July 29th 2014
Wobbly Cart Farm CSA box #7
Large shares: green leaf lettuce, 1 bunch multicolored carrots, cauliflower, 2 Walla Walla onions, 1 lb multicolored new potatoes, cilantro, 1 pint cherry tomatoes, patty pan or other summer squash, cucumber, garlic, 1 lb shell or snow peas
Small shares: red leaf lettuce, 1 bunch multicolored carrots, 1 Walla Walla onion, 1 lb multicolored new potatoes, cilantro, 1 red slicing tomato, cucumber, ¾ lb green beans or romano beans, garlic
Dear CSA members,
Such a nice box this week! I’m so happy to see the fresh Walla Walla onions, tomatoes of several types, and the first cauliflower of the season. With the cilantro too I’m thinking about making a zucchini frittata as well as some fresh salsa for dinner tonight. One nice thing about writing the newsletter and recipes is I get a slew of new ideas of what to make for dinner.
We had another great weekend at market this week as well as a smooth sailing harvest and packing for CSA. I was just thinking how great it is to have returning crew -members as well as a few awesome new folks. It really helps the farm flow so much more manageably. People who see the bigger picture, and pick up and do what needs to be done when they see the need are the best kind to have around a farm such as Wobbly Cart. I’m seeing a lot of that this year and I like it!
One thing I did notice this week is the carrot greens look a tiny bit wilted. I would attribute this to the intense heat we had on Monday. Our apologies! It’s probably best to break them off and compost them asap when you put your vegetables away tonight. Everthing else was looking just fine.
Some of the large shares will get 1 lb of snow peas instead of shell peas this week, and a few of the small shares will get romano beans instead of green beans. Our pickings came up a bit short so we had to improvise! Romano beans are a large flat podded fresh bean, with a robust flavor. Use and store just like green beans. The fresh Walla Walla’s are sweet, tender and delicious. Mild enough for fresh eating in salads and on sandwiches or burgers its great to have full size onions again!
Until next week, enjoy!
Asha, Joe and the crew at Wobbly Cart
Fresh Salsa: Chop 6 tomatoes, mince 4 garlic cloves, seed and mince 2 fresh Jalapeno peppers, plus 2 roasted, skinned and chopped jalapenos, dice 1 bell pepper, chop ½ red onion, 1 tbsp olive oil, juice of 1 lime, chili powder, salt and pepper to taste, fresh scallions and cilantro to taste, and 2 dry ancho chilies, seeded, cut into short strips and snipped into pieces. Combine all ingredients in a bowl. Place in the fridge for up to 12 hours for flavor infusion. Serve with chips.
Green Beans and Olives: In a large skillet combine 1 lb fresh , thin green beans, trimmed, 1/3 cup water, 2 tsp olive oil, and a pinch of salt. Bring to coiling, reduce heat to medium, cook covered, 5 minutes or until beans are tender. Drain if necessary. Transfer beans to a large bowl and cool completely. Add ½ cup pimento stuffed olives, ½ cup sliced celery, ¼ cup thinly sliced Walla Walla onion, 2 tbsp lemon juice, 1 ½ tsp finely shredded lemon peel, and 2 tbsp olive oil. Season to taste with salt and pepper.
Cucumber Lime Guacamole: chop 1 ½ cups seeded cucumbers. Place cucumbers in a colander, sprinkle with ¼ tsp salt, toss to coat. Let stand for 1 hour. Pat cucumbers dry with paper towels. Transfer to a medium bowl. Chop 2 medium pitted and peeled avocados, and mash 2 more. Add the avocado, 2 thinly sliced scallion, ¼ cup chopped cilantro, and 3 tbsp lime juice to cucumbers; stir to combine. Season to taste with salt and pepper. Makes 3 cups
Rose’ Cucumber Cooler: combine 1 bottle dry rose’ wine, 1 cup St Germain elderflower liqueur , ½ cup lemon juice, 1 thinly sliced lemon, and about 6 inches of a cucumber also thinly sliced.
