Wobbly Cart Farm CSA box #8

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8-6-13

Wobbly Cart Farm CSA box # 8

Large Shares: Butter head Lettuce, Carrots, Basil, Yellow Finn Potatoes, Fresh Red Onion, Fresh Yellow Onion, Heirloom or Red Tomatoes, Romano Beans, Green Cabbage, Cucumber, Sweet Briar Fire Garlic

Small Shares: Basil, Fresh Yellow Onion, Tomatoes, Green Beans, Green Cabbage, Carrots, Cucumbers, Sweet Briar Fire Garlic

Dear CSA members,

For those of you who managed to join us for the New Old Time Chautauqua circus on the farm I hope you enjoyed yourself as much as we did! The farm was gorgeous in the summer evening, the tamales were delicious, and the show will not soon be forgotten… Thanks to all who donated for Garden Raised Bounty!
The franticness of my energy is telling me we have reached high summer on the farm! There is never enough time to take care of everything, and crops are reaching their peak everywhere you look. As our days gradually get shorter, it seems like the plants and people work over-time, achieving sweetness and perfection before this gorgeous summer comes to an end. Hope you enjoy it too!

New crops this week:

Yellow Onions: We have harvested the first of your yellow storage onions for fresh use. They are more pungent than the Walla Wallas. They are not cured and will need to be refrigerated.

Red Onions: These gorgeous babies can be treated the same as the yellow onion.

Basil: The first of the basil for CSA. This herb is very delicate fresh and I recommend using it up as soon as possible. Keep out of the fridge or it will turn black!

Romano Beans: An Italian type of fresh bean, with a robust flavor. Use just like green beans.

Thanks to all for keeping the payments coming. Please check your balance and send in payments! We are almost halfway through the summer season, so now is the time! Also, thanks for returning the plastic totes and keeping our system running smooth!

Until next week,

Asha, Joe and the crew at Wobbly Cart

Heirloom tomato and romano bean salad: bring a small pot of salted water to the boil, then blanch ¼ lb romano beans, tops trimmed, for 3 to 4 minutes, until just tender. Transfer with tongs to a baking sheet to cool. Make balsamic vinaigrette: using a mortar and pestle pound 1 tbsp fresh oregano, ½ clove fresh garlic and a scant ¼ tsp salt to a paste. Transfer to a small bowl and pour in 2 ¼ tsp red wine vinegar, 1 ½ tsp balsamic vinegar. Whisk in 3 tbsp extra virgin olive oil and taste for balance and seasoning. Whisk 3 tbsp roasted hazelnut oil, ½ tsp lemon zest, and a couple of pinches of salt and pepper in a small bowl. Finely chop 1/8th cup skinned, toasted hazelnuts and stir into dressing; coarsely chop another 1/8th cup and stir in. drizzle hazelnut dressing over romano beans, season with salt and pepper, and toss together. Hold 1¼ lbs of heirloom tomatoes on their sides and slice into ¼ inch slices. Season with salt and pepper. Arrange slices on a large round platter, overlapping them, and spoon on about half of the balsamic vinaigrette. Scatter with ½ bunch baby arugula leaves. Stir1 cup of cherry tomatoes, stemmed and cut in half, with remaining vinaigrette and season with salt and pepper. Pile in center of platter, then top with romano beans. Spoon on a few dollops of crème fraiche and sprinkle about a third of pistou (recipe follows) onto and around salad. Serve the rest alongside.

Pistou: using a mortar and pestle (or food processor) pound ½ clove garlic with ¼ tsp kosher salt. Pack a ½ cup measuring cup tightly with fresh basil leaves, then add half of it to mortar and pestle and pound to a coarse paste. Add remaining basil with 1 tbsp chopped flat leaf parsley and pound in. stir in ¼ cup extra virgin olive oil and season to taste with pepper and kosher salt.

Sesame ginger romano beans: preheat oven to 400 degrees. Meanwhile, in a small pan over medium high heat, heat 1 cup vegetable oil. Add 3 small shallots, thinly sliced, and fry, stirring occasionally with a wooden spoon, until golden brown, 12 to 15 minutes. Transfer to a paper towel lined plate to drain. Meanwhile, on a rimmed baking sheet, toss 1 lb fresh romano beans (stem ends trimmed), with 1 tbsp olive oil, 1 tbsp sesame oil, 1 tbsp freshly grated ginger, and 1 tsp salt to coat. Roast beans until tender but still green, 5 to 8 minutes. Transfer beans to a serving dish and toss with sesame seeds. Top with reserved shallots.

Cucumber Salad with caramelized onions and herbs: slice onions into ¼ inch thick slices (enough to yield 1 cup) and toss to separate into rings. Have a slotted spoon and double layer of paper towels ready. Heat 2 cups vegetable oil to 275 in a small, deep heavy saucepan and drop in onion rings. Cook onions, stirring often, until they turn a uniform light brown, about 8 to 12 minutes. They’ll brown faster toward the end, so be careful. Lift onions from the oil with a slotted spoon and drain on paper towels. Reserve 2 tsp onion oil for vinaigrette; let cool. For the vinaigrette: whisk together 1 tbsp each champagne and rice vinegar, 2 tsp sugar, 2 tbsp lemon juice, ¼ tp salt, and ½ tsp pepper together in a bowl until salt and vinegar dissolve. Add reserved onion oil and 1 tbsp minced onion and whisk well to blend. Season to taste with more salt, pepper and lemon juice. Slice several fresh cucumbers into ¼ inch thick slices with a knife. Toss cucumbers and 1 cup halved cherry tomatoes with vinaigrette. Add 2 tbsp chopped fresh mint, 2 tbsp chopped fresh basil, and 1 tbsp roughly chopped red or green shiso (optional). Arrange salad on a platter and top with finely diced mild cucumber pickles and fried onions.

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