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.

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 – March, week 1

What’s in the Box:

Carrots*, Parsnips*, Leeks*, Red Cabbage, Curly Kale, Crimini Mushrooms, Red Delicious Apples,
Sunchokes, Mixed Fingerlings, Yellow Onions, Daffodils, Black Sheep Creamery Cheese.
*From our farm

 
PLEASE TAKE 1 CHEESE & 1 DAFFODIL BUNCH!

Dear Members,

It is a foggy morning here at the farm.  With these longer days, the “spring forward” of Daylight Saving Time, and the realization that everything seemed to get greener last week, I’m pleased to remind you that spring will be here around the time you receive your next box!  Although we are still in winter right now, it is quite exciting to be able to provide our first splash of colorful flowers to your share this week with these cheerful yellow daffodils.

In light of the tough early winter weather which really impacted our greens, in particular, this week we have opted to extend outside of our normal Washington and Oregon region to bring you some red
cabbage and kale from California.  We have thought long and hard about reaching that far out of our region to supplement our CSA and we hope that you enjoy this bit of green.  We look forward to incorporating more locally available greens in upcoming boxes.

A few notes on what is included in this box: We have also included Sunchokes in this box.  The recipe I have added below is one that looks delicious and I, myself, am looking forward to trying!  The cheese included from Black Sheep Creamery is “a fresh, sheep-milk ‘cream’ cheese.”  Tart and tangy, it will keep in the fridge for 2 weeks.  Brad told me that on Friday, it was grass waiting to be eaten, by Saturday it was milk waiting to be given by the sheep, and by Sunday it was being made into cheese. Enjoy!

Kathryn