Wobbly Cart Farm CSA box #5
Large Shares: Green leaf lettuce, 1 bunch beets, ¾ lb green beans, 1 bunch Italian parsley, green cabbage, 1 lb shell peas, Sweet Briar Fire Garlic, 1 summer squash, 1 bunch purplette onions, ½ pint misc. cherry tomatoes
Small Shares: ½ lb green beans, 1 bunch beets, green leaf lettuce, 1 bunch Italian parsley, green cabbage, 1 bunch purplette onions, Sweet Briar Fire Garlic
Dear CSA members,
It’s hard to believe it is already mid July and the 5th week of CSA deliveries. We have a very nice box this week, filled with the beginnings of what I like to call the “heavy” time of year. In the first 4 weeks, the vegetables are so light and springy; greens, herbs, lettuces and peas for example. But as of this week, those boxes just get heavier and heavier with cabbage, carrots, beets, green beans, potatoes etc! I am really pleased to see how the fields are looking these days and I think the produce is showing it. We have had a few challenges to contend with (deer, diseases brought on by warm wet weather, for example). But, I believe with the onset of the warm dry summer our crops are looking great, and coming on earlier than ever!
Mid July is really kind of a peak around the farm as far as intensity of the work. Irrigation is a round the clock chore, harvesting and markets are full swing, weeds are growing and must be weeded, CSA is still getting oriented and organized, and there is still seeding of fall crops to do in the greenhouse and fields. I find , this time of year it is hard to think about planting fall crops when the excitement of harvesting the first tomatoes, sweet onions and green beans is happening all around me! Regardless, I know we have been seeding kraut cabbage, kale, daikon radishes, endives and more this last week, all to look forward to this October and November.
In fact, I am amazed at how much more “year round” we have become at Wobbly Cart. Seems like between the beginning of seeding in the greenhouse in February, and the end of deliveries to restaurants and co-ops in late December the farm has become a full years job. I feel like in the early days there was this long break between the end of market and the beginning of planting, time in which Joe worked another job and I spent quality time with my kids and family! Not so today! Now we need the month of January to plan the next season and order equipment and seeds…
Hope you enjoy the box. Those green beans and spring onions are so delicious. Also the first taste of cherry tomatoes for the Large shares. Wow!
Until next week,
Asha, Joe and the Crew at Wobbly Cart
Italian Style Salsa Verde: In a small bowl, combine ½ cup coarsely chopped Italian Parsley, ¼ cup each coarsely chopped chives, fennel fronds, or dill, mint leaves, tarragon and shallots; 2 tbsp finely chopped capers; 2 tsp coarsely chopped sage leaves, and ¾ tsp kosher salt. Whisk in 1 ¼ cups fruity extra virgin olive oil. Taste and adjust salt. Chill overnight if possible, so flavors can marry. Makes 1 ¾ cups.
Lemon Ricotta Summer Squash Galette: thinly slice 2 medium zucchini ( about 2 ½ cups) and sprinkle lightly with salt. Transfer to a colander; drain for 15 minutes. Pat dry with a paper towel. Preheat oven to 400 degrees. Meanwhile, on a large piece of lightly floured parchment, roll ½ of a 15oz package of refrigerated unbaked dough to a 12 inch circle. Transfer parchment and dough to a large baking sheet; set aside. For ricotta filling; in a medium bowl whisk together ¾ cup ricotta cheese, ½ cup grated parmesan cheese, ¼ cup shredded mozzarella cheese, 1 clove of minced garlic, 1 tsp olive oil, 2 tsp finely shredded lemon peel, 1 tbsp lemon juice, ¼ tsp salt, and ¼ tsp pepper. Using a spatula spread the ricotta filling over dough, leaving a 1 ½ inch border. Top with squash rounds. Drizzle with more olive oil. Gently fold over pastry edges, pleating as necessary. In a small bowl whisk together 1 egg yolk and 1 tsp water. Lightly brush pastry edges with egg mixture. Transfer galette to oven. Bake 35 to 40 minutes or until edges are golden brown. Sprinkle with fresh dill weed, if desired. Serve warmor ar room temperature. Makes 6 servings.
Quick Sauerkraut: Thinly slice 1 head of cabbage and place in a large microwave safe bowl with 1 ¼ cups apple cider vinegar, 1/3 cup apple cider, 1 tbsp crushed toasted caraway seeds, and 2 tbsp kosher salt. Cover with a large piece of plastic wrap and seal edges. Microwave on high, 4 to 5 minutes. Let sit, still covered, until cabbage has absorbed its brine and bowl is cool to the touch, about 15 minutes. (from Sunset magazine May 2012)
Potato Green Bean Salad: Steam 1 lb of trimmed green beans until tender crisp, about 3-5 minutes. Run under cold water and drain thoroughly. Cut into thirds lengthwise and place in the serving dish. Steam 1 lb of new potatoes in their skins until just cooked. Cool until you can handle them and slice into ¼ inch slices and add them Green Beans on the Grill: put 1 lb of green beans on a sheet of aluminum foil large enough to fold and seal. You may need to fold two sheets together. (you can also use one sheet of foil to set the pouch on. This way if any liquid seeps out or it pulls apart it dosen’t leave a mess.) drizzle 1 tbsp olive oil over the beans. Add 2 – 3 minced garlic cloves and 1 tsp crushed red pepper, salt and pepper to taste. Toss beans with tongs until well coated. Add 1 to 2 tbsp water and fold aluminum foil together at the top and pinch the sides closed. Cook the green bean pouch on the grill until the beans are tender. (food.com)
Green Beans on the Grill: put 1 lb of green beans on a sheet of aluminum foil large enough to fold and seal. You may need to fold two sheets together. (you can also use one sheet of foil to set the pouch on. This way if any liquid seeps out or it pulls apart it dosen’t leave a mess.) drizzle 1 tbsp olive oil over the beans. Add 2 – 3 minced garlic cloves and 1 tsp crushed red pepper, salt and pepper to taste. Toss beans with tongs until well coated. Add 1 to 2 tbsp water and fold aluminum foil together at the top and pinch the sides closed. Cook the green bean pouch on the grill until the beans are tender. (food.com)