Wobbly Cart Farm CSA box #5
Large share: fresh garlic, pearl onions, ½ lb green beans, green cabbage, romaine lettuce, summer squash, 1 ½ lb yellow finn new potatoes, beets, cucumber, kohlrabi, fresh thyme
Small share: fresh garlic, pearl onions, ½ lb green beans, romaine lettuce, summer squash, 1 lb yellow finn new potatoes, chard, rosemary
Dear CSA members,
I’m so glad the weather has cooled back down! It has been hot hot hot and tough to work in the fields and greenhouses. We were hitting mid-nineties by 5 pm here, and in the greenhouse that means well over 100. Keeping up with watering the transplants and irrigating the fields can become an all –consuming task during weather like that! And keeping oneself hydrated is just the same. I am very happy we live on the Chehalis River and can head down for a swim after a long hot day.
This week we have yellow finn new potatoes for you to enjoy. They are very delicate and the skins are tender and peel off easily. Their flavor is exceptional, tender and sweet. It is best to eat them up as soon as possible, but if you need to store them the refrigerator is the best place. In contrast, potatoes that are more mature and “cured” are best stored in a cool, dry and dark place, but not the refrigerator. Last week the variety “red norland’ was a bit of a disappointment, and I was glad to see the yellow finn’s were better quality. They aren’t perfect, as organically grown potatoes on our soil rarely are, but they are very delicious nonetheless.
There is tons of romaine in the field right now, so both share sizes will get a head. It’s so crunchy and scrumptious. To me romaine is a quintessential summer lettuce. It stands up to the heat and is very versatile; great as a ceazar salad, on a sandwich, or even grilled and then dressed with vinaigrette made with fresh thyme.
We also have pearl onions coming on. These are little tear-drop shaped onions that can be boiled whole, caramelized, or used as you would any regular onion. A nice change from scallions until the big onions such as Walla Walla sweet come on. We’ll probably have them next week, as well as cherry tomatoes, and I’m hoping fresh basil. Yay summer!
Things are going to ramp up for us from here on out, as harvests come quicker and heavier, until the first frosts of fall. We’ve got a packed schedule of CSA, markets, restaurant and co-op orders, harvesting, watering and weeding just to name a few of the things we must manage as a small, diverse organic farm. We’ll do what we can to keep up and in the meantime, thank you for your support!
Until next week,
Asha, Joe and the crew at Wobbly Cart
Mediterranean Tuna Salad with Olive Dressing: Place 1 lb tiny new potatoes (halved or quartered if large) in a 4 qt dutch oven; add water to cover. Bring to boiling, reduce heat. Cover and simmer 5 minutes. Add 1 lb thin green beans, stem ends trimmed. Cover, simmer 5 minutes or more or until potatoes and beans are just tender. Drain well. Meanwhile for Olive dressing; place ½ cup pimento stuffed green olives, 3 tbsp olive oil, 1 tbsp spicy brown mustard, 1 tbsp lemon juice, 1 tsp sugar, and ½ tsp pepper in a blender. Blend until smooth. Drizzle dressing over potatoes, green beans, and 1 12oz can solid white Albacore tuna, drained and broken into large chunks. Sprinkle with a bit of fresh thyme, and additional olives. Serve with lemon wedges.
Refrigerator Dilly Beans: place 2 pint sized canning jars and their lids in a pot of boiling water and heat for 1 minute. Lift out, drain and place on the counter. Divide 1 bunch fresh dill, 2 garlic cloves, peeled, 1 tsp yellow mustard seeds, 1 tsp dill seeds, ¼ tsp cayenne pepper, and 1 lb green beans, ends trimmed between the 2 jars, packing beans in lengthwise. In a small saucepan, combine 1 1/3 cup cider vinegar, 1 1/3 cup water, 2 tbsp kosher salt, and 1 tbsp sugar and bring to a boil over high heat, stirring until salt and sugar dissolve. Pour boiling liquid over the green beans and seal. Cool on a wire rack and refrigerate for 2 days before serving.
Braised pearl onions: remove tops from pearl onion bunch and drop into boiling water for 1 minute. Remove and cool slightly, then trim off ends and slip off skins.
Heat 2 tbsp butter in a large heavy saucepan and sautee the onions in one layer until slightly browned. Then add chicken or vegetable stock , until it comes halfway up the onions in the pan, add salt to taste and 1 tsp sugar. Cover and simmer slowly for 25 minutes, or until tender. Uncover and boil off excess liquid, add 1 more tbsp butter if desired.
Late Summer Vegetables with Aioli: Preheat oven to 450. Blanch ½ lb green beans in a large pot of salted boiling water until just tender, 3 to 4 minutes. Drain, plunge into a bowl of ice and water, then drain again and pat dry on a kitchen towel. Toss 1 lb of new potatoes, halved lengthwise, and 3 small summer squash, sliced diagonally, separately with 2 tbsp olive oil each, some sea salt, and about 5 or 6 sprigs of fresh thyme. Roast separately in a single layer on rimmed baking sheets until just tender, 7 to 10 minutes for zucchini and 20 to 25 for potatoes. Make aioli: in a bowl whisk egg with a pinch of fine sea salt and 2 tsp champagne vinegar or fresh lemon juice until thick. Whisk in 1 cup of extra virgin olive oil gradually, drop by drop for the first ¼ cup or so (until the mixture is emulsified) and then in a thin stream until aioli is nice and thick; you may not need all the oil. Sprinkle 2 to 4 garlic cloves with ½ tsp fine sea salt. Mince with a chef’s knife, then use the side of the blade to crush garlic into a paste. Stir garlic paste into the mayonnaise. Taste and add more salt or vinegar if you like. Arrange cooked vegetables as well as lettuce leaves, thin wedges of fennel, and halved cherry tomatoes on a large platter or ling board, top with more fresh thyme sprigs, and serve with aioli. (from August 2013 issue of Sunset Magzine).
Thai Cucumber Salad: in a strainer, allow 3 thinly sliced cucumbers and 1 tsp Celtic sea salt to sit for 1 hour while water drains. Combine ½ cup finely chopped onion, ½ cup sesame oil, 2 Tbsp lime juice, 2 T fresh basil, finely chopped, and ½ tbsp fresh ginger, minced with the cucumbers in a mixing bowl and mix well.