Wobbly Cart Farm CSA box #13
Large shares: corn, bulk carrots, cilantro, green beans, kale, glacier tomatoes, heirloom tomatoes, red onions, garlic, lemon cucumbers, summer squash, Austrian Crescent fingerling potatoes
Small shares: kale, bulk carrots, sweet peppers, lemon cucumbers, red onion, eggplant, glacier tomatoes, heirloom tomatoes, lemon cucumbers
Dear CSA members,
It’s a gorgeous September day here on the farm, sunny skies and a perfect breeze to cool us while we continue to bring in the heavy harvest. Last week wrapped up with some pretty serious thunderstorms and rain, and you may see the signs of it reflected in the quality of the produce. Rain, too much of it anyways, can wreak havoc on our summer crops. Mud and silt tend to cling to cucumbers and eggplants, tomatoes crack and bruise easily, and beans seem to fare the worst; quickly developing mold and soft spots. I’d like to think we did our jobs in preparing the crops for CSA today, but if you notice any dips in quality, we can safely blame it on Mother Nature this week!
The tomatoes are on overdrive, so you all are going to get a generous portion of both Glacier and Heirloom tomatoes. Who can ever have enough vine-ripened tomatoes anyway? Heavy rain can also transmit fungal diseases like the dreaded late blight, so we best enjoy them while we can! One crop that dosen’t mind the rain is kale. We have beautiful kale in the fields right now and both shares will get a bunch of it. This is a new variety called Red Ursa and it should be excellent cooked, made into kale chips, or wilted with lemon and sea salt for a fresh salad. I made a delicious salad for dinner last Monday by wilting the kale with Celtic sea salt, and then adding sliced heirloom tomatoes, grated Pecorino Romano cheese and a home made balsamic-Dijon vinaigrette.
Also new this week is new inventory available on the web store. We have cases of number 2 tomatoes for canning, pickling cukes, bulk beets and more. Probably most exciting, Addison designed some pretty sweet farm logo baseball caps! Order today and we can deliver next Tuesday with your CSA box.
Hope you have a great week,
Asha, Joe and the Crew at Wobbly Cart.
Tomato-Peach Chutney: in a large skillet over medium-high heat, cook 1 ½ cups chopped sweet onion. 2 tbsp minced garlic, and 1/3 cup water until tender. Add 3 cups cherry tomatoes. Cook 5 to 7 minutes more until tomatoes begin to pop. Using a potato masher or the back of a wooden spoon, gently mash the tomatoes. Add 1 ½ cups coarsely chopped peaches, 1/3 cup water, 2 tbsp cider vinegar, 2 tbsp packed brown sugar, 1 tsp sea salt, ¼ tsp crushed red pepper. Bring just to boiling. Stir to dissolve sugar; reduce heat, simmer, uncovered, 10 to 15 minutes or until mixture thickens. Store chutney in an airtight container in the refrigerator for up to 5 days.
Cherry Tomato Pie: Preheat oven to 400 degrees. In a large skillet cook 6 strips bacon until just done but not crisp. Transfer to paper towels to drain. Reserve 1 tbsp bacon drippings in a skillet; set aside. Prepare or let stand at room temperature for 20 minutes 1 15 oz pkg rolled refrigerated unbaked piecrust. On a lightly floured surface, stack the two pie crusts. Roll from center to edges to form a 12 inch circle. Wrap pastry around the rolling pin; unroll into a 9 inch deep pie plate. Ease pastry into the pie plate allowing the edges to form a loose scalloped effect. Gently press into the bottom of the pie plate. Prick bottom of pastry. Line the pastry with a double thickness of foil; bake 10 minutes. Remove foil and bake 5 minutes more. Remove, reduce oven temp to 375. Sprinkle ½ cup finely shredded parmesan cheese over the pie crust. Place ½ the bacon around the edge of the crust. Set aside. Cook ¾ cup finely chopped sweet onion in the reserved bacon drippings over medium heat until tender. Drain drippings; set aside. Halve 2 cups cherry tomatoes, leaving the remaining 2 cups whole. Place halved and whole tomatoes in a large mixing bowl. Add 1 tbsp olive oil, 2 tbsp finely chopped fresh basil, ½ tsp kosher salt, and ¼ tsp black pepper; stir to combine. In a separate bowl beat together 4 oz cream cheese, ¼ cup mayonnaise, 1 egg yolk, cooked onion, ¼ cup parmesan cheese, 2 tbsp minced fresh basil, 1 tsp finely shredded lemon peel, and ¼ tsp black pepper. Spoon cream cheese mixture into piecrust. Top with tomato mixture. Nestle the remaining bacon slices among the tomatoes. Gently press tomatoes and bacon into cream cheese mixture. Bake pie until tomatoes just begin to brown, about 35 minutes. Loosely cover edges with foil if edges begin to brown too quickly. Let stand 60 minutes. Top with leaf lettuce and serve with lemon wedges.
Pear and Potato Salad with Pickled Mustard Seeds and Sausage: preheat oven to 375. In a 12 inch oven going skillet heat 1 tbsp oil over medium-high heat. Add 8 oz cooked chicken and apple sausage sliced ¼ inch thick, and cook and stir untl browned. Add 1 lb fingerling potatoes, coarsely chopped and 3 firm Anjou pears, cored and cut into thin wedges; and cook until browned on the edges. Transfer to the oven. Roast, uncovered, for 12 minutes or until just tender. Meanwhile, for vinaigrette, ina medium bowl whisk together the pickled mustard seeds (recipe follows), ¼ cup lemon juice, ¼ cup cider vinegar, ¼ cup oil, 1 tbsp Dijon mustard, 1 tbsp soy sauce, 1 tbsp maple syrup. Stir in ¼ cup thinly sliced fresh mint. In a very large bowl combine potato mixture, 1 small onion, chopped, and 4 cups torn kale leaves. Add vinaigrette, toss to coat. Season to taste with salt and pepper. Serve at once. Pickled Mustard Seeds: in a small saucepan combine 1/3 cup champagne vinegar, 1 tbsp salt, 1 tbsp sugar; bring to boiling. Place ¼ cup mustard seeds in a small glass bowl; pour boiling vinegar mixture over seeds. Cover and cool to room temperature. Pickled mustard seeds can be made up to 48 hours ahead and stored in the refrigerator.
Braised Carrots: Place in a skillet or saute pan that is wide enough to hold the carrots in a single layer: 1 lb carrots, quartered lengthwise, ½ cup water or chicken stock, 1 ½ tbsp butter, 1 tsp brown sugar, ½ tsp salt. Bring to a simmer, then reduce heat and simmer, covered, until the carrots are tender and most of the liquid has been absorbed, 15 to 20 minutes. Uncover and cook for a few minutes more, then season with: 1 tbsp chopped parsley, chervil, or tarragon, black pepper to taste or grated Gruyere cheese.
Baked Kale Chips: Preheat your oven to 350 degrees. Line a non -insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems of one bunch of kale and tear into bite sized pieces. Wash and thoroughly dry the kale with a salad spinner. Drizzle the leaves with 1 Tbsp olive oil and sprinkle with seasoning salt. Spread out on the cookie sheet in a single layer and bake until the edges are brown but not burnt, about 10 to 15 minutes. ( Like potato chips but way healthier!)