Winter 2016 - Week 3

Winter 2016 – Week 3

What’s in the Box:

*Austrian Crescent potatoes
*Carrots-purple
*Red Russian Kale
*Leeks
*Red Cabbage
*Beets
*Parsley
*Dry Beans
Yellow & Red Cipollini Onions (WA)
Ruby Crescent Potatoes (OR)
Enterprise Apples (WA)
Red D’Anjou Pears (WA)
Shiitake Mushrooms (OR)

*grown on our farm

Dear Members,

I know that you all must get tired of me talking about the weather, but let me just say this: WOOOOOOOWWWWW!!

Natty insisted on going out in shorts and a t-shirt yesterday, and then going to the river, which lasted until her feet got cold (about 5 minutes).  Even still, we’re grateful for the Vitamin D. I hope you’re getting a little sunshine on this lovely day.

We have included my favorite dry beans today-a cranberry type bean that is the creamiest most delicious bean ever.  I have included a simple recipe below, but feel free to substitute them in any recipe that calls for dried beans.  My only advice is not to overcook them if you prefer a firm bean-they will become soft and break down if overcooked.
I’ve marked all items from our farm with an asterisk (*).  The other produce is certified organic, Washington or Oregon grown as indicated in the list on the left.

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

Pack and Go Lunch: Tangled Red Cabbage Salad
Adapted from:  http://www.theclevercarrot.com/2016/01/pack-and-go-lunch-tangled-red-cabbage-salad/
Author: Emilie Raffa (recipe adapted from Heike on Instagram)

For the Dressing
1 tbsp all-natural creamy peanut butter
1 tbsp rice wine vinegar or white vinegar
1 tsp soy sauce
the juice of ½ lime
1 tsp honey, plus more to taste
2 tbsp coconut milk
1 tbsp hot water
dash of hot sauce

For the Salad
1 small red cabbage, sliced paper thin
2 cups shredded kale
2 scallions, white & light green part only, thinly sliced
1-2 clementines, peeled and sliced into wheels
¼ cups pomegranate seeds
1 serving cooked black rice soba noodles (optional)
1 tsp white sesame seeds (optional)

Add all of the dressing ingredients to a small bowl. Whisk until well blended.

To prepare the salad, add the cabbage, kale and scallions to a large bowl. Pour a little bit of the dressing over the top and toss well. Marinate for 20 minutes.

Meanwhile, if using soba noodles, cook them according to the package directions. When finished, rinse under cold water. Drain well and add to the salad.

To finish, add the clementine wheels, pomegranate seeds and sesame seeds (if using). Add additional dressing and toss well to combine. Taste, and add more lime juice as needed.

Serve at room temperature.
Shiitake Angel Hair Pasta
Adapted from: http://allrecipes.com/recipe/11706/shiitake-angel-hair-pasta/print/?recipeType=Recipe&servings=4 Recipe By:Ann

6 ounces angel hair pasta
6 ounces fresh sliced shiitake mushrooms
2 cloves garlic, minced
1 small onion, chopped
1/4 cup white wine
1 teaspoon olive oil
1 Tablespoon butter
1/4 cup chicken or vegetable broth, preferably low sodium
1/2 cup heavy whipping cream
salt to taste
ground black pepper to taste
2 Tablespoons grated Parmesan cheese
2 Tablespoons chopped fresh parsley

Sauté onion in olive oil and butter over medium heat until soft and translucent.  Add garlic and sauté until just fragrant, then add mushrooms and brown lightly. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste.

Meanwhile cook pasta in a large pot of boiling salted water until al dente.  Drain pasta, and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.

Simple Beans
To be used as a side with cotija cheese, or served with chips, on tortillas with cheese and toppings, or as desired. If cooking for soup, just cut the cumin and cilantro.

1 1/2 cups dry beans
1 tsp cumin
1/2 tsp coriander
1/2 tsp garlic powder (fresh, high quality — otherwise use more)
1 heaping tsp dried cilantro leaves
1/2 tsp salt

Sort dry beans. Rinse thoroughly and pour into a medium pot. Add water to at least two inches above the level of the beans. Soak overnight OR bring to a boil for approximately 5 minutes, then remove from heat. Let stand one hour.
Once beans have been soaked, or boiled and soaked, pour out water and refill with new, again two inches over the level of the beans. Bring to a boil and add seasonings, but not salt. Simmer until liquid is reduced and beans are soft and creamy, one hour or longer. Add salt and additional seasonings as desired.

