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.

summer18

Summer 2014 – Week 18

What’s in the Box:

Petite Share:
Carrots, Celeriac, Garlic, Acorn Squash,
Fingerling Potatoes & 1 Carving Pumpkin
Small shares:
Carrots, Beans, Edamame, Celeriac,  Garlic,
Acorn Squash, Fingerling Potatoes & 1 Carving Pumpkin
Family shares:
Carrots, Beans, Chard, Celeriac, Garlic,
Green Peppers, Acorn Squash,
Fingerling Potatoes & 1 Carving Pumpkin

 

October 14, 2014

Please Remember to take 1 Carving Pumpkin

Dear Friends,

I am amazed that we are already halfway through October and how quickly the summer CSA season is winding down.  As the weather cools, the body starts to crave the heartier foods that sustain us through the colder times.  This week’s box offers just that kind of warming, nourishing goodness – Acorn squash, carrots and Fingerling potatoes.  And in keeping with the season, instead of flowers this week, we are including a carving pumpkin.

You will find celeriac in your boxes as well.  Celeriac is a member of the celery family, but it has been bred over the centuries to produce a large root that will hold through the winter.  It has the flavor of  celery, though milder, and the consistency of a potato.  It is delicious cooked like a potato, or included in stews and curries.  It is also surprisingly good raw, sliced as crudités with hummus or another dip.  But many of us love it best when roasted in the oven, either alone or with other root vegetables.

Also of note this time of year: the salmon are spawning this week on the Chehalis River.  Boistfort Valley Farm sits on the South Fork of the Chehalis.  I walked down to the riverbank a few minutes ago, to see if I could see them. They are not here yet–they will be later this week.  Here at Boistfort Valley Farm we are certified Salmon-safe.  This is a certification for farms whose land lies along a waterway in which salmon make their yearly run.  To be ‘Salmon-safe Certified’ means that we adhere to a very stringent set of guidelines which protect the habitat of the river, and therefore, the salmon.  As an organic and environmentally-friendly farm, knowing that the salmon are making their yearly run brings a sense of satisfaction.

Once again, I would like to remind you of our upcoming Winter season.  Please follow the link and consider signing up.  This includes our Holiday Boxes in November and December, plus 10 deliveries from January through May:

http://boistfortvalleyfarm.csaware.com/2014-2015-winter-share-nov-may-C5635

Thanks again!

-Emily