CSA Box #3

July 7, 2009

Box #3

wobbly june 049

We recovered from lost sleep this weekend after what seemed to be Armageddon (4th of July fireworks show across the river at the Lucky Eagle Casino), and the crew sprung into action harvesting this week’s veggies.

In this weeks box is:

scallions, radishes, lettuce, snow peas, parsley, sugar snap peas, broccoli, red chard, and green beans

It wasn’t until some older customers at market commented on the fact that they never had sugar snaps growing up that I realized that they are a fairly new variety of pea.  Sugar snaps existed on some level dating back to the 1880’s, but it wasn’t until a seed breeder in 1970, while attempting to refine the snow pea, ended up developing the delicious sugar snap we have today. They have become my favorite snack, but if yours find their way into a pan, 2-3 minutes will do. Be mindful of overcooking, it will result in soft peas. The pinch of green beans made the list last minute when we found this season’s first crop ready to go! They are a blue lake variety called Provider. They are amazingly sweet, tender and juicy. Eat them fresh or lightly cooked. Either way delicious will be the end result. Expect lots more to come. Enjoy the radishes; they are the last until fall rolls around.  Fortunately for us, David recently concocted a crock of sour radishes. We have eaten them with everything from Pad Thai to tacos. They even found their way into salads and onto sandwiches. To make them at home simply trim off the greens, quarter or halve radishes and put them in a ceramic crock, cover with a salt water brine (1 tablespoon of salt to one cup water). You can add garlic and scallions to spice it up.  Store in a crock for a week or so depending on how you want them to taste; transfer to a mason jar in the fridge.

I realized yesterday that this is going to be the last of “lighter duty” harvest days.  The fields have begun to show signs of what’s to come. Throughout my work day I find surprises every step of the way: tomato plants heavy with fruit beginning to ripen, eggplants and peppers starting to size up, garlic ready to be harvested and heads of cabbage peeking out behind giant leaves. In the next few weeks we are getting excited to eat cucumbers, summer squash, and new potatoes!

The sun has done wonders for the plants and our overall moral. Instead of schlepping around in rain gear, this past weekend was spent exploring the section of the Chehalis River that flows past our farm. Being in the flood plain has its pros and cons. In this case, the pros far out way the cons. A little winter flood preparation is well worth the rich nutrients and minerals that pour into the fields, helping us to grow super healthy and delicious vegetables.

Start thinking about pickling beans, cukes or beets. Let us know if you’d like to be added to our order list for bulk quantities of these items. Check out our website and blog for current updates and pictures!! http://www.wobblycart.com

Happy eating,

Marianne

Wobbly Cart Farm Recipe Sheet

Broccoli with Cumin-Lime Dressing:

-Chop 1 head of broccoli into florets and steam over high heat for 6-7 minutes until just tender.

-In a large bowl whisk together 1 tsp lime zest, 1 Tbsp lime juice, ½ tsp ground cumin, salt and some Tabasco.

-Then stir in ¼ cup minced scallion and the broccoli. Toss to coat and serve.

Snow Peas with Orange-Ginger Dressing:

-Toast 2 tsp sesame seeds in a small skillet over medium heat for 2-3 minutes until light brown.

-Boil a large saucepan full of water for the peas.

-Take the strings off of 1 pound of snow peas.

-Combine 2 Tbsp orange juice, 2 Tbsp rice vinegar, 1 tsp honey, ½ tsp soy sauce, 2 cloves freshly chopped garlic, ½ tsp freshly grated ginger, 2 Tbsp peanut oil, 1 tsp toasted sesame oil, 2 Tbsp chopped cilantro, and ½ tsp salt.

-Whisk together and add the sesame seeds.

-Add the peas to the boiling water along with ½ tsp salt and cook until crisp-tender, about 1 1/2 minute.

-Drain the peas and then plunge into ice cold water.

-Drain again and then toss with the dressing.

White Beans with Parsley Pesto:

-Place 4 cups loosely packed parsley leaves (trimmed of stems), ¼ cup olive oil, 1 clove peeled garlic, ¼ cup coarsely chopped walnuts, 1 Tbsp lemon juice, 2 tsp lemon peel, 1 tsp balsamic vinegar, ½ tsp salt in a blender or food processer.

-Process until smooth, scraping down bowl once or twice. The volume will reduce drastically to about ½ cup!

– Taste, then add more lemon juice, lemon peel, vinegar, and salt as desired.

-Toss the pesto with 3 cups firm cooked white beans. Taste, add more lemon and salt if desired.

Radish Dip:

Printed from COOKS.COM

8 oz. cream cheese
1 stick butter
1/2 tsp. celery salt
1/2 tsp. Worcestershire
Dash paprika
1 c. radishes
1/4 c. green onions

Blend butter and cream cheese until creamy, add celery salt, Worcestershire sauce, paprika and green onions. Blend, chop in blender the radishes until finely chopped. Add to cream cheese mixture. Make this the night before and leave in refrigerator until needed. Serve on cocktail rye bread or crackers.

Coq au Vin Blanc:

-In a large skillet over medium high heat, melt 2 tbsp butter. Add 3 ½ lb of chicken that has been quartered, skin side down, and brown well. Using tongs, turn chicken pieces to brown on all sides; transfer to a large baking dish. Set aside.

-Preheat oven to 350 degrees. To drippings that remain in the skillet, add 1 bunch chopped scallions, 4 small carrots, and 2 cloves garlic. Saute over med-high heat until onion and carrot are browned. Add 2 Tbsp brandy to skillet. Holding the skillet with a pot holder, carefully but quickly ignite the brandy. Shake skillet gently while the flames subside.

-Add 2 cups of dry white wine, 1 tbsp chopped parsley, 1 bay leaf, 1 tsp salt, ¼ tsp ground black pepper, ¼ tsp thyme leaves, and 1/8 tsp ground cloves.

-Increase the heat to high and bring the carrot mixture to boiling, stirring frequently. Remove from heat.

-Using a large spoon, transfer the carrot mixture to the chicken in the baking dish.

-Remove strings from 1 lb sugar snap peas.

-Distribute sugar snap peas evenly over the chicken and carrot mixture. Cover the baking dish and bake 30 minutes longer or until the juices run clear when chicken is pierced with a fork and vegetables are tender.

-Remove bay leaf and transfer to a serving platter. Serves 4.

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