CSA Members 2009: Newsletter Archive

Summer Delivery #17

Dear CSA Members,

This will be the last of the cut flowers, and possibly the last of the tomatoes. We have pumpkins, gourds and dried flowers in the weeks to come!

We awoke this morning to a blanket of frost on the farm. The grass twinkled with tiny crystals of ice. Beautiful, but such a dramatic conclusion to the array of Summer crops that can't take the cold. So. . . say adieu to the summer squash, the soft-leaved herbs, the tomatoes, and the beans. We have an abundance of sweet and savory Winter crops in store for you! Our selection from last November included: garlic, greens, radishes, bok choy, potatoes, leeks, onions and shallots, celery, beets, Brussels sprouts, parsnips, carrots, chanterelles, sage, parsley and thyme, pears, chard, kabocha squash and more. See last season's newsletters for more information.

I always have mixed feelings this time of year. I absolutely love the physical shift from Summer into Autumn and Winter. The smell of the air, the drifts of woodsmoke through the valley, the frosty mornings and warm afternoons. . . the experience borders on magical. It's lovely to think that life on the farm might become simpler, with fewer items to worry about, but that's usually not true -- we manage to keep busy no matter the selection. And yet, to see the devastation of so many beautiful plants, all from just a few degrees of temperature shift. . . it's humbling. Nature is an undeniable force, and I occasionally forget how much at its mercy we are each day.

Oddly, I am mostly pleased at the shift into Winter. The short days and freezing temperatures force us to slow down, look around and prepare for the cold months ahead. No longer can we able to run straight ahead at breakneck speed -- we have to examine everything, plan tasks in advance, spread out the work load. It's more difficult work, but it's more nurturing. We are settling in.

All sorts of Winter vegetables await you in the months to come: all you have to do is sign up!

WAIT! BEFORE YOU COOK THAT WINTER SQUASH!! All Winter squash should cure for about two weeks after harvest-it gives the squash a chance to develop its sweetness. Please appreciate your squash on the countertop for at least 10 days before baking it -- you will be pleased with the difference in flavor.

I am purposely NOT giving you a squash recipe this week. Trust me on this one.

A few notes on today's vegetables: the jalapeños are relatively mild. Leave the seeds in for a bit more kick. The corn is our best seller: Bodacious. With its substantial ear size and excellent eating quality, who could ask for a better name? The lilies are pretty closed up -- they will open with some nice warm air. We didn't want to chance their freezing.

As you may have guessed by the recipes, we lost our cilantro this morning. We hope that our next planting will rally and be back on the harvest list. We lucked out on the butterhead lettuce -- the temperatures stayed just warm enough for it to revive and thrive. We'll cover the lettuce to continue its success.

Boistfort Valley Farm's gone Year-Round!

See our Winter offerings and sign up now!

Spicy Napa Cabbage Slaw with Cilantro Dressing

ingredients

• 1/4 cup rice vinegar (not seasoned)
• 2 teaspoons sugar
• 1 teaspoon grated peeled ginger
• 2 tablespoons vegetable oil
• 1 fresh Jalapeño & 1 fresh Anaheim chile, finely chopped, with seeds
• 1 small head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
• 1 bunch scallions, sliced
• 1/2 cup coarsely chopped cilantro

procedure

Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.

Adapted from Gourmet, August 2008, by Ruth Cousineau

Southwest Corn Frittata

ingredients

• 4 large eggs
• 1 cup fresh corn kernels (from about 2 ears of corn)
• 1/2 cup (packed) grated Monterey Jack cheese with jalapeños
• 3 tablespoons chopped fresh cilantro
• 2 6-inch-diameter corn tortillas, cut into small wedges
• 1 tablespoon olive oil
• 1 cup chopped onion

procedure

Preheat broiler. Whisk eggs in medium bowl to blend. Mix in corn, cheese and 2 tablespoons cilantro. Sprinkle with salt and pepper. Mix in tortillas.

Heat oil in heavy medium broilerproof nonstick skillet over medium-high heat. Add onion and sauté until just tender, about 5 minutes. Pour egg mixture into skillet and stir to blend. Cover skillet. Cook frittata over low heat until eggs are almost set, about 8 minutes. Uncover skillet; broil frittata until top is set and starting to brown, about 1 minute. Slide frittata onto plate. Sprinkle with remaining 1 tablespoon cilantro. Cut into wedges and serve.

Adapted from Bon Appétit, August 1998

Corn, Tomato and Basil Salad

ingredients

• 6 large ears corn, husked
• 5 tablespoons olive oil
• 1 tablespoon finely chopped garlic
• 1/2 cup (packed) thinly sliced fresh basil
• 1 pint tomatoes, chopped
• 3 tablespoons balsamic vinegar

procedure

Using large knife, cut corn kernels from cob. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add corn; sauté until just cooked through, about 5 minutes. Remove from heat. Add half of basil.

Transfer corn mixture to large bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil. Season with salt and pepper. Cover; chill 3 hours or up to 8 hours.

Adapted from Bon Appétit, August 1997

Dilly Bean Salad

ingredients

• 1 pound green beans, trimmed and halved
• 1 leek, stem cleaned and thinly sliced
• 1 Tbsp olive oil for sautéing
• 1 Tbsp cider vinegar
• 2 Tbsp olive oil
• 1 teaspoon dill seeds
• 1/6 cup chopped fresh dill

procedure

In a medium skillet, sauté the leek with the olive oil until just soft, approximately 5 minutes. Add beans and cover, letting steam until nearly tender. Remove lid and increase heat slightly to cook off any water as needed.

Blend together the vinegar, oil, dill seeds, dill, and salt and pepper to taste. Transfer the beans to a serving bowl and toss them with the dressing.