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CSA Members 2008: Newsletter Archive

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25 November 2008

Dear CSA Members,

Thank you for participating in our first Winter delivery! I found so many recipes for today's delivery that I just couldn't stop adding them. I also included a favorite from last season (see the squash pie below). If you still haven't found what you're looking for, check out Epicurious.com.

Enjoy the holiday, and may all your dishes come out of the oven perfectly done!

Heidi

Please Sign up Now for our December Delivery!

Our Winter veggies will be delivered to our usual dropsites on Friday, December 19th. The box will contain vegetables, herbs and delicious recipes. Anticipate vegetables to eat right away, as well as winter keepers: onions, squash, leeks, beets, carrots, shallots and more.

Sign up on our site with PayPal or mail in your payment ($60 for one delivery). Payments are due by December 10th for our December 19th delivery. Please contact us with any questions.

What's in the Box:
Rose finn potatoes 3#
Yellow onions
Shallots
Celery
Celeriac
Beets 2#
Pie pumpkin
Brussels sprouts 1.5#
Parsnips 1.5#
Carrots 2#
Chanterelle mushrooms .75#
Red Chard
Kabocha squash
Sage
Thyme
Italian Parsley
Rosemary
Pears content

Root Vegetable Gratin

This will be even better the next day. For a less fussy recipe, cube the vegetables. You will need to cover them and may need to increase baking time.

Special equipment: an adjustable-blade slicer; a 3-quart gratin or other shallow flameproof baking dish.

ingredients

  • 1/2 lb parsnips
  • 1 small celeriac
  • 1/2 lb squash
  • 3/4 lb baking potatoes
  • 1 teaspoons salt
  • 2 cloves finely chopped garlic
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 1/4 cup reduced-sodium chicken broth
  • 3/4 cups plus 2 tablespoons heavy cream

procedure

dish: side
season: fall

Put oven rack in upper third of oven and preheat oven to 375°F. Peel parsnips and cut crosswise into 3-inch lengths with a knife, then cut lengthwise into 1/8-inch-thick slices with slicer. Transfer to a large bowl. Peel celeriac, potatoes and squash (prepare potatoes last to avoid discoloration) and halve lengthwise, then cut crosswise into 1/8-inch-thick slices with slicer. Add to parsnips along with salt, garlic, pepper, nutmeg, broth, and 1 3/4 cups cream, tossing to combine. Transfer to gratin dish, spreading evenly.

Cut out a piece of parchment or wax paper to fit just inside gratin dish, then butter 1 side of parchment. Cover vegetables directly with parchment, buttered side down, then put dish in a shallow baking pan (to catch any drips). Bake until gratin is bubbling all over and vegetables are tender when pierced with a knife, about 50 minutes. Discard parchment.

Just before serving, preheat broiler. Drizzle top of gratin with remaining 2 tablespoons cream and broil 4 to 6 inches from heat until browned, 2 to 3 minutes.

Adapted from Gourmet, November 2006

Wild Rice Stuffing with Wild Mushrooms

ingredients

  • 8 tablespoons (1 stick) butter
  • 4 large onions (about 2 3/4 pounds), halved, thinly sliced
  • 1 1/4 pounds assorted wild mushrooms (such as crimini and stemmed shiitake), sliced
  • 3 tablespoons chopped fresh thyme
  • 5 cups canned low-salt chicken broth
  • 3 teaspoons chopped fresh sage
  • 1 1/3 cups wild rice (about one 8-ounce package)
  • 1 1/4 cups long-grain white rice
  • 1 3/4 cups coarsely chopped dried pears (about 7 ounces; optional)
  • 3/4 to 1 cup chopped fresh Italian parsley

procedure

dish: side
season: fall

Melt 4 tablespoons butter in heavy large pot over medium heat. Add onions; sauté until very tender and caramelized, about 25 minutes. Transfer onions to large bowl. Melt remaining 4 tablespoons butter in same pot over medium-high heat. Add mushrooms and 1 tablespoon thyme; sauté until mushrooms are deep brown, about 12 minutes. Add to bowl with onions. Season with salt and pepper.

Bring broth, 1 tablespoon thyme, and 2 teaspoons sage to boil in heavy large deep saucepan. Mix in wild rice; return to boil. Reduce heat; cover and simmer 30 minutes. Mix in white rice; cover and simmer until all rice is tender and almost all liquid is absorbed, about 18 minutes longer. Stir in caramelized onions and mushrooms, remaining 1 tablespoon thyme, and 1 teaspoon sage. Stir in pears, if desired. Cover and simmer 5 minutes, stirring often. Season with salt and pepper. Stir in 3/4 cup parsley.

To bake stuffing in turkey:

Loosely fill neck and main cavities of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.

To bake all of stuffing in baking dish:

Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish, depending on recipe. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer. Sprinkle remaining 1/4 cup chopped Italian parsley over stuffing and serve.

Bon Appétit, November 2001

Potato, Carrot and Parsnip Soup

ingredients

  • 1/4 cup (1/2 stick) butter
  • 2 large onions, halved and sliced (about 5 cups)
  • 4 carrots, peeled, cut into 1/2-inch pieces (about 2 cups)
  • 4 parsnips, peeled, cut into 1/2-inch pieces (about 1 cup)
  • 2 14 1/2 ounce cans (or more) low-salt chicken broth
  • 3 large red potatoes, cut into 1/2-inch pieces (about 2 1/2 cups)
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon fresh thyme
  • 1 1/4 cups half and half
  • 1/4 cup Sherry

procedure

dish: soup
season: fall

Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.

