Oxbow 2013 Newsletter #2 - New Veggies, New People
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The Start of Something New

The tempo on the farm has changed. It’s hasn’t happened overnight, and it hasn’t happened in the last week, but slowly there has been a shift. The slow and quiet of the winter months progressed forward into a warmer (and drier)-than-usual spring. A new crop of interns have started, veggies have transformed from seed to start to thriving plant in the fields and tours of school children have giggled and explored their way through the Kids Farm. It’s exciting to witness this transformation: to listen to the horses from the neighbor’s property chomping on the grass outside the office window and to witness all the fresh green growth and budding flowers. And just as the farm has undergone a change, the office is also in the midst of change. After spending nine amazing months working as the office assistant, my time on the farm is coming to an end. In a week I’ll be leaving for the Philippines to serve in the Peace Corps. But I’m leaving the office in great hands! Our new assistant, Lisa, has a background in nutrition and is passionate about local food and local farmers. She has the best attitude: no matter how crazy it gets at the farm, or how much we throw at her, she always has a smile on her face and a willingness to learn. So while my journey may be ending, her's is only just beginning – and really that’s what a farm is all about: beginnings and endings and all the blessings and challenges that stem from them. Thank you for letting me be a part of your CSA experience and I wish you many weeks of delicious eating, thoughtful reading and most of all (in the Pacific Northwest) sunshine!!

Peas and Lovage,
Beth Dillon

p.s. You can keep up with more farm updates and news by visiting our farm blog here:

Luke, Adam, Sarah, Megan, Bridget, Tino, Yolanda, Valentin, Julio-Cesar, Mike, Marianna, Beth, Lisa, Alice, Sarah D, Dana, Joshua, Arwyn, Grace, Brandon (and our future farmers Pearl, Emuna, Avi Ray & Zoe Rose).

The Skinny on your Veg!

Baby Fennel
This is one of my all-time favorite vegetables. It is one of our more unusual offerings, the kind of veggie you join a CSA to get to know because you probably wouldn't buy it yourself. Fennel is an ancient herb/vegetable. The fennel in your box this week is Florence fennel or Finocchio that is grown for its swollen bulb, it has a sweet, mild anise flavor and is very versatile. The bulb can be eaten raw, sliced thin and added to green salad, braised, roasted, grilled or slow cooked into marmalade. The fronds are a lovely addition to a green salad, or to garnish fish. Don’t toss the stalks! I like to use the stalks in stock or as a base for roasting fish on to add a little moisture and subtle flavor. They also make fun straw for a Bloody Mary.
My favorite way to cook up these bulbs is grilled or roasted! Simply trim off the stalks, cut in half or quartered (don’t remove the core if you’re grilling). Toss with a little olive oil and coarse salt and grill over medium heat or roast in a 425 degree oven. Awesome with grilled meats or fish!!

Garlic has many edible stages, not just the cured one you are used to seeing. Early in garlic's life we harvest the young plants and sell it as Spring Garlic - it looks (and can be used) more like a scallion as the bulb hasn't fully developed - the entire plant is delicious and has a mild garlic flavor. As the plant grows the bulb starts to take shape but still has a milder flavor than its mature self and the greens continue to be delicious cooked or raw. As it matures the cloves divide and the skins form around each clove, the leaves are actually extensions of each skin around each clove. Once the greens start to whither and turn yellow that means the skins are thickening. When approx. 70% of the greens have died the skins are thick enough to protect the cloves in storage. At this point the crop is harvested and put up to cure (dry), once cured it will last through the winter - this is typically what you buy at the grocery store.

What you are getting from us now in your family share is the young Spring Garlic. Since the skins haven't really started to form you can chop it, bulb & greens and use as you would garlic or onion… play with it and enjoy. I like to BBQ the entire spring garlic - toss in olive oil and season with salt and grill for 10 minutes. The greens are also great in soups and stews!

Because it’s not cured its best stored in the fridge.

Due to the warm wet weather we've received over the past couple of days, there may be some soft spots on your lettuces and strawberries. But fear not! They are still delicious! If at some point during the week, either one of these items starts to have more than a few soft spots, we may pull them from the box, but right now they are simply too beautiful and tasty to not send them your way.

Storing strawberries - If you actually manage to NOT eat them right away you should store them in the fridge either in their basket or a colander for good air circulation – you want to keep them as dry as possible. Do not rinse until you are ready to eat and don’t remove the green ‘cap’ until after you’ve washed them. The cap keep water from breaking down the texture of the inside of the fruit. They will taste better at room temperature so take them out of the fridge an hour before you are going to eat them. Or you can cook them up into a dessert and enjoy them that way as well! 

