Wobbly Cart Farm CSA box #12
Large shares: golden beets, red cabbage, cauliflower, yellow onion, cucumbers, sweet peppers, eggplant, fresh rosemary, garlic, cherry tomatoes, green beans, lettuce
Small shares: sweet corn, yellow finn potatoes, red cabbage, cherry tomatoes, yellow onion, cauliflower, cucumbers, fresh rosemary, green or romano beans
Dear CSA members,
Here we are at the apex of the summer harvest! The sweet corn is coming on and small shares will receive a couple of ears. If all goes as planned, everyone will get more next week. The cooler is seemingly filled with the most beautiful cauliflower, crates of tomatoes, and huge piles of beets! The only thing we are seemingly short on is lettuce and cilantro. The cilantro seems to be a seeding problem with our newish precision seeder, the lettuce only because it had to be planted in our old fields and is growing slowly. It’s a nice reminder of how good we have it at Joe’s new fields this year.
By and large we are done with planting for the season. The last lettuce still awaits transplant, I have a few perennial herbs to put in, and the garlic crop will be planted in mid-October… but that’s about it. It’s just harvesting and hauling it all in now (to massively over simplify the reality). During the last week or so we managed to get the onions and shallots under cover. They are everywhere in the barn, and small high tunnel, in piles with fans blowing on them to help prevent mold. The new varieties we chose this year look great, and I am optimistic about their storage-ability! Next will be a massive potato and winter squash harvest. Where it’s all going to go, I’m not sure! Last season Joe had all the winter squash piled in his house (it wasn’t quite habitable yet). That’s not going to be an option this year!
From here on out, our boxes and orders will get heavier and heavier. . I can tell by how my back and legs feel after packing the truck this morning! We sent out several hundred pounds of onions to the Olympia Co-ops alone today, and that’s just the beginning of it. I can only imagine how Marianne and Liza will feel after delivering it all this afternoon. Thanks guys, you really are the best!!!
Hope you all have a great week,
Asha, Joe and the Crew at Wobbly Cart
P.S don’t forget to extend your membership for the Fall Season. It’s easy to do on the website
Tomato/ Basil & Fontina Pie
2 cups coarse, fresh breadcrumbs
1/4 cup olive oil
1 cup fontina cheese, grated
1/2 cup parmesan cheese, grated
2 eggs, lightly beaten
4 tbsp. fresh basil, chopped
1/ 1/2 lbs. thinly sliced tomatoes
Preheat oven to 450. Mix breadcrumbs with olive oil and press evenly into
a 9 inch pie plate or tart pan.
In a bowl mix the cheeses with the eggs and basil and season with salt and
pepper. Spread over the crust and arrange the tomato slices on top. Bake
until the tomatoes are almost dry 35-45 minutes. Cut into wedges and serve
at room temp.
Korean Style Chicken and Green Bean Salad: blanch 1 lb green beans, stem ends trimmed in boiling water, drain and set aside. Meanwhile in a small bowl, whisk together ¼ cup canola oil, 2 to 3 tbsp spicy kimchi juice (from the jar), ½ tsp kosher salt, 2 tbsp Korean or Asian chili paste, and 2 tsp unseasoned rice vinegar or to taste. Drain beans, pat dry, and put in a large bowl along with 1 cup roughly chopped spicy kimchi, 1 ½ cups very coarsely shredded rotisserie chicken, 1 cup cherry tomatoes, cut in half, and ½ cup roughly chopped cilantro. Gently toss with enough dressing to coat. Serve any remaining dressing on the side. (from September 2013 issue of Sunset magazine)
Rosemary Grilled Leg of Lamb: combine 1 cup olive oil, zest of 2 lemons, ½ cup lemon juice, 8 large cloves sliced garlic, 4 tsp kosher salt, 1 tbsp each sweet Spanish paprika, ground coriander, and ground cumin, 1 tsp cayenne pepper,1 cup whole rosemary leaves and 1 cup chopped onion in a shallow pan. Add 1 bone in leg of lamb (6 ½ lbs), and turn to coat with marinade inside and out. Cover and chill 24 hours, turning occasionally. Let lamb sit at room temperature 1 hour before grilling. Brush off excess marinade. Tie with kitchen twine to make a compact roast. Meanwhile heat the grill to medium (350 to 400 degrees). With burner turned off (for gas) or coals pushed to side (for charcoal) to make an indirect heat source. Grill lamb over direct heat, turning as needed, until browned all over, 10 minutes. Set lamb on a v-shaped rack in a roasting pan. Set pan over indirect heat area. Top meat with 12 sprigs of rosemary. Roast lamb, rotating meat in pan every 20 to 30 minutes so each part is exposed to heat, until lamb reaches 140 degrees in thickest part, 1 ½ hours to 2 ½ hours; rosemary may fall off. Let lamb rest on a board 15 minutes. Remove twine and carve. ( also from September 2013 issue of Sunset).
Quick Pickled Beets: Combine 4 medium golden beets, scrubbed, trimmed, halved, and cut into ¼ inch slices. 1 small onion, peeled and thinly sliced. ¾ cup apple juice or water, ¼ cup apple cider vinegar, 1/8 tsp ground allspice, and a pinch of sea salt in a pressure cooker. Lock the lid into place and over high heat bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 4 minutes. Reduce the heat by running cold water over the cooker in your sink. Remove the lid, tilting it away from you to allow any excess steam to escape. To serve, lift the beets out of the liquid with a slotted spoon. Serve warm or chilled. (from Recipes from an Ecological Kitchen by Lorna Sass).