CSA Members 2007: Newsletter Archive

Dear CSA Members,

Today marks the halfway point of the delivery season! It's odd to think that we are already this far into the summer, but Autumn is just around the corner… We have lots of vegetables still to come, with corn and tomatoes being the two most exciting! The corn isn't quite ready, but it looks great, and we hope to harvest within a few weeks.

We had a great time at the open house on Saturday! Thank you to everyone who had the chance to visit the farm, and a special thanks to those who battled traffic and the closure of I-5 to get here! It seems that we always have some sort of traffic incident every year on open house day, and we are always amazed at how many people persevere. The Blackberry Bushes wowed us with their musical talents, and we snacked and hayrode to our hearts' content.

Please know how much we appreciate you and enjoy sharing our farm with you. You all make it possible for us to grow food in a small, sustainable way, and to make a living at it. And we feel privileged to share the vegetables that we grow with all of you, that you have chosen us to help nourish your family.

For those of you who enjoyed the chocolate beet cake (and others who might!), I have included the recipe below. This is often a hit with children and parents, as it tastes great AND has the added bonus of beets, which are so good for you.

The kohlrabi are delicious just peeled and sliced -- if you haven't tried them fresh, I encourage it. Think veggies and dip.

Enjoy!

Braised Fennel and Potatoes

ingredients

• 2 small fennel bulbs with fronds
• 1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups)
• 1/4 teaspoon black pepper
• 1 teaspoon salt
• 3 tablespoons extra virgin olive oil
• 1 lb potatoes
• 1/2 cup water

procedure

Chop enough fennel fronds to measure 2 tablespoons, then cut off and discard stalks from bulb. Quarter bulb lengthwise and core if necessary, then cut lengthwise into 1/4-inch-thick slices.

Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.

Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices.

Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more. Stir in fennel fronds before serving.

Gourmet, February 2006

Chocolate Beet Cake

*they'll never know there are beets unless you tell them*

ingredients

• 1 tsp vanilla
• 1 3/4 cups flour
• 1 1/2 tsp baking soda
• 1/4 tsp salt (or less)
• Frosting of your choice (optional)
• 1 1/2 cups cooked, peeled, and puréed beets
• 3 oz. unsweetened chocolate
• 3 eggs
• 1 1/2 cups sugar
• 1 cup oil (I like safflower)

procedure

Prepare beets: Steam until quite tender (45 minutes or so, but it will depend on the size of the beets). Rinse thoroughly with cold water, then slip the skins and stems from the beets (if they do not come off easily, steam the beets a bit longer). Cut into chunks and puree in a food processor or blender. Set aside.

Preheat oven to 350°. Melt chocolate in a double boiler; remove from heat and cool slightly. In a large bowl, lightly beat the eggs. Add sugar, oil, vanilla, melted chocolate, and beets, stirring well after each addition. In a separate bowl, sift together flour, baking soda and salt. Combine dry ingredients with chocolate mixture and beat until just blended. Pour into a greased and floured 9x13" cake pan and bake for about 35 minutes. Cool before frosting.