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Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh! Boistfort Valley Farm: Certified Organic Produce Grown Locally & Delivered Fresh!
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CSA Members 2007: Newsletter Archive

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4 September 2007

Dear CSA Members,

This week we have corn!!! This variety is called Sugar Buns, and although it's small, it's sweet enough to make up for it. The first days of corn season are amazing -- we rarely even bother to cook it! If yours make it to the pot, just heat water to boiling, then steam them for about four minutes -- it doesn't take long. Once we do start to cook it, we actually have a dedicated butter dish for corn rolling. Cherry tomatoes are also included in this week's delivery! The first of the tomatoes to ripen, they should not be the last. We have a beautiful field of tomatoes, both Roma and slicing, and they are just starting to blush with color.

The radicchio (that small, burgundy cabbage-like head) is what some may call bitter, but what we prefer to call sharp. It tends to lose its sharpness and take on a bit of sweetness when roasted. I have included a recipe below, but if you prefer something a bit safer: peel individual leaves of radicchio from the head. Place a generous tablespoon of herbed goat cheese in each leaf, then roll them up. Brush a bit of olive oil on the leaves, then bake at 400 degrees until lightly browned. Serve with bread.

What's in the Box:
Red Onion
Yellow cucumber
Crookneck & sunburst squash
Red Leaf & green leaf lettuce
Green beans
Sungold tomatoes
Sunflowers content

Green Beans & Radicchio with Shaved Parmesan


  • 2 1/2 Tbsp extra-virgin olive oil
  • 1 lb green beans, ends trimmed, longest snapped in half
  • 1 medium yellow onion, halved and thinly sliced
  • Salt and Pepper to taste
  • 1 medium head radicchio, sliced into strips
  • 1 large clove garlic, minced
  • 1 Tbsp fresh lemon juice
  • Shavings of Parmesan reggiano for garnish


dish: side
season: summer, fall

Heat a large skillet over medium-high heat. Pour in two tablespoons of the oil and swirl to coat the pan. Add green beans to the pan, layering evenly. Scatter onion slices on top. Season with salt and pepper and let cook undisturbed for two minutes. Add the radicchio and saute, stirring occasionally, until the radicchio has begun to wilt and brown and the beans are crisp-tender, about 6 minutes. Lower heat if necessary. Stir in garlic, cooking for a few minutes to blend in the flavor. Transfer to a serving bowl. Drizzle with lemon juice and the remaining oil, toss gently. Season to taste with salt and pepper and garnish with grated parmesan. Serve immediately.

Fine Cooking, December 2003

Grilled Vegetables with Lemon, Thyme and Mustard Basting Sauce

for the Basting Sauce

  • 1/2 cup (1 stick) butter, diced
  • 1/3 cup chopped shallots
  • 1/4 cup olive oil
  • 3 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon grated lemon peel

for the Vegetables

  • 2 large ears fresh corn, husked, each cut crosswise into 4 pieces
  • 1 small eggplant (about 1 pound), cut crosswise into 1/2-inch-thick rounds
  • 1 large red onion, cut into 3/4-inch-thick wedges
  • 1 large zucchini, trimmed, quartered lengthwise
  • 1 large carrot, peeled, cut on deep diagonal into 1/4-inch-thick slices
  • Fresh herb sprigs
  • Lemon wedges


dish: side
season: summer, fall

Combine all ingredients in heavy medium saucepan. Whisk over medium heat until butter melts and sauce is well blended. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cool. Whisk over low heat to rewarm before using.)

Arrange corn pieces, eggplant rounds and onion wedges in single layer on large baking sheet. arrange zucchini spears and carrot slices in single layer on another large baking sheet. Transfer 1/2 cup sauce to small saucepan and reserve for dipping. Brush both sides of vegetables lightly with some of remaining basting sauce.

Prepare barbecue (medium-high heat). Grill Corn, eggplant and onion until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to small platter as vegetables finish grilling. Tent with foil to keep warm.

Grill zucchini and carrot until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to same platter, arranging alongside other vegetables. Season all vegetables with salt and pepper. Garnish with fresh herb sprigs and lemon.

Place pan with reserved 1/2 cup sauce over low heat or at edge of barbecue and whisk sauce until warmed through. Transfer to small bowl. Serve vegetables, passing warm dipping sauce separately.

Adapted from Bon Appétit July 1996

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Boistfort Valley Farm, Inc.
426 Boistfort Road
Curtis, WA 98538
(360) 245-3796


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