CSA Members 2010: Current Newsletter

Summer Delivery #6

Dear CSA Members,

Summer has arrived in earnest. The zucchini has begun to fruit, the squash are bountiful, the cabbage finally formed heads, and the Oriental lilies are blooming. Liana and I finally made it up to the Ballard Sunday Market with a table full of produce and had a great time. I haven't worked the Ballard market since Natalina was born in 2007. It's so nice to be back! We met a few of you in person -- thank you for introducing yourselves. I put a few pictures of our display on the Farm Blog.

Organic CSA: Family Share (click for a larger image)

Liana is our Production Manager and my personal hero(ine). She runs the produce washing crew and makes sure that everything that comes in from the field is beautiful and clean. She helps pack your CSA boxes, and all our restaurant, wholesale, and special orders. And she's a great sales person to boot. She has also been helping us to develop our program for GAPs (Good Agricultural Practices)certification, so that we're in line with all the food safety requirements that may be coming our way.

Peas are passé, now it's time for beans! (oh, and then, probably some more peas, after that -- we grow a Fall crop as well). Our green, purple, and Roma beans have flowers and tiny fruits, and we anticipate results you can taste in a week or two.

As promised, apricots are from Sunnyslope Ranch in Wapato. We are excited to have some sweet/tart fruit that doesn't stain our fingers! They will be a little firm when you receive them (so they don't bruise in the boxes). Please set them out on your counter for a day or two, and they will soften.

Tatsoi is a mild Asian green with a mustardy flavor. Equally at home in salad, soup, and stir fry, it is identifiable by its dark, round leaves that looks almost like spinach. In contrast is the mizuna, a frilled, light green bunch that is perfect for salads. See below for a simple salad recipe, or invent your own!

The lilies this week are a favorite variety of mine. They are lovely and much more durable than the early season Asiatic varieties. Nevertheless, we deliver them while the flowers are still mostly closed. That way, they receive relatively little damage, and they don't drop pollen right away. As the flowers open, remember to remove the anthers from the ends of the filaments. (see here for a diagram so you know what I'm talking about ;). The filaments are free of pollen when the flowers first open, but will release pollen within a day or two. They are easily removed. Save your tablecloth!

In other news from the farm, the honey harvest looks promising. Tim Geise from the Woogie Bee has been checking the hives in our fields, and he says that this year's harvest will be a great one. We can't wait!

P.S. One of our members is a veterinarian, and she let me know that lilies are extremely toxic to cats if they ingest them. If you have a cat, please be sure to keep your lilies in a location where your kitty will not reach them.

Join us for the rest of the 2010 Summer Season!

See our Summer offerings & sign up now!

Farmers Market Greens

ingredients

• 1 tablespoon Champagne vinegar
• 1/2 tablespoon minced shallot
• 1/8 teaspoon black pepper
• A pinch of dry mustard powder
• 2 tablespoons extra-virgin olive oil
• 3/4 lb mixed greens: lettuce, tatsoi, mizuna, arugula. . .
• Optional: A dozen (well rinsed) edible flowers to garnish (nasturtiums are a favorite of mine)
• Sliced radishes

procedure

Whisk together vinegar, shallot, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add greens and toss until coated well. Top with flowers.

Adapted from Gourmet, October 2005

Cabbage Slaw with Cilantro

ingredients

• 1 head cabbage, chopped
• 4 medium carrots, grated
• 1 cup coarsely chopped fresh cilantro
• 6 green onions, finely chopped
• 3 tablespoons canola oil
• 3 tablespoons fresh lime juice
• 1 Tablespoon honey
• 1/2 teaspoon coarse kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 tsp cumin
• Pinch of cayenne (optional)

procedure

Combine chopped cabbage, carrots, cilantro and green onions in a large bowl. Whisk canola oil, lime juice, honey, salt, pepper, cumin and cayenne in a medium bowl until well blended. Add to cabbage mixture; toss to coat.

Adapted from Bon Appétit, June 2006, Jill Silverman Hough

Simple Sautéed Summer Fare

This is great as a side dish, all by itself, but you may prefer it over pasta. Don't be afraid to add other vegetables to the mix.

ingredients

• 1 medium head cauliflower, cut into florets
• Olive oil (the good stuff)
• Fresh garlic (2-3 cloves) minced, or 1 tsp garlic powder
• Green onions, sliced thinly
• Mixed squash, sliced into 1/4 inch thick rounds (halve the larger zucchini before slicing)
• Salt and pepper
• Fresh herbs if available

procedure

Steam cauliflower until barely tender and set aside. Sauté garlic in olive oil over medium heat until translucent. Add green onions and sauté briefly, then add squash. Season with salt, pepper, and garlic powder if needed. Sprinkle with chopped herbs. Continue cooking until squash is tender and done to your liking. Add in cauliflower and toss together.

Top with grated parmesan and serve over pasta.