Wobbly Cart Farm Fall CSA box #1
Large Shares: Jonagold & Akane Apples, Sage, Chard, Shallots, Fingerling Potatoes, Celeriac, Cauliflower, Kohlrabi, Garlic, Carrots, Kabocha Squash
Small Shares: Jonagold & Akane Apples, Sage, Chard, Shallots, Cauliflower, Celeriac, Garlic, Kabocha Squash
Dear CSA members,
Welcome to the first week of Fall CSA! If you are continuing on from our summer CSA, we are happy to know you found the summers bounty fulfilling. And if you are newly enrolled for our CSA, we are so pleased you found and chose us to provide you with exciting and delicious fall crops! There are many new vegetables (and fruits, for that matter) that are ready to give to you and a few new ones we are waiting on that are a special treat this time of year, like some of our Asian Greens.
With some hold ups on tractor repair we are trying to get the last of our cover crops in the ground so that they still have a chance to grow. The short days and cold make it harder for them to get growing. But because the tractor is down, it did give Joe a much needed day of rest to recharge. All of the Big Leaf Maple trees changing to bright oranges and reds makes it easy to enjoy the change in weather.
As far as the produce this week we do have a few things debuting:
Kabocha Squash: A deep green skin , squat shaped squash with an intense yellow-orange color on the inside. The meat is sweeter than a butternut squash and fairly dry, good for making sauces and soups with. Before eating make sure the stem is very corky and dry which shows maturity. The squash itself will keep for many weeks if kept on the counter and dry.
Sage: A common culinary herb used often poultry and meat seasoning. It is good fresh, dried, and even as a tea.
Celeriac: A root vegetable with a very potent flavor. Good for soups, frying, roasting, or mashing. The stalks can be used for broths and flavoring the way you would use celery. The knobby root part stands well alone in a dish. Celeriac will store for weeks in the refrigerator is kept moist and not allowed to dry out.
For those of you who are newly signed up, we wanted to mention about our potatoes. Some of the beds that did not get dug before our huge rainstorm got some blight on the tubers. It has been very laborious sorting through them… Overall the potatoes don’t look great but they taste great, so enjoy them!
We are happy you all signed up for four more weeks and thank you so much for supporting local organic agriculture!
Asha, Joe and the crew at Wobbly Cart
Some Recipes to Inspire:
Kabocha and Carmelized Onion Pastry (Galette) *This takes care of your squash and sage
For the Pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into pieces
1/4 cup sour cream
2 teaspoons lemon juice
1/4 cup ice water
*For those of you not bakers, It is important to keep the butter as cold as possible until you are about to use, and don’t over work it! This is the trick to flaky crusts and pastries!
For the filling:
1 small Kabocha Squash (about one pound)
2 tablespoons olive oil
1 to 2 tablespoons butter
1 large onion, halved and thinly sliced in half-moons
1 teaspoon salt
Pinch of sugar
1/4 teaspoon cayenne, or to taste
3/4 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
1 1/2 teaspoons chopped fresh sage leaves
1. Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
2. Prepare squash: Preheat oven to 375 degrees F. halve and scoop out seeds. Toss with olive oil and a half-teaspoon of the salt and roast on foil lined (for neatness sake) sheet for 30 minutes or until tender. Set aside to cool slightly. Then peel and cut into pieces.
3. Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
4. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.
5. Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. The center will be open.
6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 6.
Celeriac and Potato Gratin *This takes care of your potatoes, celeriac, and shallots
Potato gratins are adaptable, so have fun with this recipe. You could add parsnips, rutabaga or turnips (all things you will be getting in your boxes in the next few weeks)
3 tablespoons butter, cut into pieces, plus an additional pat for buttering gratin dish
4 large fingerling potatoes (about 1 1/2 pounds)
1 medium Shallot, sliced thinly
Salt and freshly ground black pepper
1 cup milk, half-and-half or cream (if using something richer than milk, you can skip the butter)
2 ounces cheese, grated or crumbled (Parmesan or Gruyere are the classics, but that doesn’t mean that goat cheese, blue cheese or any of your favorites won’t work as well) [optional]
Preheat the oven to 350°F and grease a 9- by 12-inch gratin dish with the pat of butter. Slice the potatoes as thinly as you can (a mandoline works great for this) and arrange them in a layer, overlapping the edges slightly like shingles. Sprinkle the potatoes with salt and freshly ground pepper and don’t be stingy — this is where the bulk of your flavor comes from and a third of the cheese before before repeating this process with your remaining potato slices. (If you are using a sauteed vegetable filling, this is where you’d want to add half of it.) Depending on how thinly sliced your potatoes are, you should end up with approximately three layers, with a third of the cheese between each layer. Reserve the last third of your cheese for later.
Carefully pour the milk over the potatoes. It should come up to the bottom of the top layer of potatoes; add more if this was not enough. Dot the top of the gratin with the three tablespoons of butter and bake it for about an hour. Halfway through the baking time, take the gratin dish out of the oven and gental press the potatoes flat with a spatula to keep the top moist. Sprinkle the remaining cheese on top of the gratin for the last 15 minutes of baking. The gratin is done when the potatoes are soft and the top is golden brown.
More gratin ideas: Swap celery root, parsnips or turnip slices for half the potatoes. Add chopped herbs such as parsley, sage, thyme, chives or chervil between the layers. Sauté mushrooms, sorrel, spinach or leeks, with or without a finely-chopped shallot, and layer them between the potato slices.