Wobbly Cart Farm CSA box #3

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July 1st 2014

Wobbly Cart Farm CSA box #3

 

Large shares: fresh garlic , scallions, carrots, beets, lavender, cucumber, zucchini, butterhead lettuce, romaine lettuce, 1/2 lb snow peas, cilantro

Small shares: fresh garlic , carrots,lavender, fennel, zucchini, romaine lettuce, 1 lb shelling peas

 

Dear CSA members,

Week three and so many weeks to go! The rain from the weekend was much needed and now we have the sun to look forward to for the next week. We have zucchini and cucumbers coming on in the fields and tunnels, and if we look really hard in the ground we can find some awesome new potatoes!! The tomatoes just keep getting bigger and have so much fruit on them, I can’t wait for them to ripen up.

A lot of fun stuff in the boxes this week. We have lavender for both shares and still so much left to harvest, we aren’t even sure what to do with it! Fresh garlic is new this week and will be in both shares. The fresh garlic can just be sliced  or roasted whole. No need to peel individual cloves.  “Lettuce” eat more salads because you’ll have lettuce again. This week its Butterhead and Romaine. The Butterhead is tender and sweet, the Romaine crisp and nutrient rich. Peas are on and so will keep coming. The large shares are getting snow peas and the small shares have shelling peas. Snow peas you eat the whole pod and shelling peas are meant to be taken out of the pod and the pod discarded. Snow peas are great for stir fry or fresh eating. Shelling peas are great for snacking on or lightly steamed with just some butter and salt. Carrots for both shares, same as last week. Large shares have beets. The beets are so tender and sweet right now, just barely boiled with some salt is great! And WHAT! did we hear, cucumbers? it is as exciting for us as it is for you and the slicing cucumbers smell so good. We only have enough for large shares this week but small shares, you have something to look forward to. Small shares are getting fennel and will be amazing roasted with the fresh garlic and zucchini. Segway to zucchini…both shares will have it. Large shares are also getting scallions and parsely this week.

Large shares learned last week what fennel was (if you didn’t already know) but this week, small shares are getting it. Fennel is the long frondy herb with the large flat white bulb. Fennel is crunchy and slightly sweet with a licorice or anise flavor. It is often used in Mediterranean cuisine, especially in Italy and France. Store your fennel in the crisper drawer of the refrigerator and use as soon as possible as it rapidly begins to loose its flavor once harvested. It is great thinly sliced and added to salads. If you like licorice flavor, scissor some of the fronds into the salad as well. Fennel adds dynamic flavor to almost any dish. Slice the bulb and roast with fresh garlic, carrots, beets, parsley, and zucchini with olive oil , salt and pepper and you have a delicious snack or dinner.

Enjoy!

Asha, Joe and the crew at Wobbly Cart

 

Some recipes:

Sliced Lavender Cookies

Adapted loosely from Dorie Greenspan

Makes about 50 cookies

2 sticks (8 ounces; 230 grams) unsalted butter, at room temperature

2/3 cup confectioners’ sugar, sifted

2 large egg yolks, at room temperature

Pinch of salt

1 teaspoons vanilla  extract

2 cups (280 grams) all-purpose flour

Grated Zest of 2 lemons; mixed with 1/4 c poppy seeds

2 tbsp Lavender

1. Put the butter in the bowl of a mixer fitted with the paddle attachment and beat at medium speed until it is smooth. Add the sifted confectioners’ sugar and beat again until the mixture is smooth and silky. Beat in the egg yolks, followed by the salt and lemon poppy seeds. Reduce the mixer speed to low and add the flour and lavender, beating just until it disappears. It is better to underbeat than overbeat at this point; if the flour isn’t fully incorporated, that’s okay just blend in whatever remaining flour needs blending with a rubber spatula. Turn the dough out onto a counter, gather it into a ball, and divide it in half. Wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes.

2. Working on a smooth surface, form each piece of dough into a log that is about 1 to 1 1/4 inches (2.5 to 3.2 cm) thick. (Get the thickness right, and the length you end up with will be fine.) Wrap the logs in plastic and chill for 2 hours. (The dough can be wrapped airtight and kept refrigerated for up to 3 days or stored in the freezer for up to 1 month.)

3. Position the racks to divide the oven into thirds and preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.

4. While the oven is preheating, roll cookie logs in any coatings of your choice. Then, using a sharp slender knife, slice each log into cookies about 1/3 inch (10 mm) thick. (You can make the cookies thicker if you’d like; just bake them longer.) Place the cookies on the lined baking sheets, leaving about 1/2 inch (1.5 cm) space between them.

5. Bake the cookies for 12 to 14 minutes, or until they are set but not browned. Transfer the cookies to cooling racks to cool to room temperature.

 

Roasted Carrot and Avocado Salad

Inspired by The Spotted Pig

 

1 pound carrots, scrubbed or peeled and cut into two-inch segments

3 tablespoons olive oil, divided

1/4 teaspoon ground cumin

Coarse salt and freshly ground black pepper

1/2 an avocado, pitted and sliced (we had a mega-’cado and only used 1/4 of it)

Juice of half a lemon

Roast the carrots: Preheat your oven to 400 degrees. Toss the carrot chunks in a medium bowl with two tablespoons of the olive oil, cumin and as generous of a helping of salt and pepper as you like.

Spread them on a roasting sheet  and roast for about 20 minutes, or until tender and browned. Of course, roasting time will vary depending on the thickness of your carrots.

Finish the salad: Once the carrots are roasted, arrange them  with slices of avocado on top. Drizzle the salad with the last tablespoons of olive oil, lemon juice and extra salt and pepper, if it needs it. Eat immediately.

Zucchini Fritters

Adapted a bit from Simply Recipes

yield: About 10 2 1/2 inch fritters

1 pound (about 2- 8″) zucchini

1 teaspoon coarse  salt, plus extra to taste

2 scallions, split lengthwise and sliced thin

1 large egg, lightly beaten

Freshly ground black pepper

1/2 cup all-purpose flour

1/2 teaspoon baking powder

oil of your choice, for frying

To serve

1 cup sour cream or plain, full-fat yogurt

1 to 2 tablespoon lemon juice

1/4 teaspoon lemon zest

Pinches of salt

1 small minced or crushed clove of garlic

Preheat oven to 200 degrees. Have a baking sheet ready.

Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor.

In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away.

Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt (most rinses down the drain), add a little bit more; we found 1/4 teaspoon more just right. Stir in scallions, egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.

In a large heavy skillet — cast iron is dreamy here — heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter.

For the topping, istir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste. Dollop on each fritter before serving. These fritters are also delicious with a poached or fried egg on top

 

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