CSA Members 2009: Newsletter Archive

Summer Delivery #1

Dear CSA Members,

Thank you for joining us! We are excited to begin a new season with fresh peas, greens, spring beets, and strawberries picked just for you. Our first boxes of the season will showcase the best of early summer, then we'll head into the hefty summer boxes, full of squash, beans, potatoes, and greens. Cherry tomatoes, onions and eggplant will mark the beginning of Autumn, and we'll finish the season with storage potatoes, squash, kale, savory winter vegetables, and the sweetest carrots of the year.

Today we have chosen a few unusual vegetables, along with some garden staples to get you through the week.

The Asian broccoli is a favorite of ours -- a simple, slightly mustardy green that is easily prepared. See below for a recipe. The purple kohlrabi is related to broccoli, but has a slightly sweeter, crisper taste. Think cabbage meets apple. You may slice it and eat it raw, with or without salt or a dip. Those funny, curly shoots, for those of you who aren't familiar, are the flower buds from our amazing garlic. Open the bag and you will know immediately. They are the perfect size to be sliced up and sautéed with your bok choy or Asian broccoli, or even your peas (if they make it to the stove). Speaking of which, the shell peas you received are our very first harvest of the year, and are so perfectly fresh and tender that I couldn't bring myself to cook them. They are a favorite of our two year old, Natalina, who hasn't quite mastered the art of shelling the peas, but rather demolishes the shells with gusto. The cameo apples are the last of Winter's stored crop, grown here in Washington and kept to a perfect temperature until Spring. A quick tip: to keep the lettuce fresh longer, use the outer leaves first, breaking them off and leaving the core of the lettuce intact for your next salad. This will minimize browning and keep your lettuce in top form.

You will notice that we haven't included flowers today. Our first lilies are days away from ready, so we hope to include them in next week's delivery. For now, we have just piled on the veggies!

A few notes about the CSA program: each week we will offer recipes and serving suggestions, along with a few tips and descriptions of the more uncommon vegetables. We offer storage tips for our vegetables here.

You will also find recipes here. Scroll down for a list by type of dish, or search by vegetable. Another excellent resource that I just can't get enough of: Epicurious.com.

The boxes that we use for delivery are reusable. Please help us to minimize costs and use fewer resources by returning your old box each week when you pick up your produce. Also, please stack boxes as neatly as possible, so that our wonderful drop site hosts are not overwhelmed. Thank you!

Stir-Fried Baby Bok Choy with Garlic Flowers

ingredients

• 1/3 cup reduced-sodium chicken broth
• 1 tablespoon soy sauce
• 1 1/2 teaspoons cornstarch
• 3 tablespoons peanut or vegetable oil
• a handful of garlic flowers, ends trimmed, thinly sliced
• 1 bunch bok choy, quartered lengthwise
• 2 teaspoons Asian sesame oil

procedure

Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved.

Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add garlic and stir-fry briefly, 5 to 10 seconds. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a serving dish.

Adapted from Gourmet, November 2007, Lillian Chou

Easy Street Beets

Remove beets from greens, leaving 1" of stems. Wash beets under cool running water, then steam until easily pierced with a fork (20-35 minutes, depending on size). Rinse under cool water once done, and slip off skins. While the roots are steaming, wash the greens and saute them with a little olive oil until stems are tender. Slice beets and toss with balsamic vinaigrette and crumbled feta, and serve over warm beet greens.

Balsamic Vinaigrette

In a half pint jar, combine 1/3 jar olive oil (high quality cold pressed), 1/3 jar balsamic vinegar, a few pinches of fresh ground pepper, garlic powder, and dry mustard. Shake vigorously. Reserve leftover dressing for salad, pasta or marinades.

Tofu with Cilantro Pesto

ingredients

• 2 Tbsp mild olive oil plus more for brushing
• 1 14-oz package firm tofu, rinsed and drained
• 2 Tablespoons soy sauce (for dipping tofu)
• 1 cup packed fresh cilantro leaves
• 1 tablespoons pine nuts
• 1 tablespoon fresh lime juice
• 1-2 cloves garlic, minced
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon sugar
• pinch of salt
• pinch of black pepper

procedure

Garnish: pine nuts; fresh cilantro leaves; lime wedges

Preheat broiler and lightly oil a shallow flameproof baking pan with olive oil.

Cut block of tofu crosswise into thin slices and pat dry. Dip briefly in soy sauce, then arrange in 1 layer in baking pan and brush tops of slices with more olive oil. Broil 4 to 6 inches from heat, turning after 10 minutes, until golden brown (about 15 minutes total).

While tofu is broiling, purée cilantro, pine nuts, lime juice, sesame oil, sugar, remaining 1/4 cup olive oil, salt, and pepper in a food processor until bright green and smooth, about 1 minute.

Transfer tofu to a platter and serve with cilantro pesto.

Adapted from Gourmet, November 2004