CSA Box #2 6-28-11
In this week’s box:
Baby Carrots Green Kohlrabi 1 pint Strawberries
Garlic Scapes ½ lb Snow Peas
Scallions ½ lb Sugar Snap Peas
Cilantro Romaine Lettuce
Hello to all and welcome to our new members this week. We hope you enjoyed last week’s box and are looking forward to the next, because we have a great box this week! It’s late evening on another wet and rainy day here on the farm. The crew and Joe have been working hard all day to get the crops harvested for this week’s CSA box and the Chehalis Farmers Market we attend on Tuesday afternoons.
I was out early at my place opening up the greenhouses and watering and came upon Sabory (one of our crewmembers) out harvesting carrots from one of our hoop-houses. I was pleased that we would have enough bunches for CSA and market this week. It’s exciting for us to have these new season-extending greenhouses so we can get crops to you sooner despite what the weather is doing outside.
We’ll have peas this week, though a small quantity. There should be two types in your box. Snow peas are the larger flat pods. Just break the stem end and peel the string off of them and they are ready to go for fresh eating and stir-fries. Sugar snap peas are the smaller, fatter pods. Treat them the same as the snow peas, but they are at their best when eaten fresh right out of hand. Hopefully, there will be a lot more to come of these delicious delicacies.
Speaking of delicacies, we are pleased to deliver to you our first Wobbly Cart grown strawberries! We have given them to you in the past, but this is the first year we have grown our own. Last summer Joe and the crew planted about 1000 row feet of strawberry crowns that are just starting to come into bearing. They should be around for several more years so I hope you enjoy reaping the benefits of this harvest! They are at their best eaten fresh as soon as possible, but will keep for several days. If you wish to keep them, avoid washing them until right until it’s time to use them. If you wash them and try to store them they tend to begin to mold from the extra moisture.
Also new this week is cilantro and green kohlrabi. The green kohlrabi is just like the purple one from last week. For tips on eating and storing them, see last week’s letter at http://www.wobblycartfarm.wordpress.com. Cilantro is the world’s most largely consumed fresh herb. It is used, primarily fresh, in Mexican, Indian, and Thai cuisine to name a few. Chop and stir into curries, stir-fries, soups and salads. See recipe page for more ideas. To store, place the stems in a jar of fresh water, and cover the leaves with a plastic bag and place in the fridge. It keeps for a long time like this, especially if you remember to change the water when you go to get some for seasoning a dish.
That’s all for now,
Asha, Joe and the Crew at Wobbly Cart
Recipe Page #2
Brown Sugar Strawberry Tart:
Preheat oven to 350 degrees. In a food processor whirl 1 cup flour, 2 tbsp sugar, 1 tbsp cornstarch, and 1/8 tsp salt. Add ½ cup cold unsalted butter, cut into pieces, and ½ tsp vanilla and pulse until fine crumbs form and dough just begins to come together. Press evenly into the bottom and up the sides of a 9 -inch round tart pan with a removable rim. Bake until the edges are golden, 20 to 22 minutes. Let cool on a rack, then gently push tart crust from pan rim; set on a plate. In a bowl with a mixer on high speed, beat ½ cup crème fraiche, ½ cup whipped cream, 2 tbsp sugar and ½ tsp vanilla until thick. Spread in the cooled crust. Arrange 12oz of hulled and sliced fresh strawberries in circles on top. Chill loosely covered, up to 4 hours and serve. (From the April 2010 issue of Sunset Magazine.)
Sauteed Snap Peas with Scallions and Radishes
Trim ¾ lb Snap Peas. Slice 8 scallions (white and pale green parts only) into 2- inch lengths. Trim and quarter 8 radishes. In a large skillet over medium-high heat melt 1 tbsp butter. Add the snap peas; cook stirring frequently, until just beginning to soften (do not brown), 3 to 4 minutes. Add the scallions and radishes; season with coarse sea salt and pepper. Cook, tossing frequently, until scallions soften and snap peas are crisp-tender. 1 to 2 minutes more. (From Everyday Food, June 2004)
Arugula and Pea Salad with Fresh Strawberry Vinaigrette:
2 cups fresh shelled peas (about 1-1/2 pounds unshelled)
6 cups arugula or baby spinach
4 cups torn Swiss chard, torn red-tip leaf lettuce, or torn romaine lettuce
1 cup 3- to 4-inch strips green onions
1 cup chopped fresh strawberries
1 cup cider vinegar
1/4 cup salad oil
1/2 cup borage flowers or other edible flowers
In a medium stainless-steel or enamel saucepan combine strawberries and vinegar. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Remove from heat. Pour the vinegar-berry mixture through a fine-mesh strainer; let the liquid drain into a bowl. Discard the berries. Transfer vinegar to a jar or bottle. Cover tightly with a nonmetallic lid (or cover with plastic wrap and tightly seal with a metal lid). Chill for at least one hour. (Store in the refrigerator up to 6 months.) In a medium saucepan cook peas, covered, in a small amount of boiling salted water for 3 minutes. Drain and cool. Arrange peas, arugula, Swiss chard, and green onions in rows in a large platter or in a serving bowl. In a screw-top jar combine 1/4 cup of the vinegar-berry mixture and salad oil. Cover; shake well. Drizzle over salad. Garnish with borage flowers or other edible flowers. Store any remaining dressing in the refrigerator. Makes 8 to 10 servings.
Bacon and Balsamic Glazed Sugar Snap Peas:
In a large skillet over medium-high heat cook ¼ lb bacon until the fat has rendered and the bacon has begun to crisp, about 5 minutes. Remove with a slotted spoon and set aside. To the same skillet add 1 ½ cups fresh sugar snap peas, and toss the coat with the fat. Cook and stir until just tender, about 5 minutes. Pour in 2 Tbsp balsamic vinegar, 1 Tbsp turbinado sugar, and the cooked bacon. Cook until the balsamic has just reduced, and sugar dissolved, about 2 min. Season with salt and pepper and serve immediately.
Fresh Cilantro and Mint Chutney: In the container of a blender or food processor put ¾ cup chopped fresh cilantro, ½ cup chopped fresh mint, 1 fresh hot green chili (optional), 1 Tbsp lemon juice, and 3 Tbsp water. Blend until smooth, pushing down, if necessary, with a rubber spatula. Beat ¾ cup yogurt in a small bowl until creamy, add the mixture from the food processor and fold in. Add ¼ tsp salt (or to taste) and mix. Serve with rice and a vegetable curry.