CSA Members 2009: Newsletter Archive

Summer Delivery #12

Dear CSA Members,

Our deliveries will be approximately one hour later from now until the end of the season, as the days get shorter and shorter. Please have patience with us, especially our driver, as we try to arrive in a safe and timely fashion with your vegetables.

Ah, September. What happened to August? Or for that matter, the second half of July?? With our final delivery only eight weeks away (October 27th), we are enjoying the full harvest of late Summer and looking toward Autumn.

Now's the time to put up your good veggies for Winter, so in February you aren't tempted by those sad green beans from South America. I have much to offer. Here are the top requests, along with general prices.

Please email me for a full list of vegetables available.

• Beans: 5 to 9#=$2.50/lb, 10-15#=$2.25/lb, 20# for $40
• Broccoli: 5 to 9#=$2.00/lb, 10# and up=$1.75/lb
• Bulk beets and carrots: $2.00/lb or 5# for $8, 25# for $25
• Squash: all varieties $1.25/lb
• Cucumbers: Slicing green and yellow 2/$1.00
• Onions: $1.50/lb Walla and red onions
• Potatoes: Austrian Crescent, Rose Finn Apple and Ozette Fingerlings available: $2.50/lb
• Garlic: $10.00/lb 5# or more=$8.00/lb

Our farm Honey is now available:

In plastic containers: #1 plastic, new containers

• 1# plastic: $6.75
• 2# plastic: $12.60
• 2.5# plastic: $15.30

The Woogie Bee folks, who bottle our honey, now have glass jars. Glass is more difficult to transport, but we know that many of you prefer it. We will get them to the drop site safely but cannot guarantee beyond that.

• 1.5# glass (pint jar) $10.80
• 3# glass (quart jar) $19.80

Is anyone coming to the Barn Stomp? Anyone? Tickets are available through Brown Paper Tickets.

I've had a lot of questions about kids: Kids 10 and under are free.

Boistfort Valley Farm's
Second Annual
BARN STOMP!

Saturday, September 19th, 4-9 pm

Enjoy live music & local dinner from Chef Dustin Ronspies

Come fill your bellies and dance
until your shoes wear out!

Tickets are $30 -- please see us at the farmers market or buy online at: Brown Paper Tickets

For more information: 360 245-3796 email us.

Fresh Fennel Vichyssoise

ingredients

• 2 tablespoons (1/4 stick) butter
• 2 tablespoons olive oil
• 5 cups thinly sliced fennel bulb (about 3 small fennel bulbs)
• 2 onions, sliced
• 1 pound potatoes, cut into 1/2-inch pieces
• 4 cups chicken stock or canned low-salt chicken broth
• 2 tablespoons Pernod
• 2 cups half and half

procedure

Melt 2 tablespoons butter with 2 tablespoons olive oil in heavy large pot over medium heat. Add sliced fennel and onions. Cover and cook until fennel is tender, stirring occasionally, about 15 minutes. Add potatoes and chicken stock; increase heat and bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 30 minutes. Remove from heat. Mix in Pernod. Season to taste with salt and pepper.

Working in batches, purée soup in blender. Transfer soup to large bowl. Mix in 2 cups half and half. Season soup to taste with salt and pepper. Cool slightly. Chill soup uncovered until cold, then cover and refrigerate.

Bon Appétit, August 2000

Kale and Ricotta Salata Salad

ingredients

• 1 bunch Italian kale, stems and center ribs discarded
• one shallot, finely chopped
• 1 1/2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 1/2 tablespoons extra-virgin olive oil
• 2 ounces coarsely grated ricotta salata (1 cup)

procedure

Working in batches, cut kale crosswise into very thin slices. Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.

Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper.

Adapted from Gourmet, January 2007

Autumn Vegetable Roast

ingredients

• 1 bunch beets, tops removed, scrubbed and cut into 3/4 inch pieces
• 1 pound potatoes, cut into 3/4 inch pieces
• 6 medium carrots, washed, cut into 3/4 inch pieces
• 1 bulb fennel, cored and sliced into thin slices
• 1 Walla Walla onion, quartered and sliced
• olive oil
• 1 tablespoon finely chopped fresh rosemary or a heaping teaspoon dried

procedure

Preheat oven to 400°F.

Combine vegetables in large bowl. Drizzle with enough olive oil to coat vegetables lightly (3-4 Tbsp or to your preference). Sprinkle with salt and pepper and rosemary. Toss until well coated.

Transfer vegetables to roasting pan.