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 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)

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Winter 2014 – November Holiday Box

WHAT’S IN THE BOX?

Red Russian Kale, Thyme, Mixed Beets, Savoy Cabbage, Carrots, Celery, Leeks,
Turnips, Garlic, Yellow Onions, Austrian Crescent Potatoes, Yellow Potatoes,
Delicata Squash, Pie Pumpkins, Honey Crisp Apples, Ornamental Gourds

 

Welcome Dear Friends to our November CSA,

This has long been one of my favorite deliveries, in part because these vegetables just taste better after a frost. I think too, that as a farmer, I have more time and energy to savor food and focus on the part of farming that I love. The air is crisp and cold, the crew is down from 25 or so to 12 or so, I get the time to check in with people, not just about the farm, but about them. We still run hard this time of year but it is a far cry from the juggernaut of the summer and fall season. I have even been frequenting the Farmers’ Market in Ballard and connecting with customers up there.

Today, I am in the office, buttoning up the final details of the coming delivery. The sun is beaming through the window that looks through our small but ancient home orchard and on to the perennial garden. Soon I will up and go out and check on the condition of the leeks, meet with the crew in the pack shed and get a broad overview of how we are coming along; harvesting under harsh conditions and washing and storing with freezing temperatures in mind.

If you glance at the contents of this box you will notice that much of what we deliver this time of year is for storage. You will also notice the foundation of an excellent holiday feast. I apologize in advance for filling your crisper drawer to overflowing, but please note that the squash, onions, potatoes, and garlic will do quite well in the garage or on the table in a basket.

The boxes are gorgeous, if I do say so myself, I just got back in. The pack crew has everything assembled and the boxes are being loaded into our refrigerated trucks; not to cool them, but rather to keep them from freezing. The colors and textures of these large boxes are amazing. It is a rare treat to have greens and roots and alliums and squash and even a bunch of fresh herbs all at once. You will see what I mean when you taste the kale and leeks, they are just a few degrees better than before the frost.

The field crew is still out harvesting leeks, and I am on to assemble the paperwork and everything else that goes into a CSA delivery. Our driver will be here at 0-dark thirty, and in a few hours you will have this produce, literally straight from the field, in your kitchen.

Enjoy!
Mike

 

October 30th, 2014

Summer 2014 – week 20

What’s in the Box:

Petite Share:
Chioggia Beets, Carrots, Garlic, Yellow Onions, Italian Parsley,
Mixed Peppers, Carnival Squash, Pears

Small shares:
Chioggia Beets, Carrots, Garlic, Red Russian Kale,
Yellow Onions, Italian Parsley, Mixed Peppers,
Carnival Squash, Pears
Family shares:
Chioggia Beets, Carrots, Garlic, Red Russian Kale,
Yellow Onions, Italian Parsley, Mixed Peppers,
Carnival Squash, Pears

Dear Friends,
Here we are at the last week of the Summer season. This is always a balancing act between the unbridled joy of a more relaxed schedule, and the very real feeling of sorrow. You will be missed. The CSA is a tangible way of connecting with our customers, and at the end of the day it is that connection that we value above all else. So let’s’ not say goodbye, but rather, see you later.
This week, we have included parsley and kale to round out our heartier offerings of winter squash, carrots and beets. The Chioggia Beets inconspicuously dull exterior hides a brilliant candy-striping of burgundy and white underneath. These can be sliced in salads for color and crunch or roasted with a bit of olive oil and garlic for a simple side dish; or you can include them in the Beet and Orzo recipe below. We have also included a healthy dose of mixed peppers, because they were just too beautiful not to share.

The garlic, our beautiful signature Carpathian, is included gratis. We cannot guarantee it free of mold. We have been growing this variety from our own seed since 1993. I thought we could outrun this issue by careful selection of seed stock, but it has gotten worse instead of better. We will carefully sort once more and plant only the best of the best. I am hopeful we can select this out, but even if we do, it may be two years or more before we have a marketable quantity again.

Also please note that we have placed this week’s flowers; a bouquet of dried Statice, inside the box itself.

We would like to thank you for accompanying us on this portion of our farming journey. This is the time to pause and appreciate you, our members. It is your support and faith in us that makes what we do possible, and we are humbly grateful.

We hope that you will continue to join us for this upcoming winter season. Please follow the link and consider signing up. This includes our Holiday Boxes in November and December, plus 10 deliveries from January through May: http://boistfortvalleyfarm.csaware.com/2014-2015-winter-share-nov-may-C5635

Thanks again for a great season!
-Emily, with a bit from Mike

 

 

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

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 – 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

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

Winter 2014 – January, week 1

What’s in the Box:

Bulk chioggia and red beets*,
Bulk carrots*, Bulk purple carrots*,
Garlic*, Rutabaga*, Acorn Squash*,
Leeks*, Parsnips*, Yellow onions,
Austrian Crescent potatoes,
Bosc pears, Braeburn apples,
& Black Sheep Creamery cheese
*From our farm

 

Please take 1 cheese.

Dear Members,

I have to admit, when I opened the notes to begin writing I was delighted to find that there was so little room left once the recipes were included. Some days I just have more to say than others. I do hope you all enjoyed the holidays and that your transition back to the grind or the life or just getting the kids back to school and into the routine again has gone smoothly. The house still smells mildly of frankincense and myrrh, and I am happy to report that my annual jigsaw puzzle (this year a 1500 piece Springbok) is on schedule for completion. I set out a puzzle every year on the dining room table and endeavor to complete it before starting the seed order on the same table. The puzzle comes out after the plates are cleared from Christmas dinner, and must be finished in enough time to complete the seed order by January 15th. I am going to be pushing it but I’m confident. I love the annual jigsaw; a concrete and hopeful metaphor. I start by turning all the pieces over, then attempt to identify all the edges, then construct the outline, then separate by color and texture, then begin to fit the puzzle together, one piece at a time, sometimes quickly sometimes slowly, until the image begins to take shape, eventually matching the perfect picture as it appears on the box top. More things in life should be like this.

Enjoy this deliveries add-on; Black Sheep Creamery’s Tin Willow Tomme. Tomme is a type of cheese produced mainly in the French Alps, and is traditionally a bit lower in fat than other more ‘full’ cheeses. Brad at Black Sheep identifies it as a bit milder by comparison, and an excellent cheese to pair with fruit and a red wine for an appetizer. Check out Black Sheep Creamery on the web at www.blacksheepcreamery.com .

Mike