Wobbly Cart CSA Box #2

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6/26/12

In this week’s box: 

 

Large share: ½ lb snap peas, 1 lb broccoli, garlic scapes, 2 kohlrabi, fresh dill, lettuce, scallion, 1 bunch carrots, 1 pint strawberries

 

Small share: ¾ lb shell peas, ½ lb broccoli, red chard, garlic scapes, fresh dill, lettuce, ½ pint strawberries

 

Dear CSA Members,                  

 

Hello and welcome to week 2! We have another beautiful box in store for you this week featuring fresh picked strawberries! Harvested just this morning, I suggest you eat them right away for the best flavor. Not that you’ll probably need any convincing. Both size shares will get broccoli this week as well as fresh dill.

Fresh dill is one of my favorite early-season herbs. This frondy dark green herb has a distinctive flavor that is prized in European and Mediterranean cuisine. It’s fantastic added to homemade salad dressings and pasta salads, and goes great with smoked meats and creamy cheeses. I love to eat dill, but have been pleasantly surprised to find that it is incredibly high in vitamin C, K, iron and calcium.  Dill stores reasonably well wrapped in plastic in the crisper drawer of your fridge, but even better if you submerge the roots in a glass of water and then place it in the fridge with a bag over the greens. You can get fresh herbs to last quite a while with this method.

                  Out in the fields everything is looking pretty amazing. Maybe it’s the mild temperatures and nicely spaced rainfalls, but both the plants and the soil are looking luscious and healthy. Last few springs have been challenging on the weather front so it’s really good to see. Wobbly Cart also has 10 acres of new ground to work with, and I feel like it’s going to be a significant improvement for us as well. We have so much more room to rotate our crops and fallow (let rest) other areas that could use a break, both for weed/disease management as well as nutrient management. We always cover crop our fallow fields with beneficial crops such as rye, vetch and clover or buckwheat and then till these crops in for their nutrient and organic matter enhancing properties. This makes for very healthy and happy soil, high in nutrients and organic matter. Soil like that, in turn, makes very healthy and happy vegetable crops that are exceptionally high in nutrients. Especially when they are consumed in an ultra-fresh state, as you get when you join a local CSA.

                  I love the concept that by joining a CSA the consumer is benefitting his or her health and well being, but also the environment, soil, local economy, and farmer. It becomes a win-win-win situation. I hope that as the season progresses you begin to see a difference in your and your families health through eating our fresh and delicious produce on a regular basis. As I hope our relationship can continue to grow as your farmers. We hope to get a chance to meet everyone this year at a big on farm party/potluck! Where you can visit, eat, camp, get to know your farm and farmers and just have a good time. We’ll be announcing the exact date soon.

                  I am also pleased to announce the first harvest date for our friends at August farm is drawing near. If you are interested in fresh, pasture raised chicken you can place your orders now.  Chicken raised on organic grains on pasture is super tasty and also much more nutritious than conventially raised chicken. We put a flier in your box! Please check them out for some of the best tasting freshest chicken around!

                 

Hope you enjoy,

 

Asha, Joe and the Crew

P.S. Our new totes have arrived! It is CRITICAL that they are RETURNED EACH WEEK!!!!! Please think of this as an investment in your farm. If we don’t get these back, we will be forced to raise prices for our CSA shares!

 

Strawberry Rhubarb Coffeecake: Fruit Sauce: combine ¼ cup lemon juice, 1/3 c. cornstarch, 1 c. sugar in pan. Add 1 lb strawberries and 1 ½ lb rhubarb (or use all berries). Cook, stirring frequently, until rhubarb is soft and liquid thickens. Set aside to cool. Crumb topping: combine ¾ c. sugar, ¾ c. flour. Melt ¼ c. butter and drizzle over mixture. Mix with hands until crumbly. Set aside. Cake Batter: whisk together 3 c. flour, 1 c. sugar, 1 t. baking powder, ½ t. baking soda, pinch salt. In a separate bowl mix: 2 eggs, 1 ½ c. buttermilk, 1 t. vanilla. Cut 1 c. butter into dry ingredients, then add liquid ingredients and combine. Assemble: layer half the batter, half the sauce, half the batter, half the sauce, then sprinkle on the topping. Bake at 350 for about 1 hour. Serve warm or cold.

