Winter 2016 CSA - week 4

Winter 2016 – Week 4

What’s in the box?

*Fingerling potatoes, *Orange Carrots, *Purple Carrots, *Swiss Chard, *Red Russian Kale, *Leeks, *Savoy Cabbage, *Baking Potatoes, Yellow Onions, Sunchokes, Parsnips, Cameo Apples, D’Anjou Pears, Baby Boc Choy, Black Sheep Creamery Cheese
*grown on our farm

 

PLEASE TAKE ONE PACKAGE OF CHEESE.
Cheese is packed separately from your veggies to keep it cold.

We are delighted to have a variety of vegetables from our farm once again this week, plus a smattering of other Northwest goodies.  One of the more unusual selections today is the bag of Jerusalem Artichokes, also known as sunchokes.  Sunchokes, or Helianthus tuberosus, are related to sunflowers, and sport a mildly artichoke-like flavor that helps give them their name.  They are known both to be delicious raw AND to cause stomach rumbling/gas when consumed raw, so I leave it to you to determine how you will eat them.  I have included a recipe for cooked sunchokes below.

I’ve marked all items from our farm with an asterisk (*).  The other produce is certified organic and grown as indicated in the list on the left.  We do have one California item this delivery, to my dismay.  I try to keep the boxes as local as possible, but we just don’t have the temperatures to launch the  next season of veggies the way we’d like to, and it’s a fine dance between giving you a variety of greens and roots, and keeping it close to home.  Thanks for your understanding, and if you’re okay with more beets, rutabaga & potatoes, don’t hesitate to let us know!

As always, if you have any questions about time or location of your delivery, please log into your account at our website or contact us at the farm.

Yours,
Heidi

 

 

Sunchoke and Potato Gratin
Adapted from First Look, Then Cook: http://firstlookthencook.com/2010/02/07/sunchoke-and-potato-gratin/

2 shallots, sliced thin
2 garlic cloves, minced
1 tsp olive oil, plus more to grease pan
1 Tbsp butter
10 sunchokes (about golf-ball sized), peeled, sliced thin
2 medium russet potatoes, peeled and sliced thin
1/4 cup milk
1 cup Black Sheep Creamery cheese
Pinch of nutmeg
Salt and pepper

Preheat the oven to 400 degrees.

Add 1 tsp olive oil and 1 Tbsp butter to skillet.  Add shallot and sauté over medium heat, careful not to brown heavily.  When shallot is translucent, add garlic cloves; cook until just fragrant.  Remove from heat.

Grease a 9×9 ceramic dish lightly with olive oil. Layer the potatoes evenly in the dish covering the entire bottom.  Sprinkle with nutmeg, salt and pepper.  Layer the sunchokes evenly covering the potatoes.  Sprinkle the shallot/garlic mixture on top of the sunchokes – and sprinkle again with salt and pepper.  Pour milk all over the vegetables.  Sprinkle with the cheese.

Cover the dish with tin foil and bake for about 45 minutes.  Take the cover off and bake for an additional 15 minutes.  Make sure the sunchokes are soft – if not cook a little longer.

Ginger/Garlic Savoy Cabbage
from: http://www.food.com/recipe/ginger-garlic-savoy-cabbage-15832

1 head savoy cabbage (about 1 1/2 lbs), cored, shredded across in approx 3/4-inch slices
2 Tablespoons olive oil
1 Tablespoon minced garlic
Salt & pepper
1 1/4 Tablespoons ginger, minced
Juice of 1 lime
Heat wok or large skillet medium high heat, wait until oil is hot.  Add cabbage and stir fry until cabbage just starts to wilt (do nor overcook).  Add garlic, salt and pepper cook 1 minute.  Add ginger cook 1 minute.  Drizzle with lime juice and serve.

http://allrecipes.com/recipe/220583/glazed-carrots-and-parsnips-with-chives/print/?recipeType=Recipe&servings=8

Simple Parsnip Pancakes
Adapted from recipe by Catherine Boynton: http://allrecipes.com/recipe/239758/simple-parsnip-pancakes/?internalSource=recipe%20hub&referringId=2449&referringContentType=recipe%20hub

1 cup grated scrubbed parsnips
2 eggs
1/4 cup finely chopped onion
1 Tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon dried rosemary
Ground black pepper to taste (optional)
2 teaspoons sunflower oil, or more as needed
Combine parsnips, eggs, onion, olive oil, salt, rosemary, and black pepper together in a bowl until batter is combined and lumpy.
Heat sunflower oil in a heavy frying pan over medium heat. Spoon batter into oil and fry until pancakes are brown and crispy on the edges, 6 to 7 minutes per side.

