CSA Members 2009: Newsletter Archive

Winter Delivery #3

Dear CSA Members,

Between the snow and the sun, we aren't sure what to do with ourselves these days. I have filled the warm greenhouse with seedlings, and our hardier plants are spilling over into the cold frame house, awaiting warmer weather to be transplanted to field. Mike has been blessed with very little tractor work -- a welcome change from last spring, when every last one was filled with silty water, and required multiple fluid changes and much maintenance. Construction has begun on the barn roof, and each day it looks straighter and, well,. . . prouder. It is a joy to see our beautiful old barn come back to life. Everyone is itching to get into the field: to weed the garlic, to seed early beets, carrots, and greens, and to transplant all the seedlings that are not so patiently waiting.

We are still digging up vegetables out here! Included in today's delivery are Boistfort's own carrots, beets, bok choy, shallots, potatoes, and chard. We have supplemented the boxes with honey from last Summer's Woogie Bees, who stayed for several months and helped pollinate our flowers. Ever busy, they also produced some of the most delicious honey I've ever eaten. This is raw honey, so it tends to crystallize quickly, especially in the cold. Crystallized honey is still perfectly good. If you'd prefer liquid, simply place the jar in hot but not boiling water (130 degrees or less), and let it melt, shaking it occasionally.

Black Sheep Creamery provided today's selection of cheese. When I went to their farm on Tuesday, a bunch of adorable new lambs bounded in the adjoining field, curious and excited. Brad & Meg, the owners, also flooded last Winter, and they have recovered with speed and grace. If you haven't tried these folks' cheese, you're in for a treat.

Another new item in this month's delivery is granola from Blue Heron Bakery, in Olympia. Evan Price offers a variety of vegan, wheat free and specialty items that top the charts in flavor, and I've frequented his bakery since I was a newcomer to Olympia, some years ago. His granola is simple, natural, and delicious, and easily eaten as a snack or cereal.

Making a repeat appearance this month are free range eggs from Rose of Sharon Farm. We are pleased to offer fresh, local eggs from conscientious farmers!

Please continue to offer feedback -- we are designing our Winter program according to your preferences.

Join us for the Summer Season!

See our Summer CSA offerings & sign up now!

Kashmiri-Style Kidney Beans with Turnips

"This is a winter staple in the Indian state of Kashmir. It is a simple and easy recipe, and immensely satisfying. Serve over plain boiled Basmati rice."

ingredients

• 2 large turnips, peeled and cubed
• 1 cup water
• 1/2 teaspoon salt
• 1 (14.5 ounce) can kidney beans, drained
• 3 tablespoons vegetable oil
• 1/2 teaspoon whole cumin seeds
• 1/2 teaspoon whole fennel seeds
• 1 cup finely chopped onion
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 1 cup chopped tomatoes
• 1/2 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ground ginger
• 2 tablespoons water
• 1/2 teaspoon Kashmiri garam masala

procedure

Place turnips into a saucepan with the water and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the turnip is soft, about 5 minutes. Once tender, stir in the kidney beans, and cook 5 minutes more.

Meanwhile, heat the vegetable oil in a skillet over medium-high heat. Stir in the cumin and fennel, and cook until the spices toast and become fragrant, about 1 minute. Stir in the onion, and cook until it turns golden brown, about 5 minutes. Stir in the minced ginger and garlic, cook and stir for 30 seconds, then add the tomatoes and salt, and continue cooking until the mixture turns pasty. Finally, stir in the paprika, turmeric, ground ginger, and 2 tablespoons water; cook 2 minutes more.

Add tomato mixture to the turnips, and simmer 10 minutes. Season with garam masala before serving.

From Allrecipes.com, submitted by: Priyanka

Bok Choy with Fried Shallots

ingredients

• 1 cup vegetable oil
• 1 shallot, thinly sliced crosswise and separated into rings
• 1 1/4 teaspoons kosher salt
• 2 garlic cloves, minced
• 1 3/4 pounds baby bok choy, halved lengthwise, bottoms trimmed but left intact

procedure

Heat a wok or 12-inch heavy skillet over moderate heat until a drop of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating side. When oil just begins to smoke, fry shallots in 3 batches, stirring, until golden brown, 3 to 5 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Toss fried shallots with pinch of salt (shallots will crisp as they cool).

Pour off all but 3 tablespoons oil from wok, then add garlic, bok choy, and remaining teaspoon salt to wok and cook over moderate heat, covered, stirring occasionally, until crisp-tender, about 5 minutes. Serve topped with fried shallots.

Gourmet, June 2006, by Gina Marie Miraglia Eriquez