October 23rd 2012
In this week’s box:
Large share: Spinach, carrots, yellow finn potatoes, spaghetti squash, yellow onions, celariac, turnips, kohlrabi, parsley, bell or Corno do Tori pepper, Johnagold or Akane Apples (2.5 lbs)
Small Share: Spinach, beets, yellow finn potatoes, spaghetti squash, yellow onion, garlic, celeriac, bell or Corno di Toro pepper, Johnagold or Akane Apples (1.5 lbs)
Dear CSA members,
Hello to all and welcome to those of you who are just joining us for the Fall CSA! We are so excited for the next four weeks of great vegetables, and for the opportunity to bring them to you. We have a delicious variety of fall veggies today, and for the first time Wobbly Cart grown Johnagold apples! (there are also a few Akane apples mixed in there, they are more dark red) I spent part of yesterday up on a ladder, in the rain, picking the best of the Johnagold’s from my orchard. This is the first year, of the almost 5 I have lived on this farm, that the orchard has produced enough nearly blemish-free apples for you to enjoy. The orchard is about 30 years old and I wasn’t sure if I was ever going to be able to use them commercially. So, you can see this is an exciting moment for Wobbly Cart. Locally grown fruit! The apples may have a few small blemishes, but nothing a little peel won’t cure. The flavor is outstanding and they are excellent eaten fresh, baked, dried, or pressed into cider. These are not keepers so use them up asap. I hope you enjoy them as much as my family has been!
Other items in the box that may need explanation; Spaghetti Squash: this large yellow, football shaped squash contains a flesh that when baked or steamed resembles a vegetable version of spaghetti. You cut the squash in half, scoop out the seeds (you can bake the seeds just like pumpkin seeds), and bake face down in a glass pan at 350 degrees until the flesh is tender, boil, steam or microwave it. Then take a fork and fork the flesh out to serve as you like. You can make it a pasta substitute, toss it with garlic and butter or any other sauce that you like. Spaghetti squash is very high in nutrients and low in carbohydrate and calories. The squash will store in the pantry for several weeks.
Kohlrabi: this round green root like vegetable is actually the stem of a plant related to broccoli. Peel it and slice it. The inside is sweet, tender and delicious. Kohlrabi is awesome grated into fall salads, cut into sticks for dipping, or just eating plain as a snack. Store it for up to week wrapped in plastic in your refrigerator.
Celariac: this large, strange, knobby root is the Celariac, or Celery root. Read this article from NPR about Celariac the “unsung frog prince of the vegetable world”. http://www.npr.org/templates/story/story.php?storyId=6551175. There are even recipes to try there! I love celeriac and it will keep for several weeks in your refrigerator.
Bell or Corno di Toro peppers are still going in my hoop-house. These are and added bonus this late in the season! Hope you enjoy the box. Most of these hardy vegetables, with the exception of spinach will keep for a long time when stored properly. If you don’t get through the whole box, don’t worry. You have time!
So far as pick-up procedures go; when you get to the drop site, check your name off the list that will be posted. Take a box of the appropriate size. The difference between large and small should be pretty clear but large boxes have orange handles and small boxes have blue handles. If there is something in the box you don’t like, you can trade it with something from the “swap box” that will be present. If you take an item from the swap box, leave something in it’s place. That way everyone gets a chance to swap if they want to. You can also bring your own box, or tote bag to take your produce home with, that way you don’t have to remember to return your box each week. The following week be sure to bring back your box for re-use. The recycled plastic totes were a big investment for our farm and are a great way to reduce waste as they should last for years of CSA deliveries. Please remember to return them!!! Newsletters and pickup reminders will be emailed to you each week to reduce paper waste.
Thanks for joining us we look forward to a great four weeks!
Asha, Joe and the crew at Wobbly Cart
Braised Turnips: Cook in boiling water, uncovered, over high heat for about 6 minutes: 1 ½ lbs turnips. Peeled, left whole if small, quartered if large. Drain. Melt in a large, heavy skillet over high heat 3 tbsp butter. Add the turnips and cook, stirring, until coated with butter, about 5 minutes. Add 1-cup chicken stock, ½ tsp salt, and black pepper to taste. The stock should come to bout ¾ inch up the side of the turnips; add more stock or water if needed. Reduce the heat, cover the skillet, and simmer until the turnips are tender but still slightly resistant to the tip of a sharp knife, 10 to 20 minutes. Remove the turnips to a serving dish. Boil the cooking liquid over high heat until reduced to a thin, syrupy glaze. Pour it over the turnips and serve immediately.
Caramelized Onions: Heat 2 tbsp butter and 2 tbsp olive oil over med-high heat until the butter is melted. Add 3 lbs yellow onions, thinly sliced. Sprinkle with 1 tsp salt. Cook stirring constantly, 15 minutes. Reduce the heat to low and continue cooking, stirring occasionally, until the onions are soft and brown, about 40 minutes. Add ½ cup dry white wine or water. Stir and scrape the pan to dissolve the browned bits. Remove from heat and season well with salt, black pepper and grated Parmesan cheese.