Winter 2016 CSA - Week 2

Winter 2016 – Week 2

What’s in the Box:

*Swiss Chard, *Kale-Purple, *Carrots , *Rutabaga, *Baking potatoes,
*Leeks, *Garlic, *Thyme, Yellow Onions (WA O), Parsnips (OR O),
Shallots (WA O), Fuji Apples (WA O), D’Anjou Pears (WA O),
Black Sheep Creamery Cheese (Adna, WA)
*grown on our farm

PLEASE TAKE ONE PACKAGE OF CHEESE.
Cheese is packed separately from your veggies to keep it cold.

Greetings from the Boistfort Valley!  The sunny weather has made me grateful and itchy to get outside and work, but the temperature fluctuations remind me of our reality.  Still, it’s nice to go out and trim back the perennials that escaped our attention during the busy seasons, soaking up a little sunshine as a side bonus.

I’ve marked all items from our farm with an asterisk (*).  The other produce is certified organic, Washington or Oregon grown.

Our cheese selection is from Black Sheep Creamery, located about 10 miles from us in Adna, Washington. Brad and Meg Gregory have owned the farm since 1992, and began making cheese over 10 years ago.  They just opened a retail store in downtown Chehalis, so if you’re in the area, stop in to say hello and to try a variety of their products.

“Bastille” cheese is aged two months and tastes young and creamy.  It is a washed curd, Sheep Cow Blend which is quite delicious.  Read more about Black Sheep Creamery, and see the sheep (and lambs!) at their website: http://blacksheepcreamery.com/

As always, if you have any questions about time or location of your delivery, please log into your account at our website or contact us at the farm.

Yours,
Heidi

 

 

 

Roasted Parsnips Recipe

Adapted from: http://www.simplyrecipes.com/recipes/roasted_parsnips/

1 1/2 pounds of parsnips, scrubbed, quartered lengthwise, cut into sticks (think French fry size)

1 generous Tablespoon extra virgin olive oil

Salt and freshly ground pepper

1/3 cup of low sodium vegetable broth
3 Tablespoons butter, softened

4 teaspoons drained, bottled horseradish (how to make homemade horseradish)

2 teaspoons finely chopped parsley or thyme (stems removed)

1 garlic clove, minced.

Pre-heat oven to 400°F. In a large roasting pan, toss the parsnips with olive oil, salt and pepper.  Add the broth, cover and roast, stirring once or twice, until the parsnips are just tender and the stock has evaporated or been absorbed, 20-30 minutes. Remove cover and allow liquid to evaporate and parsnips to brown slightly in places.  Depending on your oven, you may have to broil them briefly to avoid overcooking.

Combine the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper. Toss the warm roasted parsnips with the horseradish-herb butter and serve.

Leek and Root Vegetable Gratin
Adapted from http://www.recipe.com/leek-and-root-vegetable-gratin/

8 ounces Gruyere or Muenster cheese, shredded (2 cups)

1 Tablespoon finely chopped thyme and/or parsley

1 Tablespoon extra-virgin olive oil

2 large rutabaga (about 1 lb.), peeled and thinly sliced

1 pound baking potatoes, scrubbed and thinly sliced

2-3 leeks (2 cups), cleaned and thinly sliced

1 pound large parsnips, peeled and thinly sliced (you received 1 1/2 lbs)

1 1/2 pounds sweet potatoes, peeled and thinly sliced

Assorted fresh herbs for garnish (optional)
Preheat the oven to 350 degrees F. In small bowl toss together cheese and chopped herbs; set aside. Coat a 3 qt. rectangular baking dish with olive oil. Layer half the turnip slices on the bottom of the dish, sprinkling salt, pepper, and 3 to 4 tablespoons the cheese mixture.  Follow with half the potato slices, half the leek slices, half the parsnip slices, and half the sweet potato slices, seasoning and adding cheese to each layer. Repeat, ending with sweet potato slices. Reserve remaining cheese mixture.

Cover with foil. Bake for 40 to 50 minutes. Remove foil. Sprinkle remaining cheese mixture over top. Increase oven temperature to 400 degrees F. Continue baking, uncovered, 15 minutes or until cheese is melted and starting to brown.

Remove from oven. Let stand 10 minutes before serving.


Pears with Bastille, Leeks and Fresh Thyme

Don’t layer your pears too much-you want them to get a little crispy around the edges.  If you don’t have the time to put this into the oven, just slice up the cheese and the pears and eat them together.

