CSA Box #1 6-21-11
Hello all new and returning members,
In this week’s box:
New Red Fire lettuce Garlic Scapes 3/4lb Dry Beans
Green leaf lettuce Purple kohlrabi Dill
Ruby Red Chard Scallions
We are so happy to have you join us for the 2011 Wobbly Cart Summer CSA. It’s been an exciting year so far and we are looking forward to another great season growing local organic produce for you. There has been so much going on that it’s going to be hard to fit on one page! To start off we’ve been busy selecting many new and delicious fruit and vegetable varieties for you. Tristar strawberries, Savoy Cabbage, Rainbow Lacinato Kale, Azur Star Kohlrabi, Chehalis Gold Cherry tomatoes, Skyphos butter-head lettuce just to name a few. We’ve been busy building our 2 new hoop houses (big greenhouses we can grow crops in the ground in) and planting them with summer squash, carrots, peppers and eggplants, and Heirloom tomatoes. These should really allow us to extend our season in this cold and damp climate. I’ve also been working to propagate rhubarb, artichokes, and rosemary to add to our perennial crops. Mar and Liza will be offering their pasture-raised poultry again this year and the first harvest date is coming right up. Contact us for more info. If you’d like to order some.
Just when you were thinking whew! How do they do all this? Joe managed to purchase 10 acres of beautiful ground just a couple of miles up the road from the farm. All this happened within the last two weeks but Joe has already started breaking ground for our expansion! It’s going to be awesome. I’ll try to get some pictures for the blog up soon.
As for the veggies in your box, a few explanations are in order. Some things probably look really familiar to you, while others may be a bit mystifying. The long pointy curly green things are called garlic scapes. They are the flowering part of the garlic plant that emerges this time of year. They can be broken off the plant without any harm and make a delicious substitute for bulb garlic. They are a bit milder, but for some that may be a welcome trait. See the recipe for more ideas. Another strange but wonderful vegetable in your box is the purple bulb with leaves growing from it. This is a Kohlrabi. All you have to do is peel and slice. The inside of the bulb is sweet and tender, a bit like turnip, but yummier fresh. My kids are known to fight over these when they see me peeling one. I have ideas for cooking them on the recipe page, but they are also delicious raw, and grated into coleslaw like creations. The pretty frondy stuff is fresh dill. It is very sweet and delicious this time of year. I add it to salads, or tuna salad. Again, see the recipe page. The last thing I would like to explain are the dry beans. They were grown by us last season and cleaned and stored for the winter. There is an interesting selection of colorful varieties that you will find to cook up quite quickly compared to store-bought fare. We hope you enjoy them soon, but if not they will store quite well in a normal pantry-type situation.
Almost all rest of the veggies will store well in the crisper drawer of the fridge loosely wrapped in plastic bag. Enjoy eating all this fresh local goodness, there will be more to come next week. Just a heads up, you can look forward to fresh peas, carrots and strawberries! I can’t wait.
Again, I want to thank you for joining our CSA this year. We really appreciate your support and having you join helps us surmount startup costs in the spring so we can get busy with what we do best. Planting and growing delicious, local, and organic vegetables for you. Please check out our blog http://www.wobblycartfarm.wordpress.com for pics of the box and newsletters.
Asha, Joseph and the Crew
Wobbly Cart Recipe Page #1 6-21-11
Garlic Scape and Swiss Chard Pesto:
1/2 cup finely chopped garlic scapes
1 cup chopped swiss chard leaves
1/4 cup dry roasted almonds
1/2 cup freshly grated romano cheese
kosher salt, to taste
1/3 cup extra virgin olive oil
Add the scapes, swiss chard, almonds, cheese and salt to the bowl of a food processor. Process to desired consistency. While running, drizzle the olive oil in a thin stream down the shoot and into the food processor. Spoon pesto onto hot, cooked pasta and stir until combined. Alternatively, this can be used as a spread on bread (for sandwiches, with fresh mozzarella or just eating).
