Winter 2016 CSA - Week 2

Winter 2016 – Week 2

What’s in the Box:

*Swiss Chard, *Kale-Purple, *Carrots , *Rutabaga, *Baking potatoes,
*Leeks, *Garlic, *Thyme, Yellow Onions (WA O), Parsnips (OR O),
Shallots (WA O), Fuji Apples (WA O), D’Anjou Pears (WA O),
Black Sheep Creamery Cheese (Adna, WA)
*grown on our farm

PLEASE TAKE ONE PACKAGE OF CHEESE.
Cheese is packed separately from your veggies to keep it cold.

Greetings from the Boistfort Valley!  The sunny weather has made me grateful and itchy to get outside and work, but the temperature fluctuations remind me of our reality.  Still, it’s nice to go out and trim back the perennials that escaped our attention during the busy seasons, soaking up a little sunshine as a side bonus.

I’ve marked all items from our farm with an asterisk (*).  The other produce is certified organic, Washington or Oregon grown.

Our cheese selection is from Black Sheep Creamery, located about 10 miles from us in Adna, Washington. Brad and Meg Gregory have owned the farm since 1992, and began making cheese over 10 years ago.  They just opened a retail store in downtown Chehalis, so if you’re in the area, stop in to say hello and to try a variety of their products.

“Bastille” cheese is aged two months and tastes young and creamy.  It is a washed curd, Sheep Cow Blend which is quite delicious.  Read more about Black Sheep Creamery, and see the sheep (and lambs!) at their website: http://blacksheepcreamery.com/

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

 

 

 

Roasted Parsnips Recipe

Adapted from: http://www.simplyrecipes.com/recipes/roasted_parsnips/

1 1/2 pounds of parsnips, scrubbed, quartered lengthwise, cut into sticks (think French fry size)

1 generous Tablespoon extra virgin olive oil

Salt and freshly ground pepper

1/3 cup of low sodium vegetable broth
3 Tablespoons butter, softened

4 teaspoons drained, bottled horseradish (how to make homemade horseradish)

2 teaspoons finely chopped parsley or thyme (stems removed)

1 garlic clove, minced.

Pre-heat oven to 400°F. In a large roasting pan, toss the parsnips with olive oil, salt and pepper.  Add the broth, cover and roast, stirring once or twice, until the parsnips are just tender and the stock has evaporated or been absorbed, 20-30 minutes. Remove cover and allow liquid to evaporate and parsnips to brown slightly in places.  Depending on your oven, you may have to broil them briefly to avoid overcooking.

Combine the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper. Toss the warm roasted parsnips with the horseradish-herb butter and serve.

Leek and Root Vegetable Gratin
Adapted from http://www.recipe.com/leek-and-root-vegetable-gratin/

8 ounces Gruyere or Muenster cheese, shredded (2 cups)

1 Tablespoon finely chopped thyme and/or parsley

1 Tablespoon extra-virgin olive oil

2 large rutabaga (about 1 lb.), peeled and thinly sliced

1 pound baking potatoes, scrubbed and thinly sliced

2-3 leeks (2 cups), cleaned and thinly sliced

1 pound large parsnips, peeled and thinly sliced (you received 1 1/2 lbs)

1 1/2 pounds sweet potatoes, peeled and thinly sliced

Assorted fresh herbs for garnish (optional)
Preheat the oven to 350 degrees F. In small bowl toss together cheese and chopped herbs; set aside. Coat a 3 qt. rectangular baking dish with olive oil. Layer half the turnip slices on the bottom of the dish, sprinkling salt, pepper, and 3 to 4 tablespoons the cheese mixture.  Follow with half the potato slices, half the leek slices, half the parsnip slices, and half the sweet potato slices, seasoning and adding cheese to each layer. Repeat, ending with sweet potato slices. Reserve remaining cheese mixture.

Cover with foil. Bake for 40 to 50 minutes. Remove foil. Sprinkle remaining cheese mixture over top. Increase oven temperature to 400 degrees F. Continue baking, uncovered, 15 minutes or until cheese is melted and starting to brown.

Remove from oven. Let stand 10 minutes before serving.


Pears with Bastille, Leeks and Fresh Thyme

Don’t layer your pears too much-you want them to get a little crispy around the edges.  If you don’t have the time to put this into the oven, just slice up the cheese and the pears and eat them together.