1 small leek, cleaned, stem sliced into thin coins

1 Tablespoon butter

1 medium D’Anjou pear

6-8 thin slices Black Sheep Creamery Bastille Cheese

A handful of sprigs of thyme

Preheat the oven to 350 degrees. Sauté the leek gently in butter, until soft and slightly browned in places, about 5 minutes. Slice the pear into thin slices (about 8 slices, keeping the odd bits to eat as you go).  Grease a glass baking dish with a bit of butter, and lay the pear slices in a single layer.  Top each pear with 1 slice of cheese and lay thyme across crosswise.  Bake, uncovered at 350 for 25 minutes, or until cheese is bubbly and pears are soft and a little crispy at the edges.  You may finish these with a quick broil to brown a bit.  (Note: thyme stems aren’t to be eaten)

Winter 2016 CSA - week 1

Winter 2016 – Week 1

What’s in the Box:

*Savoy Cabbage, *Kale-Curly , *Parsley-Curly , *Carnival squash,
*Baking potatoes, *Austrian Crescent potatoes, *Golden Beets,
*Leeks, *Carrots-Purple & Orange, Braeburn Apples, D’Anjou Pears
Santa Lucia Coffee

*grown on our farm

Happy New Year!  We have a variety of lovely produce for the deliveries this week.  All items with an asterisk (*) are from our farm.  The other produce is certified organic, Washington grown (this is, the apples and pears).

As a reminder, if you have any questions about time or location of your delivery, please log into your account at our website orcontact us at the farm.

The cold temperatures and the snow have kept us out of the field for the last little bit, but they didn’t do much damage to the Winter veggies.  The snow especially delighted Natty, who was out there throwing snowballs morning and night, much to the displeasure of our Labrador, Dinah.  Snowballs, unlike tennis balls, explode on impact, and Dinah learned this the first time she caught one in her mouth.  She spent the rest of the day lurking on the porch, staring out the window, presumably waiting for the snow to melt.
Well, melt it did, but it’s been quite icy in the mornings, and we step carefully around the farm to keep from slipping and sliding, especially with loads of produce.  We are looking forward to the warmer rainy weather we were promised by the folks who study these things. Please be careful out there when picking up your boxes!

We have a special treat in the boxes today: a locally roasted coffee provided by our favorite roasters and friends at Santa Lucia Coffee Roasters, Justin and Lucy Page.  Here’s a little something that Justin sent me about the coffee included with your produce:

The San Rafael Urias farm rests on the side of a small mountain in the valley of San Miguel Duenas, Antigua. It is shadowed by the Agua (Water) and Fuego (Fire) volcanoes. Founded by Rafael Valdes Quiroa in the late 1880s, it is now owned and managed by the third generation of the family, headed by Don Isidro Valdes.  Workers on the farm are allowed to grow their own crops in these areas. There is also some land reserved as forest, providing a sanctuary for migrant birds.

San Rafael is also benefited by small natural springs, which give clean drinking water and irrigation for the seedlings in the nursery. They have now piped this spring over 1.5km to their mill and use it for the washing and pulping of the cherries (the raw coffee beans). The farm is also next to the Guacalote River, which is used to provide hydraulic energy to the coffee mill.

This is a genuine Antigua coffee as certified by the APCA, the genuine Antigua Coffee Growers Association. The APCA was created by local producers in 2000 to protect the ‘Antigua’ reputation. Unfortunately, many lesser quality Guatemalan coffees were sold under this prestigious name and it became damaging for the true local producers. The APCA have gone on to help other growers in the area with training and support to further their craft. Enjoy!
Yours,
Heidi

 

 

 

Cabbage Fried Rice
Adapted from: http://www.foodandwine.com/recipes/cabbage-fried-rice

2 Tablespoons vegetable oil

1 leek, halved or quartered lengthwise, cut into 1/4-inch slices

1 cup thinly sliced or julienned carrots

4 cups shredded Savoy cabbage

2 garlic cloves, minced

2 tablespoons minced peeled fresh ginger

1 1/2 cups long-grain white rice

4 large eggs, beaten

2 Tablespoons soy sauce

Juice of 1 lime
2 scallions, thinly sliced
Cook rice in a pot of boiling salted water until al dente.  Drain immediately.
In a nonstick wok or large skillet, heat the oil. Add the leek, carrots and cabbage and stir-fry over high heat until the vegetables are softened and beginning to brown, about 7 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the rice and stir-fry until heated through and beginning to brown, about 3 minutes.

Push the fried rice to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly cooked. Toss the fried rice with the eggs and cook for 1 minute longer. Remove the pan from the heat and stir in the soy sauce, lime juice and scallions. Transfer the fried rice to bowls and serve.