This Weeks' Recipes

Chef Craig Hetherington, Stimson Green Mansion
  • Leafy lettuce head
  • 2 heads fennel, sliced thin
  • 1 shallot
  • ½ C white balsamic vinegar
  • ¼ C honey
  • Extra virgin olive oil
  • Toasted Pepitas (pumpkin seeds) *optional
  • Salt and pepper
  • Cumin (to taste)
Slice fennel in half and cut out stalk.  Cook in pan with olive oil and salt and pepper over medium heat until it is soft and starts to brown.  Clean lettuce.

To make vinaigrette:  chop shallot fine and mix in bowl with vinegar, olive oil, and honey.

Toasted Pepitas:  toss with oil, salt and pepper, cumin, toast in oven at 350 until crisp.

Serve salad by  tossing lettuce with vinaigrette.  Top with fennel and pepitas. Enjoy! 

From the Kitchen Treaty
 This unique light pizza is perfect for showcasing the freshest late-spring ingredients. The crust gets a slather of ricotta and then a sprinkle of crushed red pepper flakes, crumbled tangy goat cheese, and a little optional cooked chicken. A simple toss of spicy mixed greens and kicky sliced radishes top it off. Any spring green mix will work with this pizza, but the occasional baby mustard green and/or peppery arugula will add a welcome little kick.
For Vinaigrette
  • 2 T olive oil
  • 1 T white wine vinegar
  • ½ tsp Dijon mustard
  • 1 small clove garlic, minced (about ½ tsp)
  • Pinch salt & freshly ground black pepper 
For Pizza
  • 1 pound of your favorite pizza crust dough (I use Trader Joe’s pizza dough when I’m in a hurry - 16 ounces)
  • ½ C ricotta cheese
  • ¼ tsp red pepper flakes + more to taste if desired
  • Pinch kosher salt (or other coarse salt)
  • Cracked black pepper
  • 4 oz goat cheese (chèvre)
  • 2 C spicy mixed greens or baby arugula
  • 5-6 radishes, sliced
  • Grated Parmesan cheese if desired
Preheat oven to 450 degrees Fahrenheit.
In a small bowl or jar, whisk together the olive oil, vinegar, Dijon mustard, garlic, and salt and pepper. Taste and add additional salt and pepper if you wish.
Pull/press/roll pizza dough into an approximately 14-inch circle. Sprinkle a little flour on your baking surface (stone or baking sheet) and carefully transfer the dough. Spoon the ricotta onto the dough and gently spread with a spoon, leaving ½-inch border around the edge of the pizza. Sprinkle the ricotta with the crushed red pepper flakes, a generous pinch of coarse salt, and the freshly ground pepper. Crumble the goat cheese and evenly sprinkle it over the top.
Bake for 10 – 12 minutes until the crust is golden brown and cooked through. Meanwhile, add the mixed greens and radishes to a large bowl. Pour the vinaigrette over the top and toss.
Remove the pizza from the oven and immediately top with the greens and radishes. Slice and serve. Pass grated Parmesan for topping, if desired.

From Bon Appetit
Roasted strawberries have a stronger flavor, and a sourness, which is a nice balance to the creaminess of the ricotta.
  • 1/4 C unsalted, shelled raw natural pistachios
  • 8 oz fresh strawberries, hulled, halved or quartered if large (about 2 cups)
  • 3 T plus 1/4 cup honey
  • 2 tsp finely grated lemon zest, divided
  • 1/2 tsp coriander seeds, lightly crushed
  • 2 C ricotta
  • Pinch of kosher salt
  • 1 T sugar
Preheat oven to 350°. Spread out pistachios on a small rimmed baking sheet and toast, tossing occasionally, until golden brown, 8–10 minutes. Let cool.

Preheat broiler. Toss strawberries, 3 Tbsp. honey, 1 tsp. lemon zest, and coriander seeds in a shallow broiler-proof baking dish. Broil until berries are soft and juices are bubbling, 5-8 minutes. Let cool.

Mix ricotta, salt, remaining 1/4 cup honey, and remaining 1 teaspoon lemon zest in a medium bowl to blend. Divide among ramekins; sprinkle with sugar.

