CSA Members 2007: Newsletter Archive

Dear CSA Members,

Today we have our first green beans! We have sent you a pound and a half to have enough to enjoy for a few meals (unless you're like me, and can eat half a pound at a sitting. . .).

The bunched basil is actually cinnamon basil, excellent for sautés and curries. I often use it in place of Thai basil, which has a bit more of an anise flavor but is much less hardy to grow. I have included a curry recipe below, a long time favorite given to me by one of our customers at the farmers market.

We have also included our first sweet onions of the season. The variety is Walla Walla, although they are grown here at our farm. I encourage you to chop one up, toss it in a skillet with a little olive oil, then add sliced squash and sauté. Sprinkle in some chopped basil and cook just a minute or two more. Salt and pepper to taste.

This season, we decided to try a new type of cucumber. This little yellow one, known as Boothby's Blonde, is an open-pollinated heirloom with a long history. Originating out of Maine, it was "maintained for five generations by the Boothby family of Livermore," then passed on to a local seed company. The rest is history, and we are reaping the rewards of the Boothby family's diligence.

The potatoes this week are a fingerling type, excellent for steaming, sautéing and soups. They also make wonderful hash browns if you have the patience. This particular variety is Ozette, a potato native to Washington State. They have developed quite a following due to their local roots, and this season they are in particularly high demand, as many potato growers suffered a crop failure. We were lucky to have some seed potatoes from last season, and have some to pass on to you!

The escarole is a slightly bitter lettuce-like head, and may be used for salads or cooking. A rich, delicious recipe follows.

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.

Baked Escarole

ingredients

• 2 tablespoons butter
• 1 tablespoons flour
• 1 cup heavy cream
• 1 head escarole
• 2 ounces (at least) gorgonzola
• bread crumbs
• salt & pepper to taste

procedure

Melt the butter in a sauce pan over low heat and stir in flour until a thick paste forms. Slowly add the milk to the flour stirring constantly to make a simple white sauce. Simmer while you cut escarole in half, rinse, and steam in a double boiler until wilted, about 5 min. Arrange escarole, cut side up, in a shallow baking dish, and cover with white sauce. Break the cheese into small pieces and sprinkle over sauce, top with bread crumbs, then bake in a preheated oven at 400° for about ten minutes or until lightly browned.

Pasta Primavera

This is a great catch-all recipe for your veggies.

ingredients

• Veggies: broccoli, beans, summer squash, onions, basil. . .
• Pasta of your choice
• Olive oil
• Salt and pepper

procedure

Slice onion thinly. Sauté with 2 Tbsp butter or olive oil for 2 minutes. Add sliced squash and sauté until slightly tender, 5-10 minutes. Add broccoli to the pan. Continue to sauté until vegetables are crisp tender and slightly browned in spots. Add chopped basil, salt and pepper toward the last few minutes of cook time.

Meanwhile, boil water for your favorite pasta. I would recommend a penne or fettucine, but definitely a heavier noodle. Cook until tender, then toss in a large bowl with olive oil and freshly grated parmesan.

You may also prepare a light cream sauce:

Melt 2 Tbsp butter over low heat. Add and blend over low heat for 3-5 minutes:
1 1/2 to 2 Tbsp flour -- stirred in slowly
1 cup milk
Add salt and pepper to taste. Toss with pasta.