CSA Members 2010: Newsletter Archive

Winter Delivery #5

Dear CSA Members,

Today is our final delivery for the January through May season. Thank you for joining us in our Winter and Spring journey. If you haven't signed up for our 2010 Summer CSA, please sign up by June 1st to be included in the first delivery! Summer deliveries will begin in late June. Opening letters will go out to all Summer CSA members on Tuesday, June 1st.

Shiny new transplanter, ready to go.

I always remember hearing, as a kid who grew up far from farming country, that all farmers ever talk about is the weather. Well, here I am thirty years later to prove the old saying has its truth, as once again I go on and on about the weather.

Rain, rain, go away. Mike and I have been grumping about the place for the last three days as the mud multiplies. The greens are abundant, the radishes beautiful, but the weather screams April. The carrots and beets are advancing slowly, the broccoli is napping in the field, the peas are shooting up but still haven't reached the flowering stage. We're paying for that beautiful weather we had in February. However, tiny green strawberries and prolific white flowers adorn the strawberry plants, so the season will march on, regardless.

As for what's in the box: Invite your friends over for salad -- the word of the week. Spring greens are delicious in a mixed salad. Arugula can double as a wilted green as well (please see the recipe below). Lentz Farm has provided whole grain Emmer for our delivery today. Direct from their website: "Our crops are grown in accord with the best conservation practices. No insecticides are used, and part of the acreage is certified organic. In addition to production on the home farm near Marlin on the Columbia Plateau, we also contract with select growers on the Palouse and in the Columbia Basin."

Steibrs Farms Eggs make a repeat appearance -- back by popular demand. We have also included delicious fresh cheese from Black Sheep Creamery.

Join us for the 2010 Summer Season!

See our Summer offerings & sign up now!

Farro with Mushrooms, Balsamic Vinegar, and Thyme

ingredients

• 1 T olive oil
• 2 cloves garlic. each cut in half lengthwise
• 1/4 cup diced shallots
• 8 oz. sliced Crimini mushrooms, stems cut in half lengthwise and caps sliced in 1/2 inch slices
• pinch salt (I used Vege-Sal)
• 1 Tbsp balsamic vinegar mixed with 1 tsp water (original recipe called for Marsala wine, but this worked great)
• 1 tsp chopped fresh thyme
• 3 cups cooked farro (see below for how to cook the farro. Cooked barley or brown rice can also be substituted.)
  To make 3 cups cooked Farro:
• 1 cup farro
• 2 cups water
• pinch salt

procedure

Have the water heating in a teakettle or pan so it will be boiling when you're ready to add it to the farro. Use a heavy pan with a tight-fitting lid. Add the farro to dry pan and toast over medium-high heat until it starts to look and smell toasted, about 3 minutes. Turn off heat, and then carefully pour in the boiling water (it will boil up and sputter, so be careful.) Add the salt, then turn heat back on to a low simmer, cover pan, and let cook until the farro is tender, but chewy, about 50 minutes. (I would start checking after about 40 minutes. You may need to add a tiny bit more water.)

Use a large heavy frying pan for the second part of the recipe. Heat the oil, then add the shallot and garlic and sauté until onions are starting to soften, about 3 minutes.

Add sliced mushrooms and stems, sprinkle with a pinch of salt, and sauté over medium high heat until mushrooms have released their liquid and are well browned, about 5 minutes (or longer, depending on your pan).

Stir in the balsamic vinegar/water mixture and cook until liquid is mostly evaporated, about 2 minutes. Add cooked farro and heat 2-3 minutes, stirring gently. If your pan is not non-stick, you may need to add a bit of water when you heat the farro. When farro is heated through and moistened, add the thyme, stir, season with salt if desired and serve hot.

Adapted from Kalyn's Kitchen

Creamy Scrambled Eggs with Spinach

ingredients

• 4 large eggs
• 1/2 teaspoon chopped fresh tarragon or 1/8 teaspoon dried tarragon, crumbled
• 1 tablespoon unsalted butter
• 1 bunch baby spinach, coarsely chopped
• 2 oz cheese, divided/crumbled

procedure

Whisk together eggs and tarragon in a bowl and season with salt and pepper. Melt butter in a 12-inch nonstick skillet over moderate heat, then cook spinach, stirring occasionally, until just wilted.

Add egg mixture and cream cheese and cook, stirring slowly, until eggs are just set, about 3 minutes.

Adapted from Gourmet, April 2003

Mushroom Pasta with Wilted Arugula & Cheese

ingredients

• 1/3 lb spaghetti
• 1 tbsp extra-virgin olive oil
• 1/3 lb crimini mushrooms, sliced
• a pinch of salt
• 1 medium shallot, chopped
• 3 cloves garlic, peeled and chopped
• 1 bunch arugula, coarsely chopped
• 3 oz goat cheese, crumbled
• 2 Tbsp flat-leaf parsley, chopped

procedure

Cook pasta according to package directions, but before draining, reserve 3 Tablespoons cooking water. While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add garlic and shallots and cook until shallots are translucent. Add mushrooms and salt and continue to cook until most of the liquid has evaporated. Toss pasta with mushrooms, arugula, and goat cheese. Stir in reserved cooking liquid until cheese becomes creamy. Toss in parsley and season to taste with salt and pepper.

Adapted from SELF, December 2000

Greek Potatoes with Lemon Vinaigrette

ingredients

• 2/3 cups olive oil
• 5 tablespoons fresh lemon juice
• 2 Tbsp chopped shallots
• 2 Tbsp chopped fresh oregano
• 1 Tbsp chopped fresh Italian parsley
• 2 garlic cloves, minced
• 3 pounds large russet potatoes, peeled, each cut lengthwise into 6 wedges
• 1/2 cup chicken stock or canned low-salt chicken broth

procedure

Preheat oven to 425°F. Whisk olive oil, lemon juice, shallots, oregano, parsley and garlic in medium bowl to blend. Season vinaigrette with salt and pepper.

Toss potatoes with 1/2 cup vinaigrette on heavy large rimmed baking sheet. Reserve remaining vinaigrette for serving. Pour chicken stock around potatoes. Sprinkle potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Cool completely.

Adapted from Bon Appétit, September 2000, Original recipe from Kokkari, San Francisco, CA