1 small leek, cleaned, stem sliced into thin coins

1 Tablespoon butter

1 medium D’Anjou pear

6-8 thin slices Black Sheep Creamery Bastille Cheese

A handful of sprigs of thyme

Preheat the oven to 350 degrees. Sauté the leek gently in butter, until soft and slightly browned in places, about 5 minutes. Slice the pear into thin slices (about 8 slices, keeping the odd bits to eat as you go).  Grease a glass baking dish with a bit of butter, and lay the pear slices in a single layer.  Top each pear with 1 slice of cheese and lay thyme across crosswise.  Bake, uncovered at 350 for 25 minutes, or until cheese is bubbly and pears are soft and a little crispy at the edges.  You may finish these with a quick broil to brown a bit.  (Note: thyme stems aren’t to be eaten)

2015_summerweek15 copy

Summer 2015 – October, Week 15

What’s in the Box:

Broccoli
Bunched beets
Corn
Carrots
Sweet onions
Bell pepper
Purple kale
Italian parsley

 

November certainly brought some Autumn weather with it!  It rained about 4 ½ inches here over the weekend, making our field roads muddy and our poor crew soaked.  I’m ever grateful for every one of our farm family every day, but especially this time of year, when each set of hands makes the work just a little bit lighter.

I have added a few veggies to the website for add-on purchase; specifically, carrots, beets, and kraut cabbage.  Additional quantities for eating, juicing, or preserving can be ordered with any of your share deliveries.  Please remember to order 72 hours in advance of your delivery day!

And while you’re on there…Winter shares are live on the web site! By signing up early, you help us to plan for our Winter, and save on your share cost.  As a current member, you should have received a promo code to use at checkout.  Let us know if you haven’t received yours.  The Winter share sign up can be found at: http://boistfortvalleyfarm.csaware.com/2016-january-through-march-only-C6854

Enjoy!
Heidi

 

 

Creamy Corn Chowder

1 Tbsp butter
1 onion, chopped
2 ribs celery, thinly sliced
3 cloves garlic, minced
3 Tbsp fresh parsley, chopped
3 tablespoons all-purpose flour
3 cups chicken broth
1 boullion cube (with no added salt)
4 ears corn kernels and cobs, kernels removed
1 1/2 cups milk
Salt and fresh ground black pepper to taste
Pinch of ground cayenne pepper (optional)

In a large pot over medium heat, sauté onion and celery in butter until tender.  Add garlic and parsley and sauté until garlic is fragrant but not browning.

Add the flour, stirring well, to make a pasty mixture. Whisk in the broth. Add the corn, the carrot, the boullion cube, and two of the corn cobs and bring to a simmer for about 20 minutes. Add the milk and heat until just barely simmering.  Add salt, pepper, and cayenne to taste.  Serve hot.


Kale Sautéed with Apple and Onion

Adapted from Gourmet, December 2000

1 medium apple, peeled, quartered, and cored, cut into 1/4-inch wedges
2 tablespoons olive oil
1 medium onion, choppped
1/4 teaspoon curry powder
1 bunch kale, tough stems and ribs removed and leaves coarsely chopped
1/4 cup chicken or vegetable broth

Heat oil in a 5-quart pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden. Add apple and curry powder and sauté, stirring, until apple is almost tender, about 2 minutes. Remove from pan.

Add kale and broth to the pan and cook, covered, stirring occasionally, until kale is tender and most of liquid is evaporated, about 5 minutes. Return apple and onion to the pan and cook until just heated through.


Carrot and Beet Slaw with Pistachios and Raisins

Adapted from Bon Appétit, September 2013
Recipe by Joshua McFadden

http://www.bonappetit.com/recipe/carrot-and-beet-slaw-with-pistachios-and-raisins

2 garlic cloves, crushed
¾ cup golden raisins
¼ cup white wine vinegar
About 1 lb medium carrots (any color), scrubbed, julienned
About 1 lb medium beets (any color), peeled, julienned
½ cup (packed) fresh flat-leaf parsley leaves
¼ cup (packed) fresh mint leaves
3 Tbsp. fresh lemon juice
½ tsp. crushed red pepper flakes
Kosher salt and freshly ground black pepper
⅓ cup extra-virgin olive oil
¾ cup unsalted, shelled raw pistachios

Preheat oven to 350°. Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6–8 minutes. Let cool; coarsely chop.

Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.

Remove garlic from raisin mixture and discard. Add carrots, beets, pistachios, parsley, mint, lemon juice, and red pepper flakes; season with salt and pepper and toss to combine. Add oil; toss gently.

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