Wobbly Cart Farm CSA box #7

Liza and Large Share #7

Liza and Large Share #7

Wobbly Cart Farm CSA box #7

7-30-13

Large Shares: Carrots, Green Leaf Lettuce, Sweet Onions, Cauliflower, Golden Beets, Shell Peas, Eggplant, Yellow Finn/ Purple Potatoes, Purple or Green Bell Pepper, Rosemary, Purple Glazer Garlic

Small Shares: Romaine Lettuce, Sweet Onion, Cauliflower, Eggplant, Yellow Finn/ Purple Potatoes, Swiss Chard, Rosemary, Purple Glazer Garlic

Dear CSA members,

We are partnering with August Farm to provide easy access for our customers to humanely raised meat from pastured animals. August Farm is located in Independence Valley, down the road from Wobbly Cart and is operated by two long time Wobbly Cart employees Liza Judge and Marianne Copene. They raise pasture- raised chicken, whey fed pastured pork, heritage turkey and grass fed lamb. You may purchase chickens by the whole, pork by the half or the whole, lamb by the whole and the turkeys will be ready for Thanksgiving.

Make sure to save some room in your freezer next to those peas and blueberries for your winter’s supply of humanely raised meat! If you don’t have a chest freezer, check out their Chicken CSA program with convenient, monthly deliveries of between two and five chickens a month. For more information go to their website www.august-farm.com. You can also purchase their pasture- raised products through the Wobbly Cart Farm store.

I can speak from personal experience how delicious their chicken, turkey and pork are. In fact, on the rare occasion that I purchase some organic meat from the grocery store, my daughters are known to say “Mom , this isn’t meat from Liza and Mar, it just doesn’t taste that good!”

That’s all for this week,

Asha, Joe and the Crew at Wobbly Cart

P.S. Don’t forget The New Old Time Chautaugua Vaudeville Circus is coming to Wobbly Cart August 3rd at 7: 30 pm. Bring your friends and family!

Rosemary Pecan Butter: combine in a food processor and process until smooth: 1 ¼ cups pecan pieces, toasted, ½ cup cold unsalted butter, cut into pieces, 1 tbsp finely chopped fresh rosemary, 1 tbsp dark brown sugar. Season with ¼ to ½ tsp salt, and black pepper to taste.

Rosemary and Brown Sugar Nuts: preheat oven to 350. Toss to coat: 1 lb unsalted mixed nuts, 2 tbsp melted butter, 3 tbsp finely chopped rosemary, 2 tbsp brown sugar, 2 tbsp light corn syrup, salt and pepper to taste. Spread in an even layer on a parchment lined baking sheet. Bake until evenly browned, about 7 minutes. After removing from the oven stir the nuts occasionally until the coating dries, about 5 minutes. Cool completely before serving.

Roasted Whole Eggplant: pre heat oven to 400. Make several slits with a knife tip in 1 eggplant. Fill the cuts with slivers of garlic. Set in a baking dish and bake until the eggplant has collapsed, 30 minutes to 1 hour, depending on size. Remove to a colander so that any juices can drain off, then cut in half and scoop out the pulp. Leave it coarse or mash it to a puree. Use for eggplant dips, such as Baba Ganoush, or season to taste with any of the following: extra virgin olive oil, melted butter, or tasted sesame oil. Chopped fresh herbs such as marjoram or basil, fresh lemon juice or any vinaigrette, plain yogurt, salt and black pepper

Eggplant Caponata: peel and cut into cubes 1 medium (1 lb) eggplant. Sprinkle generously with salt, place in a colander, and let stand for 30 to 60 minutes. Rinse and pat dry. Heat 2 tbsp olive oil in a large heavy skillet over medium heat. Add 1 cup chopped celery and cook, stirring often, until softened, about four minutes. Add 1 medium onion, finely chopped, 1 garlic clove, minced, and cook, stirring often until onion is soft and lightly colored, about 5 minutes. With a slotted spoon, remove the vegetables to a bowl; add to the skillet 2 tbsp olive oil. Add the eggplant cubes and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Add the celery mixture, along with 1 ½ cups canned plum tomatoes, drained and coarsely chopped, 12 green olives, pitted and coarsely chopped, 1 ½ tsp drained capers, 2 tbsp red wine vinegar, 1 tbsp tomato paste, 2 tsp sugar, 1 tsp minced fresh oregano or ¼ tsp dried oregano, 1 tsp salt, and black pepper to taste. Bring to a boil, then reduce heat to low and simmer, uncovered, until thickened, about 15 minutes. Taste and adjust the seasonings with additional salt, pepper, and or vinegar if needed. Remove to a serving bowl, let cool and garnish with 2 tbsp minced parsley.

