The only year-round CSA produce box program featuring Alaskan vegetables!

How would you like to pick up a box full of beautiful fresh, local vegetables when you need produce? Subscribers to our Glacier Valley Farm CSA program aren’t limited to our short farmers’ market season to get Alaskan vegetables--we’re loading boxes with Alaskan produce year-round! Each box also includes a newsletter packed with delicious, healthy recipes specifically tailored to the vegetables of the week! The weekly update also includes vegetable storage tips and news about the local farms that contribute produce to the boxes. While you’re enjoying delicious, economical Alaskan produce, you’re also supporting your local farmers! You can sign up to receive a box of produce once a week, twice a month, or more sporadically—you choose the dates! You pre-pay $35 for your box, then pick it up at a pre-determined location.

GIFT CERTIFICATES NOW AVAILABLE!
Are you perplexed as a gift giver? Mystified by the myriad of choices?  Want to think outside the box and do something a little different?  How about thinking inside of a box? A box of beautiful, luscious and nutritious fruits and vegetables from Glacier Valley CSA, that is!  Each week Glacier Valley Farm CSA (Community Supported Agriculture) delivers boxes with a great selection of locally grown and certified organic vegetables from the lower forty-eight to convenient pickup spots in Anchorage and the Valley.  And the tested recipes are always included.  A gift certificate for a CSA box is a perfect present! It shows that you care about your friends and family, and about supporting local food and farmers, too.

How do I get a cool gift certificate?
1.  Send your check to the address below. Remember that each box costs $35.00 for Anchorage; $39.00 for Girdwood & Kenai Peninsula.
Glacier Valley Farm CSA
12900 Badger Lane
Anchorage, AK 99516

2.  Be sure to include a return address where you want us to send your gift certificate.

3.  You give your gift of good taste and stand back and accept the admiration!

what’s in the box?

Week of Jan 31/February 1, 2010 box contents

No deliveries the first week of the month

Week of February 7, 2010 box contents

From Alaska’s Glacier Valley Farm, VanderWeele Farm: Alaskan red or yellow onions – Farmer’s Choice | Alaskan Red or Yukon potatoes-Farmer’s Choice | Alaskan Spaghetti squash or from Outside certified organic butternut | Alaskan carrots |

From Outside: certified organic Fancy Fuji apples | certified organic large navel oranges | certified organic kumquats | certified organic romaine lettuce | certified organic Rainbow chard | certified organic sunchokes | certified organic broccoli | certified organic Butternut squash or Alaskan Spaghetti squash-Farmer’s Choice

Week of February 14, 2010 box contents

From Alaska’s Glacier Valley Farm, VanderWeele Farm: Alaskan beets | Alaskan red or yellow onions – Farmer’s Choice | Alaskan celery root | Alaskan cabbage

From Outside: certified organic Asian pears | certified organic pummelo | certified organic Murcott mandarins | certified organic butter lettuce | certified organic green kale | certified organic living pea shoots | certified organic garlic

We should have all the ingredients listed above, but we might have to make last minute substitutions.

glacier grist

Issue #56 • Tuesday, January 26, 2010

DID YOU KNOW?
Kiwi fruits contain about as much potassium as bananas, and also contain 1.5 times the Daily Reference Intake for Vitamin C. It is also rich in Vitamins A and E.  You don’t have to peel them to enjoy them.  Just cut them in half (on their equator) and eat with a spoon.

KEEPING IT FRESH
The butter lettuce and the arugula are the most delicate items in your box. We always hold our breath when we order these items. I recommend enjoying them soon rather than later.  To refresh your greens, soak them in cool water.  If you have leftovers from your salad, place them in a heavy plastic bag and use within the next day or two.

LOOK FOR YOUR NAME ON THE LABEL!
Look for your box label with YOUR name on it.  If you should happen to take someone’s box, please call customer service at 529.7630.

ALWAYS REMEMBER that if you are not happy with something in your box, please let us know right away.  We are dealing with Mother Nature and sometimes she throws us a curve. We will make it up to you in your next box. 

recipes

for glacier grist Issue #56

black-eyed pea, corn, and yam soup

(contributed by Nancy)

This is my take on a recipe from Andy Husbands and Joe Yonan’s The Fearless Chef.  I have done it with soaking the beans and with using canned beans.  It is one of those soups that is a meal in a bowl and very delicious!

6 slices bacon, cut into ½ inch strips
1 large yellow onion, peeled and cut into ½ inch dice
2 stalks celery, cut into ½ inch dice
6 garlic cloves, peeled and minced
1 tablespoon cumin seeds, toasted and ground
1 tablespoon chopped fresh sage leaves
1 small chipotle pepper in adobo sauce, minced (about 2 teaspoons) or 1 teaspoon red pepper flakes
1 ½ cups black –eyed peas, soaked overnight in 6 cups cold water, rinsed, and drained or 1 can black-eyed peas rinsed
5 cups water (or vegetable or chicken broth)
1 large garnet yam (or sweet potato), peeled and cut into ½ inch dice
2 cups corn kernels
2-4 splashes (or to taste) hot pepper sauce
salt and freshly ground black pepper to taste

