Wobbly Cart Farm CSA box #4







July 10th, 2012                                                                                                Wobbly Cart Farm CSA Box #4


In this week’s box:


LARGE SHARE: carrot, radish, red chard, lettuce, green garlic, dill, broccoli, golden beets, fingerling new potatoes, 1 pint strawberries, fresh rosemary


SMALL SHARE: red beets, radish, lettuce, green garlic, carrot, dill, fingerling new potatoes, zucchini, fresh rosemary


Dear CSA members,


Summer is here at last! Having a week of days in the 80’s is a sure sign that the weather has broken for the better. I can say with a fair amount of confidence (living 30+ years in western Washington) summer dosen’t hit here until after the 4th of July. Last few years, summer has been elusive even well into July, but this year is off to a great start. I’ve been busy in the green house starting some of our last transplants for the year, as Joe and the crew are getting steadily busier with all it takes to make Wobbly Cart run. Harvest is taking up an increasing amount of time as we get our weekly CSA boxes together, harvesting for Olympia and Chehalis Farmers Markets, as well as co-op and restaurant orders. Garlic is ready for harvest, the hoophouses are bursting with summer squash and tomatoes that have been setting a lot of fruit lately!

We have quite a few new delicacies for you this week. First off is the gold beet. This variety is called “Touchstone Gold” and we have been growing it for a couple of years now. It has a nice flavor and a beautiful color. It is great steamed and sliced into a pasta salad for a gorgeous color punch, quick pickled, or baked. Tops are delicious and nutritious too, cook them like chard if you wish.

Garlic, is a variety called “California Early” it is a softneck type. This garlic is uncured and green, which gives a much milder flavor. Another delicacy only found from local farms and farmers markets! This is our first year with this type, and I think we waited a little long to harvest… It should still be perfectly serviceable. Just pop the skins off and use as you would any garlic, though perhaps more prominently, given it’s milder nature. Also, this won’t keep so use it within the week, and in the meantime just store it on the kitchen counter.

Also new are new potatoes! These are fingerlings, a long narrow potato with a dense and waxy texture, delicious, slightly nutty flavor. These being “new potatoes” like our garlic, they are harvested and uncured and have tender skins and a milder flavor. These won’t need to be peeled, in fact peeling them will destroy some of their subtle flavor and vitamins. Just scrub well, and boil, steam or roast. These would be fantastic with butter, fresh rosemary and garlic! Store them in a dry, dark storage bin if they last past dinner tonight.

Another note of importance! Our order has finally been filled for the remaining plastic crates for our small share customers.


Large share boxes will be marked in ORANGE


Small share boxes will be marked in BLUE


Thank you and have a great week!  Asha, Joe and the Crew.


Lemon-Dill Shrimp and Pasta: Rinse 12oz frozen shrimp; pat dry with paper towel. Finely shred 1 tsp peel from a whole lemon; set aside. Juice the lemon; set aside the juice. Cook 8 oz dried fettuccine according to the package directions. Meanwhile, in a 12 in skillet heat 2 tbsp olive oil over medium heat. Cook 4 clove thinly sliced green garlic in hot oil for 1 minute. Add shrimp; cook for 3 to 4 minutes; turning frequently until shrimp are opaque. Add 6 cups baby spinach (substitute chard or beet tops?) and drained pasta; toss until the greens begin to wilt. Stir in ½ tsp Italian seasoning (fresh rosemary?), lemon peel, and 2 tbsp lemon juice. Season to taste with salt and pepper and top with plenty of fresh dill. Makes 4 servings. (from the April 2012 issue of Better Homes and Gardens)


Sweet Curry Carrots with Chive Yogurt: Preheat oven to 425. Scrub and peel ( if desired) about 10 carrots. Halve any large carrots lengthwise. Line a 15x10x1 inch baking pan with foil. Toss carrots with 1 tbsp extra-virgin olive oil. Evenly spread carrots in the prepared pan. Sprinkle with salt to taste. Roast carrots for 15 minutes. Meanwhile warm honey in a microwave for 30 seconds. Whisk in curry powder and set aside. Remove carrots from oven. Drizzle with the honey mixture and toss to coat. Roast 10 minutes longer, until carrots are tender and glazed. Transfer to a serving platter. For chive yogurt; combine 2/3 cup greek yogurt and ¼ cup snipped fresh chives, and ¼ tsp salt. Serve with the carrots. Makes 6 to 8 servings. (from same source as above)


Broccoli and Chickpea Dal: Put 2 cups rinsed dried chickpeas in a large pot, add water to cover by 2 inches, and soak overnight. Drain. Next day: pulse about ½ the chickpeas in a food processor with about ¼ cup fresh water until coarsely chopped. Pour into pot used for soaking. Repeat with the remaining chickpeas, more water and 2 to 3 serrano chilies, coarsely chopped. Add 1 qt veg or chicken broth, 1 cup water, 1 ½ tsp turmeric, 1 tsp cumin, and ¾ tsp salt. Cover and bring to a boil over high heat, then reduce heat and simmer until chickpeas are tender, stirring occasionally, 40 to 50 minutes. Meanwhile, cook 2 medium onions, thinly sliced, in 3 tbsp vegetable oil in a large frying pan over medium heat, stirring occasionally, until deep golden, 12 to 15 minutes. Remove from heat. Stir ¾ lb broccoli, peeled, sliced into 1 to ½ inche pieces and florets, into the chickpeas, return to simmering and cook until tender, about 12 minutes. Stir 4 tsp black mustard seeds, 1 ½ tsp whole cumin seeds, and ¼ tsp salt into the onions and cook over medium high heat, stirring, until cumin turns a shade darker, 2 minutes. Set aside about 1/3 of the mixture and stir the rest into the dal. Ladle dal over hot cooked basmati rice or quinoa into bowls and top with the reserved onion mixture. Add more salt and chilies to taste. ( from Sunset magazine February 2012)


Strawberries with Balsamic Vinegar and Black Pepper: quarter 1 pint of strawberries, drizzle with aged balsamic vinegar and grind on some black pepper for a simple dessert. ( from Sunset magazine March 2012)


Herbed New Potatoes: Melt 4 tbsp unsalted butter in a large dutch oven. Add 2 ½ lbs whole new potatoes, scrubbed but not peeled, 2 tsp kosher salt, and ½ tsp freshly ground black pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don’t over cook! Toss with 3 tbsp chopped mixed fresh herbs such as parsley, chives, dill or rosemary. Serve hot.


Orzo with Zucchini, Dill and Feta: preheat grill or grill pan to medium and oil liberally. Season 3 medium zucchini, halved lengthwise with ½ tsp salt. Grill until tender with golden brown marks, about 5 minutes per side. Transfer zucchini to a cutting board and slice into ½ inch pieces. Place in a large bowl and sprinkle with 1 large shallot, thinly sliced. Cover and keep warm and set aside. Meanwhile, bring a large pot of salted water to a boil and cook 1 lb orzo according to package directions. Drain and add to reserved zucchini. Add 3 tbsp olive oil, zest and juice of 2 lemons, and 2 tbsp chopped fresh dill. Top with 1/3 lb feta cheese and gently toss. Season with salt and pepper. From May 2012 issue of Country Living magazine).




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