CSA Members 2009: Newsletter Archive

Summer Delivery #20

Dear CSA Members,

TODAY IS OUR FINAL DELIVERY FOR THE SUMMER/FALL SEASON.

Thank you all for participating in our farm this season. We are thankful to have such amazing members! We'll continue to have produce available at the Ballard and Olympia Farmers Markets until December (or longer), and we will continue with our Winter CSA for those interested in deliveries from November to May.

You may also sign up now for our 2010 Summer season! Winter options are available on the Winter CSA brochure in today's boxes, and all sign up options are available at our CSA page.

Please join us for an upcoming event here at the farm!

Mike and Hannah have been working with Pioneers in Conservation for several months to improve salmon habitat and stabilize river bank here at the farm. Please join us on Saturday, November 7th to plant native trees and shrubs on the low areas of the farm, which are prone to flooding in the Winter. I have attached a flyer for the event, and you can contact Kathy Jacobson for more information: (360) 464-6722 or .

About today's produce:

We have included a few vegetables to begin your journey into Winter eating. The garlic will keep well just as it is, in a paper bag, out of direct sunlight (think kitchen cabinet -- away from moisture). The leeks will keep for a few weeks in your refrigerator, as will the parsnips. The beets will keep for a few months if left in a loose plastic bag. Don't be fooled by your crisper drawer -- they and other vegetables will lose moisture and become soft quickly without the extra protection of a bag in most refrigerators.

The carnival squash is sweet, with a moist creamy flesh. Eat it now or decorate your table top until the mood strikes you. We have included our first Brussels sprouts today. These are not those overcooked boiled Brussels sprouts you were forced to eat as a child. They're picked fresh, and are perfectly delicious sautéed with butter. Wash and trim as needed, then halve or quarter the sprouts and place into a cast iron skillet with 1-2 Tbsp melted butter. Cover and steam for about 10 minutes (they should be just soft enough to eat), then remove the lid and turn up the heat slightly, allowing them to brown in places. Salt lightly as desired and eat. Mike likes to sprinkle them with blue cheese.

Have a cozy Winter, and please join us for the seasons to come!

Boistfort Valley Farm's gone Year-Round!

See our Winter offerings and sign up now!

Cauliflower and Brussels Sprout Gratin
with Pine Nut-Breadcrumb Topping

ingredients

• 3/4 pounds brussels sprouts, trimmed, quartered lengthwise through core
• 1 pound of cauliflower, trimmed, cut into small florets
• 1 1/3 cups heavy whipping cream
• 1/4 cup chopped shallots
• 1/2 tablespoon chopped fresh sage
• 1 tablespoon olive oil
• 1/3 cup plain dry breadcrumbs
• 1/3 cup pine nuts, lightly toasted
• 2 tablespoons chopped fresh Italian parsley
• 1 1/2 cups grated Parmesan cheese, divided

procedure

Fill large bowl with ice and cold water. Cook brussels sprouts in large pot of generously salted boiling water 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.

Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 21/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.

Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in pine nuts and parsley. Season with salt and pepper.

Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 1/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1 1/2 cups Parmesan. Pour cream mixture evenly over.

Preheat oven to 375°F. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.

Adapted from Bon Appétit, November 2008, by Lora Zarubin

Parsnip Purée with Sautéed Brussels Sprouts

ingredients

• 1.5 pounds parsnips, peeled, quartered lengthwise, and cut into 1-inch pieces
• 3 Tbsp unsalted butter, cut into pieces
• 3/4 cups whole milk
• 5 ounces Brussels sprouts
• 1 Tbsp olive oil
• 1.5 tablespoons water

procedure

Cook parsnips in a 5-to 6-quart pot of boiling water with 1 tablespoon salt, covered, until very tender, 15 to 20 minutes, then drain.

Purée hot parsnips with butter, milk, and 1/2 teaspoon each of salt and pepper in a food processor until smooth. Season with salt, then transfer to a serving dish and keep warm, covered.

Meanwhile, remove and reserve all but smallest leaves from Brussels sprouts, trimming stem ends as necessary. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook leaves, tossing occasionally, until browned in patches, 2 to 3 minutes. Add water and cook, tossing, until leaves are slightly wilted and water has evaporated, 1 to 2 minutes. Season with salt and scatter leaves over parsnip purée.

Adapted from Gourmet, November 2008, Shelley Wiseman

Chocolate Beet Cake

(Seriously, it's really, really good.)

ingredients

• 1 tsp vanilla
• 1 3/4 cups flour
• 1 1/2 tsp baking soda
• 1/4 tsp salt (or less)
• Frosting of your choice (optional)
• 1 1/2 cups cooked, peeled, and puréed beets
• 3 oz. unsweetened chocolate
• 3 eggs
• 1 1/2 cups sugar
• 1 cup oil (I like safflower)

procedure

Steam beets until quite tender (45 minutes or so, but it will depend on the size of the beets). Rinse thoroughly with cold water, then slip the skins and stems from the beets (if they do not come off easily, steam the beets a bit longer). Cut into chunks and puree in a food processor or blender. Set aside.

Preheat oven to 350°F. Melt chocolate in a double boiler; remove from heat and cool slightly. In a large bowl, lightly beat the eggs. Add sugar, oil, vanilla, melted chocolate, and beets, stirring well after each addition. In a separate bowl, sift together flour, baking soda and salt. Combine dry ingredients with chocolate mixture and beat until just blended. Pour into a greased and floured 9x13" cake pan and bake for about 35 minutes. Cool and frost as desired.