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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 2013: Newsletter Archive

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3 September 2013
What's in the Box:
Roma beans
Bok choy
Green pepper
Summer squash
Italian kale
Walla Walla onion
Yellow Cucumber
Slicing Cucumber
Sungold tomatoes
Small shares
also include:

Slicing tomato
More Cucumbers, Artichokes, Bok choy, Roma beans, & Summer squash
Family shares
also include:

Anaheim pepper
More Artichokes, Roma Beans, & Summer Squash

Summer Delivery #11

Dear CSA Members,

We're really starting to feel the transition of Summer to Fall. It might be the weather, or that it is no longer light out at the early hours when we arrive for work at the farm, but also coexistence of summer squash and beans with celery and winter squash in the not too distant future. Harvesting potatoes, dry beans, and onions out of the field keep the harvest crew busy on top of their bean picking regimen, and has to be accomplished before we run out of dry weather.

We'll be at the Tilth Harvest Fair this Saturday, September 7th from 10am to 4pm. It is located in Meridian park in the Wallingford neighborhood of Seattle. Seattle Tilth is an educational organization promoting sustainable local food system and has community learning gardens throughout Seattle. The Harvest Fair is a great place to get produce from your favorite organic farmers and there will be a seed swap, cider pressing, and other fun agricultural activities.

Enjoy your veg, and have a great week,

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

See our CSA offerings & sign up now!

Baba Ghanoush/Eggplant Dip


  • 1 medium eggplant, about 1 pound
  • 2 to 3 tablespoons olive oil
  • 2 Tbsp tahini
  • 1 cloves garlic, peeled and crushed
  • Juice of 1 lemon (about 1/4 cup)
  • Kosher salt and freshly ground black pepper


printable recipe
dish: side
season: summer, fall

Preheat the oven to 450°F. Rub the outside of the eggplants with olive oil and place them in a roasting plan. Roast the eggplant until the skin has charred and the interior is tender, 15 to 20 minutes. Let cool. Peel and seed the cooled eggplant, roughly chop the flesh, and then transfer it to the bowl of a food processor. Into the processor bowl add the tahini, garlic, lemon juice, some salt and pepper to taste, and a few teaspoons of cold water. Process the mixture to a coarse paste, adding a bit more water as needed to allow the mixture to blend. Adjust the seasoning with salt and pepper to taste and serve.

Epicurious, September 2012

Broccoli Sautéed in Wine and Garlic (Broccoli al Frascati)


  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1 pound broccoli, cut into spears
  • 1/3 cup Frascati or other dry white wine
  • 1 tablespoon hot red pepper flakes
  • Grated zest of 1 lemon
  • Grated zest of 1 orange


printable recipe
dish: side
season: summer, fall

In a 10- to 12-inch sauté pan, heat the olive oil with the garlic over medium-high heat until just sizzling. Add the broccoli and cook, tossing frequently and gradually adding the wine to keep the garlic from browning until the stalks are tender 8 to 10 minutes. Add the red pepper flakes and zests, and tossing well, serve immediately.

Epicurious, November 2008

Turnips with Miso


  • 2 tablespoons white miso
  • 2 tablespoons unsalted butter, softened, divided
  • 1 pound turnips
  • 1 1/3 cups water
  • 1 tablespoons mirin (Japanese sweet rice wine)


printable recipe
dish: side
season: summer, fall

Stir together miso and 1 tablespoon butter. Cut turnips into one inch chunks and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.

Gourmet, September 2009

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


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