CSA Members 2009: Newsletter Archive

Summer Delivery #13

Dear CSA Members,

Please remember that deliveries will run approximately one hour later from now until the end of the season.

Early preparations have begun for the Barn Stomp. We have ordered local cheeses from several area dairies. For the meat eaters, pork will be provided by friend, member and neighbor Tom Taylor, who raises them and grows the grain to feed them. Our chef, Dustin, from Art of the Table, has offered some hints about the delectable, vegetable-rich menu, which he is keeping under wraps, and the farm is being polished up for everyone's arrival. Mike has mowed the home fields, and little bits and pieces are being organized and put away as we prepare for the big day. Please purchase tickets in advance at: Brown Paper Tickets. Children 10 and under are free.

The recent rains have taken the pressure off our field crew for a few days, so we see more of Patrick and Mike, uncharacteristically clean (we hardly recognize them when they're not covered in a fine layer of field grit). We're working on a new field to put the garlic into, and Mike has begun to seed our winter cover crop to protect and nourish the soil.

We have much work ahead before we start to wind down -- the key is to start early -- there's always plenty to do. Winter squash and onions still need to be stored, garlic planted, and so many vegetables harvested and washed. As our planning and planting crew slows down, we on the harvest crew and in the wash station pick up the pace! Everything is ready now (as you may have noticed from the abundance of the boxes), and with our strong Winter plantings, we'll have an excellent Winter CSA program this season. Sign up will be available on our website next week -- I'll share all the details in next week's newsletter.

We are still accepting members for Summer/Fall season. If you have friends or neighbors who weren't ready to sign up for the whole season, now is a great time for them to start. With seven weeks remaining, we have lots of varieties of Summer and Fall vegetables to enjoy. Please see our membership form to join us for September and October.

This week brings our first fresh soybeans (edamame). They are a bit tricky in our Northwest climate, but we love them, so we grow them year after year. They're easy to prepare: bring a medium pot of salted water to a boil. (1/4-1/2 tsp salt). Rinse the pods and boil 6-8 minutes. When fully cooked, the pods should be intact, but should pop open easily with a little pressure. Drain. To eat: pods are not edible, but the beans slip easily from the pods when fully cooked. Put the pod into your mouth and keep hold of one end. Gently clamp down on the pod with your teeth as you pull it from your mouth.

The Anaheim peppers are mild, and a great addition to stir fries. Mike made a simple and delicious sauté of onions, squash, and peppers with olive oil the other night, and added a bit of salt and pepper at the end. I added a little crumble of our favorite neighbor's chive goat chevre and I couldn't get enough.

A butter head lettuce and an Italian red leaf make for a great mixed salad, with soybeans or sautéed green beans and chopped tomatoes sprinkled over the top. Or dip into the archives for my favorite green bean dish.

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.

Kohlrabi Salad

ingredients

• 2 medium kohlrabi
• 1/2 small onion
• 1 tablespoon fresh lemon juice
• 3 tablespoons olive oil
• 2 tablespoons drained capers
• 1/2 head each lettuce

procedure

Peel kohlrabi. Slice very thin with slicer and put in a bowl. Slice onion very thin with slicer, then rinse in a sieve and pat dry. Stir into kohlrabi. Stir together lemon juice, 1/4 teaspoon salt, and a pinch of pepper, then stir in oil and capers. Pour over vegetables. Toss with greens. Serve immediately.

Adapted from Gourmet, November 2008, by Maggie Ruggiero

Bean & Tomato Salad with Herb Dressing

ingredients

• 3/4 pounds slender green beans, trimmed, cut into 2-inch pieces
• 1/3 cup chopped seeded tomatoes
• 1/6 cup extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1 Tablespoon chopped fresh Italian parsley
• 1/2 cup cherry tomatoes, halved

procedure

Cook beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water and cool. Drain well. Place in large bowl. Mix next 5 ingredients in small bowl; stir into beans. Season with salt and pepper. Garnish with parsley and cherry tomatoes.

Adapted from Bon Appétit, May 2002

Paprikas Weiss' Hungarian Cucumber Salad

ingredients

• 3 cucumbers
• Salt to taste
• 1 onion
• Freshly ground pepper to taste
• 2 tablespoons white vinegar
• 2 teaspoons water (about)
• Fresh sweet paprika to taste

procedure

Peel the cucumbers and slice into very thin rounds. Sprinkle with salt and let stand for 15 minutes. Squeeze out the liquid from the cucumbers.

Slice the onion very thin and mix with cucumbers. Add the salt, pepper, white vinegar, and water to cover the vegetables. Sprinkle paprika generously on top.

Epicurious, September 1998, by Joan Nathan, Jewish Cooking in America