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.

Butternut Squash soup

Kürbissuppe – German squash soup

A simple soup, perfect for a rainy winter day. The German variation includes apples, parsnips and carrots to enhance the character of the butternut squash. Your recent winter CSA share included some yummy root veggies along with the butternut squash, potatoes and Fuji Apples. We decided to cook them up and turn them into a creamy, velvety comforting soup.

Recipe by: Mirinda @ Boistfort Valley Farm

 

INGREDIENTS
3 medium Butternut Squash
2 Fuji Apples
4 large Parsnips
4 large Carrots
3 large Fingerling Potatoes
1 white Onion
1/4 cup Butter
1 quart Vegetable Broth
2 cups Half & Half
1/2 tsp Ground Ginger
1 1/2 tsp Curry Powder
salt to taste

 

  1.  Preheat oven to 350F degrees.
  2.  Cut your squash down the center and remove seeds. Place face down onto a large baking sheet.
  3. Peel carrots and parsnips and remove the tops. Place on baking sheet along with your squash and put into your oven. Allow to cook for approximately 30-45 minutes (until your parsnips and carrots have a golden, roasted look) Remove your carrots and parsnips and set aside. Place your squash back into the oven for another 30-40 minutes or until fork tender.
  4. Peel and chop your onion and apples and add to a stockpot along with your butter on medium-low heat. Allow to cook until the onions are clear.
  5. Peel and chop your potatoes and add to your stockpot along with your roasted carrots, parsnips and vegetable broth. Cover and let simmer until potatoes and carrots are tender.
  6. At this point, your squash should be done cooking. Remove from your oven and set aside to cool.
  7. When your carrots, taters and those other tasty ingredients in the stock pot are tender, remove from heat and place ingredients into a blender. Puree until smooth and pour back into your stock pot. (You can also use an immersion blender if your prefer)
  8. Remove the flesh away from the skin of the squash and place in your blender along with the half & half. Puree until smooth and add to your stock pot. Return to the stove and allow to simmer on low and stir well.
  9. Add your ginger, curry and salt to the pot.
  10. Your soup is ready to eat! Grab a bowl and dig in!
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