Wobbly Cart CSA Box # 12 9-6-11
Eggplant Heirloom Tomato Carrots
Cabbage Romano Beans Red/Yellow Onion
Arugula Golden Beets Garlic
Green Romaine Lettuce Fresh Dill Lemon Cucumber
*Sweet Corn Fresh Thyme
*depending on morning harvest
Welcome to week number 12!
We’ve been loving all the hot and sunny weather here on the farm. It’s drier than last year and irrigation is a round the clock chore, but the bonus is the onions are mature and curing in the field, the corn, tomatoes, peppers and eggplants are ripening and all the other crops are keeping up the growth. It’s been nice considering most of the summer has been so cool. New this week is Romano Beans. These are a specialty snap bean, similar to the green beans you are used to but large, meaty and flat podded. They originate in Italy, and grow well in our Mediterranean-like climate. Their flavor is very mild and tender, and they are great braised, grilled and added to soups and stews like other green beans, just so long as you don’t overcook them. When over cooked they are just mushy. To prepare, wash, and remove the stem ends, and you’re in business. They keep wrapped in plastic in the refrigerator just like green beans for up to a week.
I would also like to introduce the Fall CSA Season. Starting Tuesday October 25th, we will be offering four more weeks of Fall veggie deliveries for just $100. The fall season will offer robust vegetables such as Winter squash, Cabbage, Kale, Chard, Spinach, Turnips, Parsnips, Rutabaga, Potatoes, Herbs and much more. You can sign up with us at market, on the website, or by sending a check labeled with “Fall CSA”! We look forward to hearing from you.
One last announcement: September 18th is the last harvest date for the Wobbly Cart Pastured Poultry. If you would like to get some delicious, grass-fed, humanely raised chicken for fresh eating or your freezer, please contact us! I hear there are still a few chickens left for sale, so don’t miss out!
Baked Eggplant Sandwiches: Slice 2 eggplants into ½ inch thick rounds and lightly salt them. Set aside for at least 20 minutes. Mix together; 1-cup bread crumbs, ¼ cup grated Parmesan, 2 Tbsp chopped fresh parsely, and black pepper to taste. Preheat oven to 350 degrees. Set up a work station with a plate of ½ lb sliced provolone or mozzarella, a plate with the eggplant slices, a bowl of flour, a bowl of beaten eggs, and a bowl with the bread crumb mixture, and an oiled baking sheet. For each sandwich, place a slice of cheese between two slices of eggplant. Hold the sandwich firmly and coat the sides with flour. Dip the sandwich first into the eggs and then into the bread-crumbs to coat both sides. Place the finished sandwich on the baking sheet. Continue assembling the sandwiches until you have used all the eggplant slices. Bake for 30 to 40 minutes, until easily pierced with a fork. These are best served bubbly hot.
Marinated Tomato Salad: Combine 3 tomatoes, cut into wedges, 1 Tbsp extra-virgin olive oil, 1 minced garlic clove, 2 to 3 leaves fresh basil, minced, 2 tsp balsamic vinegar, salt, and plenty of freshly ground black pepper.
Creamy Cucumber Salad with Fresh Dill: Peel 1 large cucumber (several small lemon cucumbers would work just great). Slice very thin, sprinkle with a ½ tsp salt, and set in a colander to drain for at least 20 minutes. In a separate bowl combine 1 Tbsp white wine vinegar, 4 oz sour cream, 2 tsp oil, 1 tsp sugar, 2 Tbsp fresh chopped dill, or to taste. Combine with the cucumbers and serve chilled.
Garlicky Roasted Romano Beans: Preheat oven to 450 degrees. Trim 1 lb Romano Beans and toss whole with ¼ cup olive oil, 3 cloves smashed garlic, 3 sprigs of fresh thyme, and salt and pepper to taste. Spread in a single layer on a large baking sheet and roast for 15 to 20 minutes, turning once, until the beans are browned and tender. Serve warm or at room temperature.
Green Salad with Spicy Thai Citrus Dressing: For the dressing: in a jar with a tight-fitting lid, combine ½ cup freshly squeezed orange juice, ½ cup freshly squeezed lime juice, ¼ brown sugar, 1 tsp soy sauce, ¼ tsp black pepper. Cover and shake well until the sugar is dissolved. Add 1 Tbsp minced Jalapeno Pepper, 1 tsp minced fresh garlic, and 3 Tbsp vegetable oil and shake again. For the salad: In a large bowl, combine 6 oz Romaine Lettuce, torn into bite sized pieces, 1 ripe tomato cut into bite sized chunks, 3 small cucumbers, peeled and cut into thick rounds, 2 thinly sliced scallions, and a handful fresh cilantro leaves, coarsely chopped. Drizzle on about 1/3 cup of the dressing. Toss well and serve at once. (From Real Vegetarian Thai by Nancie McDermott).
Tangy Coleslaw: Combine: 1 cup mayonnaise, 4 scallions, chopped, 2 tsp cider vinegar, 1/8 tsp Worcestershire sauce, ¼ tsp salt, 1/8 tsp black pepper, ¼ tsp sugar. Place in a large bowl, dress and toss tightly: 3 cups shredded Cabbage, 3 cups shredded Arugula, 1 carrot, grated, and ½ of a green bell pepper cut into strips. Makes 6 servings. (from the Joy of Cooking.)
Golden Beet Slaw: Whisk together ¼ cup olive oil, 2 Tbsp red wine vinegar, 1 tsp orange zest, 1 Tbsp orange juice, ¾ tsp coarse sea salt, ¼ tsp freshly ground black pepper. Peel 1 ½ lb Golden Beets, and cut into matchsticks. Toss the beets with 3 sliced scallions, and ½ cup chopped fresh cilantro, and the dressing. Serves 6. (From Martha Stewart Living April 2011).
Grilled Corn on the Cob: Heat your grill to high, about 550 degrees. Remove silks from 4 ears of corn but leave the husk intact. Place the husk-wrapped corn directly on the hot grill. Cover. Turn the corn occasionally, and grill for 15 minutes, until the husks are charred on all sides. Remove corn from the grill and let sit for 5 minutes or until cool enough to eat. Serve with butter.