CSA Members 2010: Newsletter Archive

Summer Delivery #5

Dear CSA Members,

It's official. Our new field is finally certified organic! No lettuce is included in this week's delivery. After so many generously sized lettuces, I imagine that most of you are rather relieved to find time to eat all the leftover salad in your fridge. Lettuce in some form will probably return next week. Please excuse the less fluffy boxes today-the produce may actually fit into your refrigerator.

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

Peas!!! Peas for everyone! I am surprised and delighted to have a harvest of peas for all our farm members this week. The snow peas are edible, pod and all, while the fat podded shell peas should be removed from their shells (which are rather fibrous and tough) before eating or cooking. We delight in pea season. Frozen peas, even our own, just don't compare to fresh in quality or flavor. We still freeze them for the Winter, mind you, but they go into stir fries and soups. Fresh peas are showcased on our plates as the Seasonal Treat.

Today also brings our first radishes. Usually a staple in the early season, the early radishes matured in late May this year, well before this Summer's deliveries began, and rain prevented additional plantings until this one. Don't be afraid to cook them. I have included a simple recipe below.

Kohlrabi is a mild, mellow vegetable that begs to be included in a stir fry. It's nearly interchangeable with broccoli when you cook it. If you're too busy to cook it, slice it into sticks and eat it raw with ranch dip (that's what I'm eating right now, as I type, actually). Don't let it waste away in your vegetable drawer! High in both Vitamin C and Potassium, it's good and good for you.

Next week's shares should include apricots (cross your fingers!) from Sunnyslope Ranch.

Also, we have added a new member to the farm team -- check out our Farm Blog.

Join us for the rest of the 2010 Summer Season!

See our Summer offerings & sign up now!

Butter Poached Radishes

We 'met' Patricia by email when she began blogging about Seattle area CSA options. Here's a recipe from her kitchen.

ingredients

• 1 bunch radishes
• 2 Tbsp butter
• Salt
• Crusty bread

procedure

Slice the radishes into medium slices. In a large skillet, melt the butter over medium heat. Add the radishes and cook, seasoning with salt, for about 5-6 minutes. Serve over crusty bread.

Chef's Notes: This recipe is so simple, you can be eating yummy radishes within 10 minutes of walking into the kitchen. We tried the radishes plain (without the bread) and they were excellent, but pouring the buttery mess onto bread makes for a very decadent appetizer or side dish. Just make sure your bread slices are thick enough to stand up to the butter and radishes.

Cook Local

Arugula-Fennel Salad

ingredients

• 1 tablespoon very finely chopped shallot
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 3 tablespoons canola oil
• 6 ounces baby arugula leaves, washed and spun dry
• 1/2 fennel bulb, cored and very thinly sliced
• Kosher salt and freshly ground black pepper

procedure

In a large salad bowl, whisk together the chopped shallot, lemon juice and mustard. Gradually add the oil, whisking constantly, until the vinaigrette is emulsified and creamy-looking. Add the baby arugula and sliced fennel to the salad bowl, season the salad with salt and black pepper and toss well. Serve with a shaved pecorino or quality parmesan cheese.

recipe by Eugenia Bone from Food & Wine

Honey Snow Peas and Carrots

ingredients

• 1 lb. carrots, sliced thin (4 c.)
• 12 oz. fresh snow peas, trimmed
• 1/4 c. honey
• 1 tsp. cornstarch
• 1/4 tsp. salt
• 6 tbsp. butter

procedure

Bring a large pot of water to a boil. Add carrots and boil 5 minutes until crisp tender. Add snow peas and cook 1 to 2 minutes until carrots are tender and snow peas are crisp tender.

Meanwhile mix honey, cornstarch and salt in a small bowl. Drain vegetables in a colander. Rinse under cold running water.

Melt butter in same pot. Stir in honey mixture. Stir over medium heat 1 to 2 minutes until thickened.

Add carrots and snow peas and toss to coat. Stir 2 to 3 minutes over medium heat until vegetables are hot and glazed.

Cooks.com

Two Peas in a Pasta

ingredients

• 1 medium leek (white and pale green parts only), rinsed well and finely chopped
• 1 tablespoon unsalted butter
• 1/2 cup chicken or vegetable broth
• 1/2 cup heavy cream
• 3/8 cup water
• 1 cup shelled fresh peas
• 1/4 pound snow peas, trimmed and halved lengthwise
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 pound dried egg fettuccine nests
• 1 Tbsp chopped fresh flat-leaf parsley
• 1 teaspoon finely grated fresh lemon zest
• finely grated parmesan to toss with pasta, plus additional for serving

procedure

Cook leeks in butter in a 12-inch heavy skillet over moderately low heat, stirring, until tender, about 5 minutes. Add broth, cream, and water and simmer, uncovered, about 5 minutes. Stir shelled peas into sauce and simmer 3 minutes. Stir in snow peas, salt, and pepper and simmer until peas are tender, about 5 minutes. Cook pasta in a 6- to 8-quart pot of boiling salted water. Drain pasta, then add to sauce, tossing to combine. Sprinkle parsley, zest, and parmesan on top and toss again. Season with pepper.

Adapted from Gourmet, May 2001