Warm Golden Beet Salad with Greens and Almonds
Adapted from: http://www.thekitchn.com/recipe-warm-golden-beet-salad-116139

1 ½ lbs golden beets (you received 2 lbs total in your share)
½ bunch of kale
Olive oil
Salt and freshly ground black pepper
4 cloves garlic, minced
4 ounces goat cheese, crumbled
2/3 cup toasted almond slivers
Heat the oven to 425°F. Line a 9-inch square baking pan or cake tin with a big square of foil, large enough to complete enclose the beet roots. Lightly rinse the beet roots to remove any really clumpy dirt and pat them dry. Place them in the foil square and lightly drizzle with olive oil and sprinkle generously with salt and pepper. Fold up the foil and crease to seal. Bake the beets for 60 minutes or until they can be just pierced with a fork. Set aside to cool.
Meanwhile, strip the kale leaves from the stems, and chop leaves into bite-size ribbons. Rinse thoroughly. Discard stems. In a large skillet, heat a drizzle of olive oil over medium heat; add garlic. Cook on low for about 2 minutes or until garlic is golden and fragrant. Add kale leaves and stir to coat. Cook on medium-low for about 10 minutes or until leaves are soft and tender. Add a bit of water if needed to keep the kale from drying out/scorching. Remove from heat.
When the beets are cool, remove skins (they should slip off easily). Chop beets into bite-sized pieces and toss with the cooked greens, goat cheese, and almonds. Season with salt and pepper to taste. Serve warm or cold.

holidaybox_2015

Holiday Box – December 2015

What’s in the Box:

Green & Purple kohlrabi,
Delicata squash, Carnival squash, Mystery Winter squash
Baking potatoes, Austrian Crescent Potatoes
Leeks, Purple Carrots, Orange Carrots
Beets, Red Russian Kale
Parsley, Honey Crisp Apples
Farm honey

Tomorrow (Tuesday) is the second and final holiday box.  For our Summer members, this is the final box that you will receive as part of your 2015 Summer share.  If you haven’t signed up for our Winter season yet, please consider joining us for January through March! http://boistfortvalleyfarm.csaware.com/store/

If you have any questions about time or location of your delivery, please log into your account at our website or contact us at the farm.

This delivery’s boxes include a variety of produce from our farm, as well as Washington gorwn organic honey crisp apples and honey from hives that spent the Summer in our fields.  Please note that the honey tends to crystallize quickly, particularly in cooler temperatures.  Crystallization doesn’t affect the quality of the honey or its flavor, and it can be used as-is or decrystallized in a warm water bath.  I do not recommend microwaving the plastic containers. Also note that it is not recommended to give infants under one year of age any honey, raw or processed.  More information and general honey facts are at: http://www.honey.com/faq/

If you’d like more honey, we have some available for purchase on the website too! Please note that you must have an active subscription to purchase honey and other add-on items. http://boistfortvalleyfarm.csaware.com/store/ (scroll down for Add-ons)

Enjoy!
Heidi
Kohlrabi, Apple, and Carrot Salad with Honey Mustard Dressing
Recipe adapted slightly from The Table: http://www.thetableblog.com/2013/06/kohlrabi-apple-and-carrot-salad/#.Vm9wcb-yqpM

2 Kohlrabi
1 Apple, preferably a tart green one
2 Carrots
1 1/2 Tbsp Honey
1  1/2 Tbsp Grainy Mustard
5 Tbsp Olive Oil
2 Tbsp White Wine Vinegar

Peel the kohlrabi, then slice and cut into matchsticks. Wash the carrots and cut them into matchsticks as well, or as close to matchsticks as possible. (Mine were short and chubby so this was a challenge.) Next, slice the apple and also cut it into matchsticks. You can peel the apple if you wish, but I didn’t.

In a small jar, add all the dressing ingredients (honey through vinegar). Screw the lid on and shake till well mixed. If you don’t have a jar, you can use a bowl and a whisk, but I highly recommend saving a jar or two for making homemade dressing. So easy! Taste the dressing and add more honey or mustard to taste. Then toss all together and enjoy!
Winter Squash Soup with Gruyère Croutons
Adapted from: Bon Appétit December 1996
http://www.epicurious.com/recipes/food/views/winter-squash-soup-with-gruyere-croutons-2997
The drier squashes will work well in this recipe; use the Delicata sparingly if you choose to include it, as it is very sweet.

Soup:

1/2 stick butter
1 large onion, finely chopped
4 large garlic cloves, chopped
Approximately 40 oz low-salt chicken or vegetable broth
8 cups 1-inch pieces (carefully!) peeled Winter squash (about 3 pounds total)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1/4 cup whipping cream
1 teaspoon sugar (optional)

Croutons:

2 Tablespoons butter
24 baguette bread slices, 1/4-inch-thick
1 cup grated Gruyère cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage

For soup:

Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.

Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)

For croutons:

Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.

 

holiday box 2015

Holiday Box – November 2015

What’s in the Box:

Celery, Celeriac, Kabocha squash, Delicata squash
Potatoes-Baking, Austrian Crescent Potatoes
Rutabaga, Leeks, Carrots
Mixed beets-Red & Chioggia
Onions. Apples-Pink lady, Kale
Gold Chard, Parsley, Thyme

Today is the first holiday box!  Summer members, you receive this box as part of your 2015 Summer share, and will receive the December holiday box on December 15th.  Please note that no deliveries will take place between November 24th-December 8th

For those of you who have signed up for the Holiday and/or Winter season, welcome!  We will deliver produce Tuesday (tomorrow) to your pick up location.  If you have any questions about time or location of your delivery, please log into your account at our website or contact us at the farm.  We are happy to talk you through your first pick up!

I have included some of my favorite holiday recipes below, as well as new recipes to try out.

Enjoy!

Heidi

First, check out this article with great celery recipes at Huffington Post:
http://www.huffingtonpost.com/2013/11/07/celery-recipe-raw-braised_n_2536087.html

 

Baked Delicata Squash with Apple Stuffing Adapted from Cooks.com
This is a favorite dish of mine, which can also be found (among many other recipes) at our website:http://www.boistfortvalleyfarm.com/recipesAdd sausage if desired… it’s excellent with or without.

1 large Delicata squash
2 small apples, unpeeled, diced
2 tbsp. diced celery
1/4 cup minced leeks
1/4 cup chopped walnuts
2 tsp. butter
2 tbsp. water
Dash of salt

Preheat oven to 400 degrees.
Cut squash in half. Remove seeds; place cut side down in a baking dish with about 1/4 inch of water.

Combine apples, celery, walnuts and leeks. Add butter & water. Salt to taste.  Put in separate baking dish & cover.

Bake both for 45 minutes or until tender. Remove from oven and fill squash with apple mixture.

Roasted Root Vegetables with Thyme

A medium mixing bowl of vegetables, scrubbed well and cut into bite-sized pieces.  Consider adding squash, carrots, beets, onions, rutabaga, potatoes…
1 Tablespoon chopped fresh thyme leaves
3 Tbsp Olive oil, or enough to lightly coat vegetables
½ tsp each Salt and Pepper
1/4 cup vegetable broth

Preheat oven to 400 degrees F. Toss vegetables, thyme, and oil together.  Add salt and pepper and toss well. Place in large baking dish.  Add broth and cover.  Bake 30 minutes, then remove cover and continue to cook about 30 minutes, until vegetables are lightly browned in places.


Kabocha Squash Cake with Brown Sugar Cream

Adapted from: Bon Appétit September 2007 Room 4 Dessert by Will Goldfarb

Brown sugar cream:
1 tablespoon water
1/2 teaspoon unflavored gelatin
2 cups heavy whipping cream
1/3 cup (packed) golden brown sugar
3 large egg whites

Cakes:
2 cups 3/4-inch cubes peeled seeded kabocha squash (from one 3-pound squash)
1 cup whole milk
1 vanilla bean, split lengthwise
Nonstick vegetable oil spray
2/3 cup (packed) golden brown sugar
6 tablespoons safflower oil
1/4 cup lager (mild-flavored beer)
1 large egg
3/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt

For brown sugar cream:
Place 1 tablespoon water in cup. Sprinkle gelatin over. Let stand 10 minutes to soften.

Stir cream and sugar in medium saucepan over medium heat until sugar dissolves. Add egg whites and whisk until mixture thickens, about 12 minutes (do not boil). Add gelatin mixture; whisk until dissolved. Strain into large clean bowl. Chill until cold. Cover and chill overnight.

For cakes:
Combine squash and milk in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat. Partially cover, reduce heat to medium-low, and simmer until squash is very tender, about 20 minutes. Remove vanilla bean. Drain squash. Place in processor and blend until smooth. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Preheat oven to 375°F. Spray six 3/4cup ramekins with nonstick spray. Place 1/2 cup squash puree in large bowl (reserve remaining puree for another use). Add sugar, oil, beer, and egg to puree and beat to blend. Sift flour, cinnamon, baking soda, and salt over; beat to blend. Divide batter among prepared ramekins.

Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in ramekins. Turn out onto plates. Beat brown sugar cream to firm peaks; spoon alongside cakes.