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Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh! Boistfort Valley Farm: Certified Organic Produce Grown Locally & Delivered Fresh!
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CSA Members 2014: Newsletter Archive

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9 January 2014

Winter Delivery #3

Dear CSA 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 delivery's 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

Winter shares are still available!

See our CSA offerings & sign up now!

Braised Fingerling Potato Coins

ingredients

  • 2 pounds fingerling potatoes, scrubbed, peeled if desired
  • 2 cups water
  • 3/4 stick unsalted butter, cut into bits

procedure

printable recipe
dish: side
season: fall

Cut a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side. Slice potatoes 1/8 inch thick with slicer. Arrange in skillet. Add water, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Dot top with butter. Cover potatoes with parchment, buttered side down, and briskly simmer until tender and most of liquid has evaporated, 30 to 35 minutes.

Adapted from Gourmet, October 2008, by Melissa Roberts

Smashed Rutabagas with Ginger-Roasted Pears

ingredients

  • 2 pounds rutabagas, peeled, cut into 3/4- to 1-inch cubes
  • Nonstick vegetable oil spray
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/2 tablespoon fresh lemon juice
  • 1/2 tablespoon minced peeled fresh ginger
  • 1 1/2 teaspoons sugar
  • 2 firm Anjou pears (about 1 pound), peeled, cored, cut into 3/4-inch cubes
  • 1/4 cup heavy whipping cream
  • 3 tablespoons butter
  • Coarse kosher salt

procedure

printable recipe
dish: side
season: fall

Cook rutabagas in pot of boiling salted water until tender, about 35 minutes. Meanwhile, preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Combine oil, lemon juice, ginger, and sugar in large bowl. Add pears; toss to coat. Spread on prepared sheet. Roast until tender, turning pears every 10 minutes, about 35 minutes total. Drain rutabagas; return to same pot. Mash to coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes. Add cream and butter. Mix in pears and any juices from baking sheet. Season with salt and pepper.

Bon Appétit, November 2007

Parsnip and Carrot Chips

ingredients

  • 3 large carrots (about 1 pound)
  • 2 large parsnips (about 1 pound)
  • Vegetable oil, for frying
  • 1 teaspoon kosher salt or flaky or coarse sea salt

procedure

printable recipe
dish: side
season: fall

After peeling one of the carrots or parsnips, use the vegetable peeler to peel away long strips from the whole length of the root, allowing the strips to drop into a large bowl. Discard the core of the roots. Pour about 2 inches of oil into a large heavy saucepan (the oil should not come more than halfway up the sides of the pan). Bring to 375°F over medium heat. Carefully add a handful of the vegetable strips to the oil and fry until lightly browned and crisp, 1 to 2 minutes. Use the back of a slotted spoon to gently press the strips down into the oil and spread them out a bit to help ensure even cooking. When crisped, lift out the strips and scatter them on paper towels to drain. Repeat with the remaining vegetable strips, allowing the oil to reheat between batches as needed.

Transfer the chips to a serving bowl and sprinkle the salt mixture over them. They are best served hot.

Epicurious, January 2013


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426 Boistfort Road
Curtis, WA 98538
(360) 245-3796

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