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.

Summer 2015 week 16

Summer 2015 – October, Week 16

What’s in the Box:

Green cabbage, Carnival squash, Delicata squash, corn, red potatoes, gold turnip, kohlrabi, purple carrots, red chard, broccoli

This week’s boxes are a bit heavy, reflecting the beginnings of the storage season.  Please lift with your legs when you pick up your share!  Next week’s boxes will be even heavier, so you might want to bring a cloth bag or two to help distribute the weight.
This week’s corn is the last of the season, and although it’s quite yummy, it didn’t get the heat that it should have to help it pollinate fully.  Please enjoy it in all its November local-corn glory anyway.  We’ve never had corn in November before, and may never again!

Just a reminder: the Winter share is available now-sign up soon to receive your prepayment discount!  http://boistfortvalleyfarm.csaware.com/2016-january-through-march-only-C6854
I haven’t left much room to wax poetic about the weather or on-farm happenings, but I have yummy recipes to share, so perhaps that’s even better!

Enjoy!

Heidi

 

 

Moroccan-Style Stuffed Acorn Squash
Adapted from AllRecipes.com

2 Tablespoons brown sugar
1 Tablespoon butter, melted
1 large Carnival squash, halved and seeded
2 tablespoons olive oil
2 cloves garlic, chopped
2 stalks celery, chopped
2 carrots, chopped
1 cup garbanzo beans, drained
1/2 cup raisins
1 1/2 Tablespoons ground cumin
salt and pepper to taste
14 ounces low sodium chicken or vegetable broth
1 cup uncooked couscous

Preheat oven to 350 degrees F. Arrange squash halves cut side down on a baking sheet. Bake 45 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.

Heat the olive oil in a skillet over medium heat. Stir in the celery and carrots, and cook 5 minutes. Add garlic and sauté an additional minute, until fragrant.  Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.

Pour broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 10-15 minutes or until cooked.  Fluff with fork and stuff squash halves with the skillet mixture to serve.

Swiss Chard with Spicy Peanut Sauce

Adapted from: http://www.pennilessparenting.com/2014/02/swiss-chard-with-spicy-peanut-sauce.html

1 Tablespoon safflower oil
2 teaspoons toasted sesame oil
1 large onion
1 bunch Swiss chard
1/4 cup water (or as needed)
2 Tablespoons peanut butter
2 Tablespoons soy sauce
1 Tablespoon honey or sugar
1 teaspoon garlic powder
1 teaspoon ginger powder
Salt to taste
Sprinkle of red pepper flakes

Chop onion and sauté in oil until soft and translucent.
Chop up the stems of the Swiss chard and add them to the onion. Cook until they start to soften.
Chop up the leaves of the chard and add them to the pot. Cover, and cook, mixing occasionally, until wilted.
Add the rest of the ingredients, mix well, and cook a few more minutes.

Enjoy!

Kohlrabi and Carrot Slaw
Adapted from http://www.thekitchn.com/recipe-kohlrabi-and-carrot-slaw-recipes-from-the-kitchn-46627

1 large kohlrabi, peeled, stems trimmed off, grated
1/4 head cabbage, shredded
2 medium carrots, scrubbed and grated
1/2 onion, grated
4 Tablespoons chopped cilantro
1/4 cup golden raisins (optional)
1/4 cup mayonnaise
1 Tablespoon cider vinegar
1 Tablespoon sugar
1 teaspoon salt

Combine the kohlrabi, cabbage, carrots, onion, cilantro, and raisins (if using) in a large bowl. In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt. Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.

box_111014_nonjank

Winter 2014 – November Holiday Box

WHAT’S IN THE BOX?

Red Russian Kale, Thyme, Mixed Beets, Savoy Cabbage, Carrots, Celery, Leeks,
Turnips, Garlic, Yellow Onions, Austrian Crescent Potatoes, Yellow Potatoes,
Delicata Squash, Pie Pumpkins, Honey Crisp Apples, Ornamental Gourds

 

Welcome Dear Friends to our November CSA,

This has long been one of my favorite deliveries, in part because these vegetables just taste better after a frost. I think too, that as a farmer, I have more time and energy to savor food and focus on the part of farming that I love. The air is crisp and cold, the crew is down from 25 or so to 12 or so, I get the time to check in with people, not just about the farm, but about them. We still run hard this time of year but it is a far cry from the juggernaut of the summer and fall season. I have even been frequenting the Farmers’ Market in Ballard and connecting with customers up there.

