CSA Members 2009: Newsletter Archive

Summer Delivery #7

Dear CSA Members,

Wow. It's 102 degrees today, and still rising. It's supposed to be even hotter tomorrow, and the trend may continue through the weekend. On days like today, we start at 5 am, in the semi-darkness, to be out of the field by 2 pm. It's simply too hot to continue harvesting -- everything suffers, especially the vegetables. So we'll wash quickly and stock the cooler to the ceiling, and get to where it's shady. Hope you all are enjoying the heat from a shady outpost, comforted by a cool breeze.

Two reminders: This Saturday is our Open House and Farm Tour! 12 noon until 4 pm. Please take one of our fliers for the details.

Also, August 1st payments are due. If you have any questions, please contact us by email or by phone: (360) 245-3796.

Today we have our first beans of the season! The first pick of beans is such a gift -- they're so tender, crisp, and perfect, that I almost can't cook them. I eat bean after bean as I'm harvesting, right in the field. Vegetables are at their best, both nutritionally and flavor-wise, just when they're picked (but you already know that -- that's why you're our members!). But I think it's more than that. Fresh food is alive, and it's nourishing to the soul to eat and be thankful for REAL FOOD. Despite the long hours and hard work, we feel lucky to have this connection to our food, to have nourishment for body and soul at our fingertips, and to share it with all of you. And thank you for choosing us!

We also have a real treat today: artichokes. These small artichokes are a nearly chokeless variety called Imperial Star. Bred for annual production, they go from seed to supper in one season, and their flavor is fantastic. Simply steam them until they're tender and their leaves pull off easily. Dip them in a little garlic butter, and enjoy. After the outer leaves are removed, eat the small artichokes from the stem end up. Be wary of their spiny leaf tips!

More new vegetables include the first broccoli, cauliflower, and apricots. Heat is the enemy of broccoli; it prefers the cool days of autumn, but despite the temperature, we have an abundant harvest headed our way. It may be less lovely than usual, but it's delicious. Soak for a few minutes in room temperature water with a teaspoon of salt, then rinse thoroughly to remove any pests.

Don't forget about our Second Annual Barn Stomp, coming up on Saturday, September 19th. Tickets are available at Brown Paper Tickets.

Fennel and Carrot Slaw with Olive Dressing

ingredients

• 2 medium fennel bulbs with fronds
• 5 carrots, coarsely grated
• 1 tablespoon fresh lemon juice
• 1 tablespoon balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• 1/4 cup Spanish green olives, pitted and finely chopped
• 3/4 teaspoon dried Aleppo chile or Espelette pepper flakes (optional), or to taste
• 6 sun-dried tomatoes packed in oil, drained and very thinly sliced
• 2 tablespoons chopped flat leaf parsley

procedure

Chop enough fennel fronds to measure 3 tablespoons and reserve. Discard remaining fronds and stalks. Cut bulbs into very thin matchsticks and toss with carrots in a bowl.

Whisk together lemon juice, vinegar, oil, olives, Aleppo chile (if using), and salt to taste and toss with vegetables. Chill, covered, at least 30 minutes (for flavors to develop).

Just before serving, stir in reserved fronds and sprinkle sun-dried tomatoes and parsley over slaw.

Adapted from Gourmet, February 2008, by Farid Zadi

Sauteéd Radishes

ingredients

• 1 bunch radishes with greens attached
• 1 1/2 tablespoons unsalted butter
• 1/2 teaspoon salt (preferably sea salt)
• 1 garlic clove, minced
• 4 teaspoons chopped fresh chives

procedure

Cut greens from radishes and coarsely chop. Trim radishes and cut lengthwise into 1/2-inch wedges.

Heat half of butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radish wedges with salt, stirring, until crisp-tender. Transfer to a platter and keep warm, loosely covered.

Sauté garlic in remaining butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add greens and sauté, stirring, until wilted, about 1 minute.

Return radish wedges to skillet and stir in chives.

Adapted from Gourmet, July 2001

Yellow Beans and Bulb Fennel with Cinnamon Basil

You can also use this same recipe substituting Summer squash for the yellow beans.

ingredients

• 1/2 lb yellow wax beans, rinsed, ends trimmed
• 1 bulb fennel, core removed, thinly sliced
• 1/2 bunch cinnamon basil, finely chopped
• 1 Tbsp butter
• Salt and pepper to taste

procedure

Add butter and fennel to skillet. Sauté over medium heat until fennel is soft and translucent. Add beans and cover, allowing beans to steam lightly and adding a tablespoon of water if needed. Remove lid and add a splash of olive oil and the cinnamon basil. Sauté until beans are just soft. Salt and pepper to taste.