CSA Members 2009: Newsletter Archive

Summer Delivery #5

Dear CSA Members,

In the midst of such lovely hot weather, it's truly pleasant to have a few cool days. I awoke Sunday morning to a rumble, and went outside in time to hear a long, low sound. It reminded me of the grumbled muttering of a grumpy old man, heavy with sleep, getting out of bed. It was amazing. There followed half an hour of thunder and flashes of lightning, and finally, such a downpour of rain that it startled me with its abruptness. I grew up with impressive storms, in the desert of the Southwest, and the occasional Northwest thunderstorms are oddly rejuvenating.

A few notes about today's box: we have our first sweet, anise-flavored fennel this week, along with our first summer squash! Slice and sauté them together, and add salt and pepper to taste.

The arugula has a spicy, almost peanut-like flavor, and is perfect for beet salad. Kohlrabi is mild and similar to broccoli, without the bite. It's the perfect snack just peeled and sliced.

We'll have more cherries next week, and apricots in the near future!

Please remember our Open House on Saturday, August 1st, and clear your calendars for our

Second Annual Barn Stomp on Saturday, September 19th!

This year we're working with Chef Dustin Ronspies from Art of the Table, and three amazing local bands. We'll share more information in the weeks to come.

Double Dutch Mac and Cheese with Chard

ingredients

• 6 tablespoons (3/4 stick) butter, divided
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1/4 cup unbleached all purpose flour
• 3 cups reduced-fat (2%) milk
• 2 cups (packed) grated aged Gouda cheese, plus 1/2 cup finely grated (about 10 ounces total)
• 2 cups (packed) coarsely grated Edam cheese, divided
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground nutmeg
• 1 1/2 pounds Swiss chard, stems and center ribs removed
• 12 ounces elbow macaroni
• 1 cup fresh breadcrumbs made from crustless sourdough bread
• 1 teaspoon cumin seeds (optional)

procedure

Melt 3 tablespoons butter in large pot over medium heat. Add onion; sauté until translucent, about 5 minutes. Stir in garlic, then flour; stir constantly 1 minute. Gradually whisk in milk. Cook, whisking occasionally, until mixture begins to boil, about 5 minutes. Add 2 cups coarsely grated Gouda and 1 cup Edam. Stir until cheeses melt, about 2 minutes. Stir in cayenne and nutmeg. Season sauce with salt and pepper.

Preheat oven to 350°F. Butter 13x9x2-inch baking dish. Cook chard in large pot of boiling salted water until tender, about 1 minute. Using slotted spoon, transfer chard to plate; cool. Reserve pot with water. Squeeze water from chard; chop finely.

Return water in pot to boil. Add macaroni; cook until tender but still firm to bite, stirring occasionally. Drain. Stir macaroni into warm cheese sauce. Place half of macaroni in dish; smooth top. Top with 1 cup Edam cheese, then chard. Top with remaining macaroni mixture; spread evenly.

Melt 3 tablespoons butter. Place breadcrumbs in medium bowl. Drizzle butter over; toss. Add 1/2 cup finely grated Gouda and sprinkle with salt and pepper; toss. Sprinkle breadcrumb mixture over mac and cheese. Sprinkle cumin seeds over, if desired.

Bake mac and cheese until breadcrumbs are golden and edges are bubbling, about 40 minutes. Let stand 10 minutes.

Bon Appétit, May 2009, By Jeanne Thiel Kelley

Mexican Carrot Salad

This is a simple fresh recipe from our member Joanna (thanks Joanna!). Enjoy!

ingredients

• 3 medium-large shredded carrots (cheese grater works well if you don't have a food processor)
• 1 jalapeño minced (or more to taste if you like it spicy)
• 1 handful of cilantro chopped
• 1 tbsp of oil (can be omitted)
• 3 small radishes julienned or grated
• 1-2 fresh squeezed limes to taste
• salt to taste

procedure

Mix ingredients and serve.

Roasted Beet Salad with Beet Greens and Feta

ingredients

• 6 tablespoons extra-virgin olive oil
• 2 1/2 tablespoons red wine vinegar
• 1 tablespoon minced garlic
• 7 medium-large beets (about 3 inches in diameter) with greens
• 1 cup water
• 2 tablespoons chopped drained capers
• 3/4 cup crumbled feta cheese (about 3 ounces)

procedure

Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.

Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.

Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.

Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.

Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.

Bon Appétit, March 1997