CSA Members 2009: Newsletter Archive

Winter Delivery #4

Dear CSA Members,

We were thrilled to get outside and into the Spring sun during the last week. Last Wednesday, the soil was finally dry enough to seed a few spring vegetables, and seed we did: carrots, beets, radishes, three types of peas, arugula, bok choy, rapini, Swiss chard, green onions. . . we occupied every last person we could find. We also planted all our potatoes, our first transplants of lettuce, and some new perennial herbs. Despite the cold, blustery weather overall, we feel as though we are miles ahead of last year. Mike opened his seeding notes from 2008, and April was a set of blank pages. Completely blank. We are so thankful to have a dry house to live in, and a wonderful community, and food growing to boot!

Sadly, a member of our farm family is no longer with us. Manny, our smart, sensitive, lovable Labrador has left us after a long battle with lung cancer. We are grateful for our time with him, and content with his peaceful passing. May he rest peacefully.

In other farm related news, our barn roof is completed. Mike has written a little something about Manny, and kept track of the barn's progress, on his farm blog.

I am a little disappointed to say that today's delivery includes a few items from California. I was thrilled to find a Northwest source for overwintering cauliflower late last week, but when I called to order it, I was too late. So today's box includes a head of California cauliflower. Lovely, but not local. The radishes, too, were an out of state splurge. Again, I had sourced some early spring radishes in the region, and they sold out before I could put my order through. I simply MUST get faster at placing orders. Good news, however, for next season: we have ordered some hoops for cold frame houses in the field, and should be able to seed our OWN spring radishes and overwinter our OWN cauliflower for 2010.

Today's delivery includes cheese from Twin Oaks Dairy, eggs from our neighbors at Rose of Sharon Farm, and emmer from Bluebird Grain Farms in the Methow Valley. Their website has a description and history of emmer (also known as Farro): "Emmer. . . was one of the first cereals ever domesticated in the Fertile Crescent. [It] is known to have been the primary wheat grown in Asia, Africa and Europe through the first 5000 years of recorded agriculture. . . .. It provides a vital alternative to people who suffer from allergies to more common hybridized grains, and it supplies a different range of nutrients than other wheats, corn or rice. It ranges from 13-16% protein and digests quickly." More at their website: bluebirdgrainfarms.com.

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Emmer Farro with Arugula & Goat Cheese

To Cook the Farro

Makes 2 cups cooked farro

• 1 Cup Emmer Farro (Bluebird Grain Farms)
• 3 Cups water
• 1/2 Teaspoon kosher or sea salt

Place the farro, water and salt in a medium saucepan over high heat. Bring to a boil, then turn heat to low, cover, and simmer for 50 minutes. Drain excess water.

To Finish:

• 2 Cups cooked farro
• 1 medium cucumber, chopped
• 1 Tablespoon extra virgin olive oil
• 3 ounces chevre (soft goat cheese)
• 1 Tablespoon balsamic vinegar
• Salt and pepper to taste
• 1 Medium shallot, peeled & chopped
• 2 Cups chopped arugula

Place the warm cooked farro in a large mixing bowl and add the olive oil and balsamic, stir to mix well. Add chopped shallot, arugula, cucumber and chevre and stir to combine all ingredients. Season to taste with sea salt and fresh cracked pepper. Serve warm or chilled.

Compliments of: Bluebird Grain Farms

Fingerling Potatoes with Thyme

ingredients

• 12 ounces unpeeled fingerling potatoes or baby potatoes (received 48 oz total)
• 2 Tablespoons or more olive oil
• 1 tsp thyme leaves, removed from stem and minced
• Salt & pepper to taste

procedure

Cube potatoes and place in medium bowl with thyme, salt and pepper. Drizzle with olive oil and toss until potatoes are covered. Preheat oven to 350 degrees. Bake, covered, until tender, about 45 minutes (this will depend on your oven), then remove cover and let brown slightly, an additional 10 minutes. Serve hot.

Sautéed Swiss Chard & Onions

ingredients

• 1 bunch Swiss chard
• 2 tablespoons olive oil
• 1 medium onion, halved lengthwise and thinly sliced
• 2 garlic cloves, finely chopped

procedure

Cut stems and center ribs from chard, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and cut crosswise to make wide strips.

Heat oil in a large heavy pot over medium heat, then cook onions and garlic with 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes.

Transfer with a slotted spoon to a serving bowl.