CSA Members 2009: Newsletter Archive

Winter Delivery #2

Dear CSA Members,

The weather has been altogether pleasant this past few days, and we have all spent as much time as possible outside, soaking up as much light as possible. I have filled the greenhouse benches with our early seeds, and flats are creeping along one side of the greenhouse, multiplying rapidly. We are hoping for a warm early Spring, to really get a jump on the season and to have lots of fresh Spring vegetables for you.

Speaking of vegetables, we have a surprising array for today's delivery (bring your back brace!). Our two disappointments: the Brussels sprouts and the spinach. Both struggled and failed after the last spell of freezing weather, and now they are sad and burned-looking. We were pleased to have Swiss chard, however, and I feel very lucky to have it! This Winter has been colder than most, and we're thrilled to have anything left in the field.

A little more about the extras in this month's delivery:

We are pleased to include eggs in this month's delivery! Our eggs come from Rose of Sharon Farm, here in the Chehalis area. They are not certified organic, but they are free range, and their careful practices produce healthy happy chickens.

The delicious cheese in this month's box is another contribution from Twin Oaks Dairy -- just around the corner from us in Chehalis. Heather Howell made this cheese specifically for us, and it's my favorite of all their varieties (just wait, I'll say that again next time). You can find them at the Olympia Farmers Market this spring.

The jam is from our hardworking friends at Johnson Berry Farms, in Olympia. They grow all their own organic fruit, and make the jam themselves. Back in the day, I worked with Jim & Lisa, and the berry business keeps a person busy. Berries are even more fragile and perishable than vegetables, and the Johnsons do an amazing job!

Join us for the Summer Season!

See our Summer CSA offerings & sign up now!

Roasted Root Vegetables with Rosemary

Roast these up to four hours ahead; put them in to reheat when the main dish is done.

ingredients

• Nonstick vegetable oil spray
• 1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces
• 1 pound celery root (celeriac), peeled, cut into 1-inch pieces
• 1 pound rutabagas, peeled, cut into 1-inch pieces
• 1 pound carrots, peeled, cut into 1-inch pieces
• 1 pound parsnips, peeled, cut into 1-inch pieces
• 2 onions, cut into 1-inch pieces
• 2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
• 2 tablespoons chopped fresh rosemary
• 1/2 cup olive oil
• 10 garlic cloves, peeled

procedure

Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.

Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.)

Transfer roasted vegetables to large bowl and then serve.

Bon Appétit, December 2001

Swiss Chard with Beets, Goat Cheese, and Raisins

ingredients

• 3/4 pound beets
• All your Swiss chard
• 1 Tablespoon plus of olive oil
• 1 large shallot, halved lengthwise, cut thinly crosswise
• 3 garlic cloves, chopped
• 1 jalapeño, thinly sliced crosswise with seeds
• 14 ounce can diced tomatoes in juice, drained
• 1/2 cup plus 1 tablespoon golden raisins
• 1/8 cup fresh lime juice
• 1/2 log soft fresh goat cheese, crumbled
• 1 tablespoon pine nuts

procedure

Preheat oven to 400°F. Wrap beets individually in foil. Roast until beets are tender, about 1 hour. Cool. Peel beets, then cut into 1/2-inch cubes.

Cut Swiss chard stalks away from leaves. Cut leaves coarsely into pieces. Slice stalks thinly crosswise. Reserve stalks and leaves separately. Heat oil in heavy large pot over medium high heat. Add sliced stalks; sauté until starting to soften, about 10 minutes.

Add onion and next 3 ingredients; sauté 3 minutes. Add drained tomatoes and 1/2 cup raisins. Reduce heat to medium and simmer, stirring occasionally, about 10 minutes.

Add chard leaves to pot; cook another 5 minutes, until chard leaves and stems are just soft. Remove from heat; add lime juice and stir to blend. Season to taste with salt and pepper. Transfer chard mixture to large platter. Sprinkle with beets, goat cheese, pine nuts, and remaining tablespoon raisins. Serve warm or at room temperature.

Adapted from Bon Appétit, December 2005, by Roberto Santibañez