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Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh! Boistfort Valley Farm: Certified Organic Produce Grown Locally & Delivered Fresh!
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CSA Members 2008: Newsletter Archive

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16 September 2008

Dear CSA Members,

We had an amazing time on Saturday! This year has been our best open house ever, and the Barn Stomp was even better. Natalina had so much fun—she was busy all day, running and chasing dogs and watching the older children. By the end of the day, we were all exhausted from just watching her. Thank you for coming down to the farm!

To add more exclamation points to the morning, we are sending you the first corn of the season! This variety is called Sugar Buns. It is a bit smaller and earlier than our main crop, Bodacious, so we're glad to have it. Remove the husk and steam it for just a few minutes, then roll it in a little butter. (It's best to sacrifice half a stick of butter to the special needs of rolling your corn. I know it's messy and you won't want to use the butter for much else afterward, but it's worth it, especially if you have children.) Everyone has been asking about corn, and it's another casualty of the chilly spring and strange summer we've had. Today is the day, though. As long as our weather holds, expect more corn in the coming weeks (everyone think warm thoughts).

What's in the Box:
Corn
Napa Cabbage
Red potatoes
Celery
Carrots
Cucumbers
Cauliflower
Summer squash
Shell peas
Roma beans
Sungold tomatoes
Lily bouquet content

This week also brings the first cherry tomatoes, napa cabbage, and celery! The cherry tomatoes are called Sungold, and have the best flavor of any cherry tomato I've ever eaten. The celery, likewise, is a treat for us. I rarely eat celery from anywhere but our farm -- I'm a little spoiled about how I expect celery to taste. I hope that you enjoy it as much as I do.

We still have availability for a few more members, and will prorate any latecomers to the program. Thanks!

Your Farmer,
Heidi

Napa Cabbage Salad with Buttermilk Dressing

If you've eaten your radishes, you may want to substitute some carrots.

ingredients

  • 1/2 cup well-shaken buttermilk
  • 2 tablespoons mayonnaise
  • 2 tablespoons cider vinegar
  • 2 tablespoons minced shallot
  • 1 tablespoon sugar
  • 3 tablespoons finely chopped chives
  • 1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups)
  • 6 radishes, diced
  • 2 celery ribs, thinly sliced diagonally

procedure

dish: salad
season: summer, fall

Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives.

Toss cabbage, radishes, and celery with dressing.

Gourmet, Nov 2007, Lillian Chou

Hungarian Cucumber Salad (Uborkasalata)

ingredients

  • 2 cucumbers
  • 1 teaspoon salt
  • Pinch of sugar
  • 1/4 cup white vinegar
  • Dash of garlic powder
  • 1/2 cup water
  • Sweet paprika
  • Black pepper

procedure

serves: 4-6
dish: salad
season: summer, fall
  1. Peel the cucumbers and slice them very thin. Sprinkle with salt and let stand for 30-60 minutes with a plate and a 5-pound weight on top. Squeeze out the water on a paper towel.
  2. Combine the sugar, vinegar, garlic powder, and water. Add the cucumbers and marinate for a few hours. To serve, sprinkle paprika on half of the salad and black pepper on the other half. Note: Instead of garlic powder, a thinly sliced onion may be used.

Joan Nathan's Jewish Holiday Cookbook 2004 By Joan Nathan Schocken

Creamed Potatoes, Peas and Onions

ingredients

  • 2 pounds small red-skinned potatoes
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup all purpose flour
  • 2 1/4 cups whole milk
  • 1/2 cup whipping cream
  • 1/2 teaspoon ground nutmeg
  • peas, shelled
  • 1 small onion, diced

procedure

dish: side
season: summer, fall

Cook potatoes in pot of boiling salted water (or steam and rinse them) until just tender, about 20 minutes. Drain and cool. Cut potatoes in half.

Melt butter in heavy large saucepan over low heat. Add flour; whisk until mixture bubbles and thickens (do not brown), about 3 minutes. Gradually whisk in milk. Bring to simmer, whisking often (sauce will be thick). Simmer until very thick, stirring often, about 10 minutes. Mix in cream and nutmeg. Season with salt and pepper. Mix in potatoes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing, stirring often.) Sauté onion lightly, then mix onion and peas into sauce. Cook over medium-low heat until vegetables are heated through, stirring often, about 8 minutes.

Bon Appétit, November 1996


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426 Boistfort Road
Curtis, WA 98538
(360) 245-3796

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