious.com)