 

2015_may_week1

Winter 2015 – May, Week 1

What’s in the Box:

Austrian Crescent potatoes*, Beets*, Leeks*, Cameo Apples,
Asparagus, Radishes, Turnips, Rhubarb, Shiitake Mushrooms,
Spinach, Thyme*, Black Sheep Creamery fresh cheese
*from our farm, all other produce is organic & NW grown

 

Dear Members,

PLEASE TAKE ONE CONTAINER OF CHEESE!

This has been a tough Spring for us, not weather wise (how could we complain about this gorgeousness??), but rather, equipment-wise.  Two tractors giving us trouble, two sets of disks falling apart, literally, in the field (so much for that weld)… and where on earth is the fertilizer?

In the short-term, we have rented a tractor from a dealership (yes, indeed, a tractor dealer-it’s the shiniest piece of equipment we’ve had on the farm since Mike painted our ’48 Farmall) and Mike is powering through to the best of his ability.  We are blessed to have some amazing folks in our community (Shout out to Steve VanTuyl, who is an outstanding builder/welder, and even talks to us when we interrupt his weekends).  In the challenging times, we find the reasons that we love what we do, and we cling to those things (even if we’re swearing under our breath).  Thanks to all of you for being a reason to love our work!

We aren’t quite full steam ahead yet, but we are on our way.  The greenhouse is jam packed, and we’re anticipating taking the seedlings to the field this week and weekend.  Wish us luck!  And functioning equipment!

Also, I’m trying to post our progress on Facebook from time to time, so if you’re curious, go check it out!

Yours,

Heidi

2015_march2

Winter 2015 – March, Week 2

What’s in the Box:

Bunched beets*, Yellow potatoes*, Pinova/Braeburn/Gala apple mix,
Collard Greens, Leeks*, Kale* , Italian Parsley*, Dried beans*,
Shiitake Mushrooms, Blue Heron Bakery Biscotti

 

Dear Members,

Greetings from the Boistfort Valley!
All items with an * are from Boistfort Valley Farm.  Additional items are certified organic, except the biscotti.  Please see Blue Heron Bakery’s online information for more details about their practices!

Many of you have asked about our Summer CSA, and I want to give you an update.  Our Spring letter and promotional discount code will go out to you via email in the very near future, but this is a great opportunity to give you a few notes in advance.

We are later than usual in sending out information about the Summer shares this year.  We will offer a Summer share this season. We also hope to restructure the farm slightly, to help us make the time to upgrade some of our farm infrastructures, streamline our post-harvest processes, and generally simplify a bit to feel less overwhelmed. Growing food is one of the most rewarding things that we can do, and yet, it is also a challenging and often exhausting enterprise, and we need to focus on improving our farm so we can continue to grow food and enjoy time with our family.

We will offer just one share size for Summer 2015, in between the Small and Family share size.  The season will still be 20 weeks, and we will give a solid discount for those who are able to pay in full prior to our early deadline.

We hope that you will join us this Summer, and help support our farm as we work to make our infrastructure more sound, dedicate a little more of our time to building efficiency into our farming practices, and improve our quality of life for ourselves and our farm family, all while supplying you with our fresh organic produce as always.  More details and sign up information to come.

On to this week’s delivery!  We have included a selection of biscotti from Olympia’s Blue Heron Bakery today. Blue Heron has been a community fixture in Olympia since 1977, and we love to include their bakery items.  They source quality ingredients and always bake our orders especially for us, making us feel the kind of special that only local businesses can. After 37 years in the same funky building, Blue Heron is building a new facility, so their Facebook page is full of details on their progress.https://www.facebook.com/pages/Blue-Heron-Bakery/116627548362581

We still have a variety of veggies from the farm, and are excited to share more of the cranberry beans this week.  These beans are one of the creamiest I’ve ever eaten, and make excellent refried beans as well as chili (Natty’s favorite).  Here’s a simple recipe from the website that I love with cotija or feta cheese, chopped greens, and fresh tortillas:http://boistfortvalleyfarm.com/recipes/recipe.php?recipe=BKBN

Enjoy!
Heidi

Jan_week2_2015

Winter 2015 – January, Week 2

What’s in the box?

