Good morning CSA customers!

This week’s CSA delivery begins session 4 for the winter CSA.  As you know, we will not be delivering on Friday but on Wednesday due to the holiday. If you pick up at the markets, Broadway market customers pick up at U-District market, and we will be at the W-Seattle market on Sunday, CSA customers can pick up there as usual.

From all of us here at the farm we want to thank you for your commitment to us this year , we wish you all the best for 2010..which is fast approaching, and wish  you a safe and happy new year!

SMALL BOX:3/4 pound Carrots, 1 pound Parnips, 2 Onions, 1pound Yukon Gold potatoes, 2 Butternut squash, 2 Garlic, 1 bunch Red Kale, 3 Fuji apples.

MEDIUM BOX: 1 pound Carrots, 1 1/2 Parnips, 3 Onions, 1 1/2 Yukon Gold potatoes, 3 Butternut squash, 4 Garlic, 1 1/2 Cannellini Beans, 1 bunch Red Kale, 4 Fuji apples.

LARGE BOX: 1 1/2 pound Carrots, 2 pound Parnips, 4 Onions, 2 pound Yukon Gold potatoes, 4 Butternut Squash, 6 Garlic, 2 pound Cannellini beans, 1 bunch Red Kale, 6 Fuji apples

SPICED PARSNIPS SOUP

INGREDIENTS:

2 tablespoons butter                                             3 1/4 cups boiling water

1 medium onion, chopped                                        1/2 cup heavy cream

1 pound parsnips, peeled and cubed                     salt and pepper to taste

1 glove garlic, finely chopped                               1 pinch of red pepper flake or paprika for garnish

2 teaspoons curry powder

1 cube chicken bouillon or 2 tablespoons chicken stock paste

METHOD

1. Melt the butter in a large saucepan over medium heat.  Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube or paste into the boiling water, and pour into saucepan. Stir to remove any bits of vegetables from the bottom of the pot. Simmer for 15 minutes or until parsnips are soft and easy to break with wooden spoon.

2. Remove from the heat, and blend with a hand mixer or immersion blender. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.

Good morning CSA customers!

As we hope you all are aware, the freezing temperatures greatly impacted our ability to continue providing you with an abundance of winter vegetables. Although we lost a subsatntial amount of our produce, we will do our best to finish the third session. You will see less variety in your boxes, but more of each item. All the produce will keep very well and if stored properly will last 4-6 weeks.  If any of you would like to continue into the fourth session, please let us know. The produce will vary slightly from week to week. If you choose to finish after the third session, we will issue vouchers for your balance to be used at any of our markets next year.

Thank you all for your continued support and we wish you and your family a safe, peace-filled and loving holiday season.

SMALL BOX: 1pound Carrots, 2 bunch Leeks, 4 Honeycrisp apples, 1 1/2 pound of Red & Yellow Potatoes, 2 Delicata Squash, 2 Onions, 2 Garlic, 1 pound Cannellini Beans.

MEDIUM BOX: 1 1/2 pound Carrots, 3 bunch Leeks, 8 Honeycrisp apples, 2 pound Red & Yellow Potatoes, 4 Delicata Squash, 6 Onions, 6 Garlic, 1 1/2 pound Cannellini Beans.

LARGE BOX: 2 pound Carrots, 4 bunch Leeks, 10 Honeycrisp apples, 2 1/2 pound Red & Yellow Potatoes, 5 Delicata Squash, 8 Onions, 8 Garlic, 2 pound Cannellini Beans.

CURRIED CANNELLINI PUFFS

INGREDIENTS:

1 (17.3 ounce) package frozen puff pastry sheets, thawed

1/2 cup ricotta cheese

3/4 cup Cannellini beans, drained and lightly mashed

1/4 cup chutney

1/4 cup golden raisins, chopped

3 tablespoons grated Romano cheese, divided

1 tablespoon minced fresh parsley

1 tablespoon curry powder

2 teaspoons milk

SAUCE:

1 tablespoon olive oil                                                              2 tablespoons white wine

4 gloves garlic, minced                                                           1 tablespoon heavy cream

1 1/2 teaspoons curry powder                                                salt and pepper to taste

15 ounces Cannellini beans, drained and rinsed

METHOD:

1. Preheat oven to 400 degrees. Lightly grease baking sheet.

2. Unfold puff pastry; cut each sheet into nine squares. In a bowl, mix ricotta, 3/4 cup mashed Cannellini beans, chutney, raisins, 2 tablespoons of Romano cheese, parsley and 1 tablespoon of curry powder.

3. Brush edges of pastry squares with milk; place 2 rounded teaspoons of cheese mixture in center of each square. Fold edges of pastry over filling, forming a rectangle; seal edges with a fork. Cut slits in pastry and brush the tops with milk. Sprinkle with remaining Romano cheese. Arrange pastries 2 inches apart on the prepared baking sheet.

4. Bake for 15-20 minutes in the pre-heated oven, or until golden brown. Remove to a wire rack.

5. Heat olive oil in a skillet over medium heat. Stir in garlic, season with remaining curry powder, and cook until tender. In a food processor, process 15 ounces of Cannellini beans and wine until smooth. Add to skillet and mix in cream. Add more cream if necessary to achieve desired consistency. Heat through; season with salt and pepper. Drizzle sauce over top of warm pastry puffs to serve.

Good morning CSA customers!

