In CSA box #1:
Large share: 1 lb shell peas, ½ lb snow peas, 2 baby heads lettuce, cilantro, Italian parsley, garlic scapes, carrots, kohlrabi, scallions, red chard, radishes
Small share: ¾ lb snap peas, cilantro, garlic scapes, carrots, radishes, 1 head baby lettuce
June 19th 2012
Dear CSA members,
Hello and welcome to the Wobbly Cart 2012 CSA. We are so excited and pleased to have you join us. It’s going to be a great season, with some changes and growth for us, new options for our CSA members and plenty of delicious local and organic produce for all!
We have a nice first box in store for you. I like to go through and explain any unusual produce to help you use it better. I also will have a full page of recipes to try. 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. Another strange but wonderful vegetable in your box is the purple or green 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. There are three different types of peas divided between the large and small share. Small shares received sugar snap peas. These peas are awesome eaten just as they are. You pop the top off and pop them in your mouth, you can also add them to salads and stir- fries if they last that long. The Large shares received snow peas and shell peas. Snow peas are at their best lightly sautéed in a stir -fry, pop the top and pull off the little string before cooking. Shell peas are one of the delicacies of spring only available from local farms. For these, pull the string and pop open the pod, then, shell out the peas with your thumb. 1 lb of the pea pods will make about 1 cup of peas. Just lightly cooked at the end of a dish will bring out their full, sublime flavor. Over cook them and you’ll turn them to mush. Red chard is a yummy cooking green that grows well in our area. I find it best cooked into a pasta sauce with a good quantity of garlic and olive oil, maybe some kalamata olives. Chop it fine, and discard any stem that seems tough. Though this time of year I am expecting it to be quite tender. Check out the recipes for more ideas.
Almost all rest of the veggies will store well in the crisper drawer of the fridge loosely wrapped in a plastic bag. Enjoy eating all this fresh local goodness, there will be more to come next week, including 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 www.wobblycartfarm.wordpress.com or our facebook page for pictures of the box and newsletters. Please contact us with any questions.
Thank you and enjoy,
Asha, Joseph and the Crew
Ruby Swiss chard and white bean soup: heat 1 tbsp olive oil in a medium pot over high heat. Add 2 chopped garlic scapes, ½ bunch of scallions, chopped, and 1 medium carrot, chopped. Cook, stirring often, until softened, about 3 minutes. Add 1 bunch red swiss chard, chopped, 1 15 oz can white beans, drained and rinsed, and 1 qt vegetable broth. Cover and cook until very hot. Serve with cheese.
Radish and goat cheese salad: Put all ingredients in a large bowl, tossing gently to combine. Assemble salads on 4 plates, top each salad with crumbled fresh goat cheese. 8 oz fresh sliced radishes, ½ English cucumber, sliced, ¾ cup dill fronds, 4 scallions, thinly sliced, ¼ cup fresh lemon juice, 1/3 cup extra virgin olive oil, ½ tsp kosher salt, 1 head baby lettuce, leaves separated.
Honey roast chicken with spring peas and shallots: Preheat oven to 375. Rinse 1 3 ¼ to 4 lb whole chicken. Place in a shallow roasting pan. Brush with 2 tbsp melted butter, sprinkle with salt and pepper to taste. Roast, uncovered, for 1 ¼ to 1 ¾ hours or until drumsticks move easily (180 degrees) brush with ¼ cup honey and sprinkle with 2 tbsp fresh tarragon. Roast 5 min longer or until honey forms a golden brown glaze. Remove chicken from pan and tent with foil. Transfer roasting pan to stove top. Add 1 cup peeled and sliced shallots, 1 cup champagne, ½ cup chicken broth, ¼ cup honey, and 1 cup freshly shelled peas. Simmer, uncovered for about 10 minutes, until juiced thicken slightly and shallots are tender. Add slices of 1 lemon to the pan. Simmer 3 to 5 more minutes, sprinkle with more tarragon and additional honey if desired. Makes 6 servings. ( from April 2012 issue of Better Homes and Gardens Magazine)
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 www.allrecipes.com)
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).
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)
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.
Kookooyeh Sabzi (Persian Greens Omelet): Wash 3 to 4 cups greens such as: 1 ½ cups Italian Parsely, 1 cup lettuce or chard, ½ cup scallions including tops, ½ cup cilantro, ¼ cup dill. Drain them well and chop finely, and fry in ½ Tbsp oil for 5 minutes. Transfer to a plate to let cool thoroughly, draining off any water that has cooked out of the greens. In a bowl, beat 6 eggs and blend in 1 tbsp flour, and salt and pepper to taste. Stir in greens when they have cooled, and optional ¼ cup chopped walnuts, and ¼ cup chopped dried cranberries or currants. Heat ½ tbsp oil in a large iron or non stick skillet. Pour in eggs and greens mixture, cover skillet and cook on low heat for 10 to 15 minutes. As egg begins to set on the bottom, shake pan to loosen omelet from the bottom. When the top has set, invert a large plate over skillet and flip omelet onto plate. Add ½ tbsp of oil to the pan and slide omelet back into the pan, cooked side up. Fry for another 5 to 10 minutes until browned on the bottom. ( from seasonalchef.com)
Nori Radish Toasts: Slice a 12 in. section of baguette in half length-wise, cut into 2-in. pieces, and toast in a 350 degree oven until golden brown on edges. Using scissors, snip 1 large sheet toasted nori into bits, then pulverize in a spice grinder. Mix nori powder with about 5 tbsp butter; smear thickly onto toasts. Top with thinly sliced radishes and radish greens. (from the November 2011 issue of Sunset Magazine).