Wobbly Cart Farm CSA box #16

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Wobbly Cart Farm CSA box #16

10-1-13

Large Shares: Kale, Arugula, Bunch Beets, Red Kuri Squash, 2  Cipollini Onions, 2 Purple Kohlrabi, 2 lbs Potatoes, Garlic, Rosemary.

Small Shares: Kale, Arugula, Bunch Beets, Cipollini Onion, Purple Kohlrabi, 1.5 lbs Potatoes, Garlic, Rosemary.

Dear CSA members,

Wow, what a wet and dark beginning to our week at Wobbly Cart. We have had something like 8 inches of rain since last Friday and have blown away all the records for rainfall in September. Our beloved Chehalis River crested just inches below minor flood stage today. This is a bit less like late September and more like late November. Guess it’s time to get ready for winter in a hurry! The fall migrations of geese and other species are in full effect in the skies above the farm. If this last several days are any indication of what our fall and winter are going to be like, I would be headed south a.s.a.p as well. We started in the dark this morning, and got the boxes packed and trucks loaded in quite a hurry, so maybe we are feeling a bit like the birds and animals, with an urge to fly outta here!
The weather has but a slight damper on the harvest list for this week, but we still have a nice box in store for you. The large shares will get our first offering of winter squash for the year. This variety is called “Red Kuri”. Read more about it here; http://en.wikipedia.org/wiki/Red_kuri_squash. You can store this squash on the countertop until you are ready to use it, and it will last for quite a while if kept cool and dry. We also have Cipolinni Onions. These slightly flattened, disc like onions are Italian in origin. They are exceptionally sweet and great for roasting or caramelizing. Also, the potato harvest is complete. The crew brought in somewhere around 8,000lbs of potatoes before the storm hit on Friday! Everyone will get a generous share of Yellow Finn or Desiree red potatoes. They may not be the prettiest things you ever did see, but they are organic and delicious. Just peel, scrub or cut away any blemishes that are beyond you, and enjoy locally grown organic potatoes! No hurry they will keep a long time in the potato bin or fridge.
Lastly I would like to mention, our neighbors and fellow Wobbly Cart crew -members at August Farm have some great offerings. Now is the time to stock your freezer with delicious, pasture -raised meat. Their Fall Chicken CSA starts next week. When you sign up for a Chicken CSA share you can choose between two and five chickens a month, for October through December. Delivery to Portland and Olympia is available. They still have pork and lamb shares available for their Oct, 19th harvest. Order half a pig or grass fed lamb now before they are gone. All of their animals are hand raised on pasture and fed certified organic feed. You can find out more information and place an order on their website http://www.august-farm.com.

Thanks everyone and have a great week,

Asha, Joe and the Crew at Wobbly Cart

Winter Squash Shepherd’s Pie: Preheat oven to 400 with rack in top third of oven. Put 2 ½ lbs cubed, peeled winter squash on a rimmed baking sheet. Roast squash, covered, until tender when pierced with a fork, 20 to 25 minutes. Meanwhile, heat 2 tbsp olive oil in a large, wide pot over high heat. Add 2 lbs lamb stew meat, cut into bite sized pieces, 1 tsp salt, and ½ tsp pepper. Cook, stirring as needed, until meat is browned on all sides. Add 1 medium onion, cut into wedges, and 3 chopped garlic cloves and cook until vegetables are starting to soften, about 2 minutes, transfer lamb mixture with juices to a bowl; add 4 medium carrots, peeled and cut into ½ inch chunks and 8 oz medium mushrooms, stems removed. Reduce heat to medium low. Add ¼ cup flour to the same pot and cook, whisking continuously, until flour smells toasted, about 1 minute. Pour in ½ cup red wine and 1 cup beef or chicken broth and simmer, stirring frequently, until thickened, about 4 minutes. Pour over the lamb mixture and stir to combine. Spoon the mixture into 6 individual ramekins. Mash the squash in a bowl with 1 tsp salt, and 1/3 cup cream, adding more cream if needed until mixture is consistency of mashed potatoes. Dollop over the lamb. Bake until browned and sauce is bubbling, about 30 minutes. Let sit 10 minutes; sprinkle with 2 tbsp chopped flat leaf parsley. Serves 6. (from Sunset October 2012)

Vodka Rosemary Lemonade Fizz: Bring 1 cup fresh lemon juice, 1 cup sugar, and 2 (8 inch) sprigs of rosemary to a boil in a small saucepan. Stirring until sugar has dissolved, then reduce heat and simmer 2 minutes. Cool completely, about 1 hour. Disgard rosemary sprigs. Fill 8 (8 ounce glasses) halfway with ice. Divide syrup (about 2 tbsp each) among glasses and add 1 shot vodka to each. Top off with club soda. Garnish each with a fresh rosemary sprig and serve. (www.epicurious.com)

Arugula, Beet and Avocado Salad with Goat Cheese: Preheat oven to 375. In a small baking dish rub 1½ lbs medium beets all over with 1 tbsp olive oil and season with salt. Cover with foil and bake for 1 hour, until the beets are tender. Uncover the dish and let the beets cool slightly. Peel the beets and cut them into 1-inch wedges. Meanwhile, spread ¼ cup pine nuts in a small baking dish and bake for about 7 minutes, until golden. Let cool completely. For the dressing: with a sharp paring knife peel 1 whole lemon, removing all the bitter white pith. Cut in between the membranes to release the sections; cut the sections into small pieces. In a small bowl, whisk the ½ tsp lemon zest and juice of the lemon with 1/4 cup of olive oil and season with salt and pepper. Stir in the lemon pieces. In a large bowl toss 2 Hass avocados, cut into 1-inch pieces, and 4 cups lightly packed baby arugula. Toss with half of the lemon dressing and season lightly with salt and pepper. Transfer to plates. In the same bowl, toss the beets with remaining dressing. Spoon the beets over the salad, top with the toasted pine nuts and 4 oz shaved semi-firm aged goat cheese and serve.

Rosemary Potatoes with Cipollini Onions: preheat oven to 400 degrees. Slice 3 lbs potatoes into 1 inch chunks. Skin 2 cups worth of Cipollini onions, cut into 1 inch chunks. Toss onions and potatoes with 3 tbsp olive oil in a large bowl. Add 2 tbp crushed fresh rosemary and sea salt and pepper to taste. Roast the potatoes until they are brown and crispy.

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