Wobbly Cart Farm CSA box #18
In this weeks’ box:
Large share: carrots, kale, beets, potatoes, cipollini onions, watermelon radishes, sweet onion, Corno di Toro or bell pepper, parsnips, escarole, garlic, Delicata squash, Red Kuri squash, slicing tomatoes
Small share: carrots, cipollini onions, Delicata squash, kale, potato, sweet onion, watermelon radish, parsnips, escarole, Corno di Toro or bell pepper
Dear CSA members,
Amazing but true, we have reached the LAST BOX of the Summer CSA ! 18 great weeks have gone by and we have run the gamut of spring and summer vegetables. We have also had a taste of the Fall vegetables to come. It has been a pleasure farming for you and packing all those gorgeous boxes of produce for you and your families. If you would like to keep your boxes coming sign up now on our website for the Fall CSA. Four more weeks of awesome produce! If you already have, thank you! We look forward to continuing on with you. Sign-up on our website http://www.wobblycart.com.
Weather on the farm has shifted dramatically in the last week. Wind and rain are the order of the day… and wet sloppy fields slow our progress. Joe has been logging many hours disking in spend crops around the farm, preparing them for cover cropping. We spread seeds of winter hardy beneficial plants like rye and vetch over the fields and allow it to grow all winter, blanketing the soil, and holding it in place during the long wet season ahead. In the spring, we are able to till these crops in, while they add organic matter and nutrients to enrich our soil. Joe has also been prepping our garlic field for next years crop. We will be planting the cloves very soon.
Thanks to our large hoop houses we still have slicing tomatoes and several varieties of peppers available. I have been marveling at the abundance of apples in my orchard and all around the valley this year. There are so many beautiful Johnagolds I am thinking of handing them out for the first Fall box of the season! We also have many new and interesting vegetables for this weeks box to talk about.
Cippolini onions: these are a small flat shaped onion whose name means “little onion” in Italian. These are sweet onions that lend them selves very well to roasting and caramelizing.
Escarole: this leafy green looks similar to lettuce, but tastes like raddichio. (The purple and white green you often see in commercial salad mixes). Escarole is a hearty green thrives late in the growing season while lettuces start to pale. The heart of it is more tender and less bitter, while the outside leaves can be quite bitter. It is best added in small doses to salads, wilted with salt, olive oil and lemon juice, or cooked lightly in soups. This green is high in folic acid, vitamin K , vitamin A and fiber.
Watermelon radishes: I love watermelon radishes. These white and green turnip-looking things are amazing. When you slice them open they reveal their watermelon colored hearts. They are stunning in salads, pickled, even cooked. They are milder and sweeter than regular radishes.
Parsnips: the long white carrot shaped roots are parsnips. Parsnips are an excellent fall and winter root crop. Cold weather and frosts sweeten them to perfection. They are excellent roasted, boiled and mashed, made into oven fries, and pureed into soups.
Red Kuri squash: the large shares will get one of these. This medium to large sized, pumpkin shaped squash has a thick skin and a mellow chestnut flavored flesh. Red Kuri is excellent for soups, stews, baking with butter and herbs, and using the baked puree in muffins and pies. This squash will keep for several weeks if not longer in your pantry.
Once again THANK YOU for joining us this Summer CSA season. Having a successful CSA is an integral part of making this small local farm work! PLEASE remember to return your CSA boxes to your drop sites by next week at the latest if you will not be joining the Fall CSA!!!!!!!
Asha, Joe and the Crew at Wobbly Cart
Oven-Braised Parsnips: Preheat the oven to 375. Peel and quarter lengthwise 1 ½ lbs parsnips. Combine in a shallow baking dish with: ¾ cup water or chicken stock, 2 tbsp butter, and ½ tsp salt. Cover and bake until tender, 20 to 25 minutes. Give the pan a shake once or twice during baking. Uncover and increase the oven temperature to 400, and bake until the parsnips begin to color, about 10 minutes more. Serve with black pepper and fresh thyme.
