Wobbly Cart Farm CSA box #6

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Wobbly Cart Farm CSA box #6
7-23-13

Large Shares: ½ lb snow peas, kohlrabi, orange and purple carrots, red leaf lettuce, cilantro, 1 ½ lbs new purple potato, 2 sweet onions, Special Brown garlic, Swiss chard, summer squash

Small Shares: ¾ lb shell peas, kohlrabi, orange and purple carrots, ½ pint cherry tomatoes or 1 heirloom black or red tomato, sweet onion, 1 lb new purple potato, cilantro, Special Brown garlic

Dear CSA members,

Today while packing boxes I was struck by the rhythms of what we do as a small organic farm. It is a beautiful thing to work with the land year after year, and with the same people, to have us all enter into a partnership with each other to produce this beautiful food. Having worked with Joe for seven years, and Marianne and Liza for at least five, it’s a great thing to come to the barn in the early morning and have everyone settle into an easy rhythm. Setting up boxes, double- checking the counts, weighing orders, weighing for CSA, prepping lettuce, and loading for the Chehalis market. Each of us come with our own special talents, and tasks that we excel at that we can apply to make the complex world of a diverse organic vegetable farm work!
By the same token, I feel like we have come to know our land and climate and what it can offer us, as well as the varieties of plants and methods that will suit us best. There are frustrations, successes and failures… but in the end while packing the CSA boxes each week I feel that we have made good. And I am certainly not talking about monetary success. But the satisfaction that comes with working for something that subverts the overwhelming powers that to shape our lives today. Perhaps in not a direction I would like to go, or towards a future I would like to see for my children. A lot of love goes into this food, and I hope it shows.
New this week are cherry tomatoes or a red or black Heirloom tomato for the small shares. The heirlooms are the earliest we have ever seen at Wobbly Cart, thanks in large part to our high-tunnel, and the recently finished deer fencing! Some gorgeous Walla Walla Sweet onions , new purple potatoes, and purple carrots. The purple potatoes pack a colorful punch and boost of vitamins and antioxidants that white potatoes just don’t have. The purple carrots follow that same path. I don’t find their flavor to be superior to the regular carrots but they are cool looking and very high in vitamins. The garlic is a variety called Special Brown. It has an amazing and complex flavor that lends itself well to roasting. The garlic seems to be curing well this year so I think we can safely say it can be left out of the fridge. Hope you are not too tired of peas… but not to worry this may be the last week!
Until next week,

Asha, Joe and the Crew at Wobbly Cart

Brown Rice Salad: Wash and pressure-cook 2 cups of brown rice with 1 ¼ cups of water and a pinch of sea salt. When the rice is done, transfer it to a bowl to cool. Fluff up the rice to remove the steam and lighten it a bit. Boil 1 cup of diced carrots and 1 cup shelled fresh green peas separately in a saucepan containing a little water until tender. Drain and allow to cool. Add the carrots and peas to the rice, along with ½ cup of quartered cucumbers and ½ cup diced celery, and mix together well. Mix in ¼ cup finely chopped cilantro and garnish with thinly sliced sweet onion, brown rice vinegar, roasted sesame seeds and salt.

Oven Roasted Vegetables: preheat oven to 375. Peel all the vegetables; 2 large sweet onions, 4 large sweet carrots, 8 to 10 small new potatoes. Cut each onion into eigths, halve carrots lengthwise and then cut each quarter crosswise, quarter the potatoes. Arrange the vegetables in a large oiled baking dish and toss in the 2 tbsp olive oil, 2 tbsp melted butter, 4 tbsp minced garlic, 1 tsp crushed rosemary, 1 tbsp minced fresh marjoram. Cover tightly with aluminum foil and bake for 35 minutes. Uncover and turn the vegetables with a large spoon. Add salt and freshly ground black pepper to taste, roast at 425 degrees for approximately 30 minutes or until the carrots and potatoes are thoroughly cooked and the edges of the vegetables are browned.

Feta Garlic Dressing: in a blender or food processor, whirl together 1 cup olive oil, 2 to 3 tbsp cider vinegar, 2 to 3 garlic cloves, pressed, 1 tsp fresh dill, salt and pepper to taste, and 1 ½ cups feta cheese for 1 minute. With the blender running, slowly pour in 1 cup milk or buttermilk. As soon as the dressing thickens, turn off the blender or the dressing will separate and become runny. Refrigerated and tightly covered, feta garlic dressing will stay fresh from three or four days

Marinated tomato salad: combine 3 tomatoes, cut into wedges, 1 tbsp extra virgin olive oil, 1 garlic clove minced, 2 to 3 leaves fresh basil, minced, 2 tsp balsamic vinegar, and salt and freshly ground black pepper to taste. Serve at room temperature with some good bread.

Ham and Cheese Tartines with Heirloom Tomato Salad: preheat broiler, to prepare tartines, place 4 1 ½ oz slices of ciabatta bread in a single layer on a baking sheet. Arrange 1 of four Serrano ham slices and 1 or four thin slices of Manchego cheese on each bread slice. Broil 3 minutes or until cheese melts. Sprinkle evenly with 1 tsp oregano. To prepare salad: combine 1 tbsp chopped fresh oregano, 1 tbsp finely chopped shallots, 1 tsbp sherry vinegar, 2 tsp extra-virgin olive oil, 1 garlic clove, minced in a bowl and stir well with a whisk. Arrange 1 cup torn boston lettuce on each of four plates. Top each with ¾ cup honeydew melon and ½ cup Heirloom tomato slices. Drizzle each with about 1 tbsp dressing. Place 1 tartine on each plate. (both from Cooking Light Magazine)

Vermont Summer Muffins: Preheat oven to 350. Sift 3 cups unbleached with flour, 4 tsp baking powder, ½ tsp baking soda, 1 ½ tsp salt into a large bowl. Add in 1 cup grated sharp cheddar cheese, 1 cup grated zucchini, 3 tbsp chopped fresh parsley, 2 to 3 tbsp chopped scallions, and 1 tbsp chopped fresh dill and toss lightly to mix. In another bowl, beat 2 eggs and then whisk in 1 cup buttermilk and ¼ cup melted butter. Add the wet ingredients to the flour-zucchini mixture and stir just enough to blend. Spoon the batter into buttered muffin tins, filling them about ¾ cup full. Bake for about 30 to 35 minutes or until golden brown.

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