Wobbly Cart Farm CSA box #8
In this week’s box:
Large Shares: eggplant, 2 slicing cucumbers, 2 Walla Walla onions, lacinato Kale, romaine lettuce, summer squash, jalapeno pepper, 3/4lb heirloom tomato, 2 oz fresh basil, garlic, 1 lb romano beans.
Small Shares: romaine lettuce, cauliflower, 1 Walla Walla onion, lacinato kale, summer squash, ¾ lb romano beans, 1 pint cherry tomatoes, fresh basil
Dear CSA members,
We have such a nice box this week! The first pickings of lacinato kale, heirloom tomatoes already in early August, huge Walla Walla onions and the first fresh basil harvested for CSA. When the boxes get like this I know we are in the peak of summer! There is so much to choose from when making the harvest lists and the cooler is stacked to the ceiling on Monday harvest day.
This is also the time of year when we can start thinking about canning and freezing things for winter as the abundance is so great! If you are interested in getting bulk quantities of produce such as pickling cucumbers, beets, green beans, tomatoes and basil keep an eye on our web store. When you go to our website you will see the button just below “become a member” there you can place orders for many of these things, pay online and have the produce delivered with your CSA share.
This time of year I like to go over some of the varieties of heriloom tomato that we grow to give folks some background on their wonderfulness. Heirloom tomatoes are something we have done since the beginning of Wobbly Cart Farm and have put much time into selecting varieties that have exceptional color and flavor as well as grow well in our climate.
Aunt Ruby’s German Green: the large 12 to 16 oz , green to greenish yellow , sometimes rose tinted tomato. This heirloom has an outstanding flavor is sweet, tart, rich and spicy. I, and many others rate it as one of the best. It might look a little strange, but the taste is worth it! Introduced from Ruby Arnold’s German immigrant grandfather. Introduced in the 1993 Seed Saver’s exchange Yearbook. Also recently nominated to the Slow Food’s Ark of Taste.
Cherokee Purple: My favorite! I will quote from the Fedco catalog: “ No list of the best-tasting heirloom tomatoes would be compete without Cherokee Purple, an unusual variety from Tennesse, said to have originated with the Cherokee Indians. Fruits are globes to slightly oblate, averaging 10 to 13 oz, with dusky brownish-purple skin, dark green shoulders and brick red flesh, which has been described as “sweet, rich, juicy, winey,” “delicious sweet”, and “rich Brandywine flavor” by aficionados maintaining it in the Seed Savers Exchange.”
Cosmonaut Volkov: This red tomato has 2 to 3 inch slightly squat, deep crimson fruit with green tinged shoulders, and bright red interiors. The flavor is rich, deep, balanced, sweet and tangy. Delivers the “true” tomato taste. Another of my favorites, this one produces a lot of blemish free fruit that tastes awesome. Comes from the Ukraine.
Persimmon: This rose-gold beefsteak type is said by many to date back to cultivation by Thomas Jefferson. It is creamy, meaty and has a near perfect acid- to sweetness balance. I love it for the gorgeous color.
Paul Robeson: Another Russian heirloom that was named in honor of Paul Robeson (1898-1976), who befriended the Soviet Union. Robeson was a multitalented and outspoken crusader for racial equality and social justice. His namesake tomato has developed an almost cult following amongst seed savers. The maroon-brick colored fruit are 6 to 12 oz, oblate in shape and have green shoulders. This one has a distinctive sweet and smoky taste. From the Fedco catalog again: “A sandwich tomato with a tang, and extraordinary tomato for an extraordinary man.”
Rutgers: Not technically an heirloom, this famous New Jersey tomato was developed by the Campbells Soup co. in 1928. It was “refined” by Rutgers University in 1943. Long considered an outstanding slicing, cooking, and canning tomato, the medium sized 4 to 6 oz fruits are very uniform, with rich red interior and great old-time flavor.
Copia: This unique finely striped in yellow and orange heirloom is a cross between Green Zebra and Marvel Stripe. It’s new to us this year. I have found it both tasty and beautiful so far.
