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CSA Members 2013: Newsletter Archive

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30 July 2013
What's in the Box:
Green beans
Yellow wax beans
Purple beans
Mizuna
Summer squash
Summer savory
Spinach
Nectarines
Lilies
Small shares
also include:

Green leaf lettuce
More Green beans, Yellow wax beans, Purple beans & Nectarines
Family shares
also include:

Eggplant
Cauliflower
More Green, Yellow & Purple beans; more Nectarines

Summer Delivery #6

Dear CSA Members,

A reminder to those who are on a payment schedule: August 1st payments are due! Thank you for your prompt attention!

Natalina and I walked out into the field last night, looking at the high Summer crops that are coming into fruition (and harvest a little something for dinner). The eggplant and peppers are sizing up; you can almost watch them grow on warm afternoons. We will soon have enough to share with all of you. The Sungold tomatoes are turning orange, slowly now, but before we know it we'll be swimming in them! So it goes this time of year, as everything ripens by leaps and bounds. These days, if I can't find Natty, the first place I look is in the tomatoes. She loves to pick and eat as many as she can, and then bring in as many more as she can carry. She proudly told her kindergarten class that she wanted to be a farmer when she grows up, because they need to do hard work. Bless her heart. We have passed on the crazy farming gene to her.

This week's box reflects the beginning of high Summer: the golden days before Autumn starts to settle in. An abundance of multicolored beans, a variety of Summer squash, and for our family shares, a first taste of eggplant. I'm fond of simple stir fries, and this season makes it so very easy. Beans, squash and savory all taste great together, and can be tossed over a salad for a quick and fairly effortless Summer time dinner. I try to have some feta and parmesan on hand at all times to add a little extra zing to my simple meals. It's helpful to have quick meals. . .seems like the more daylight we have, the more work we manage. But what beautiful weather we're enjoying in the process! I would like to capture each day, hold onto it a little longer, before we fade into the shorter (and yet still gorgeous) days of Autumn. . .

Yours,
Heidi

You can still join us for the rest of the year!

See our CSA offerings & sign up now!

Yellow, Purple, & Green Bean Salad with Olives and Summer Savory

ingredients

  • 3 cups mixed-colored string beans, trimmed
  • 1/3 cup pitted kalamata olives
  • 1 clove garlic, finely chopped
  • 1 sprig summer savory, chopped
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon red wine vinegar

procedure

printable recipe
dish: salad
season: summer

Bring a medium pot of salted water to a boil. Cook beans until cooked through but firm, about 7 minutes; rinse with cold water. Mix remaining ingredients in a bowl; add beans and toss. Serve.

SELF, September 2008

Lettuce Soup

Here's a great recipe from members Laura, Aaron & Konghai, who adapted it from an Herb Farm Cookbook recipe. For those of you who are cursing the lettuce for taking up so much room in your fridge, this one's for you!

ingredients

  • 1 onion chopped
  • 1 clove garlic, finely chopped
  • 4 Tbsp butter
  • 4 cups stock (vegetable or chicken)
  • 1 tsp salt
  • 1 head green lettuce, roughly chopped
  • 1/4 cup fresh French tarragon leaves
  • black pepper
  • cream or sour cream to garnish (optional)

procedure

printable recipe
dish: soup
season: summer

Melt butter over med heat. Sauté butter & garlic until starting to turn golden brown. Add stock & salt, bring to a simmer. Lower heat, cover and cook at steady simmer for 10-15 minutes until onions are very tender/soft. Stir in lettuce, turn heat up to medium and cook about 5 mins until lettuce wilts. Add tarragon leaves. Take off heat, put 1/2 the soup into the blender & blend until smooth, then repeat with other half. Return it all to the pan and gently reheat. Season with pepper and salt. Serve.

Mizuna and Goat Cheese Quiche

So I have a secret dream (so much for the secret part!) of travelling the country and visiting farms and farmers markets for an entire season. Not a likely one for me to fulfill, so I spend my free time stalking other peoples' farm experiences and CSA adventures online. It's heartening to find people who get so enthusiastic about the weekly challenge of using all the goodies that end up in the box. . . especially the unusual ones! Here's a creative recipe from a CSA member in New Jersey. (By the way, this is also an invitation for you to share your favorite farm box-based recipes with us! Just email them to me directly at . Thanks!)

for crust

  • 1 cup flour
  • 1/2 tsp. salt
  • 1/4 cup olive oil
  • 1/4 cup ice water

for filling

  • 3 eggs well beaten
  • 3 thinly sliced green onions
  • 1 1/2 cups whole milk
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • pinch of freshly ground nutmeg
  • 1 bunch chopped mizuna, lightly sautéed (just enough to be wilted)
  • 6 oz. fresh goat cheese

procedure

printable recipe
dish: main
season: summer

Crust

Mix flour and salt together. Whisk the water and olive oil together. Combine the flour and oil/water with a fork. Press into a pie plate. Crust in minutes!

Filling

Preheat oven to 375 degrees. Add the mizuna to the pie crust and add dollops of the goat cheese. Combine all other ingredients. Pour the custard mixture over top and bake until set.

NJ Epicurean


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