Pureé half of soup in processor. Mix puree into remaining soup in pot. Stir in half and half and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.

Bon Appétit, September 1997

Brussels Sprouts with Shallots and Wild Mushrooms

for the brussels sprouts

  • 1 1/2 lb Brussels sprouts, trimmed and halved lengthwise
  • 1/8 cup olive oil
  • 2 cloves minced garlic
  • 1/2 teaspoon salt

for the shallots

  • 1-2 Tbsp vegetable oil
  • 1 large shallot, cut crosswise into 1/8-inch-thick slices and separated into rings (2 1/2 cups)

for the mushrooms

  • 3 tablespoons unsalted butter
  • 1/2 lb mixed fresh wild mushrooms such as chanterelle and oyster, trimmed, quartered if large
  • 1/8 cup dry white wine
  • 1/2 tablespoon chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup water

procedure

dish: side
season: fall

Roast brussels sprouts:

Put oven rack in upper third of oven and preheat oven to 375°F.

Toss Brussels sprouts with oil, garlic, salt, and pepper, then spread out in 1 layer in large shallow baking pan (17 by 12 inches). Roast, stirring occasionally, until tender and browned, 25 to 35 minutes.

Fry shallots while brussels sprouts roast:

Heat oil in a heavy skillet over moderate heat, then saute shallots, stirring occasionally, until golden brown, 3 to 5 minutes (watch closely, as shallots can burn easily).

Sauté mushrooms and assemble dish:

Heat 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden brown and tender, about 7 minutes.

Add wine, thyme, salt, and pepper and boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, about 2 minutes. Add water (1/4 cup) and remaining tablespoon butter and simmer, swirling skillet, until butter is melted. Transfer to a serving dish and stir in Brussels sprouts. Sprinkle with some of shallots and serve with remaining shallots on the side.

Gourmet, November 2006

Buttercup Squash Pie

Crème fraiche, for serving

Ginger butterscotch sauce, for serving (recipe follows)

for the filling

  • 1 medium squash
  • 10 oz (1 1/3 cups) cream cheese at room temperature
  • 1 c sugar
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 3/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 1/2 Tbsp brandy
  • 2 eggs at room temperature

for the crust

  • 3/4 c (2 oz) walnuts
  • 1/2 c packed light brown sugar
  • 3/4 c graham cracker crumbs (about 7 crackers)
  • Grated zest of one lime
  • 3/4 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • 3/4 tsp salt
  • 1/4 c (2 oz) unsalted butter, melted

procedure

dish: dessert
season: fall

Set up a large steamer basket or rack and steam squash whole until tender, about 1 hour. Flip the squash after 30 minutes or so. Make certain to replenish water in the steamer as needed-do not boil the squash.

Meanwhile, heat oven to 325 degrees. Place walnuts on baking tray and toast in oven, stirring once or twice, until fragrant, about 15 minutes. Let cool. Reduce oven temperature to 300 degrees.

In a food processor, combine walnuts with a few Tablespoons of brown sugar and pulse a few times until nuts are coarsely ground. In a large bowl, whisk nuts with graham cracker crumbs, remaining brown sugar, lime zest, crust spices and salt. Pour melted butter over the mixture, and mix with your fingers until butter is evenly distributed. Press evenly into a 10 inch glass pie dish. Bake crust until lightly browned, about 12 minutes, then set aside. Keep oven at 300 degrees.

When squash is cool, cut it in half and scoop out seeds and pulp. Scoop flesh into a measuring cup until you have 2 1/2 cups. In a food processor, process cream cheese with sugar, pie spices, and salt until light and smooth. Scrape down bowl, add squash and process until smooth. Mix in brandy, then eggs, one at a time. Finish mixing with a rubber spatula.

Place pie plate onto a baking sheet and scrape filling into crust. Bake until just set in center, about 1 hour. Let cool before serving, topped with crème fraiche and drizzled with butterscotch sauce.

Adapted from Pichet Ong

Ginger Butterscotch Sauce

ingredients

  • 1 pound dark brown sugar
  • 2 1/2 oz (about 4 inches) fresh ginger root, peeled and sliced into coins
  • 1 vanilla bean, split lengthwise, pulp scraped
  • 10 Tbsp (5 oz) unsalted butter, cubed
  • 2 c heavy cream
  • 3/4 tsp salt

procedure

dish: dessert
season: anytime

Place sugar, ginger and vanilla pod and pulp in a heavy pot set over medium heat. Cook, stirring occasionally, until sugar is molten and fragrant with ginger and vanilla, about 8 minutes. (it won't melt entirely but will be somewhat crumbly). Add butter (stand back, it will foam up), and stir until melted and smooth, about 2 minutes.

Pour cream and salt into pot, stirring, and bring to a simmer. Let sauce bubble until thickened, about 8 minutes. Let cool for at least 1/2 hour, then strain out ginger and vanilla pod. Warm sauce before serving.

Adapted from Pichet Ong


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Curtis, WA 98538
(360) 245-3796

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