Wobbly Cart Farm CSA box #9

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Wobbly Cart Farm CSA box #9

8/12/14

In this week’s box:

Large Shares: slicing cucumber, crisp head lettuce, 1 lb new potatoes, 1 pint tomatoes, mustard greens, fresh red & yellow onions, parsley, golden beets, 1 lb green bean, red tomato, purple cabbage

Small Shares: fresh red onion, crisp head lettuce, 1 lb new potatoes, 1 pint cherry tomatoes, slicing cucumber,mustard greens, purple cabbage, parsley, jalapeño, summer squash

Dear CSA members,

The days are getting shorter again without consideration there is still work to be done. These brisk mornings warm me despite their chill. And the heavy load of tasks ahead keeps us all moving. We are getting more than a hundred pints of cherry tomatoes out of our high tunnel every couple days and the sweet peppers are starting to take color. We had the first tastings of frill mustard greens and arugula this week and both were astoundingly delicious. We haven’t grown mustards in the past couple years and I think we all missed them. Carrots are still a little behind which is not ideal but will make them taste even better when they finally size up. A few of our crew members are on vacation this week so our workload yesterday was a mile high harvesting for CSA and Portland orders and deliveries. But we made it and are all the better for it.

As I mentioned last week, 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. Pickling cucumbers will be in abundance, as well as tomato seconds that are perfect for canning sauce or stewed tomatoes. We pickled spicy dilly Romano beans just the other night! Can’t wait to try them in a few weeks and save the rest for winter when produce is slim pick’ns.

I feel like this box is huge and amazing and new to this week is mustard greens. These guys are delicious , spicy and great tossed with lettuce and whatever veggies, cheese, nuts, or fruit you use in your salads. Also tops a tomato sandwich splendidly. Or gently sauté them the way you would any green like spinach, chard, kale or collards.

Mustard Greens Salsa Verde
Other herbs and greens to try include cilantro, mint, tarragon, oregano, or arugula.Serve with avocado, potatoes, or chips.

1 bunch mustard greens
1 bunch parsley
3/4 cup chopped red onion
3 tablespoon capers, rinsed
Juice and zest of one lemon
1 cup extra-virgin olive oil
3 cloves garlic, minced
1/2 teaspoon unrefined sea salt (or to taste)
1/2 teaspoon crushed red chile flakes – optional

Yield: 2 cups

Chop up the mustard greens and parsley leaves. Mix with remaining ingredients in a medium bowl and serve.

Pasta with Golden Beets and Greens

1/3 cup pine nuts

4 tablespoons extra-virgin olive oil, divided

2 large onions, sliced

3 garlic cloves, minced

1 bunches golden beets with fresh healthy greens; each cut into 8 wedges, greens cut into 1-inch-wide strips

12 ounces farfalle (bow-tie pasta)

1/3 cup grated Parmesan cheese plus additional for serving

Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.

Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.

Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Sprinkle with pine nuts.

Thanks everyone, Enjoy!

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