CSA Members 2011: Newsletter Archive

Winter Delivery #6

Dear CSA Members,

The transplanter in action -- the guys make it look easy! (click for a larger image)

Greetings from the Boistfort Valley!

A nice break from the rain has allowed us to get many of our early transplants from greenhouse to field -- no small feat. We planted about 30,000 seedlings between Friday and Saturday, just before the rains returned. We have much more to do, and are hoping for more sunny days to do it. . . we'll keep you posted on our Facebook page, our blogs and our website.

Summer is just around the corner, and so is our early sign up deadline for the 2011 Summer CSA!

Today's boxes include some delicious Rosemary garlic cheese from Black Sheep Creamery (www.blacksheepcreamery.com) along with a pound of my favorite granola from Blue Heron Bakery (www.blueheronbakery.com). Blue Heron has been around for 33 years, and their products are delicious, with an eye toward sustainability and whole foods.

A quick word on the Kale raab (it's that sweet little bunch that looks like baby broccoli): steam it or sauté it lightly with a little olive oil -- it's easy and mild. It tastes just about like broccoli. Try it!

Join us for the 2011 Summer Season!

See our Summer offerings & sign up now!

Lentil & Green Collard Soup

ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 teaspoon salt
• 1 cup dry red lentils, rinsed and drained
• 4 cups water
• 2 cups low sodium vegetable broth
• 2 tablespoons olive oil
• 1 bunch collard greens - rinsed, stemmed and thinly sliced
• 1 tablespoon ground cumin
• 1 teaspoon ground cinnamon
• 2 tablespoons minced garlic
• 1/4 cup lemon juice

procedure

Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving.

Adapted from a recipe by Farah Momtaz

Fingerling Potatoes with Chives and Tarragon

ingredients

• 1 1/2 pound fingerling potatoes
• 1 1/2 cups water
• 3 tablespoons extra-virgin olive oil
• 2 large garlic cloves, finely chopped
• 3 tablespoons chopped chives
• 1 teaspoon chopped tarragon

procedure

Peel potatoes and halve lengthwise, or quarter if large.

Bring potatoes, water, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a simmer in a 10-inch nonstick skillet, then cover and briskly simmer, shaking skillet occasionally, until potatoes are tender, 10 to 12 minutes. Remove lid and cook, stirring gently, until most of water has evaporated and potatoes are glazed, 1 to 2 minutes more. Stir in herbs.

Adapted from Gourmet, July 2008, Maggie Ruggiero

Chard and Feta Pie

Big Bunches of Chard All Baked Into a Pie
(Passed on by our local farms coordinator at the Olympia Food Co-op)

ingredients

• 1 pie crust
• 4 cups chopped chard
• 1 large onion, chopped
• 4+ cloves garlic, chopped
• basil, rosemary, and thyme, to taste
• salt and pepper to taste
• a splash of balsamic vinaigrette
• 2 eggs, beaten
• 1 1/2 cups feta cheese

procedure

Prepare 1 pie crust, or use a frozen one. Sauté onions, garlic, and spices. Add greens to sauté and cook until you see a color change. Add a splash of balsamic vinegar. Mix sauté, egg, and 3/4 cup feta in a large bowl, then spread out into the pie shell. Crumble remaining feta on top and bake at 350 degrees F for 30-40 minutes.

(Passed on by our local farms coordinator at the Olympia Food Co-op) from CSA Eating Locally, Cooking Seasonally Cookbook, recipe by Tal Shatz, Sauk Mountain Farm

I found this recipe that includes several items in today's delivery. Since I haven't tried it, and it's not vegetarian, I thought I would just include a link so that those who are interested can check it out: Grilled Asian Chicken with Bok Choy, Shiitake Mushrooms, and Radishes.