 

Fresh Dill Salad Dressing: Place 2 Tbsp white wine vinegar, 1 Tbsp fresh lemon juice, 1 tbsp minced shallot, 2 tbsp chopped fresh dill, ¼ tsp kosher salt, ¼ tsp fresh ground black pepper in a blender and blend until smooth. With the motor running, slowly add ½ cup extra-virgin olive oil until emulsified.  Transfer to a bowl or serving jar. (mymansbelly.com)

 

Asian Vegetable Rolls: Drop 2 oz thin rice noodles into boiling water, remove from heat and let stand for 8 to 10 minutes, stirring occasionally. Drain, rinse with cold water, and drain again. Lay out the noodles and 1 cup bean sprouts, 10 soft lettuce leaves, 1 cup finely shredded carrots, 2 to 3 green onions, finely chopped, ½ cup mint or dill leaves, ½ cup cilantro leaves in an assembly line. Heat a pan of water until it’s almost too hot to handle. Soak one ( you’ll need 8) rice paper wrapper in a the hot water for 15-20 seconds, then take it out and lay it flat. Flatten out one lettuce leaf on top ( this helps prevent other fillings from poking through the wrapper). Next place a finger sized bunch of noodles close to one side of the wrapper and roll that side over the noodles. Continue with the vegetable fillings laying each ingredient parallel to the noodles and rolling the paper over, after the herbs have gone in, fold the ends of the wrapper in, then fold the remaining side over them to secure. Set the roll on a platter, seam side down. Keep rolls moist until serves, and separated so they don’t stick together ( the wrappers will rip). Serve whole or cut in half, with your choice of spicy dipping sauce.  (from Animal, Vegetable, Miracle by Barbara Kingsolver)

 

Hot Thai-Style Broccoli: In a small heat proof bowl, pour ½ cup boiling vegetable stock over 1 tbsp finely chopped fresh lemongrass. Allow this to steep while you prepare the broccoli. Cut 1 large bunch (about 2 lbs) of broccoli into small florets. Peel the stalks and cut them into slices ½ inch thick. Set aside. Heat 2 tbsp peanut oil in a heavy skillet or wok. Add 2 large chopped garlic scapes, ½ a jalapeno finely chopped, and ¼ lb firm tofu cut into ½ inch cubes, and stir fry for 1 minute. Add the broccoli, 1 small red bell pepper seeded and cut into ¼ x 1 inch strips, lemongrass-stock mixture. Cover and cook over med-high heat for 3 minutes. Stir in ½ cup minced fresh cilantro leaves and 4 scallions, sliced. Cover and cook until the broccoli is tender crisp, about 1 to 2 minutes. Sprinkle with 1 to 2 tbsp fresh lime juice and season to taste with tamari before serving.

 

Beans and Greens Italiano: In a large skillet or wok, heat 1 tbsp olive oil, sauté 2 large chopped garlic scapes, over med-high heat for about 1 minute, until lightly browned. Add ½ tsp dried rosemary leaves and let sizzle for 5 seconds. Add ¾ lb chard rinsed and finely chopped, and cover the pot. Cook over med-high until the greens are almost tender, about 2 to 3 minutes. Stir every few minutes and add a bit of liquid if needed. Stir in 1 ½ cups firm cooked navy beans and 1/3 cup finely chopped sun-dried tomatoes. Season with salt and pepper to taste.  You can also add more olive oil, balsamic vinegar to taste. Serve warm or at room temperature. (both above recipes from Recipes from and Ecological Kitchen by Lorna Sass)

 

Carrot Soup: Put 3 cups grated carrots in a pot. Add 5 to 6 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 20 to 25 minutes. Add another ¼ tsp sea salt and simmer for 10 to 15 minutes. Garnish with scallions or toasted nori for garnish and serve. For a creamier soup puree with a hand blender after cooking.

 

Miso Soup with Sesame Seeds and Broccoli: Chop 1 large stalk broccoli into florets, peel the stalk and cut into ½ inch pieces. Sauté the broccoli stems in 1 tsp dark sesame oil. Add 1 quart water and bring to a boil. Cover the pot and simmer until the broccoli stems are soft. Grind ½ cup toasted sesame seeds thoroughly. Add1 ½ tbsp miso to the sesame seeds in a bowl and blend together. Add ½ cup of the broth from the pot and puree. Add the puree to the soup and simmer for a few minutes. Serve.

 

Fresh Pea Salad: Combine ¾ cup fresh shell peas (shelled), ½ cup diced carrots, ¼ cup diced red bell pepper, ¼ finely chopped fresh cilantro, 2 1/2 Tbsp fresh lemon juice, 2 Tbsp flax oil (you could also use extra-virgin olive oil) and ½ tsp sea salt in a large mixing bowl and mix well.

 

 

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