Wobbly Cart Farm CSA box #4

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Wobbly Cart Farm CSA box #4

 

7-8-14

 

Large shares: 1lb new red potatoes, 2 heads fresh garlic, 1 bunch fresh lavender, crisp-head lettuce, 1 zucchini, 1 bunch scallion, ½ lb green beans, ½ lb snow peas, 1 bunch rainbow chard, 1 bunch radishes, fresh rosemary

 

Small shares: 1 head fresh garlic, 1 bunch fresh lavender, butterhead lettuce, 1 cucumber, 1 small zucchini, 1 bunch scallion, 1 bunch beets, and ½ lb snow peas

 

Dear CSA members,

 

Here we are at week four and I feel like we are truly into the beginning of the summer crops here at Wobbly Cart. We are moving away from peas and scallions and radishes, and on to green beans, new potatoes, summer squash and cucumbers. While we had a pretty wet spring around here and I feel like it wasn’t our best year for peas, I am excited to see that we can begin digging potatoes and have a bit of the first picking of green beans for the large share this week! New potatoes are very tender with delicate skins. I recommend steaming them until just tender and serving with butter, fresh garlic and good salt. They wont need much cooking or seasoning to fully enjoy their freshness.

 

We also have more fresh garlic this week as well as another round of French Lavender! It is so gorgeous and smells so fantastic, I hope you are enjoying it as much as we are, as this will be the last of it! My hands smelled amazing yesterday after harvesting lavender and rosemary! If you like, you can hang the bouquet up to dry in a cool dark place and later rub the flowers off into a bowl. Then stuff the flowers into little bags to make sachets to scent your closets and drawers. It’s a great way to preserve the fragrance for the winter months.

 

If you are interested in getting more flowers with your CSA our friends at August Farm are starting a flower bouquet CSA! The delivery will start next week and go for 8 weeks. 8 bouquets grown naturally without any herbicides and pesticides for $96 from 7/16 – 9/3 delivered with your Wobbly Cart CSA box. I get excited about naturally grown flowers as there are not many of them out there, and most conventionally grown ones are treated with persistent pesticides that are really effecting our bee populations. Hope you will join them! You can sign up on our web store at http://wobblycart.smallfarmcentral.com/store/august-farm-flower-csa .

 

No carrots this week, as there is a gap in the plantings due to the above average precipitation in March and April. Now, in June and July we have the opposite, with dryer than normal conditions. It seems the new normal is “abnormal” when it comes to the weather, at least in my observation. Even so, the first smatterings of tomatoes are showing their pretty colors in the fields, basil releases a delicious scent when you brush it on a field walk and Walla Walla onions are sizing up. We have much to look forward to in the summer weeks to come!

 

Thank you all,

 

 

Asha, Joe and the crew at Wobbly Cart

 

 

 

Banh Mi with grilled pork: prepare marinade by combining 1 ½ tbsp minced lemongrass, ¼ cup sugar, 2 tbsp fish sauce, ½ tbsp ground black pepper, 2 cloves crushed fresh garlic, 1 tbsp roasted sesame oil, 1 tbsp soy sauce in a shallow container with a tight-fitting lid. Place 1 ¼ lb pork sirloin cutlets, thinly sliced. Place cutlets between two sheets of plastic wrap and pound lightly with a mallet or with a flat side of a cleaver. Place pork in the marinade, turning to coat evenly. Cover and refrigerate for two hours or overnight. Combine ½ cup mayonnaise and 1 ½ tbsp Sriracha chili sauce, place in a covered container and reserve in the refrigerator. Preheat grill to high heat. Grill pork, turning once, until pork slices are lightly charred on both sides and meat is cooked through, about one to two minutes per side. Remove pork from grill and reserve. To build the sandwiches, cut 1 baguette lengthwise, slicing almost in half but leaving hinged at the side. Spread a thin laver or Siriracha mayonnaise on both sides of the bread. Cut the cutlets as needed to fit them into the sandwiches, laying them on one side of the bread. Add a layer of sliced cucumbers, followed by a generous amount of pickled carrots. Complete with a generous amount on fresh herbs such as cilanto, mint and Thai basil (as you might use lettuce in a another sandwich). Fold baguette together and gently press so that all the filling ingredients adhere to the bread. Slice into 4 to 6 individual sandwiches and serve.

 

Grilled new potatoes: Pre heat grill to medium heat. slice 1 lb new potatoes evenly. In a bowl toss with olive oil, good sea salt, rosemary and chopped fresh garlic to taste. Lay out a large double layer of foil, place the potatoes and herbs in the center and fold over and seal the edge, basically making a packet. Place on the grill and cook until tender 15 min or so. Open the packet to serve.

 

Watermelon-Cucumber Salad: in a large bowl combine 6 cups diced watermelon, 3 thinly sliced cucumbers, 3 tbsp olive oil, 3 tbsp red wine vinegar, 1 tsp sea salt, and 1 tsp pepper; toss to combine. Divide between plates and garnish evenly with ¼ cup crumbled feta and ¼ cup mint leaves.

 

Lavender and Honey Roasted Chicken: In a non-reactive bowl combine; 1 tbsp fresh thyme, 1 tbsp fresh rosemary, 1 tsp fresh lavender, ½ cup honey, 1 ½ tsp fresh marjoram, 1 minced garlic clove. 1 minced shallot, ¼ cup aged balsamic vinegar and stir thoroughly. Preheat your oven to 350 degrees. Season a whole roasting chicken with salt and pepper. Roast the chicken for 30 minutes. Baste the chicken with the lavender honey mixture every 5 minutes or so for an additional 30 minutes or until completely cooked. The bird is done when a thermometer inserted into the thickest part of the thigh registers 165 degrees. Do not overcook. Once finished you can brush additional marinade over the flesh and skin. (from food.com)

 

Roasted Beets and Sauteed Beet Greens: trim one bunch medium beets with tops to 1 inch. Wash and chop greens and stems. Scrub beets and wrap tightly in heavy duty foil. Roast in the 400 degree oven until tender, 50 minutes. Cool, peel and cut into wedges. Sauté greens, stems and 2 tsp minced garlic in 1 tbsp olive oil in skillet over medium heat until tender, 6 minutes. Season with salt, pepper, 2 tbsp each pistachios and goat cheese. Drizzle with balsamic vinegar. ( from Prevention magazine June 2012)

 

Lemon Ricotta Summer Squash Galette: thinly slice 2 medium zucchini ( about 2 ½ cups) and sprinkle lightly with salt. Transfer to a colander; drain for 15 minutes. Pat dry with a paper towel. Preheat oven to 400 degrees. Meanwhile, on a large piece of lightly floured parchment, roll ½ of a 15oz package of refrigerated unbaked dough to a 12 inch circle. Transfer parchment and dough to a large baking sheet; set aside. For ricotta filling; in a medium bowl whisk together ¾ cup ricotta cheese, ½ cup grated parmesan cheese, ¼ cup shredded mozzarella cheese, 1 clove of minced garlic, 1 tsp olive oil, 2 tsp finely shredded lemon peel, 1 tbsp lemon juice, ¼ tsp salt, and ¼ tsp pepper. Using a spatula spread the ricotta filling over dough, leaving a 1 ½ inch border. Top with squash rounds. Drizzle with more olive oil. Gently fold over pastry edges, pleating as necessary. In a small bowl whisk together 1 egg yolk and 1 tsp water. Lightly brush pastry edges with egg mixture. Transfer galette to oven. Bake 35 to 40 minutes or until edges are golden brown. Sprinkle with fresh dill weed, if desired. Serve warmor ar room temperature. Makes 6 servings.

 

 

 

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