Grilled beef and spring onion salad: For the dressing: Whisk together 2 Tbsp minced garlic scapes, 3 Tbsp Dijon mustard, ¼ cup white wine vinegar, 2 tsp kosher salt, 1 tsp ea pepper and sugar, and ¾ cup x-tra virgin olive oil in a large bowl and pour half into a small bowl. Add 11/2 lbs beef tri-tip or round sliced against the grain into ¼ inch slices, and 1 bunch of scallions (roots and top half of the greens removed). Stir to coat and let marinade for 3 hours.
Heat a gas or charcoal grill to medium (350 degrees). Oil cooking grate and grill the onions until softened and lightly charred, turning once, 8 to 10 minutes. Increase the heat to 500 degrees and grill the beef in 3 batches, letting the heat come back up to 500 before starting a new batch. Cook, turning once, about 3 minutes per batch, or until browned and cooked through.
For the salad: Toss 3qts loosely packed mixed greens (chopped lettuce, young radish greens, or chopped chard) and 1 large bunch of red or pink radishes cut into thick wedges, in a large serving bowl with half of the reserved dressing. Divide greens among 6 large plates and top with grilled beef, onions and some sunflower sprouts. (Adapted from a recipe in the April 2011 issue of Sunset magazine).
Garlic-braised broccoli: Bring 4 qts of water to the boil in a stockpot, and add 11/2 tsp of salt. Cut 1 lb of broccoli into 1-inch pieces (stems peeled if desired). Add to the boiling water and boil for 2 minutes, then drain and cool slightly. Squeeze out the excess moisture from the broccoli. Heat in a large skillet over medium heat 2 tbsp extra virgin olive oil, add: 1 thinly sliced garlic scape, and 1 small red chile pepper if desired. Add the broccoli and cook, stirring occasionally, until tender, about 4 minutes. Remove and discard the chile. Season with salt and black pepper to taste. (Serves 4). (Adapted from the Joy of Cooking.)
Classic Mexican “Pot” Beans (Frijoles de la Olla): Cooking the beans: rinse about 1 lb of dry beans thoroughly. Measure 3 Tbsp cooking oil or lard or bacon drippings into a large 5 to 6 quart pot, and set over medium heat. Add 1 medium diced onion and cook, stirring regularly, until deep golden brown, about 10 minutes. Scoop in the beans, measure 2 quarts of water, and remove any beans that float. Add 1 large sprig of epazote (an aromatic herb you may be able to find at farmers markets or Mexican stores), bring to a boil , then reduce heat and simmer partially covered, until the beans are thoroughly tender, about 2 hours or less since these beans are so fresh. Gently stir the beans and add water as needed to keep the level about ½ in above the cooking beans. Finishing the beans: Season with salt, simmer about another 10 to 15 minutes to the beans to absorb the seasoning, then remove from heat, and they are ready to serve. To serve a bowl of beans there should be just enough creamy broth to cover the beans. You can also add fresh jalapeno, Serrano or poblano peppers or chorizo sausage, ham, bacon or smoked hocks. Serve with a smoky Chipotle salsa.
Roasted Kohlrabi: Preheat your oven to 450 degrees. Peel 4 kohlrabi, and slice into ¼ inch thick rounds then cut the slices in half. Combine 1Tbsp olive oil, 1 minced clove of garlic, sea salt and pepper to taste, in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread in a single layer on a baking sheet. Bake in the preheated oven until browned, about 15 to 20 minutes. Stir occasionally for even browning. Remove from oven and sprinkle with parmesan cheese. Return to the oven for 5 min. or until the cheese is browned. Serve immediately. (from http://www.allrecipes.com)
Tuna Salad with fresh dill: In a small bowl mash 1 can of tuna with ¼ cup chopped celery, ¼ cup chopped fresh dill, 2 Tbsp chopped fresh parsley, 2 Tbsp chopped fresh scallion, 2 Tbsp mayonnaise, 2 tbsp yogurt, and ½ tsp Dijon mustard. Serve on your favorite bread or green salad.
Steamed Radishes: Cut the tops from about 20 radishes, trim the ends and peel a small band of skin from the middle of the radish. Steam until fork tender, about 8 minutes. Drain and toss with ¼ cup butter and sea salt to taste. Serve immediately.