June 30, 2009 Box #2
The end of June is now in sight, and with the official start of summer the crew at Wobbly Cart begins to tighten the reins. Now that the schedule is set, we can work diligently on becoming fast and efficient, while making sure that each item is as beautiful in your hands as it is in the field. After the work ends, the job becomes to cram as much possible fun into the rest of the day. This typically consists of speedy bike rides down to the local bake stand to get the last available “woopie pies”, cool dips in the river, and neighborhood volleyball games with Rising River Farm and the valley farm guru Betsy. Currently we have a growing list that hangs on the wall (next to the chore wheel) of never-ending summer activities.
We are fortunate to have gained an already well seasoned group of interns at the farm this season. Sabory spent last winter working on a farm on Vashon Island, learning how to slaughter pigs, and make cheese. Lauren graduated last fall from The Evergreen State College, during her time at school she worked at the Evergreen farm as part of the Practice of Sustainable Agriculture course. Liza comes from Portland where she spent the past three years working for Portland Parks and Recreation helping to run the Community Gardens program.
This week’s bounty is:
Bunched Beets, Scallions, Broccoli or Kohlrabi, Sugar Snaps, Carrots, Snow Peas,Dill, Shelling Peas, Romaine, Red Butterhead Lettuce.
Snow peas are the thin flat pods which are great in stir fries. The sugar snap peas are finally ready! They have sweet tender edible pods; we bagged them up to help you tell them apart from the shelling peas. We decided to try a new variety this year called Sweet Ann after finding too many tough shelled off-types in the field last year in the Sugar Anns. The Sweet Anns seem equally as sweet, less stringy, but a week or so later to come on. Peas have become one of our favorite staple spring foods. We seem to work them into every meal, but also partake in the daily snacking ritual of snapping the tops off the Shell Peas and un-zipping the pod to reveal the delicious sweet peas inside. Those of you who received broccoli last week get kohlrabi this week, and vice versa. The beet variety is Early Wonder Tall Top. We grow them not only for their delicious root but also their lush tops which are great sautéed or steamed like chard. The red butterhead lettuce is an heirloom variety from Germany called Pirat. It has a smooth taste with a creamy texture-as if already drizzled with olive oil.
For those members on a payment plan we have the following dates scheduled for receiving payment: July 15th – $100.00, August 15th – $100.00, September 15th $100.00. Please include your member name with the check so that we can make sure to credit your account. Do not leave payments at the drop sites; please mail them to: Wobbly Cart, 13136-A 201st Avenue SW, Rochester, WA 98579. As always if you have any questions please call: 360.273.7597
Well I’m off to help the crew wrap up the pea harvest for the day. Enjoy your veggies!
With love from Wobbly Cart,
Wobbly Cart Recipe List
Snow Peas with Pancetta and Green Onions
(Pancetta is unsmoked Italian bacon; if you can’t find it use thick cut bacon instead.)
-Heat 1 Tbsp of olive oil in a large skillet.
-Add 2 ounces thin sliced minced pancetta.
-Cook until golden, about 3-4 minutes.
-Take the tops and strings off of 1# of snow peas.
-Add the peas to the pancetta and cook for about 3 minutes.
-Chop half a bunch of scallions and stir in along with salt and freshly ground black pepper to taste.
Carrot Pickles (Refreshing and easy.)
-Place 1 ½ cups water in a saucepan with 2Tbsp Balsamic vinegar, 1 tsp salt and 1 Tbsp mustard seeds.
-Heat through, then add 2 Tbsp honey.
-Slice 1 bunch of carrots into ½ inch disks and add to the boiling saucepan along with 6 to 8 whole fresh garlic cloves.
-Lower heat and cook uncovered for 10 minutes.
-Remove the pan from the heat and cool to room temperature.
-When cool add 2 more Tbsp Balsamic vinegar and some whole cilantro leaves.
-Transfer to a tightly lidded container and chill. These keep nicely for several weeks.
Carrot Soup with Dill Pesto and Crème Fresh
-Melt 2 Tbsp butter in a large saucepan over medium heat.
-Add 1 bunch thinly sliced carrots, 1 bunch scallions and 1 ¼ tsp dill seed.
-Saute 10 minutes and then add 4 cups chicken or vegetable broth.
-Bring to a boil, reduce heat and simmer for 30 minutes.
-Transfer into a blender and puree in batches.
-Season with salt and pepper.
-To make pesto: Wash out your blender and then add 1 cup stemmed and chopped dill and 2 Tbsp pine nuts.
-Blend until smooth and add 2 tbsp olive oil while the blender is still running. Season with salt and pepper.
To serve: Ladle the soup into bowls. Divide the pesto evenly then spoon it into the soup.
-Put a splash of crème fresh into each bowl as well, then using the blade of a knife swirl the pesto and crème into the soup.
Candied Walnut and Beet Salad with a Dijon Mustard and Maple Vinaigrette
For the dressing: In a small jar with a tight fitting lid add; 1/3 cup extra virgin olive oil, the juice of 1 lemon, 1 Tbsp white wine vinegar, 1 tsp maple syrup, 1 tsp Dijon mustard, ½ tsp salt and some black pepper.
For the beets: Place one bunch of topped whole beets in a saucepan and cover with water.
-Steam for 20-25 minutes until tender.
-Rinse the beets under cold water and slip their skins.
-Cut into quarters and then put a few Tbsp of dressing over the warm beets and toss. Set aside.
For the nuts: Put ½ cup of walnut halves to a heavy frying pan, add a big splash of maple syrup (or a big pinch of brown sugar) and a Tbsp of butter.
-Cook stirring often until the nuts are just golden brown.
For the salad: Wash and dry 1 head of lettuce and 1 bunch of arugula. Cut them into small pieces and put in a salad bowl.
-Pour the rest of the dressing over the salad and toss.
-Place the quartered beets and candied nuts on top of the salad. Serve with crumbled feta or chevre goat cheese.
-Cut 1 medium bunch broccoli into small florets.
-Steam the broccoli until tender-crisp, about 4 to 5 minutes. Transfer to a strainer and refresh under cold water . Drain thoroughly.
– Transfer the broccoli into a large storage container.
-Combine 1 large clove minced garlic, ½ cup minced fresh dill, 3 Tbsp of olive oil, 2 Tbsp apple cider vinegar or lemon juice and ½ tsp of sea salt into a small jar and shake.
– Pour the marinade over the broccoli, cover the container, and shake well.
-Marinate in the refrigerator for at least 3 hours, and bring to room temperature before serving.
-To shell peas take the blossom end of the pea and unzip the string. Use your thumb to pop the peas out. Eat raw or cooked.
How to cook shell peas:
-Boil shell peas in salted water for 1 minute.
-Drain well and cook over medium heat in a frying pan to thoroughly dry the peas. Toss with a pat of butter and serve.