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.

 

Winter 2015 - February week 2

Winter 2015 – February, Week 2

What’s in the Box:

Yellow potatoes*, Pinova or Salish Rose apples, Purple Carrots*,
Parsnips*, Sunchokes, Leeks*, Kale*, Thyme*,
Crimini Mushrooms, Honey!*

 

 

Dear Members,

All items with an * are from Boistfort Valley Farm.  Additional items are certified organic.

It has been lovely (but cold!) this week.  The sun inspires me to get my hands into the dirt (or the soil mix) to peruse the local nursery for bare root trees and fun seeds, and to begin whatever sort of seeding I can get away with.  The frosty mornings are quick to remind me, however, that seeds have quite a while before they’ll make it outside on their own.  That doesn’t stop us from filling a few trays with soil and planting Natty’s choice of flowers, though.  They are slowly sprouting in the greenhouse, a tiny miracle to observe each day.

This time of Winter for me (and maybe for you, too!) can be a little tough to bear.  I long for warm and sun at the same time.  I begin to chant little mantras under my breath (rain, rain, go away or warm UP, warm UP are common this year) and I’m really beginning to miss the Spring greens.  The good news is that the days are getting noticeably longer, the bulbs and those hardy primroses that Winter didn’t damage have begun to bloom, and we have Hope once again for the warm season.  And so I turn my thoughts around from what I don’t have to what I do: even though I’m out of onions, I can only be mopey for so long, because there’s a field of leeks out my window!  This week I’m making room in my days for a celebration of what I DO have, even if it’s just for a moment: sunshine out my window, variety from the fields…  I can wait a little bit longer for Spring greens.

A few notes on this delivery: The Salish Rose apples, part of this week’s apple combo, have kaolin clay on them, and should be washed before eating.  Kaolin clay is an accepted material for organic apples, and is used as a physical barrier to keep pests from damaging fruit.  More information at: http://www.planetnatural.com/wp-content/uploads/kaolin-clay.pdf

We have sunchokes (also known as Jerusalem Artichokes) from Wobbly Cart Farm in today’s boxes.  These odd little guys are related to sunflowers, and they resemble ginger in appearance (although not in flavor).  Check out an easy roasting recipe here: http://www.thekitchn.com/try-this-roasted-sunchokes-105348 (I included the link because I do love a food blog, and they had some yummy sounding stuff on there!)  I have also included a recipe below.

The honey is from hives that the Woogie Bee folks, Tim and Sharette Geise, bring to our farm every Spring.  They help to pollinate our vegetable fields and the surrounding flowers, and provide us with enough honey to share with you.  Today’s jar is from the 2014 season.

Enjoy!

Heidi

Winter 2014 – May, week 1

What’s in the Box:

Bulk carrots*, Leeks*, Dry beans*,
Oregano*, Yellow onions, Purple kale,
Yellow finn potato, Gala apples & Honey
*From our farm

Dear Members,

Here we are, already into May, our second-to-last box of the winter subscription coming to you this week.  At the farm, we are moving headlong through spring.  Under last week’s sunny skies our second large transplanting of the season took place.  Lettuce, celery, and the brassica starts (broccoli, kohlrabi, and kraut cabbage) all went into the quickly warming ground.

You will find two special features in your box this week, along with a lovely assortment of vegetables and apples.  The first of these is a jar of The Woogie Bee Honey, made by our resident honey bees, and packaged by the folks at The Woogie Bee.  I find this honey to be delightfully flavorful.  (On a side note: Being a lifelong sufferer of hay fever and summer allergies, I eat a spoonful of The Woogie Bee honey every morning, from mid-February through the summer season.  I have been doing this for about 4 years, and barely notice the symptoms of my allergies anymore; just one more reason to love local honey!)

You will also find a bag of dry Teggia beans, which we are very excited to offer.  Teggia beans are a bush bean of the French shelling variety.  We produced a crop of them last summer, harvested them with their plants, and set them in the greenhouse to dry.  These beans have a delicate, creamy flavor. They pair well with this week’s oregano, cooked until tender and finished with a drizzle of olive oil.

As we are nearing the end of our winter season’s subscription, I’d like to remind you to sign up for your summer boxes.  They are delivered weekly and will begin mid- to late June.  Thanks so much!

-Emily