Winter 2014 – April, week 1

What’s in the Box:

Bulk carrots*, Dry beans*,
Leeks*, Parsnips*,
Yellow onions, Shallots,
Russet potatoes, Collards,
Shiitake mushrooms,
Crimini mushrooms,
Baby bok choy
& Fuji apples
*From our farm

 

Dear Members,

One of the best things about our temperate climate, in my book, is how easy it is to use the outside grill all year long.  (Even when I haled from colder climes I used the grill in snowy weather but it did inspire a little head shaking from the neighbors.)  This is one of the most satisfying times to use the grill because it is often warm enough to stand outside and take in the changes to your yard and garden while being cool enough to inspire the need for a hearty warm meal.  What a coincidence that the end of winter vegetables grill and roast so beautifully!

The aroma of roasting shallots and onions may be one of the best appetizers on earth – or perhaps mixed into a skillet of collard greens to flesh out that verdant smell.  Of course, a pot of beans would go well with those greens…maybe a little cornbread?  Well, before I wander off behind my taste buds, remember, just as when you roast in the oven, the leftovers may have the best flavor, so don’t hesitate to make plenty so you have some for soups and stews and to dress up that cold weekend sandwich.

We have a little time left before all those showy above ground vegetables take center stage so fire up the grill (or the oven) and enjoy some ‘fruit of the earth’ for supper.

-Bj

Winter 2014 – February, week 1

What’s in the Box:

Carrots*, Purple carrots*,
Garlic*, Parsnips*, Leeks*,
Dried lavender*, Woogie Bee Honey,
Braeburn apples, Concorde pears,
Cremini mushrooms, Yellow onions
& Russet potatoes.
*From our farm

 

Dear Members,

Whenever anyone has a complaint about the weather here in western Washington I am quick to say that I can’t help but like it – I live here on purpose. The trick, of course, is to live here with purpose.  Farmers like Mike and Heidi are full of purpose.  Watching plans take shape for all that will be produced and delivered in the coming year (and beyond) is an amazing coming together of dreams and realities intricately fitted together – not unlike Mike’s annual jigsaw puzzle. The framing pieces are your plans for a delicious, healthy and purposeful life. You are the anchor piece in our plans and we are so proud to be part of yours.

Even though we are still working in a little snow here in the Boistfort Valley and have lots of yummy fare still coming in our Winter Shares, the 2014 Summer Season is taking shape!  As in years past, we are offering Early Bird pricing for Summer Shares paid for in full before May 1st.  It is one way for us to say thank you for supporting your local organic farmer and participating in the stewardship of western Washington farmland.

Please visit the website at http://www.boistfortvalleyfarm.csaware.com/store and place your order, either paying in full or using the handy installment plan.  We deliver to a few less sites in winter so if the website doesn’t offer your favorite spot just remember that we will solidify our delivery calendar in June and we can update your delivery location then.

Rachel has come up with some first-rate recipes for this week’s offerings so I had best leave her a little room.  I find a lot of promise in a grey February day, as if some purpose is assured!  Let me know how we can help with your plans for the coming season.  I look forward to hearing from you.

– Bj