Today, I am in the office, buttoning up the final details of the coming delivery. The sun is beaming through the window that looks through our small but ancient home orchard and on to the perennial garden. Soon I will up and go out and check on the condition of the leeks, meet with the crew in the pack shed and get a broad overview of how we are coming along; harvesting under harsh conditions and washing and storing with freezing temperatures in mind.

If you glance at the contents of this box you will notice that much of what we deliver this time of year is for storage. You will also notice the foundation of an excellent holiday feast. I apologize in advance for filling your crisper drawer to overflowing, but please note that the squash, onions, potatoes, and garlic will do quite well in the garage or on the table in a basket.

The boxes are gorgeous, if I do say so myself, I just got back in. The pack crew has everything assembled and the boxes are being loaded into our refrigerated trucks; not to cool them, but rather to keep them from freezing. The colors and textures of these large boxes are amazing. It is a rare treat to have greens and roots and alliums and squash and even a bunch of fresh herbs all at once. You will see what I mean when you taste the kale and leeks, they are just a few degrees better than before the frost.

The field crew is still out harvesting leeks, and I am on to assemble the paperwork and everything else that goes into a CSA delivery. Our driver will be here at 0-dark thirty, and in a few hours you will have this produce, literally straight from the field, in your kitchen.

Enjoy!
Mike

 

Summer 2014 – Week 16

What’s in the Box:

Petite Share:
Carrots, Celery, Delicata Squash, Cherry Tomatoes,
September Fuji Apples & 1 Bunch of Flowers
Small shares:
Carrots, Celery, Delicata Squash,  Tomatoes, Arugula,
Italian Parsley,  Cherry Tomatoes,
September Fuji Apples  & 1 Bunch of Flowers
Family shares:
Carrots, Celery, Delicata Squash,  Arugula, Cauliflower,
Italian Parsley,  Cherry Tomatoes,
September Fuji Apples & 1 Bunch of Flowers

 

September 30, 2014

Please remember to take: 1 bouquet of Flowers

Dear Friends,

Here we are, sixteen weeks into the summer season.  As the season has progressed, I have been continually struck by the level of dedication, care, hard work, and coordination involved in bringing a box of CSA vegetables to your table.

This is the beauty of the CSA model.  You, the consumer, have the opportunity to KNOW the farmer, the work, and the process which provides the food you eat. With this in mind, I would like to acknowledge our team here at Boistfort Valley Farm; the hands that bring you your weekly boxes.

Our Field Crew begins work at 6:00 each morning.  They spend most of their days harvesting; cutting greens, picking tomatoes and pulling root vegetables.  They work with a careful eye and a skilled hand.  Directed by Jesus, our field manager, they have their work down to an art, harvesting for quality, quantity, uniformity, and aesthetics.

Our Pack Shed Crew works equally hard, as they process everything the field crew harvests.  They wash and weigh the produce, and pack each box to our standards of excellence.

Joey has diligently delivered your boxes all season, persevering through some crazy Seattle construction and constant traffic conditions. He is supported by a wild card team of local farm supporters like Hannah and Darrin who pick up a CSA delivery here and there, drive our wholesale deliveries, and do markets.

There is Galilee, whose beautiful bouquets brighten our boxes and Nile, our experienced mechanic and farm hand.  Bj processes your orders, runs our office and answers your calls.  And Mike, owner and farmer, plans, directs and oversees this whole process. All cogs in the wheel of Boistfort Valley Farm. None of this possible without you and the faith you place in us to put the fruits of our labors on your table.

Bravo!

-Emily

A reminder: There are only two days left to take advantage of the Winter CSA promotion offered only to current customers. Get yours and or buy one for a friend or family member! To sign up now take a look at our website for easy ordering and never hesitate to contact us with questions!

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