Wobbly Cart Farm CSA box # 2
Large Shares: strawberries, 1 bunch carrots, 1 bunch radishes, scallions, garlic scapes, broccoli, green leaf lettuce, ½ lb sugar snap peas, 1 lb shell peas, 1 bunch Italian parsley
Small shares: strawberries, 1 bunch radishes, 1 bunch carrots, 1 bunch Italian parsley, scallions, ½ lb snow peas, 1 summer squash
Dear CSA members,
As I sit down each week to reflect, and write a bit, there is always a flood of thoughts to sort through and decide; what is most interesting, most pertinent, what do I need to explain about the produce…. This week the first thought is “thank everyone for the nice comments!”. And so I will. Thank you all who wrote and called in after last weeks’ delivery to let us know how much you enjoyed the boxes. The first CSA box is always a little stressful around the farm. We are working hard to make sure everything is properly organized, that we have enough produce to make the boxes, and also making sure that the quality is up to where we want it to be. So at the end of the day, it is so nice to hear the positive feedback! Thanks!
The weather this week has been challenging. We had one sunny warm day, but the rest has been cloudy, warm and moist! Unfortunately, the trend looks like it will continue for a while yet. In the high tunnels and greenhouses, as well as for the tomatoes, onions and garlic in the fields this can mean the onset of fungal diseases and other problems. Nothing dire by any means, but we definitely want to be ahead of the curve if necessary! It can be frustrating to work so hard to produce a quality crop, only to have it succumb to pests or disease due to factors beyond anyone’s control. One of the many difficulties of farming organically in the Maritime Northwest! Hopefully the sun will return to us soon.
In this week’s box we have all three types of peas that we grow at Wobbly Cart. Large shares will get 1 lb of shell peas, and ½ lb of sugar snap peas. For those who don’t know the shell peas are the large, long, thick pods. You break these open to reveal the tiny little peas inside. Shell them out with your thumb into a bowl. 1 lb will get you about 1 cup of fresh peas. They are excellent just lightly steamed with a sea salt and butter. Overcooking may turn them to mush! The sugar snap peas are small and plump. You can eat these whole, out of hand, once the strings are removed, and they are excellent that way. Sugar snap peas are a favorite snack in my family. The small shares will receive ½ lb of snow peas. These are the large flat pods. Snow peas are excellent for stir- fries and salads. Everyone will receive a bunch of fresh carrots this week. I recommend breaking off the long tops before you store them in the refrigerator in a plastic bag. They will keep better this way. This is also true of the radishes. Italian parsley is best stored by freshly cutting the stem ends (just like a bouquet of flowers). Then stick the ends in a jar of water (like a vase). Make a tent over the top with a plastic bag and set it in you refrigerator. Most herbs will keep all week like this. Hope you’re not tired of strawberries yet, because they’re still coming. Check the recipe page for some yummy looking ideas!
Until next week,
Asha, Joe and the Crew at Wobbly Cart
Strawberry-Buttermilk Ice Pops: in a large bowl smash 1 cup fresh strawberries with the back of a fork. Add ¾ cup sour cream, ¼ cup buttermilk, 3 tbsp honey and 1 tbsp freshly squeezed lemon juice. Stir to combine. Pour the mixture into ice pop molds and freeze for 3o minutes. Insert a wooden stick into each pop; then freeze for at least 2 more hours.
Balsamic-Roasted Strawberries with Chevre Ice Cream: remove 1 gallon vanilla ice cream from freezer and let soften at room temp for 10 minutes. Transfer to a 1 ½ gallon plastic container. Stir in 6 oz fromage blanc (at room temperature) until well combined. Add 11 oz crumbled chevre, stirring gently so that the crumbles remain somewhat intact. Refreeze ice cream for at least one hour. Meanwhile, preheat oven to 400 degrees. Place 2 pints hulled and quartered strawberries into a parchment lined baking pan, sprinkle with 3 tbsp raw sugar and drizzle with 3 tbsp balsamic vinegar. Roast until caramelized and bubbly, about 10 minutes. Serve over the ice cream. (from July 2013 issue Country Living magazine).
Herb butter: in a food processor, whirl ¼ cup butter, 2 tbsp chopped chives (garlic scapes?), a pinch of kosher salt, and 1 tbsp each of chopped fresh dill and Italian parsley. Use to spread on sweet corn or toss with freshly steamed peas.
Seared Sugar Snap Peas: heat 2 tbsp olive oil in a large saute pan for about 1 to 2 minutes over med-high heat. Add 1 lb sugar snap peas (strings removed). Toss to coat, and add sea salt to taste. Allow to cook, undisturbed for 1 minute. Add 3 to 4 sliced scallions and sprinkle with a pinch of sugar. Toss to coat and let cook for 1 minute. Toss again, and let cook undisturbed for 2 minutes. Turn off the heat and add the zest of 1 lemon and 3 tbsp chopped mint. Then add black pepper and lemon juice to taste. Serve at once. (from simplyrecipes.com)
French Breakfast Radishes and Avocado on Toast: Toast bread, top with thinly sliced fresh avocado, and thin, lengthwise slices of French Breakfast Radishes. Top with freshly ground Himalayan Pink Sea Salt. Makes a great appetizer.
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).
Peas with Prosciutto and Onions: heat in a large skillet over medium heat: 3 tbsp olive oil, add and brown slightly 1 bunch scallions, thinly sliced. Add, 3 tbsp water, cover and cook over low heat until the onions are tender, about 3 minutes. Stir in: 2 cups fresh shell peas, shelled, 4 oz prosciutto or ham, finely diced, 1 to 2 tsp water. Cover and cook until tender, 5 to 8 minutes.
Sauteed Snap Peas with Scallions and Radishes: Trim ¾ lb Snap Peas. Slice 8 scallions (white and pale green parts only) into 2- inch lengths. Trim and quarter 8 radishes. In a large skillet over medium-high heat melt 1 tbsp butter. Add the snap peas; cook stirring frequently, until just beginning to soften (do not brown), 3 to 4 minutes. Add the scallions and radishes; season with coarse sea salt and pepper. Cook, tossing frequently, until scallions soften and snap peas are crisp-tender. 1 to 2 minutes more. (From Everyday Food, June 2004)