Wobbly Cart Farm 2013 CSA Box #1

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Wobbly Cart Farm CSA box #1

6-18-13

Large Shares: 2 pints strawberries, radishes, garlic scapes, 1 lb broccoli, butterhead lettuce, 2 kohlrabi, 1 bunch scallions, snow peas, 1 bunch spinach, 1 medium summer squash, bulb fennel

Small Shares: 1 pint strawberries, radishes, garlic scapes, 1 lb broccoli, butterhead lettuce, kohlrabi, spinach, bulb fennel

Dear CSA Members,

It has been a great day of harvesting for the first CSA box of the season! Thanks to our fantastic crew and a “relatively” excellent spring we have nice first box in store for you. Tons of strawberries, summer squash for the large shares (thanks to our high tunnel) as well as 1 lb of tender broccoli for both share sizes. Considering planting started in February, it is so nice to see all the planning come together to bring you and your families fresh, local and organic produce. With our new fields and high tunnels I think this is going to be an extra abundant year for Wobbly Cart. I have fantastic looking tomatoes, eggplant and peppers in our largest high tunnel that should bring us an early crop to enjoy! Next week, I’m sure we’ll have more strawberries as well as bunched carrots and more peas. We grow three types; shell, snow and sugar snap and we’ll be sure you get your share of all three types. Hope you enjoy the bounty!
For each letter, 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 if you haven’t had a CSA share before. 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. Bulb fennel is a herb/vegetable most commonly known in Italian cuisine. It has a distinct anise- like flavor that mellows with cooking. The white bulb is a crisp vegetable that can be sautéed, stewed, braised, grilled, or eaten raw. The frondy parts are used for garnishes and to add flavor to salads and sauces. Everything else seems (hopefully) pretty self- explanatory and delicious this week! Everything in your box will store well wrapped in plastic and in the crisper of your refrigerator. Strawberries should not be wrapped, and should only be washed right before use to prevent mold. Though I doubt there will be any problems with using them up a.s.a.p!!!

One last note, please bring your plastic box back each week! We have to have them returned to keep our CSA running and we would really like to reduce our waste by having these reusable boxes. Thank you!!! And thank you again for supporting a small, local and organic farm.

Have a great week,

Asha, Joe and the Crew at Wobbly Cart

info@wobblycart.com
360 273 8008
http://www.wobblycart.com

Grilled turkey and zucchini burgers: heat grill to medium (350-450) mix 1 lb ground turkey, 1 medium zucchini, shredded, 5 large cremini mushrooms, chopped, 1 tsp each salt and pepper, 1 tbsp each ketchup and Dijon mustard, and 1 tbsp water in a medium bowl. Form into 6 patties. Brush patties and rings from one medium onion with 2 tbsp vegetable oil. Grill both, turning once, until burgers are cooked through, about 8 minutes, and onion rings are starting to brown, about 3 minutes. In the last few minutes toast 6 sourdough English muffins, split, on the grill. Addemble burgers on muffins with lettuce, onion, and any additional toppings you like. (from the September 2012 issue of Sunset Magazine).

Baby lettuces with goat-cheese dressing, pistachios, and pink peppercorns: for the dressing: in a food processor puree 4 oz goat cheese, ½ cup buttermilk, 2 tbsp apple cider vinegar, 1 tbsp honey and 1 tsp salt until smooth. Refrigerate dressing until ready to use. Divide up 4 cups of lettuce leaves amongst 4 salad plates. Dirizzle each serving with ¼ of the dressing and sprinkle with roasted ans salted pistachios, fresh tarragon leaves, and coarsely crushed pink peppercorns. Serves 4. (from May 2013 issue of Country Living Magazine)
Spinach salad with bacon, blue cheese, and bourbon vinaigrette: in a small saucepan over medium heat, bring bourbon to a boil. Cook until liquid is reduced to about 2 tbsp, 3 to 4 minutes. Transfer to a ramekin and refrigerate until well chilled. In a small bowl, whisk together ¾ cup olive oil, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, ¼ tsp salt, ½ tsp pepper, and reserved bourbon. Set aside. In a small skillet over medium-low heat, cook 9 slices bacon , cut into small pieces, until crispy, 5 to 6 minutes. Transfer to a paper towel lined plate. Set aside. In a large bowl, combine 8 oz fresh spinach, ½ cup pecans, 1 green apple, cored and cut into matchsticks, several thinly sliced radishes, 4 oz mild blue cheese, and reserved bacon. Toss gently with reserved vinaigrette. (from May 2013 issue of Country Living Magazine)

