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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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Sign Up! Summer Winter FAQs Farm Notes Praise At the Farm: July 17, 2014
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CSA Members 2008: Newsletter Archive

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14 October 2008

Dear CSA Members,

Today's flowers are statice, equally lovely dried as they are fresh. You may hang them to dry them completely, or display them-they should dry just as they are. Next week, we will bring pumpkins!

A special Autumn treat is included today: chanterelle mushrooms! Chanterelles are a locally wildcrafted mushroom with a mild flavor. They are delicious sautéed with a little butter or olive oil and a pinch of salt. They may be added to omelets, salads, soups, or just eaten right out of the pan. To clean them, brush them with a soft toothbrush or clean paintbrush. Avoid submerging them in water, as they will be mushy when cooked. If they seem wet, saute them in a dry pan over high heat, watching them carefully, until the water evaporates, then lower heat and add butter.

What's in the Box:
Radicchio
Delicata squash
Mizuna
Romaine lettuce
2 Tomatoes
Parsnips
Chanterelle mushrooms
Farm apples
Statice bouquet content

Also today: our first winter squash of the season. Delicata is a long time favorite of our CSA and market customers. With a creamy texture and sweet flavor, it's perfect for pies, but even better just eaten by itself, with a little butter. Halve it, scoop the seeds out, and bake it, cut sides down, in an inch of water. 40 minutes at 350 degrees is usually about right. Or, halve it, scoop the seeds out, and peel it, then cube it. Into a skillet, put just enough water to barely cover the bottom. Add 1 Tablespoon butter and the cubed squash. Cover and simmer about ten minutes, or until the squash is just soft. Remove lid and let moisture evaporate from the pan. You can decide from there how you would like your squash: as is, with a grating of pepper, with a pinch of brown sugar added, or added to another recipe. My no-frills lunch yesterday was a seasoned black bean burrito with sautéed delicata, onion, and yellow chard, topped with crumbled feta and spicy jalapeno relish (my father's specialty). Quick, easy, delicious. Thankfully. We do lots of running around here, so it's nice to have options that can be thrown together and eaten, wrapped in foil, as we go.

The apples are from our own ancient trees here on the farm. Planted by the original homesteader, they have survived wind and weather for more years than I can imagine. They aren't the most gorgeous apples, but they are delicious.

Enjoy!
Heidi

Romaine & Radicchio Salad with Parmesan and Apple

The sharpness of the radicchio is countered by the sweet flavors of apple and fennel.

for the dressing

  • 1/2 cup good olive oil
  • 1/2 cup balsamic vinegar
  • Pinch granulated garlic
  • Pinch dry mustard
  • Grating of black pepper
  • Any fresh herb of your choice, minced

for the salad

  • Romaine, torn into bite sized pieces
  • Radicchio, halved, then chopped
  • 1 apple, cored and sliced
  • Fresh grated parmesan

procedure

dish: salad
season: fall

Mix all dressing ingredients in a pint jar. Shake vigorously.

Toss romaine and radicchio together. Top with apple, fennel, parmesan & dressing.


optional addition:

  • 1 Fennel bulb, cored, thinly sliced
  • 1 Tbsp Butter

Sauté fennel with butter until lightly browned in places.

Roasted Parsnips with Parsley

ingredients

  • 1 1/2 pounds medium parsnips, peeled, cut on diagonal into 1/2-inch-thick slices
  • 1-2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon coarse kosher salt
  • 2 tablespoons (1/4 stick) butter
  • 2 teaspoons finely chopped fresh Italian parsley

procedure

dish: side
season: fall

Preheat oven to 450°F. Toss first 3 ingredients in bowl. Spread parsnips in single layer on rimmed baking sheet. Dot with butter.

Roast parsnips 20 minutes. Using tongs, turn parsnips; roast until browned and soft, about 15 minutes longer. Transfer parsnips to plate and season to taste with salt and pepper. Sprinkle with parsley.

Adapted from Bon Appétit, October 2008, by Maria Helm Sinskey

Wild Mushroom Risotto

ingredients

  • 6 1/2 cups chicken stock, or 5 cups low-sodium chicken broth (40 fl oz) and 1 1/2 cups water
  • 1 tablespoon olive oil
  • 1/2 stick (1/4 cup) unsalted butter
  • 1/2 lb fresh wild mushrooms such as porcini, chanterelles, or hedgehogs, trimmed and chopped
  • 1/3 cup finely chopped shallots (about 2)
  • 1 1/2 cups Arborio rice* (10 oz)
  • 1/2 to 1 teaspoon white truffle oil* (optional)
  • 1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)
  • 1 teaspoon chopped fresh chives

procedure

dish: main
season: fall

Bring stock to a simmer in a 4-quart pot and keep at a bare simmer, covered.

Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl.

Cook shallots in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute.

Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed. Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes. (Save leftover stock for thinning.)

Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, truffle oil to taste (if using), cheese, chives, and salt and pepper to taste. If desired, thin risotto with some of leftover stock.

Gourmet, September 2003, Adapted from Anthony Bourdain


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Curtis, WA 98538
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