stripe stripe stripe
stripe stripe stripe
stripe stripe stripe
stripe stripe stripe
Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh! Boistfort Valley Farm: Certified Organic Produce Grown Locally & Delivered Fresh!
stripe
Sign Up! Farm Notes Praise At the Farm: July 17, 2014 Storage Tips
stripe
stripe

CSA Members 2008: Newsletter Archive

« previous current newsletter next »
15 July 2008

Dear CSA Members,

A word about the lilies: they are an Asiatic variety; earlier than the Orientals, and more colorful, but prone to their petals falling off if not handled with care. I have included a few extra stems at each drop site. The anthers may be pulled off when the flowers open, so that the flowers do not shed pollen all over your table.

What's in the box: this week marks our first beets and the comeback of our beloved garlic! The beets are sweet and earthy, and may be eaten stems, greens and all.

What's in the Box:
Beets
Garlic
Shunkyo Radishes
Easter Egg Radishes
Tatsoi
Romaine Lettuce
Red Leaf Lettuce
Chives
Rainier Cherries
Lilies content

Our garlic is Carpathian by variety, an Eastern European type with a strong traditional flavor and an oily, rich texture. Mike has been carefully cultivating our seed stock for over a dozen years. Three years ago, we lost most of our garlic crop, when a newly leased field flooded overwinter. We have slowly rebuilt our stock from the surviving bulbs, and are excited to share our garlic with you once again. Use it as you would dried garlic, trimming and peeling the individual cloves, or leave the stems intact and let it dry completely to store it.

The Shunkyo radishes are a variety that we stumbled upon a few years ago. They have since become our favorite radish. But who wouldn't love a spicy, sweet, hot pink radish? For those of you who aren't sold, I have included a cooked radish recipe that should help use them up.

This week we have more organic cherries! These are Rainiers, a later cherry with a great flavor. They are in better shape than last week's cherries, which came in delicious, but a bit too ripe. Enjoy them while they last! The summer is speeding along, and I've already seen the first peaches at market.

Also, I harvested the first tiny summer squash this week. What an odd season, to have summer squash before carrots. Expect your first taste in a week or two, and start stocking up on your squash recipes.

On a personal note, Natalina turns one this week! I can hardly believe that she has grown so quickly. She is already displaying all the characteristics of a good farmer. . . specifically, a stubborn streak, a rough and tumble nature, and a great love of vegetables. I hope to post pictures to the website in the coming weeks.

Also, we are planning our Open House & Flood Recovery Celebration! We'll confirm the date next week.

Your Farmers,
Heidi (Mike, and Natalina)

Sauteéd Radishes

ingredients

  • 2 bunches radishes with greens attached (2 lb)
  • 2 1/2 tablespoons unsalted butter
  • 1 teaspoon salt (preferably sea salt)
  • 1 garlic clove, minced
  • 1 bunch chopped fresh chives (3 tablespoons)

procedure

total: 20 min
dish: side
season: summer, fall

Cut greens from radishes and coarsely chop. Trim radishes and cut lengthwise into 1/2-inch wedges.

Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered.

Sauté garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add greens and sauté, stirring, until wilted, about 1 minute.

Return radish wedges to skillet and stir in chives.

Gourmet, July 2001

Roasted Beet Salad with Beet Greens and Feta

ingredients

  • 6 tablespoons extra-virgin olive oil
  • 2 1/2 tablespoons red wine vinegar (I use balsamic, as I have it on hand)
  • 1 tablespoon minced garlic
  • 1 bunch beets with greens
  • 1 cup water
  • 2 tablespoons chopped drained capers (optional)
  • 3/4 cup crumbled feta cheese (about 3 ounces)

procedure

dish: side
season: summer, fall

Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.

Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour. (Or just steam them-it's faster and doesn't heat up your kitchen!) Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.

Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.

Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.

Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.

Bon Appétit, March 1997


« previous current newsletter next »

content
stripe
stripe
stripe
stripe
recommend this page to a friend to the TOP
credits
leftie Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh!

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

website: BoistfortValleyFarm.com
email:


credits
   find Boistfort Valley Farm on:
find Boistfort Valley Farm on facebook
   looking for something?
try the site map   or search:

only search BoistfortValleyFarm.com
Sienna Moonfire Designs: website creation and maintenance send website feedback to the Boistfort Valley Farm webster
website by Sienna M Potts: Siennese.com
last updated 21 November 2014 :: 10 am Caspar (Pacific) time
this site generated with 100% recycled electrons!
website copy and photographs copyright © 2003-2014 Mike Peroni
website design copyright © 2003-2014 Sienna M Potts
all rights reserved, thank you