CSA Members 2009: Newsletter Archive

Summer Delivery #2

Dear CSA Members,

We have made a few changes so that today's pick up should be simpler and clearer. First, all our SMALL share boxes are labeled. We have only labeled the small shares, as it will save time and resources. Since they are the new size offered, they receive the labels. We have also added a second clipboard to each drop site, so that each drop site will have a separate stack of boxes for small and family, with an accompanying clipboard. This way, it should be easier to find your proper farm notes, and the notes will be right with the boxes.

If you have any questions or concerns, please contact me right away, so that you pick up the appropriate box and extras. Thanks!

This week we have our first baby carrots of the season! I have been eyeing the carrots for weeks, prowling the beds, creeping under our protective row cover to dig up a few little treats for myself and Natalina. Natty takes big bites and chomps and chomps, until her cheeks puff out like a squirrel's and I have to remind her to swallow the carrots.

The snap peas are a bit shorter than the shell peas, and their pods are edible. Sauté them in a little butter, covering at first to help them steam a bit, then uncovering to cook off any liquid and brown them a bit. Add in a few of your carrots, coarsely chopped, and toss them over a big salad. Yum.

The pea shoots are new this season. A mild, delicious green, they are versatile and easily eaten raw or cooked. I was inspired to share them with you as I meandered through the field, taking notes on what's up and coming. I often snack on them while out wandering.

Care on the lilies: if your lilies aren't open when you bring them home, don't fear. The lower blooms should begin to open within a few days. Our earliest lilies are Asiatics, and their petals fall off easily when bumped, so we cut them just before they open to deliver them to you in their best condition. As each bloom opens, you may pick off the anthers. They will begin to drop pollen shortly after the flowers open, but if you pluck them off right away, you avoid any pollen messes.

The garlic is the very first harvest of our 2009 crop. It may be the first truly successful crop in years, but I won't count those chickens yet. In 2005, our entire garlic field flooded for several weeks, nearly destroying our entire crop. Since then, we have slowly rebuilt our seed stock from the survivors. We hope this will be a strong and surly lot. The cloves have not fully formed, so use it as you would an onion -- just slice it up.

Radish & Chive Salad

ingredients

• 1/2 cup finely shredded radishes
• 1/4 cup finely chopped fresh chives
• 3/4 teaspoon oriental sesame oil
• 1/4 cup finely shredded carrots (optional)

procedure

Toss together and season with salt and pepper.

Adapted from Bon Appétit, May 1998

Sautéed Pea Shoots with Ginger Dressing

ingredients

• 1/8 cup rice vinegar
• 1+ tablespoon soy sauce
• 1 teaspoon sugar
• 3/4 teaspoon finely grated peeled fresh ginger
• 3/4 teaspoons toasted sesame oil
• pea shoots, tough stem ends removed

procedure

Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately low heat, stirring, until sugar is dissolved (do not let boil). Pour hot dressing over greens in a large bowl and toss well. Serve immediately.

Adapted from Gourmet, July 2003

Radish-Chive Tea Sandwiches with Sesame and Ginger

ingredients

• 4 tablespoons butter, room temperature
• 3 tablespoons minced chives, divided
• 1 tablespoon toasted sesame seeds
• 3/4 teaspoon grated peeled fresh ginger
• 1/4 teaspoon toasted sesame oil
• 16 1/4-inch-thick baguette slices
• 1/2 bunch radishes, thinly sliced

procedure

Mix butter, 2 tablespoons chives, sesame seeds, ginger, and oil in small bowl; season with salt and pepper. Spread butter mixture over each bread slice. Top with radishes, overlapping slightly. Sprinkle with remaining chives and fleur de sel, if desired.

Bon Appétit, April 2008, from Bon Appétit Test Kitchen

Dilled Carrot and Pea Pod Salad

for the salad

• 3 cups baby carrots, halved or quartered depending on size
• 3 cups sugar snap peas, trimmed

for the dressing

• 1/4 cup fresh lemon juice
• 1/4 cup minced fresh dill
• 2 Tablespoons extra virgin olive oil
• Freshly ground pepper to taste.

procedure

Steam carrots and peas until just tender, about 5 minutes. To make the dressing, mix lemon juice, dill, oil, salt, and pepper. Pour over the carrots and peas and toss to coat evenly. Refrigerate 6 hours or up to 2 days.

adapted from The City Gardener's Cookbook by Sasquatch Books (think seriously about purchasing this one -- it's recipes compiled from Seattle P-Patches)