I hope you enjoy your box this week! One last note, it is best to use up your fresh basil as soon as possible. If you must store it, just leave it out on the counter. It will turn black in the cold of the refrigerator!
Thank you and have a great week,
Asha, Joe and the crew at Wobbly Cart
Halibut with Persimmon Tomato and Dill Relish: Prepare your grill. Combine 2 cups diced Persimmon tomato, 3 tbsp finely chopped red onion, 1 tbsp finely chopped seeded Jalapeno pepper, 1 tsp fresh dill, 2 tsp fresh lemon juice, and ¼ tsp salt in a medium bowl and add ¼ tsp freshly ground black pepper. Toss gently to coat. Brush 6 6oz halibut filets with 1 tbsp extra-virgin olive oil, sprinkle evenly with ¼ tsp more salt and pepper. Place fish on a grill rack coated with cooking spray; grill 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with tomato mixture; garnish with dill sprigs, if desired.
Ham and Cheese Tartines with Cherokee Purple Tomato Salad: preheat broiler, to prepare tartines, place 4 1 ½ oz slices of ciabatta bread in a single layer on a baking sheet. Arrange 1 of four Serrano ham slices and 1 or four thin slices of Manchego cheese on each bread slice. Broil 3 minutes or until cheese melts. Sprinkle evenly with 1 tsp oregano. To prepare salad: combine 1 tbsp chopped fresh oregano, 1 tbsp finely chopped shallots, 1 tsbp sherry vinegar, 2 tsp extra-virgin olive oil, 1 garlic clove, minced in a bowl and stir well with a whisk. Arrange 1 cup torn boston lettuce on each of four plates. Top each with ¾ cup honeydew melon and ½ cup Cherokee purple tomato slices. Drizzle each with about 1 tbsp dressing. Place 1 tartine on each plate. (both from Cooking Light Magazine)
Heirloom Tomato and Eggplant Gratin: Preheat oven to 425. Brush a large oval baking dish with 1 tbsp of olive oil. Arrange 1 ½ lbs of Heirloom Tomatoes, sliced ½ inch thick and 1 lb eggplant peeled and sliced into rounds ¼ to 1/3 inch thick, in overlapping concentric circles. Scatter with fresh thyme sprigs on top and season with salt and pepper. Drizzle with 3 tbsp olive oil over the top. Cover with foil and bake for about 30 minutes, or until the eggplant is barely tender and the tomatoes have exuded their juices. Uncover and bake for 25 minutes longer, or until juices have evaporated and vegetables are very tender. Sprinkle with ¼ lb coarsely crumbled goat cheese and bake for about 10 minutes, or until lightly browned. Serve warm. (I have made a similar recipe but made the addition of lots of minced garlic and thinly sliced summer squash and potato. The kids and family loved it!) (from foodandwine.com)
Garlicky Roasted Romano Beans: Preheat oven to 450 degrees. Trim 1 lb Romano Beans and toss whole with ¼ cup olive oil, 3 cloves smashed garlic, 3 sprigs of fresh thyme, and salt and pepper to taste. Spread in a single layer on a large baking sheet and roast for 15 to 20 minutes, turning once, until the beans are browned and tender. Serve warm or at room temperature.
Seashells with Basil, Tomatoes, and Garlic: combine 1/3 cup extra virgin olive oil, 2 large garlic cloves, finely chopped, and ¾ tsp salt in a large bowl. Chop 1 cup of 1 ¼ lbs cherry tomatoes and add to the bowl. Cut remaining tomatoes in half and stir into mixture; let stand about 30 minutes, stirring occasionally. Meanwhile, cook ¾ lb medium seashell pasta as package directs in a large pot of salted boiling water. Drain pasta, saving 1 cup of water. Toss pasta with tomato mixture, then with ½ cup shaved parmesan cheese, and all but 1 tbsp of ½ cup thinly sliced basil leaves. Mix in a little pasta water if needed for a looser texture. Sprinkle remaining basil on top and season with salt. (from same source as above)