Garlic-braised broccoli: Bring 4 qts of water to the boil in a stockpot, and add 11/2 tsp of salt. Cut 1 lb of broccoli into 1-inch pieces (stems peeled if desired). Add to the boiling water and boil for 2 minutes, then drain and cool slightly. Squeeze out the excess moisture from the broccoli. Heat in a large skillet over medium heat 2 tbsp extra virgin olive oil, add: 1 thinly sliced garlic scape, and 1 small red chile pepper if desired. Add the broccoli and cook, stirring occasionally, until tender, about 4 minutes. Remove and discard the chile. Season with salt and black pepper to taste. (Serves 4). (Adapted from the Joy of Cooking.)

Brown Sugar Strawberry Tart: Preheat oven to 350 degrees. In a food processor whirl 1 cup flour, 2 tbsp sugar, 1 tbsp cornstarch, and 1/8 tsp salt. Add ½ cup cold unsalted butter, cut into pieces, and ½ tsp vanilla and pulse until fine crumbs form and dough just begins to come together. Press evenly into the bottom and up the sides of a 9 -inch round tart pan with a removable rim. Bake until the edges are golden, 20 to 22 minutes. Let cool on a rack, then gently push tart crust from pan rim; set on a plate. In a bowl with a mixer on high speed, beat ½ cup crème fraiche, ½ cup whipped cream, 2 tbsp sugar and ½ tsp vanilla until thick. Spread in the cooled crust. Arrange 12oz of hulled and sliced fresh strawberries in circles on top. Chill loosely covered, up to 4 hours and serve. (From the April 2010 issue of Sunset Magazine.)

Roasted Fennel: Pre-heat oven to 400 degrees. Cut the stalks off of 2 bulbs of fennel. Half the bulbs lengthwise and slice into 1-inch thick pieces. Rub the fennel with just enough extra-virgin olive oil to coat. Sprinkle on some balsamic vinegar, also to coat. Line a baking sheet with aluminum foil (or skip if you don’t mind scrubbing pans). Lay out the fennel, and roast for 30 to 40 minutes, or until the fennel is tender and cooked through and beginning to caramelize.

Kohlrabi Coleslaw: peel and shred 2 kohlrabi and 2 carrots, combine with 2 tbsp chopped scallions in a bowl. Combine 1/3 cup vinegar, 1/3 cup sugar, 4 tbsp olive oil, ½ tsp salt, ¼ tsp celery seeds, and 1/8 tsp black pepper, blend well. Pour over the shredded vegetables and toss to coat. Cover and refrigerate for at least 2 hours.

Simple Stir Fried Snow Peas: rinse and trim ends from 8 to 10 oz of snow peas. Heat 1 tbsp oil in a wok, over medium high heat. When oil is hot add several tbsp chopped garlic scapes or to taste. Stir-fry briefly, then add snow peas and ¼ tsp salt. Stir-fry briefly then add 1 to 2 tbsp soy sauce or to taste. Stir-fry for another minute and then serve over rice. (total stir frying time is 2 minutes).

Sauteed Garlic Scapes: heat 2 tbsp olive oil and a large heavy sautee pan, and add 2 tbsp dark brown sugar. Stir to caramelize the sugar for about 2 to 3 minutes and then add 8 oz of garlic scapes with tips and tails trimmed. Cover and sautee over med-high heat for no more than 3 minutes, occasionally shaking the pan to prevent scorching. After 3 min, add 1½ cups chopped fresh tomatoes, and ¾ cup dry white wine. Stir, cover and cook over low heat for 5 to 6 minutes, until the scapes are tender, but not soft. Season with 1 tsp salt or to taste, then add 1 tbsp chopped parsely, and ½ cup grilled Haloumi cheese (or other salty cheese). Serve at room temperature. Also, greatly improves if served the next day. (recipe from Mother Earth News)

Strawberries with Balsamic Vinegar: 30 minutes to an hour before serving; thickly slice 2 pints of fresh strawberries, add 2 ½ tbsp balsamic vinegar, 1 tbsp sugar, and 1/8 tsp freshly ground black pepper in a bowl. Set aside at room temperature. When ready to serve place a serving of strawberries and a scoop of vanilla ice cream on top. Top with freshly grated lemon zest. Serves 4.

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