Mushroom, Chicory (Escarole), and Celery Root Salad: Preheat oven to 375. Wipe dirt from 1 ½ lbs mixed wild and cultivated mushrooms such as Maitake, oyster, and chantrelles. Trim any tough ends, and cut mushrooms to make all pieces about the same size. Toss in a bowl with ¼ cup olive oil, ½ tsp salt, and ¼ tsp pepper. Spread on a rimmed baking sheet. Bake, stirring occasionally, until browned, 30 t 45 minutes. Let cool. Make dressing: sprinkle a peeled garlic clove with ¼ tsp salt, mince and then flatten with the side of a chef’s knife into a paste. Scrape paste into a jar with a tight-fitting lid and add 2 tsp whole grain mustard, 1 tsp honey, ½ tsp fresh thyme leaves, ¼ cup Champagne vinegar and ¼ cup olive oil. Cap jar and shake until emulsified. Peel 1 8 oz celery root, then cut into matchsticks, dropping them into a bowl of water to prevent darkening. Pat dry, then put in a large salad bowl and add 12 cups loosely packed escarole, endive and raddichio, leaves torn into bite sized pieces. Add mushrooms. Toss gently with dressing. (also from Nov 2011 issue of Sunset)
Warm walnut spinach salad: sauté ½ cup chopped onion and 2 cups sliced mushrooms in 1 tbsp butter in a large frying pan over medium-high heat until softened and starting to brown, about 4 minutes. Remove from heat. Add ½ tsp kosher salt, 1 tbsp each honey and Dijon mustard, and 3 tbsp mirin to the warm pan, whisking to combine. Slowly whisk in ¼ cup roasted walnut oil. Set aside. Place 2 qts loosely packed spinach leaves in a large bowl. Pour dressing on top and toss gently. Sprinkle with ¼ cup coarsely chopped walnuts. ( from the November 2012 issue of Sunset magazine)
Apple Pie: For the crust: place 1 cup all purpose flour in a large bowl. Grate in ½ cup frozen unsalted butter, add a pinch of salt. Gradually drizzle in up to 1/3 cup ice water, and mix gently just until the dough comes together to form a ball. To much mixing will make the crust tough. Wrap in plastic and place in the refrigerator. Heat oven to 425 degrees. For the filling: peel, core and slice into thin slices enough apples to make 6 cups. Gently stir into the sliced apples, 1/4 cup flour, 3/4 cup sugar, 1/2 tsp cinnamon, ½ tsp nutmeg, a dash of salt. Divide your pastry in half and roll out one half. Place in a 9 inch pie pan. Turn the filling into the pie pan. Either dot with additional butter and over with the other half of the pastry, or prepare this topping by mixing ½ cup brown sugar, ½ cup cold butter, and 1 cup flour. Cover the pie with this crumble. Bake until crust is brown and juice begins to bubble through slits in the crust, 40 to 50 minutes. You may need to cover the pie with foil to prevent excessive browning during baking.
Honey Balsamic Beet Salad: place 2 lbs trimmed and scrubbed baby beets in a baking pan. Combine ½ cup balsamic vinegar, 1 tbsp honey, and 1 tbsp olive oil; pour over the beets. Sprinkle with salt and pepper. Cover and bake at 400 degrees for 40 minutes or until tender. On a platter combine ½ cups cooked quinoa, 2 cups watercress or arugula, and the beets and roasting juices. Top with chopped fresh tarragon.(from Better Homes and Gardens Magazine November 2012)
Immune Booster Soup: Bring 4 cups mushroom or chicken broth, 1 small yellow onion, chopped, 4 to 10 cloves of garlic, crushed and chopped, 1 grated carrot, 4 to 8 fresh shiitake mushrooms, sliced, and 1 to 3 tbsp fresh grated gingerroot to a slow boil. Reduce the heat and simmer on low, covered, for 15 minutes or until the veggies are soft. Remove from heat and add the juice of one fresh lemon, and 3 tbsp chopped fresh parsely.
Spaghetti Squash with feta and sautéed vegetables: preheat oven to 350 degrees. Lightly grease a baking sheet. Place a spaghetti squash cut side down on the baking pan. Bake for 30 min or until the squash is tender when pierced by a knife. Set aside to cool until it can be handled. Meanwhile heat 2 tbsp oil, add 1 chopped onion and sauté until tender. Add 1 minced clove of garlic and sauté for 2 min more. Add 1 ½ cups chopped tomatoes, and cook only until the tomatoes are warm. Use a large spoon to scoop the stringy pulp from the spaghetti squash and place it in a large bowl. Toss with the sautéed vegetables, ¾ cup crumbled feta cheese, ½ cup sliced black or kalamata olives, and 2 tbsp chopped fresh basil. Serve warm.
Celariac and Apple Slaw: Trim, peel, and cut into 1 inch matchsticks, 1 12oz Celery root. Cut 1 large Johnagold apple into matchsticks (2 cups). Combine together with 1/4 cup plus 1 tbsp fresh cider, 2 tsp sugar, 2 tsp dijon mustard, and 2 tsp chopped fresh parsley. Let stand for 30 minutes before serving.