CSA Members 2008: Newsletter Archive

Dear CSA Members,

Greetings! Thank you for joining us this season. Although we're off to a late start, we look forward to an abundant summer! The last few weeks have been beautiful, and just what we needed to get this season underway. In the coming deliveries, expect our first beets, lettuces, and soon, peas. The cool spring has given us the most beautiful pea plants we have ever grown. We hope to have peas in two to three weeks. Our first delivery is a light one, with salad and cooking greens and fresh organic berries. Before I begin, just a few reminders:

The boxes that we use for delivery are reusable. Please help us to minimize costs and use fewer resources by returning your old box each week when you pick up your produce. Also, please stack boxes as neatly as possible, so that our wonderful drop site hosts are not overwhelmed. Thank you!

If you are looking for storage tips, recipes, or information about the farm, you can email, call, or check out our website.

We have a page of tips for how to keep your veggies and flowers fresh, and we catalog recipes from previous years so you can access your favorites. Also, if you have a recipe you'd like to share, please send it to us!

The strawberries recovered nicely from this winter's travails, due to their persistent nature and to our amazing volunteers, who helped to uncover and replant many of them. As an extra treat, we have also included organic cherries in this week's delivery. The cherries are from East of the Cascades, and are delicious. A special thank you to all our cherry growing friends, some of whom lost part or even all their crop to spring frost. I have savored this season's cherries even more than most.

The unusual-looking buds are garlic flowers -- they have a strong garlic flavor and may be steamed or sautéed lightly. Thinly slice the stems for the best flavor.

The mizuna and arugula are both delicious salad greens, but they may also be wilted or lightly sautéed. Consider a simple salad with a strawberry mint vinaigrette. The mint is a variety called Apple Mint -- you will notice it in today's bouquets as well as in your box of veggies. It will keep best if the cut end is put in a small jar of water.

If you have any questions, please contact us!

Strawberry Mint Vinaigrette

ingredients

• 2 1/2 tablespoons strawberry vinegar
• 2 teaspoons fresh lemon juice, or to taste
• 2 tablespoons chopped fresh mint
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil

for the strawberry vinegar

• 1/2 pound strawberries, trimmed (1 1/2 cups)
• 1 teaspoon sugar (optional)
• 1 cups white balsamic vinegar

procedure

Pulse berries with sugar (if using) in a food processor until finely chopped and very juicy. Transfer to a bowl and add vinegar. Let stand 1 hour. Strain vinegar through a sieve into a bowl, discarding solids.

Vinegar keeps, covered and chilled, 1 week.

Stir-Fried Baby Bok Choy with Garlic Flowers

ingredients

• 1/3 cup reduced-sodium chicken broth
• 1 tablespoon soy sauce
• 1 1/2 teaspoons cornstarch
• 3 tablespoons peanut or vegetable oil
• a handful of garlic flowers, ends trimmed, thinly sliced
• 1 bunch bok choy, quartered lengthwise
• 2 teaspoons Asian sesame oil

procedure

Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved.

Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add garlic and stir-fry briefly, 5 to 10 seconds. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a serving dish.

Adapted from Gourmet, November 2007, Lillian Chou