1.  In a heavy-bottomed, 4 quart stock pot over medium heat, cook the bacon, stirring frequently, until it begins to crisp and renders some fat, about 8 to 10 minutes.
2.  Raise the heat to medium-high and add the onions, stirring frequently and scraping up bacon drippings stuck to the pan, until the onions begin to brown, 8 to 10 minutes.  Add the celery, garlic, cumin, sage, and chipotle; cook, stirring constantly, for 30 seconds.
3.  Add the black-eyed peas and water, scraping up juices and any bits stuck to the bottom of the pan, and bring to a boil.  Adjust heat to a simmer and cook just until the peas are tender, stirring occasionally, 30 minutes.  If using canned peas, add them and instead of water substitute vegetable broth or chicken broth and heat until the beans are hot.
4.  Add the yams and simmer until tender, 20 to 30 minutes.  Stir in the corn, return to a simmer for 5 minutes, and remove from heat.  Season with hot sauce, salt, and pepper.

honey roasted applesauce

(contributed by Nancy)

I’m not real fan of applesauce, but this changed my mind.  I also had backlog of apples to use and this worked beautifully. Use any firm apple like Pink Lady, McIntosh, Braeburns, or your favorite.  This is from At Home with Michael Chiarello Cookbook. This recipe is easily doubled.

3 Pink Lady apples
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter
2 ½ tablespoons honey
pinch of fine sea salt

1.  Preheat oven to 425.
2.  Peel the apples with a vegetable peeler, remove the core and cut into 1 inch chunks, remove to a bowl and toss with lemon juice.
3.  Heat a medium sauté pan on medium high heat with the butter in it. When the butter begins to brown add the apples and salt. Sauté for 3 to 4 minutes until the edges just begin to color. Add the honey and put in the oven for about 15 minutes. The apples should be soft and lightly caramelized.
4.  Fork mash for a chunky version or put in food processor for a smoother sauce. Serve warm, room temperature or cold.

winter coleslaw

(contributed by Nancy)

This is my version of a recipe from Jamie Oliver’s Jamie at Home.  If you have fennel or celery root you can add those as well.  This is a very forgiving recipe and fun to play around with.

2 carrots peeled
3-4 radishes
1 beet, peeled
1 lb cabbage, outer leaves removed
½ onion, peeled
1 shallot, peeled
1 lemon
1 tablespoon extra virgin olive oil
a handful of fresh soft herbs (use mint, fennel, dill, parsley and chervil), leaves picked and chopped
1 cup yoghurt (a little more if desired)
2 tablespoons Dijon mustard
sea salt and freshly ground black pepper

1.  Shred the carrots, radishes, and beet on a mandoline, or use the julienne slicer in your food processor. Put the vegetables into a mixing bowl.
2.  Slice the cabbage, onion and shallot as finely as you can and add to the bowl.
3.  In a separate bowl, mix half the lemon juice, the extra virgin olive oil, the chopped herbs, yoghurt and mustard. Pour this dressing over all the vegetables and mix well to coat everything.
4.  Season to taste with salt and pepper and the rest of the lemon juice if you like.

Cook’s note:  I waited to add the beet right before serving.  It does tend to turn everything pink.  I also added more yoghurt.

double baked potatoes with horseradish

(contributed by Nancy)

I admit it is a little more work to make double baked potatoes, but once you taste these they will become a regular in your recipe collection. You don’t have to use the horseradish; it’s good even without it. From Celebrating the Midwestern Table by Abby Mandel.

2 large russet potatoes
1 teaspoon vegetable oil
2 tablespoons unsalted butter
1 small onion, minced, about ½ cup
1 medium clove garlic, minced, about ¾ teaspoon
1/3 cup heavy cream (or whole milk)
1 tablespoon drained white horseradish
generous ¼ teaspoon salt
freshly ground pepper to taste
¾ cup grated parmesan cheese

1.  Put a rack in the center of the oven; preheat the oven to 400 degrees.  Lightly coat the potatoes with oil.  Bake the potatoes until they are tender (to test, pierce with a knife), about 50 minutes.  Alternately, cook them in a microwave oven on high power (100 percent) for 6 minutes, then bake in a 400 degree oven until they are tender and the skins are crisp, about 10 to 15 minutes.  When they are cool enough to handle, split the potatoes lengthwise and scoop out the flesh, leaving about a ¼ inch shell.
2.  Melt the butter in small nonstick skillet over medium-high heat.  Add the onion and garlic.  Cook until the onion is softened, about 4 minutes, stirring often.  Transfer the mixture to a 2 cup mixing bowl.  Add the scooped-out potato, the cream, horseradish, salt, pepper, and half the cheese.  Use a potato masher to make the mixture as smooth as possible.  Adjust the seasoning. 
3.  Divide the potato mixture among the 4 half skins.  Sprinkle evenly with the remaining cheese.  The potatoes can be made a day ahead to this point.  Arrange them on a cookie sheet, cover airtight and refrigerate.
4.  To serve, bake, uncovered, in a preheated 375 degree oven until the cheese has browned, about 20 minutes, slightly longer if potatoes have been refrigerated.  Serve hot.