CSA Members 2007: Newsletter Archive

Dear CSA Members,

Ah, September. Where is the summer going?? It seems like we just got started, and already it's autumn. Still dark when we rise, and 40 degrees outside, it's more difficult to get out of bed. Morning coffee is prized more for its potential to heat the hands than its flavor. When we wander outside (or look out, from the computer, in my case), blankets of fog cover the low fields of our neighbors. It is the busiest time of year for us, as the harvest is at its most abundant and we are preparing for winter simultaneously. We don and shed multiple layers during the day, as the temperature creeps from 40 up to 85 and back down.

More corn arrives this week. Bodacious is a customer favorite at the Olympia Market, and while it is quite delicious, I still love the Sugar Buns best. It definitely tops the Sugar Buns in size, though, and offers us a later season corn with a good flavor. Tell us what you think.

Celeriac is related to celery, but cultivated for its large root. The celeriac leaves and stems are pretty tough, but the root may be peeled and diced, then steam, baked, mashed, put into soups. . . it adds a nutty celery flavor. See epicurious.com for lots of recipe ideas.

The peppers are a mix of milds and a bit of spice: Anaheim, Romanian yellow, green bells, and jalapeños. The jalapenos are the only hot peppers, and they are pretty darn mild this season owed to our cool summer.

The potatoes this week are Ozettes. They were brought from South America to the Northwest in the late 1700s, carried by Spanish Conquistadors. The Ozette/Makah tribe either traded for them or discovered them, and continued cultivating them. They are now considered an heirloom -- our very own "local" potato. Their slightly dry consistency and great flavor make them a good choice for soups, hash browns, mashed potatoes and more.

PLEASE REMEMBER TO SEND IN YOUR SEPTEMBER PAYMENTS!

Hot-and-Sour Cabbage Salad

ingredients

• 1 lb Napa cabbage (1/2 head), thinly shredded
• 1 small red onion or scallion, thinly sliced
• 1/4 cup seasoned rice vinegar
• 1 tablespoon minced peeled fresh ginger
• 1 teaspoon sugar
• 1-2 peppers of your choice, very thinly sliced

procedure

Put cabbage and scallion in a large bowl.

Bring vinegar, ginger, and sugar to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. Pour hot dressing over cabbage, peppers, and onion, tossing to combine.

Adapted from Gourmet, December 2001

Cream of Celery Soup

ingredients

• 2 tablespoons (1/4 stick) butter
• 5 cups chopped celery
• 2 medium leeks, chopped
• 1 celery root, peeled, cut into 1-inch pieces
• 10-ounces potatoes, scrubbed, cut into 1 1/2-inch pieces (you received 1 1/2 # potatoes)
• 2 garlic cloves, peeled
• 1 teaspoon celery salt
• 2 14 1/2-ounce cans (or more) low-salt chicken broth
• 1 cup whipping cream

procedure

Melt butter in heavy large saucepan over medium heat. Add celery and leeks. Cover and cook until very tender, stirring occasionally, about 20 minutes. Stir in celery root, potato, garlic and celery salt. Add 2 cans broth; cover and simmer until all vegetables are very tender, about 30 minutes. Puree in blender in batches. (Can be made 1 day ahead. Cover and chill.)

Pour soup into large saucepan. Add cream; bring to simmer, stirring often. Thin with more broth if necessary. Season with salt and pepper. Ladle into bowls.

Adapted from Bon Appétit, December 1995