Thyme*, Shiitake Mushrooms, Leeks*, Mix Beets*, Bosc Pears,
Braeburn Apples, Garlic*, Chieftain Potatoes*, Carnival Squash*,
European Kraut

*from our farm

Greetings Friends,

I hope this note finds you well. The sun is beaming through the office windows right now. I am at the desk… again. Ughhhhh!!! Pardon me for sharing the fact that I find this difficult. I so want to appear clever and well adjusted, but when the sun is shining I want to be out there; especially when it is such a rare treat. Back in the anciently olden times before I wore shoes every day, I farmed seasonally. (I know, I know; here he goes again, right?) I would fold up every year just after Halloween. As the farm grew, it became increasingly difficult to reinvent the wheel every year in terms of our most valued staff, and it became increasingly difficult to just leave our summer CSA members out there shopping at the Co-op or Fred Meyer and hope that they would return every spring. So the winter CSA was born.

The first two years (or was it three?) we delivered once per month, then last year we began delivering twice per month during the dark days of January through May. The idea had its roots in altruism regarding the continued employment of our staff, and the uninterrupted contact with our customers, or at least those who chose to participate. The advantages to the farm are obvious as well, and there is another significant and positive impact. Today I had a conversation with a local business owner, Justin Page, who with his wife, owns and operates Santa Lucia Coffee Roasters, http://www.justindustries.com/ . I stopped in to pick up some coffee for a customer and ordered enough to include in our first February delivery. He was delighted by the order, 175 12oz bags, and praised the farm as a ‘curator’ of local products. I must admit, the impact our purchases have on local producers escaped me, well not entirely, but because the winter CSA grew slowly, I had not recognized just how much it helps other producers in the area.

Our previous delivery included cheese from a local sheep dairy; almost 50 lbs of cheese. This week’s delivery will include kraut from a local producer who in turn buys their cabbage from us. Oly Kraut, www.olykraut.com, is a fast growing company that puts their money where their mouth is and contracts with us every year for thousands of pounds of cabbage. Included is their Eastern European Kraut with cabbage, onion, apple, carrot, caraway seeds, grapefruit juice, and Celtic Sea Salt.Owner Sash Sunday says, “This makes the best Reuben in the universe!  The caraway seeds and apple give it a distinct flavor that has made it one of our most popular flavors, and it even won a Good Food Award in 2012.” So please enjoy, and while you’re at it consider the ‘local multiplier effect’; eating well and supporting a local living economy, what could be better?

Yours,

Mike

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 2

What’s in the Box:

Carrots, Purple Carrots,
Parsnips, Leeks, Fuji apples, D’Anjou pears,
Shiitake mushrooms, Red cipollini onions,
Shallots, Red potatoes & OlyKraut sauerkraut

Dear Members,

I’d like to introduce myself as the newest member of the BVF team.  My name is Kathryn and I am the new Production Manager here.  Over the years, I have bounced back and forth between Vermont, Montana, and the Northwest.  My background is in organic vegetable and seed farming and I spent the past few years working in my home state of Vermont for an organic seed company. I’m happy to have returned to the Northwest and am busy integrating into this great place.  Rachel, Mike, and Bj have all been getting me up to speed, and I look forward to making connections with you all as well!

I’ve just returned to the office after a lovely few hours of seeding in the greenhouse.  The clouds broke every so often that it warmed up to a nice, humid 75 degrees, I’d guess.  The onions are looking tall, soft and a beautiful vibrant green while the celery, lettuces and artichokes are just beginning to show their first true leaves.  Today I seeded some of our first plantings of those cool-loving brassicas: broccoli, cauliflower, kohlrabi, and cabbage.  These crops all have lovely, hard, round seeds that never cease to enamor me with their subtle, varying shades of purples and reds.  I love spending the time in the greenhouse to get to really examine those tiny living spheres that will turn into our shared bounty in a few short months.

The same variety of cabbage that I seeded today is also featured in your box in the form of sauerkraut from OlyKraut.  Cabbages that are best used for sauerkraut are very dense with thin leaves and a blanched interior and this variety can grow up to 12 lbs.  We grow this cabbage exclusively for OlyKraut so we are happy to, in the depths of winter, be able to include it in your CSA box. Enjoy!

Kathryn