Cauliflower and Potato Curry: Cook 1 cauliflower cut into florets, for 5 minutes in a saucepan of boiling water. Remove from water with a slotted spoon and transfer to a bowl. Add to the boiling water 2 medium potatoes (or equivalent) that have been peeled and cut into ½ inch chunks, cook for 5 minutes. Drain, rinse under cold water, and drain well again; transfer to the bowl of cauliflower. Meanwhile, combine in a food processor; 1 large tart apple, peeled, cored, and sliced, 3 large garlic cloves, 1 2-inch piece of fresh ginger, peeled and sliced, and optionally; 2 hot chile peppers such as jalapeno or Serrano, seeded and diced. Process until minced but not pureed. Heat in a dutch oven over medium heat; ¼ cup vegetable oil, clarified butter, or ghee. Add 2 medium onions, coarsely chopped, and the apple mixture and cook, stirring, until the onions are softened ands starting to color, 5 to 7 minutes. Add 2 tbsp curry powder and 1 tbsp all purpose flour. Cook, stirring, for 3 to 5 minutes to lightly brown the curry powder and flour. Then add 1 14 oz can of coconut milk, ½ cup water or chicken stock, and 1 tsp salt. Bring to a boil over high heat, stirring, then add the reserved cauliflower and potatoes and 1 16 oz can chickpeas, rinsed and drained. Reduce heat to medium, cover, and cook for 15 minutes. Stir in, cover and cook until tender 10 oz fresh shell peas. Season with salt and black pepper to taste. Serve the curry over cooked rice and garnish with golden raisins and chopped cashews if desired.

Heirloom Tomato and Eggplant Gratin: Preheat oven to 425. Brush a large oval baking dish with 1 tbsp of olive oil. Arrange 1 ½ lbs of Heirloom Tomatoes, sliced ½ inch thick and 1 lb eggplant peeled and sliced into rounds ¼ to 1/3 inch thick, in overlapping concentric circles. Scatter with fresh thyme sprigs on top and season with salt and pepper. Drizzle with 3 tbsp olive oil over the top. Cover with foil and bake for about 30 minutes, or until the eggplant is barely tender and the tomatoes have exuded their juices. Uncover and bake for 25 minutes longer, or until juices have evaporated and vegetables are very tender. Sprinkle with ¼ lb coarsely crumbled goat cheese and bake for about 10 minutes, or until lightly browned. Serve warm. (I have made a similar recipe but made the addition of lots of minced garlic and thinly sliced summer squash and potato. The kids and family loved it!) (from foodandwine.com)

Lentils with Golden Beets, Ginger and Herbs: preheat oven to 375. Place 1 lb golden beets (tops removed) and about ½ cup water, and ¼ tsp salt in a baking dish and cover with parchment paper and then foil. Bake until tender, about 45 to 55 minutes. Let stand until cool, then peel and quarter the beets. Place in a bowl and toss with 1 tsp oil. Combine ¾ cup French green lentils, and 6 slices of fresh ginger in a medium saucepan, and cover with water by 2 inches. Bring to a boil. Reduce heat, and simmer gently. Cook stirring occasionally, until lentils are tender, about 20 minutes. Drain; discard ginger. Transfer to a large bowl, and stir in ½ tsp salt. Combine another tsp salt, 1 tsp grated fresh ginger, 2 tbsp red wine vinegar, 2 tsp honey, and let stand for 15 minutes. Whisk in 1 tbsp oil, and 1 tsp ground coriander. Pour over lentils, and toss to coat. Season with pepper. Stir in ¼ cup chopped fresh mint and 2 tbsp chopped fresh cilantro. Arrange beet wedges on top of lentils. Garnish with additional mint serve immediately.

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