Wobbly Cart Farm CSA box #10

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Large shares: red leaf lettuce, sweet onions, fresh basil, bell pepper, eggplant, slicing cucumbers, purple potatoes, bulb fennel, beets, carrots, arugula, glacier/ida gold tomatoes, 1 lb broccoli

Small shares: bell peppers, summer squash, cherry tomatoes, bulb fennel, beets, arugula, fresh basil, ½ lb broccoli

Dear CSA members,

It seems like it’s been a while since I wrote a decent letter. The late summer rush is in full effect on the farm, as well as in my family life! It seems like we’re trying to fit in so many things before the kids go back to school! While in the meantime the produce is on overdrive. We had a record weekend at market in Olympia, and this is shaping up to be a wonderful CSA box too. We have tons of gorgeous broccoli, some of the best and largest heads I’ve ever seen at Wobbly Cart. As well as an over abundance of eggplants, peppers and tomatoes, also a first for us! The fennel this week is absolutely incredible in size and flavor! Try it roasted or grated into a fresh salad. New this week is arugula. The tender greens of this vegetable are mildly spicy and slightly nutty in flavor. An excellent addition to a sandwich or salad.
Late August always has that feel to me of a countdown of days before the first frost happens. Around here that can be as early as Sept 15th! That feeling coincides with the crickets in the tall grass starting to sing their songs. The chirping is like the ticking of a clock to me… Saying hurry, hurry time’s running out! I have a huge mental list of food preservation tasks that need to happen before that first frost hits. Pickles, dilly beans, tomatoes, salsa, pesto… it goes on and on. I’m not sure if any of you are feeling the same way, but there are several items for sale in bulk on the web store if you are inclined to canning and freezing. Green beans, romano beans, and fresh basil are all listed. Order this week and we will send it with your CSA box next Tuesday!
By the same token, if any of you are interested in continuing your CSA membership for four more weeks, from mid October to Mid November, you may sign up now on the website! Our Fall CSA share is a really nice way to continue your local eating well into the rainy months. We’ll have winter squash, leeks, shallots, garlic, peppers, daikon radishes, lettuce, cabbage, herbs, and many types of root vegetables. The large share is $110 and the small is $66. Just go to http://www.wobblycart.com and click on become a member. Then choose the Fall CSA option and go through the steps. Hope to have you join us!

Until next week,

Asha, Joe and the crew at Wobbly Cart

Summer Squash Romano:
Heat 2 tbsp olive oil a large (12 to 14 inch) cast-iron skillet over medium high heat for 1 minute. Add 1 lb thinly sliced zucchini and sauté until tender and golden brown. 4 to 6 minutes. Transfer the zucchini to a warmed serving bowl and toss with 3 cloves of crushed garlic, 1/3 cup finely grated Pecorino Romano cheese until well blended. Season with salt and pepper and serve at once

Fresh Salsa: Chop 6 tomatoes, mince 4 garlic cloves, seed and mince 2 fresh Jalapeno peppers, plus 2 roasted, skinned and chopped jalapenos, dice 1 bell pepper, chop ½ red onion, 1 tbsp olive oil, juice of 1 lime, chili powder, salt and pepper to taste, fresh scallions and cilantro to taste, and 2 dry ancho chilies, seeded, cut into short strips and snipped into pieces. Combine all ingredients in a bowl. Place in the fridge for up to 12 hours for flavor infusion. Serve with chips.
Quick Refrigerator Pickles: Combine 3 cups cider vinegar, 9 cups water, ½ cup pickling salt, 2 tbsp sugar in a large pan. Bring to a boil while stirring occasionally. Cool to room temperature. Put lots of fresh dill, 12 fresh garlic cloves (peeled) and 2 tbsp of pickling spice in a large jar. Add 2-3 lbs sliced cucumbers. Pour in the cooled brine. Place in the fridge and wait 48 hours before trying them. (www.acountryfarmhouse.com)

Poblano and Purple Potato Soup with Smoked Paprika oil and Cilantro Yogurt: Set a large pot over medium-high heat, once it’s hot, add 1 tbsp olive oil, 1 medium sized sweet onion, chopped. Saute’ the onions for about 5 to 7 minutes, or until soft and starting to brown. Add 2 cloves diced garlic and sauté for additional minute, then add 2 minced large poblano peppers. Continue cooking for 5 minutes, or until the peppers just begin to soften. Add 1 lb unpeeled diced purple potatoes, and 3 cups chicken stock and bring to a simmering boil. Cover, reduce heat to medium low and simmer for 20 minutes, stirring occasionally until the potatoes are fork tender. While the soup cooks, make the toppings. Stir ½ tbsp smoked paprika into 2 tbsp olive oil until mostly combined. Set aside. Use your blender to blend ½ cup cilantro (leaves and stems ok) and ½ cup good quality plain yogurt. Set aside. Place 4 slices of ham under the broiler until crisp and brown, then chop them into small bits. Set aside. Remove the soup from the heat and blend thoroughly with an immersion blender until the soup is smooth. Taste and add salt if needed. Ladle the soup into bowls, then drizzle with the smoked paprika, oil, cilantro yogurt and sprinkle with the ham bits. Serve immediately. (www.tastespotting.com)

Roasted Fennel: Pre-heat oven to 400 degrees. Cut the stalks off of 2 bulbs of fennel. Half the bulbs lengthwise and slice into 1-inch thick pieces. Rub the fennel with just enough extra-virgin olive oil to coat. Sprinkle on some balsamic vinegar, also to coat. Line a baking sheet with aluminum foil (or skip if you don’t mind scrubbing pans). Lay out the fennel, and roast for 30 to 40 minutes, or until the fennel is tender and cooked through and beginning to caramelize.

Mahimahi Coconut Curry Stew with Carrots and Fennel: Place 8 6-ounce mahimahi filets in a large, shallow dish. Pour ½ cup fresh lemon juice over the fish and season with salt to taste. Cover and refrigerate for 30 minutes. In a very large enameled cast-iron casserole, heat ½ cup vegetable oil. Add 6 peeled cloves of green garlic, and cook over med-high heat until sizzling, about 2 minutes. Add 3 large thinly sliced shallots and cook, stirring, for 3 minutes, or until softened. Add 8 small dried red chiles, and 12 fresh curry leaves and cook for 2 minutes. Add 2 Tbsp minced fresh ginger, and 8 kaffir lime leaves and cook for 2 minutes. Add 1 large fennel bulb – halved, cored and cut into 1-inch pieces, 4 cups of carrots-cut into 1 inch pieces, and 1 tsp Madras curry powder and season lightly with salt. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add 2 15 oz cans of unsweetened coconut milk and bring to the boil. Cover and cook over low heat, stirring a few times until the carrots are tender, about 10 minutes longer. Add the fish and any juices to the casserole. Cover and simmer over low heat for about 15 minutes. Transfer the fillets to a large, deep platter. Pour the sauce over and around the fish. Garnish with 1 cup of cilantro leaves and serve.


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