CSA Members 2008: Newsletter Archive

Dear CSA Members,

We have officially ended our sparse early boxes! This exceptionally abundant delivery is meant to make up for our first deliveries of greens, and to introduce you to the new season. Summer is gearing up and with it comes the peas! These are the nicest peas we have seen in a long time, so we wanted to share them all with you. Think quick salads, stir fries, and snacking and you'll be through them in no time. Both the sugar snap and snow peas may be eaten whole. The long, fat shell peas have a tougher skin, and only the peas are edible (don't worry, one bite and you'll know the difference!).

Organic apricots from Central Washington are included this week. The perfect combination of tart and sweet, they'll be at their peak if left out of the refrigerator for a few days.

The rapini is a delicious broccoli for steaming, sautéing or eating raw. Chop it up with a clove of garlic and toss it into a skillet with a little olive oil. Sauté until tender. It makes an easy and delicious side.

Salad from the Farm

This is a simple salad that we eat at least twice a week during pea season. You may prefer your own dressing (Mike likes Caesar), but I swear by the balsamic vinegar and snap pea combination.

for the balsamic vinaigrette dressing

• Balsamic vinegar
• Extra virgin olive oil
• Mustard powder
• one clove garlic, crushed
• A tablespoon of minced Italian parsley
• Freshly ground pepper

for the salad

• 1-2 heads of mixed lettuce, washed and torn
• sugar snap or snow peas
• 1 bunch beets
• Fresh grated parmesan

procedure

Find a pint jar and fill it approximately 1/4 full with olive oil. Add another 1/4 balsamic vinegar. Add a hearty pinch of mustard powder, garlic powder (or one crushed garlic clove), a grating of black pepper, and a small pinch of dried basil (or finely chop a bit of fresh basil). Shake well and store what you don't use.

Wash and trim stems from the beets. Steam until tender, then run under cool water and slip off the skins. Slice if desired. Snap ends from peas. Rinse them and put them in a skillet with a tablespoon of butter. Cook, covered, for a 6-8 minutes, or until slightly tender, then remove lid and let them brown lightly in places.

Serve peas and beets over salad. Grate parmesan on top and drizzle with balsamic vinaigrette dressing. Feel good about yourself for eating a simple and wholesome dinner.

Spring Stir Fry

ingredients

• 1 bunch golden beets, trimmed
• 4 tablespoons (1/2 stick) unsalted butter
• 1 cup packed sliced shallots
• 6 ounces oyster mushrooms, stems trimmed
• 1/2 pound sugar snap peas, stringed
• 2 1/2 teaspoons mustard seeds
• 1 1/2 teaspoons dried thyme
• 3/4 teaspoons sugar
• 1 1/2 cups thinly sliced fennel
• 1/2 cup fresh shelled peas or 1/2 cup frozen
• 4 green onions, sliced on diagonal into 1/2-inch-thick pieces
• 1/2 cup fresh Italian parsley leaves
• 2 tablespoons balsamic vinegar

procedure

Cook beets in medium pot of boiling salted water until tender, about 15 minutes. Drain; cool. Peel beets and cut in half.

Melt 2 tablespoons butter in heavy large nonstick skillet over high heat. Add shallots and mushrooms; sauté 3 minutes. Add sugar snap peas; sauté 2 minutes. Mix in mustard seeds, thyme and sugar. Add 2 tablespoons butter, fennel and peas. Stir-fry 4 minutes. Add green onions, parsley, vinegar and beets; toss to blend. Season with salt and pepper.

Adapted from Bon Appétit, April 1995

Swiss Chard with Garlic

ingredients

• 1 bunch Swiss chard (preferably red; about 4 bunches), washed
• a few tablespoons olive oil
• 2 garlic cloves, minced
• a splash of water if needed

procedure

Cut stems and center ribs away from Swiss chard leaves. Slice stems and center ribs thin and reserve. Chop leaves coarse and reserve separately.

In a 10- to 12-quart heavy kettle heat oil over medium high heat sauté stems and ribs, stirring, until crisp-tender. Add garlic and sauté, stirring, until garlic is fragrant. Add leaves with water clinging to them and cook, turning with tongs, until wilted. Add water if needed and cover, cooking over moderate heat until leaves are tender, about 4 minutes. Season with salt and pepper.