Winter 2014 – May, week 2

What’s in the Box:

Thyme*, Mint*,
French breakfast radish,
Red potato, Red leaf  lettuce,
Fuji apples, Crimini mushrooms,
Shallots, Curly kale,
Italian  kale, Almond granola
& Peonies*
*From our farm


Please take 1 bunch of Peonies!

Dear Members,

This week brings us to our last box in the Winter CSA subscription.  We are ending on a green note with lush Curly kale, Italian kale and Red leaf lettuce.  Thank you for joining us through this past winter!!

If you haven’t yet signed up for your summer subscription, please remember to do so!  We anticipate our first summer box coming the 3rd or 4th week of June.  Be watching for our Season Opener email in the next couple of weeks, confirming the dates and drop points of this summer’s boxes.  We look forward to accompanying you through the summer season.

On the farm, we continue to transplant–eggplants today, and peppers, tomatoes, cilantro, beets and onions later this week.  Last week we planted rows of strawberries, next to the lush plants already there, full of blossoms and plump green berries.  Our strawberries should be available in mid-June, the specific dates dependent on the sunshine; we will keep you posted.

In this week’s box you will find thyme, mint, and crisp French breakfast radishes, as well as the aforementioned lettuce—bright heralds of spring harvest.  This week, we have also included Almond granola from Eat Local.  This hand-roasted granola features currents, almonds, and pumpkin seeds.

Make sure to sign up for our summer season.

http://boistfortvalleyfarm.csaware.com/store/

Enjoy your veggies and see you next month!

-Emily

Winter 2014 – April, week 2

What’s in the Box:

Bulk carrots*, Leeks*, Curly Kale*,
Rhubarb, Red radish, Yukon potatoes,
Rainbow Chard, Oyster mushrooms,
Red dandelion, Cameo apples
& Tayberry Jam
*From our farm

 

Dear Members,

Today is Earth Day.  We are enjoying a combination of both sun and rain here in the valley, typical of our Pacific Northwest spring.  This is a season of change; we are reminded of this as the sharp breezes and cold showers are warmed by bright sun breaks.  It is in this transition of winter-to-spring that seedlings thrive, reveling in the steaminess of the newly-turned ground and satisfying our long-standing anticipation of the days to come.

At this time of year in the kitchen, we are in transition as well.  We are just beginning to enjoy the fruits of new-things-growing, while still holding ourselves over with our winter fare.  In this week’s box, the sturdy, cold-hardy standbys of leeks, kale, carrots and potatoes are spiced up by glimpses of the freshness of spring—dandelion greens, rhubarb and oyster mushrooms.  This week especially, greens are exploding in our area, and in our boxes, adding a lushness to the mix.  In MY kitchen, I have been adding shredded kale to everything — from salads, to curries, to pizza.  As this is quickly becoming redundant, I am looking forward to trying Rachel’s recipes this week.

In this week’s notes, I would also like to introduce myself.  My name is Emily and I have recently joined the Boistfort Valley Farm team as our Sales and Outreach representative.  I grew up in the valley, next door to the land which is now the farm.  I find it a bit nostalgic to think that the fields I ran and played in as a kid now hold the vegetables that nourish my family as well as yours.

Emily

Winter 2014 – March, week 2

What’s in the Box:

Bulk carrots*, Leeks*, Parsnips*,
Curly kale*, Chives*,  Thyme*,
Red & yellow cipollini onions, Yukon potatoes,
Cameo apples, Black Sheep Creamery cheese
& Daffodils*
*From our farm

 

Please take 1 cheese & 1 bunch daffodils.

Dear Members,

On November 4th, 1803 Thomas Jefferson wrote in a letter to David Williams: “The class principally defective is that of agriculture. It is the first in utility, and ought to be the first in respect. The same artificial means which have been used to produce a competition in learning, may be equally successful in restoring agriculture to its primary dignity in the eyes of men. It is a science of the very first order. It counts among it handmaids of the most respectable sciences, such as Chemistry, Natural Philosophy, Mechanics, Mathematics generally, Natural History, Botany. In every College and University, a professorship of agriculture, and the class of its students, might be honored as the first. Young men closing their academical education with this, as the crown of all other sciences, fascinated with its solid charms, and at a time when they are to choose an occupation, instead of crowding the other classes, would return to the farms of their fathers, their own, or those of others, and replenish and invigorate a calling, now languishing under contempt and oppression. The charitable schools, instead of storing their pupils with a lore which the present state of society does not call for, converted into schools of agriculture, might restore them to that branch qualified to enrich and honor themselves, and to increase the productions of the nation instead of consuming them.”

Word.

Mike

Winter 2014 – March, week 1

What’s in the Box:

Carrots*, Parsnips*, Leeks*, Red Cabbage, Curly Kale, Crimini Mushrooms, Red Delicious Apples,
Sunchokes, Mixed Fingerlings, Yellow Onions, Daffodils, Black Sheep Creamery Cheese.
*From our farm

 
PLEASE TAKE 1 CHEESE & 1 DAFFODIL BUNCH!

Dear Members,

It is a foggy morning here at the farm.  With these longer days, the “spring forward” of Daylight Saving Time, and the realization that everything seemed to get greener last week, I’m pleased to remind you that spring will be here around the time you receive your next box!  Although we are still in winter right now, it is quite exciting to be able to provide our first splash of colorful flowers to your share this week with these cheerful yellow daffodils.

In light of the tough early winter weather which really impacted our greens, in particular, this week we have opted to extend outside of our normal Washington and Oregon region to bring you some red
cabbage and kale from California.  We have thought long and hard about reaching that far out of our region to supplement our CSA and we hope that you enjoy this bit of green.  We look forward to incorporating more locally available greens in upcoming boxes.

A few notes on what is included in this box: We have also included Sunchokes in this box.  The recipe I have added below is one that looks delicious and I, myself, am looking forward to trying!  The cheese included from Black Sheep Creamery is “a fresh, sheep-milk ‘cream’ cheese.”  Tart and tangy, it will keep in the fridge for 2 weeks.  Brad told me that on Friday, it was grass waiting to be eaten, by Saturday it was milk waiting to be given by the sheep, and by Sunday it was being made into cheese. Enjoy!

Kathryn