Place ramekins on a rimmed baking sheet and broil until ricotta begins to brown, 5–8 minutes. Let ricotta cool, then top with strawberry mixture and pistachios.

Week #2 

Box Highlights:

  • Baby Fennel
  • Fresh Garlic


  • Braised Fennel Salad
  • Radish & Goat Cheese Pizza
  • Honey Broiled Strawberries

This Week's Box: 

Family Share

  • 1 bu Baby Carrots
  • 2 ea Baby Fennel w/ fronds
  • 1 bu Fresh Garlic
  • 1 bu Dino Kale
  • 1 Green Butterhead Lettuce* (see note at left)
  • 1 Red Butterhead Lettuce*
  • 1 Red Summer Crisp Lettuce
  • 1 Rouxai Lettuce *
  • 1 bu French Breakfast Radishes
  • 1 bu Japanese Wax Turnips
  • Pint Strawberries*

Small Share

  • 1 bu Baby Carrots
  • 2 ea Baby Fennel w/ fronds
  • 1 bu Fresh Garlic
  • 1 Lolo Rossa Lettuce*
  • 1 Red Summer Crisp Lettuce*
  • 1 bu French Breakfast Radishes
  • 1 Pint Strawberries*

Fruit Share

The Fruit share starts the week of July 14th. We are currently sold out of fruit shares but if you'd like to add yourself to the waiting list, please visit:

Other Add-Ons

  • This week's Jam is Satsuma
  • ​This week's Kraut is Orginal
  • 1/2 lb Shiitake Mushrooms
  • 1 doz. Eggs

** Please note that we do our best to keep the boxes consistent during the week. BUT, with 400+ members this is not always possible. So, if the contents of your box don't exactly match this list rest assured that we have substituted something equally scrumptious! You can also check out your box contents on-line, we try to keep this up to date.

Shareholder Etiquette

- Please only take the box labeled with YOUR NAME

-  If you have an egg share or fruit share please take the carton or bag labeled with YOUR NAME

-  If a friend is picking up your box for you (which is great), please make sure they only take the box, carton or bag labeled with YOUR NAME

-  Please carefully breakdown your box and return it to your pickup location each week. We try to use these as many times as possible before they enter the waste stream. Note, the boxes are compostable but not recyclable.

- If you want to move your box to a different pick-up location, you can do this on-line, BUT you need to make any changes 1 week before the pickup day

- Also, you want to move your box you have to move it within the CSA week, which is Sunday - Friday. So if you usually pick-up on Sunday you can move it the Friday after not before

CSA Pick-up Locations

Ballard Farmers Market
   10 am - 3 pm
Downtown Seattle @ Plymouth Church
   10 am - 1 pm
W. Seattle @ Caffe Delia
   11 am - 8:30 pm
U-Dist @ the  Portage Bay Grange *NEW*
   10 am - 3:30 pm

Carnation Farmers Market
   3 - 7 pm
Madison Valley @ Cafe Flora
   3 - 8 pm
Jewish Family Services
   2 - 5 pm
   3 - 6 pm
UW @ the Burke Museum
   4 - 6pm
Wedgwood @ the Greatful Bread
   5 pm - 7 pm
Duvall @ the Grange Cafe
   5 - 9 pm
Mercer Island @ Stroum JCC,
   2 - 9:30 pm
Capitol Hill @ Marigold & Mint
   3 - 7pm
Montlake @ Anny's House
   2 - 8pm
North Seattle Community College
   4 - 7pm
Queen Anne @ Kavana
   3 - 7pm
U-Dist @ UW Hillel
   3 - 7pm
Shoreline @ Kruckeberg Botanical Garden *NEW*
   4:30 - 6:30pm

Redmond @ Alpine Integrated Medicine
   1 - 5pm
Kirkland @ Marcia's House *NEW* 
   2 - 8pm
Bellevue @ Cupcake Royale
   2 - 8pm
Wallingford @ Meg's House
   3 - 7pm
Columbia City @ Monica's House
   3 - 8pm
Pioneer Square @ London Plane  *NEW* 
   3 - 7pm
Belltown @ Patagonia *NEW* 
   3 - 6:30pm

To Market To Market

You can pick up Oxbow's finest at the following markets around town:

You can also find our fabulous veggies at our friends' fabulous organic flower shop Maigold and Mint in the Melrose Market on Capitol Hill (on Melrose ave between Pike & Pine)!

Copyright © 2013 Oxbow Farm & Conservation Center, All rights reserved.
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