Zuchinni and Tomato Frittata: preheat broiler. In a medium bowl whisk together 8 eggs, ¼ tsp salt, and ¼ tsp crushed red pepper. In a 10 inch oven going skillet heat 1 tbsp olive oil over medium heat, layer in sliced of 1 small summer squash evenly over the bottom of the skillet. Cook 3 minutes, turning once. Top with ½ cup cherry tomatoes, thinly sliced lengthwise. Pour egg mixture over the vegetables in the skillet. Top with 2 oz bite sized fresh mozzarella balls and 1/3 cup coarsely chopped walnuts. Cook 3 to 5 minutes or until sides begin to set, lifting with a spatula to allow the uncooked portion to run underneath. Transfer to a broiler. Broil 4 inches from the heat 2 to 3 minutes or until set. Cut into wedges to serve. Serve with fresh tomato slices, basil, and a drizzle of olive oil.
Cauliflower and Potato Curry: Cook 1 cauliflower cut into florets, for 5 minutes in a saucepan of boiling water. Remove from water with a slotted spoon and transfer to a bowl. Add to the boiling water 2 medium potatoes (or equivalent) that have been peeled and cut into ½ inch chunks, cook for 5 minutes. Drain, rinse under cold water, and drain well again; transfer to the bowl of cauliflower. Meanwhile, combine in a food processor; 1 large tart apple, peeled, cored, and sliced, 3 large garlic cloves, 1 2-inch piece of fresh ginger, peeled and sliced, and optionally; 2 hot chile peppers such as jalapeno or Serrano, seeded and diced. Process until minced but not pureed. Heat in a dutch oven over medium heat; ¼ cup vegetable oil, clarified butter, or ghee. Add 2 medium onions, coarsely chopped, and the apple mixture and cook, stirring, until the onions are softened ands starting to color, 5 to 7 minutes. Add 2 tbsp curry powder and 1 tbsp all purpose flour. Cook, stirring, for 3 to 5 minutes to lightly brown the curry powder and flour. Then add 1 14 oz can of coconut milk, ½ cup water or chicken stock, and 1 tsp salt. Bring to a boil over high heat, stirring, then add the reserved cauliflower and potatoes and 1 16 oz can chickpeas, rinsed and drained. Reduce heat to medium, cover, and cook for 15 minutes. Stir in, cover and cook until tender 10 oz fresh shell peas. Season with salt and black pepper to taste. Serve the curry over cooked rice and garnish with golden raisins and chopped cashews if desired.
Heirloom Tomato and Romano bean salad: bring a small pot of salted water to the boil, then blanch ¼ lb romano beans, tops trimmed, for 3 to 4 minutes, until just tender. Transfer with tongs to a baking sheet to cool. Make balsamic vinaigrette: using a mortar and pestle pound 1 tbsp fresh oregano, ½ clove fresh garlic and a scant ¼ tsp salt to a paste. Transfer to a small bowl and pour in 2 ¼ tsp red wine vinegar, 1 ½ tsp balsamic vinegar. Whisk in 3 tbsp extra virgin olive oil and taste for balance and seasoning. Whisk 3 tbsp roasted hazelnut oil, ½ tsp lemon zest, and a couple of pinches of salt and pepper in a small bowl. Finely chop 1/8th cup skinned, toasted hazelnuts and stir into dressing; coarsely chop another 1/8th cup and stir in. drizzle hazelnut dressing over romano beans, season with salt and pepper, and toss together. Hold 1¼ lbs of heirloom tomatoes on their sides and slice into ¼ inch slices. Season with salt and pepper. Arrange slices on a large round platter, overlapping them, and spoon on about half of the balsamic vinaigrette. Scatter with ½ bunch baby arugula leaves. Stir1 cup of cherry tomatoes, stemmed and cut in half, with remaining vinaigrette and season with salt and pepper. Pile in center of platter, then top with romano beans. Spoon on a few dollops of crème fraiche and sprinkle about a third of pistou (recipe follows) onto and around salad. Serve the rest alongside.