Quick Pickled Beets: Combine 4 medium beets, scrubbed, trimmed, halved, and cut into ¼ inch slices. 1 small onion, peeled and thinly sliced. ¾ cup apple juice or water, ¼ cup apple cider vinegar, 1/8 tsp ground allspice, and a pinch of sea salt in a pressure cooker. Lock the lid into place and over high heat bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 4 minutes. Reduce the heat by running cold water over the cooker in your sink. Remove the lid, tilting it away from you to allow any excess steam to escape. To serve, lift the beets out of the liquid with a slotted spoon. Serve warm or chilled. (from Recipes from an Ecological Kitchen by Lorna Sass).
Portugese Kale and Potato Soup: In a large saucepan, sauté 1 onion, minced fine and 1 garlic clove, minced, in 3 Tbsp olive oil for about 3 minutes. Add 6 potatoes, peeled and diced, and sauté stirring constantly, for 2 to 3 minutes. Ass 2 quarts cold water or stock, and boil gently for 20 minutes, until potatoes are mushy. Meanwhile, fry 6oz dry garlicky sausage (chorizo, linguica, or pepperoni) sliced paper thin, in a skillet over low heat, until most of the fat has drained out. Drain well and reserve. When potatoes are soft, remove from heat and either mash them in the pan with a masher or puree them, then add the sausage, 2 ½ tsp salt and pepper to taste. Return to medium heat, cover and simmer for 5 more minutes. When ready to serve add 1 lb lacinato kale, washed, trimmed, and sliced into fine shreds, and simmer uncovered for about 5 minutes-until they are tender. Mix in 1 more Tbsp olive oil and taste for seasoning.
Fall Green Salad with Apples, Nuts, and Pain d’epice Dressing: Preheat oven to 350 degrees. Put ¾ cup walnut halves in a pie pan. In another pie pan, toss 2 cups cubes of rustic multigrain bread with crusts removed with 1 tbsp walnut oil. Bake walnuts and bread, stirring occasionally, until walnuts are golden and croutons are golden and crisp, 12 to 25 minutes. Let cool. Coarsely chop nuts. Whisk together, 3 tbsp walnut oil, 1 tsp orange zest, 1/3 cup orange juice, ½ tsp each cinnamon and ground cloves and ¼ tsp each salt and pepper in a large bowl. Toss gently with 2 qts lightly packed small lettuce leaves or pieces, 2 cups lightly packed escarole, 1 thinly sliced tart-sweet apple, the nuts and croutons. Add more salt and pepper to taste if you like. (from October 2011 issue of Sunset Magazine)
Sweet Pickled Onion Watermelon Radish Salad: Slice 1 small sweet onion into thin rounds, slice 1 large watermelon radish into thin rounds, Add 1/3 cup orange juice, 2 Tbsp olive oil, ½ tsp sea salt, ½ tsp pepper, 2 Tbsp apple cider vinegar, and a splash of rice wine vinegar. Toss well. Place in fridge to chill overnight. Serve!
Watermelon Radish Chips with Cumin Salt: Peel 4 to 6 Watermelon Radishes and thinly slice. If you have a mandolin, this is ideal for getting the most uniformly thin slices. Heat 2 cups of vegetable oil in a small pot. When hot, toss a handful of radish, making sure you don’t crowd the pot. Fry for about 8 t 10 minutes until really brown. You’ll be tempted to take them out earlier, but you need them to crisp up. They do take longer than potato chips. Continue until done. Season each batch separately and set aside. To make cumin salt – add one tsp salt and ½ tsp cumin and mix in a small bowl, season the radish chip with this. Makes a great appetizer. (From janespice.com.)
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
Red Kuri squash soup: peel and cut into chunks, 1 1 ½ lb red kuri squash. Preheat oven to 375. In a large saucepan combine ½ cup chopped onion, 1 bay leaf, the squash, and 3 cups of water. Bring to a boil over high heat. Cover and simmer over low heat until squash is tender about 20 minutes. Slice 1 medium fennel bulb into wedges. Toss with 1 tbsp olive oil and spread on a rimmed baking sheet. Season with salt and pepper, and roast in the oven for about 25 minutes until fennel is tender and beginning to brown. Remove bay leaf from the soup. Puree with a hand blender until smooth. Keep soup warm over low heat and season with salt and pepper to taste. Garnish with the roasted fennel and serve.