Wobbly Cart Farm CSA Box #10 8-23-11
In this week’s box:
Pepper or Eggplant Garlic Wild Garden Kale
Oak-leaf Lettuce Green Beans Red/Yellow Potatoes
Beets Cucumber Red Onion
Yellow Onion Jalapeno pepper ½ pint Cherry Tomatoes or a Tomato
Summer Squash Fresh Rosemary
Dear CSA Members,
I can hardly believe it is already August 23rd. Despite the gorgeous weather of the past few days, I’ve started to notice the subtle sift towards autumn around the farm, the cold mornings, and earlier sunsets, and a drizzly day yesterday. I hate to admit that I’m a little worried about our tomato, pepper and eggplants this year! They really need some hot days for the rest of summer, so let’s keep our fingers crossed for a long warm September. We want to get good and tired of the summer stuff, before we move on to the hardy fall crops.
With luck, you will all get a taste of what’s to come today. If the morning harvest brings what we expect, everyone will get a half pint of cherry tomatoes or a regular size tomato, as well as a Jalapeno pepper as our new additions this week. Tomatoes are pretty self-explanatory. I’m sure you will be gobbling them right up before you even get home, as these aren’t your average super market varieties, and I’m sure you’ll notice the difference. The Jalapeno, is a hot pepper that is best seeded, diced, and used to spice up your salsas, pickles, and any other dish that requires some extra heat! If you’re not a hot pepper lover, you can always trade it out at the swap box.
This week, just as a thank you for being our CSA members we would like to offer you an extra 20% off at our market stands. Just come on down and let us know you’re in our CSA, and we’ll give you a discount. We are at the Olympia Market Thursday through Sunday, and at the Chehalis Market on Tuesdays from 12-5. Hope to see you there!!!
Asha, Joe and the Crew
P.S. Please remember to bring your boxes back to your drop site for re-use!
Remember 20% off for our CSA members at our market stands!
Recipe Page #10
Grilled Vegetable Panini: (You choose the quantities of vegetables and herbs) Slice lengthwise into strips no thicker than ½ inch: Summer squash, Eggplant, Onion, and Peppers. Combine Olive Oil, Rosemary, Oregano, Thyme, salt and pepper. (Be generous with the spices). Marinate the vegetables, making sure all faces of the vegetable slices are covered. Then cook on a grill until the vegetables are partially blackened; you may want to use a grill basket for onions and peppers. Cut 2 loaves of French bread lengthwise. Arrange bread on baking sheets and layer with grilled vegetables first, slices of mozzarella cheese next and slices of tomato last. Drizzle with a little bit of olive oil and place on baking sheets under a broiler until cheese is melted. Garnish with leaves of fresh basil. Cut into pieces and serve. (From Animal Vegetable Miracle by Barbara Kingsolver.)
Zucchini Chocolate Chip Cookies: Combine in a large bowl; 1 egg beaten, ½ cup butter, softened, ½ cup brown sugar, ½ cup honey, 1Tbsp vanilla extract. In a separate small bowl blend; 1 cup white flour, 1 cup whole wheat flour, ½ tsp baking soda, ¼ tsp salt, ¼ tsp cinnamon, ¼ tsp nutmeg. Blend the dry mixture into the wet mixture. Then stir in; 1 cup finely shredded zucchini (or other summer squash) and 12 oz chocolate chips. Mix well, drop by spoonful onto a greased baking sheet. Bake at 350 degrees, 10 to 15 minutes. (also from Animal, Vegetable, Miracle by Barbara Kingsolver.)
Potato Latkes: Peel and grate 1¼ lb potatoes. Set the potatoes over a colander over a bowl to drain for about 15 minutes. Drain off any rusty potato liquid, but reserve the thick potato starch that has settled to the bottom of the bowl. Add the potatoes, 1 tbsp canola oil, 3 ½ Tbsp water, and 1 medium grated onion to the potato starch. Stir in ½ tsp baking powder, ½ tsp sea salt, ¼ tsp freshly ground pepper. Let stand for 5 minutes. Heat about ¼ inch of canola oil in a large cast-iron skillet. Drop heaping Tbsps of the potato mixture into the skillet. Press gently with the back of the spoon to shape round disks about 2 inches in diameter. Fry over medium heat until golden brown on both sides. Drain on sheets of brown paper, or paper towels. Reserve in a warm place until all of the latkes are cooked. Serve warm with applesauce or sour cream. ( From Recipes from an Ecological Kitchen by Lorna Sass.)
Brilliant Beet Dip: Puree in a food processor or blender until smooth; 4 small beets, soft-cooked, peeled, and cut into chunks, 4 ounces of soft tofu, drained, 1 to 2 Tbsp of apple cider vinegar, 2 Tbsp minced shallots, ½ tsp dry mustard, ½ tsp dried thyme, ½ tsp dried tarragon and sea salt to taste. Adjust the seasonings, adding more vinegar and salt to taste. Serve immediately or refrigerate in a tightly sealed container for up to 3 days. Serve as a dip for raw or lightly steamed veggies such as broccoli, cauliflower, carrots, and summer squash slices.
Potato Omelet: Slice 4 medium potatoes into ¼ inch rounds. Heat 1 cup vegetable oil in a heavy frying pan until hot, but not smoking. Fry the potatoes on high heat for 5 minutes, turning them a couple of times until golden brown. Then remove to several layer of paper towels to drain. In a bowl beat 4 eggs with 1 Tbsp chopped parsley, salt and freshly ground black pepper. Add the drained potatoes and set aside. Pour off all but about 3 Tbsp of the oil from the pan. Reheat it if necessary. Slowly pour the egg-potato mixture into the pan. Distribute the potatoes evenly, cover the pan, and cook the omelet for 4 minutes on medium-low heat. Flip the omelet, cover, and cook for another 4 minutes. Serve topped with Salsa de Cilantro.
Salsa de Cilantro: Mince 1/3 cup onion or scallion, mix with ½ cup finely chopped cilantro, 4 medium tomatoes, finely chopped, 2 tbsp chopped and seeded Jalapeno pepper, 2 Tbsp vegetable oil, 1 Tbsp vinegar, 1 Tbsp fresh lemon juice, 1 garlic clove, minced, and salt and pepper to taste. Mix all ingredients together in a medium bowl and refigerate. Keeps, refrigerated for 3 to 4 days.
Serbian Cucumber-Pepper Salad: For the salad: Chop and seed 3 medium green bell peppers and 3 medium red bell peppers. Place the chopped peppers in a stainless steel bowl and scald them with boiling water for about 1 minute. Drain the peppers well and mix in 2 medium cucumbers, seeded and sliced into crescents. 1 small finely chopped onion, and ¼ cup chopped fresh parsley. For the dressing: whisk together ¼ cup olive oil, 3 Tbsp fresh lemon juice, 1/8 tsp Hungarian paprika, 1 tsp dried basil, ½ tsp dried marjoram, ¼ tsp dried oregano, and salt and pepper to taste. Pour the dressing over the vegetables, mix well, and chill for several hours. Arrange a few leaves of lettuce on a platter, mound the marinated vegetables in the center and garnish with 3 hard boiled eggs, peeled and halved. (From Sundays at Moosewood Restaurant by the Moosewood Collective.)