CSA Members 2008: Newsletter Archive

Dear CSA Members,

It's late afternoon and I have sequestered myself in my new office to write the farm notes a little early this week. We are preparing for our open house and barn fundraiser, and with the chaos of moving, farming, and tidying, we have a busy week ahead. Brian McDonald, chef and owner of Portofino Ristorante in Olympia, has been running back and forth to the farm, bringing mesquite for the grill, picking up organic apples and peaches, and meeting our neighbors to coordinate the beef and lamb. Brian has generously donated his skills and time to create this amazing event. Just reading his menu makes my mouth water: Mesquite grilled lamb with hot pepper relish, grass fed beef with figs and saged onions, and barbecued chicken with wild mushrooms; grilled veggies; cucumber, Italian, and green salads; corn on the cob with truffle butter, fire roasted tomatoes, hand made cheeses, basil canapés. . . made with local ingredients. We have live music planned in addition to dinner: four local bands, all with bluegrass tendencies, will play late into the evening.

We enjoyed our day at the Harvest Fair -- Natalina especially loved seeing all the other children, and the animals. Thank you for stopping in to say hello. It's nice to put a face to a name.

I have included in this week's box a baby watermelon, right from our own farm! Also, our first rutabaga. Great for soups and stews, you can also use it in place of a potato for frittata, mashing, or roasting. Be sure to give it a little more cooking time.

Sesame Soba Noodles with Cucumber, Bok Choy, and Mixed Greens

ingredients

• 1/2 cup fresh orange juice
• 1/4 cup creamy peanut butter
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons chopped peeled fresh ginger
• 2 tablespoons fresh lime juice
• 1 tablespoon finely grated orange peel
• 1 tablespoon soy sauce
• 2 garlic cloves, peeled
• 1 1/2 teaspoons finely grated lime peel
• 2 teaspoons dried crushed red pepper, divided
• 1/3 cup canola oil
• 8 ounces soba noodles
• 1 teaspoon Asian sesame oil
• 3 cups (loosely packed) mixed baby greens
• 2 heads of baby bok choy, cored, thinly sliced crosswise
• 1 cucumber, cut into matchstick-size strips
• 3 green onions, cut into matchstick-size strips
• 1/3 cup chopped fresh cilantro plus sprigs for garnish
• 2 tablespoons chopped fresh mint
• Salted roasted peanuts

procedure

Purée first 9 ingredients and 1 teaspoon red pepper in blender until smooth. With machine running, gradually add canola oil through opening in lid. Season dressing to taste with salt and pepper. Cook soba noodles in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Using kitchen shears, cut noodles crosswise in 2 to 3 places. Drizzle noodles in strainer with sesame oil and toss to coat.

Place greens, bok choy, cucumber, green onions, chopped cilantro, and mint in large bowl. Add 1 teaspoon red pepper, dressing, and noodles; toss to coat. Season to taste with salt and pepper. Garnish with cilantro sprigs and peanuts and serve.

Bon Appétit, June 2008, by Sara Foster

Frisée Salad with Radishes and Spring Onions

for the dressing

• 1/4 cup plain whole-milk yogurt
• 1/4 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh chives, minced
• 1/8 teaspoon sugar
• Salt and freshly ground black pepper

for the salad

• 1 head frisée, trimmed and torn into bite-size pieces
• 1 head lettuce, torn
• 1 pound radishes, trimmed and sliced
• 1/4 onion, thinly sliced
• 2 medium carrots, scrubbed and coarsely grated

procedure

In small bowl, whisk together yogurt, mayonnaise, lemon juice, chives, and sugar. Season to taste with salt and pepper. Cover and chill until ready to use.

In large bowl, toss together frisée, lettuce, radishes, onions, and carrots. Add dressing and toss to coat. Serve immediately.

Epicurious, March 2007, Tracey Seaman

Rutabagas with Caramelized Onions

ingredients

• 4 tablespoons (1/2 stick) butter
• 1 pound onion, halved, thinly sliced
• 1+ pound rutabaga, peeled, carefully cut into 1/2- to 3/4-inch pieces
• 1 tablespoon honey

procedure

Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add onions and sauté on low heat until brown, 20 minutes. Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain well.

Melt 2 tablespoons butter in large skillet over medium-low heat. Add rutabagas; sauté until heated through, about 10 minutes. Drizzle honey over. Gently stir in onions. Season with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat.)

Adapted from Bon Appétit, October 1997