Wobbly Cart Farm CSA Box #1
June 17th 2014
In this week’s box:
Large shares: beets, carrots, kohlrabi, 1 lb broccoli, scallions, radishes, Italian parsley, Galisse lettuce, butter head lettuce, garlic scapes, ½ lb sugar snap peas.
Small shares: beets, carrots, Galisse lettuce, fresh dill, radishes, kohlrabi, and garlic scapes.
Dear CSA members,
Hello and welcome to the first box of the summer 2014 CSA share! We are so excited to begin our CSA season and share the bounty of the fields with you, our lovely members. I want to thank you all for joining us this year and hope you truly enjoy a summer of eating fresh, local, organic produce. I myself have noticed an increase in my own energy and health since we’ve been able to eat fresh from the farm again. Hope you do too!
Our spring and early farm season have been going pretty well. I wouldn’t say it’s been as smooth sailing as it was last year, but things are coming along. One of our biggest disappointments is that all the strawberries in our valley came on extra early this year, before we have enough produce to start CSA. So unfortunately, we wont have any available this year. I know we will more than make up for their absence with tons of gorgeous spring vegetables, however.
It is amazing, this monumental task of tending a diverse organic vegetable farm. Every year is different with its challenges and successes, but in the end, after much hard work, we always come out with an amazing abundance of delicious food. We couldn’t do it without the support we receive from our CSA members!
In this box are a few vegetables that warrant and explanation for those of your who haven’t been in a CSA before. The long pointy curly green things are called garlic scapes. They are the flowering part of the garlic plant that emerges this time of year. They can be broken off the plant without any harm and make a delicious substitute for bulb garlic. They are a bit milder, but for some that may be a welcome trait. Another strange but wonderful vegetable in your box is the purple or green bulb with leaves growing from it. This is a kohlrabi. All you have to do is peel and slice. The inside of the bulb is sweet and tender, a bit like turnip, but yummier fresh. My kids are known to fight over these when they see me peeling one! Kohlrabi is excellent eaten raw for snacks or salads. The small shares received fresh dill, which is the frondy bunch of herb. Fresh dill is a wonderful seasoning for fish, to make dressing and sauces or to add to salads. Large shares received sugar snap peas which are delicious eaten whole and fresh after the stem end has been snapped off. Everything else should be pretty familiar. We made note this morning how amazingly tender the baby carrots are this week, as well as the vibrancy of the radishes and lettuce. We hope you enjoy them!
Have a great week and thank you!
Asha, Joe and the crew at Wobbly Cart
Any questions? Call Asha 360 273 8008
Or email firstname.lastname@example.org
Garlic-braised broccoli: Bring 4 qts of water to the boil in a stockpot, and add 11/2 tsp of salt. Cut 1 lb of broccoli into 1-inch pieces (stems peeled if desired). Add to the boiling water and boil for 2 minutes, then drain and cool slightly. Squeeze out the excess moisture from the broccoli. Heat in a large skillet over medium heat 2 tbsp extra virgin olive oil, add: 1 thinly sliced garlic scape, and 1 small red chile pepper if desired. Add the broccoli and cook, stirring occasionally, until tender, about 4 minutes. Remove and discard the chile. Season with salt and black pepper to taste. (Serves 4). (Adapted from the Joy of Cooking.)
Roasted Garlic Scapes: Preheat oven to 350. Rinse scapes and pat dry. Cut into smaller pieces of desired size, or leave whole, and place in a 9×13 roasting pan. Drizzle with olive oil and sprinkle with good sea salt. Optional: add cracked pepper or other hearbs/spices. Roast for 24-35 minutes, until softened, browned and just slightly crispy to your liking. Remove from oven and enoy hot or chilled.
Kohlrabi Coleslaw: peel and shred 2 kohlrabi and 2 carrots, combine with 2 tbsp chopped scallions in a bowl. Combine 1/3 cup vinegar, 1/3 cup sugar, 4 tbsp olive oil, ½ tsp salt, ¼ tsp celery seeds, and 1/8 tsp black pepper, blend well. Pour over the shredded vegetables and toss to coat. Cover and refrigerate for at least 2 hours.
Sauteed Snap Peas with Scallions and Radishes: Trim ¾ lb Snap Peas. Slice 8 scallions (white and pale green parts only) into 2- inch lengths. Trim and quarter 8 radishes. In a large skillet over medium-high heat melt 1 tbsp butter. Add the snap peas; cook stirring frequently, until just beginning to soften (do not brown), 3 to 4 minutes. Add the scallions and radishes; season with coarse sea salt and pepper. Cook, tossing frequently, until scallions soften and snap peas are crisp-tender. 1 to 2 minutes more. (From Everyday Food, June 2004)
Roasted Beet Crostini: Preheat oven to 400 degrees. Trim greens from 1 bunch beets, reserving stems and greens. Place beets in a baking pan, cover with foil, and roast until tender when pierced with a knife, 45 minutes to 1 ½ hours, depending on size of beets, uncover and let cool. Reduce oven temperature to 350. While beets cool, arrange 16 ½ inch slices of baguette in a single layer on a large baking sheet. Bake, turning slices over once halfway through, until toasted but not browned, about 14 minutes. Thinly slice beet green stems and finely chop leaves; keep stems and leaves separate. Heat 1 tbsp oil in a large skillet over medium heat. Add stems and cook, stirring occasionally, until fragrant, about 15 seconds. Add greens, 1 tbsp sherry vinegar or red wine vinegar, 2 tbsp water and cook, stirring occasionally, until greens are tender and liquid had evaporated, 4 to 5 minutes. Stir in ¼ tsp salt and remove from heat. Peel cooled beets and cut into 1-inch pieces. Place ¾ cup beet pieces, 4 oz creamy goat cheese and ¼ tsp freshly ground pepper in a food processor and puree until smooth (reserve remaining beets for another use). To assemble crostini, spread about 2 tsp beet-cheese spread on each slice of toasted baguette and top with sautéed greens. (lifescript.com)
Lemon-Dill Shrimp and Pasta: Rinse 12oz frozen shrimp; pat dry with paper towel. Finely shred 1 tsp peel from a whole lemon; set aside. Juice the lemon; set aside the juice. Cook 8 oz dried fettuccine according to the package directions. Meanwhile, in a 12 in skillet heat 2 tbsp olive oil over medium heat. Cook 4 tsp finely chopped garlic scape in hot oil for 1 minute. Add shrimp; cook for 3 to 4 minutes; turning frequently until shrimp are opaque. Add 6 cups baby spinach (substitute chard or beet tops?) and drained pasta; toss until the greens begin to wilt. Stir in ½ tsp Italian seasoning (fresh rosemary?), lemon peel, and 2 tbsp lemon juice. Season to taste with salt and pepper and top with plenty of fresh dill. Makes 4 servings. (from the April 2012 issue of Better Homes and Gardens)