What a cold but beautiful past week we have had out here at the farm. I am happy to report that we are un-thawing a little bit and will be able to provide boxes for you this week.  As we un-thaw more and more this week, we will be assessing the damage to the farm from the freezing temperatures. As of right now, it does not look good.  We will keep you posted as to what this means for you and your produce boxes. The good news is you will be getting your boxes this week! Thank you so much for your understanding last week, we really appreciate it.

Have a great day!

SMALL BOX: 1/2 pound Braising mix, 1 bunch Carrots, 1 Delicata Squash, 1/2 pound Cannellini beans, 1 Cabbage, 1 bunch Collard greens, 1 bunch Beets

MEDIUM BOX: 3/4 pound Braising mix, 2 bunch Carrots, 2 Delicata Squash, 1 pound Cannellini beans, 1 Cabbage, 1 bunch Collard greens, 1 bunch Beets, 1 bunch Radish’s, 1 pound Red Potatoes

LARGE BOX: 1 pound Braising mix, 3 bunch of Carrots, 3 Delicata squash, 1 1/2 pounds Cannellini beans, 2 Cabbage, 2 bunch Collard greens, 2 bunch Beets, 2 bunch Radish’s, 1 1/2 pound Red Potatoes, 1/2 pound Spinach.

METHOD:

Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.

SWEET POTATOES AND GREENS

INGREDIENTS:

2 or 3 large sweet potatoes                                                           1/2 teaspoon ground cloves

2 bunches of greens - either Chard, Kale, or Collard greens          salt and pepper

2 cloves of garlic                                                                            1/4 tablespoon olive oil

juice of half of 1 lemon                                                              

1 teaspoon honey

1/2 teaspoon cinnamon

METHOD:

Peel and cut potatoes into bite size pieces. Heat half the oil over medium heat and add potatoes. Cook, stirring occasionally, until just brown on all sides and soft.  About 12-15 minutes, depending on size. If the potatoes become very dark before they are soft reduce the heat. When they are cooked, add spices and salt and pepper to taste. Set aside.

While the potatoes are cooking, wash the greens (do not dry), remove stems and cut leaves into small pieces. Heat remaining oil over medium heat, add the garlic and cook for a minute before adding greens. Stir often and cook until tender. Season with salt and pepper to taste. Combine potatoes, honey and lemon juice with the greens. Stir and serve.

CARROT, POTATO, and CABBAGE SOUP:

INGREDIENTS:

4 large carrots, thinly sliced                                           1/4 teaspoon dried thyme

2 large potatoes, thinly sliced                                        1/4 teaspoon dried basil

1 large onion, thinly sliced                                             1 teaspoon dried parsley

1/4 medium head green Cabbage, thinly sliced             1 teaspoon salt

2 cloves garlic, smashed                                               ground black pepper to taste

6 cups chicken stock

1 tablespoon olive oil

METHOD:

Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.

 Due to weather the  we are unable to provide CSA boxes for the weekend.  Hope you are all staying warm!

Hello CSA customers!

December is here, and so is the cold weather! We hope you are all staying warm and enjoying the holiday season. Below you will find two beautiful and simple recipes to enjoy on these cold December nights.

Have a great week!

SMALL BOX: 1/2 pound Braising Mix, 4 heads Baby Lettuce, 1 bunch Carrots, 1 Delicata squash, 1/2 pound Cannellini beans, 1 Cabbage, 1 bunch Collard greens, 1 bunch Beets.

MEDIUM BOX: 3/4 pound Braising Mix, 6 heads Baby Lettuce, 2 bunch Carrots, 2 Delicata squash, 1 pound Cannellini beans, 1 Cabbage, 1 bunch of Collards, 1 bunch Beets, 1 bunch Radish’s, 1 pound Red potatoes.

LARGE BOX: 1 pound Braising Mix, 8 heads Baby Lettuce, 3 bunch Carrots, 3 Delicata squash, 1 1/2 pound Cannellini beans, 2 Cabbage, 2 bunch Collards, 2 bunch Beets, 2 bunch Radish’s,  1 1/2 pound Red potatoes, 1/2 pound Arugula.

CARROT, POTATO, and CABBAGE SOUP:

INGREDIENTS:

4 large carrots, thinly sliced                                           1/4 teaspoon dried thyme

2 large potatoes, thinly sliced                                        1/4 teaspoon dried basil

1 large onion, thinly sliced                                             1 teaspoon dried parsley

1/4 medium head green Cabbage, thinly sliced             1 teaspoon salt

2 cloves garlic, smashed                                               ground black pepper to taste

6 cups chicken stock

1 tablespoon olive oil

METHOD:

Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.

SWEET POTATOES AND GREENS

INGREDIENTS:

2 or 3 large sweet potatoes                                                           1/2 teaspoon ground cloves

2 bunches of greens - either Chard, Kale, or Collard greens          salt and pepper

2 cloves of garlic                                                                            1/4 tablespoon olive oil

juice of half of 1 lemon                                                              

1 teaspoon honey

1/2 teaspoon cinnamon

METHOD:

Peel and cut potatoes into bite size pieces. Heat half the oil over medium heat and add potatoes. Cook, stirring occasionally, until just brown on all sides and soft.  About 12-15 minutes, depending on size. If the potatoes become very dark before they are soft reduce the heat. When they are cooked, add spices and salt and pepper to taste. Set aside.

While the potatoes are cooking, wash the greens (do not dry), remove stems and cut leaves into small pieces. Heat remaining oil over medium heat, add the garlic and cook for a minute before adding greens. Stir often and cook until tender. Season with salt and pepper to taste. Combine potatoes, honey and lemon juice with the greens. Stir and serve.