Wobbly Cart Farm CSA Box #12

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Wobbly Cart Farm CSA box #12



Large share: sweet corn, basil, fingerling potatoes, red cabbage, red russian kale, carrots, red onion, cherry tomatoes, heirloom tomatoes, kohlrabi, lemon cucumber and salad cucumber

Small share: sweet corn, basil, fingerling potatoes, red cabbage, red russian kale, red onion, sweet pepper, and jalapeno


Dear CSA members,


September… We are in the height of summer hot crops like peppers, tomatoes, and cucumbers yet we have the abundance of fall lurking around. All of our onions are pulled from the fields and set out to dry, the winter squash are huge in the fields, the pie pumpkins a glorious orange that tempts me. I feel torn between the seasons and the vegetables that represent each season seem so dramatically different. Gearing up for winter is imminent because these abundant weeks end quickly. The orchard is full with apples, which reminds me of our apple press and making cider! And one of my favorite things this time of year is eating fresh corn in the field. Snapping it off, stripping the husk and tasting juicy sweetness is a rewarding snack while harvesting.

 New to this week in your boxes are sweet corn, fingerling potatoes, and salad cucumbers. The sweet corn was picked this morning and will be the sweetest eaten today! It is so tender you can eat it raw or quickly boiled and topped with butter, salt, and even lime is delicious! It stores well in the refrigerator but the sooner you get to it, the better it will be.

Fingerling potatoes are fairly waxy so are great for potato salads because they don’t fall to mush. These are new out of the fields, so store in the refrigerator and eat soon.

The salad cucumbers are great for fresh eating, sliced in salads, or adding to a pitcher of water. Sometimes the blossom end will be a bit bitter but the rest should be sweet and juicy. Store on cool countertop or in refrigerator like you would any other cucumber.

You also have a bit of basil this week that you could make a batch of pesto with!

Again, we have bulk quantities available of tomatoes, pickling cucumbers, garlic, dill, basil for pesto and more. Now is a good time to place an order if you are interested in doing any canning or preserving for the year. For the pickling cucumbers, your name will be added to the list and you will get a call when we can deliver your order. Harvest for these varies, and there is a lot of demand. Most everything else we can deliver with your CSA share on Tuesdays as long as we receive the order Sunday night!

If you would like to order please check out our web store:


Or give Joseph a call at 208 512 3186.

Another note- We have garlic braids available this year. They are great for gifts and store beautifully in your kitchen. Also available online. We have mostly fishtail braids made but would be pleased to take on custom orders if you’d like one with dried flowers or herbs.

 Enjoy the abundance!

Asha Joe and the crew at Wobbly Cart


Pesto Potato Salad

Serves 10

4 pounds fingerling potatoes, quartered

1 pound green beans, cut into one-inch segments

1 to 2 small garlic cloves, peeled

2 bunches of basil (about one ounce each)

1/4 to 1/2 cup olive oil
6 tablespoons (or more to taste)

mild vinegar, such as champagne, white wine or a white balsamic

1/4 cup chopped green onions (scallions)

1/2 cup pine nuts

Parmesan cheese to taste

Salt and freshly ground black pepper

Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook four minutes longer. Drain well and let cool, then transfer potatoes and beans to a large bowl.

wash and dry the basil. Puree in a food processor with garlic, drizzling in enough olive oil that it gets saucy. Season the pesto with salt and pepper.

Toss the beans and potatoes with pesto. Stir in vinegar, green onions, pine nuts and season with salt, pepper and/or additional vinegar to taste. Finally, shave some parmesan over the salad

Serve immediately, or make this up to two hours in advance. It can be stored at room temperature.


Cherry Tomato Galette with Corn and Zucchini

Serves 4 to 6 as a main or 8 as an appetizer or side dish

For the pastry:

1 1/4 cups (160 grams) all-purpose flour

1/4 teaspoon table salt

8 tablespoons (4 ounces or 113 grams) cold unsalted butter, cut into pieces and chill again

1/4 cup (60 grams) plain yogurt or sour cream

2 teaspoons (10 ml) fresh lemon juice

1/4 cup (60 ml) ice water

For the filling:

1 tablespoon (15 ml) olive oil

1/4 teaspoon coarse Kosher or sea salt

3 cups (about 450 grams) cherry or grape tomatoes

1 ear corn, cut from the cob (about 1 cup)

1 small (8 ounces or 225 grams) zucchini or summer squash, diced

1 bundle (3 to 4 ounces or 85 to 115 grams) scallions, thinly sliced

1/2 cup (2 ounces or 55 grams) grated parmesan

1 egg yolk beaten with 1 teaspoon water

Make dough: Whisk stir the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, stir together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball. Wrap with plastic and refrigerate for 1 hour, or up to 2 days.

Make filling: Get down the saute pan with the lid. If you don’t have one, any large lid will do. Add olive oil, tomatoes, salt and a pinch of red pepper flakes (if that’s your thing) to your saute pan then cover and heat over high heat. Roll the tomatoes around from time to time so that they’ll cook evenly. In a few minutes, you’ll hear some putts and pops as the tomatoes burst a little. When most have, remove lid, turn heat down to medium and add zucchini chunks. Saute for two minutes, until they soften. Add corn and cook one minute. Add scallions, just stirring them in, then turn off heat. Adjust seasonings if needed. Transfer mixture to a large plate and spread it out, so that it will cool faster. You want it cooled to at least lukewarm before assembling the galette.

Assemble galette: Heat oven to 400 degrees. On a floured counter, roll the dough out into a 12-inch round and it really doesn’t need to be perfectly shaped. Transfer to a parchment-lined baking sheet; I like to fold my dough gently, without creasing, in quarters then unfold it onto the baking pan. Sprinkle tomato-zucchini-corn mixture with half of parmesan and spoon the mixture into the center of the dough, leaving a 2-inch border. If any liquid has puddle in plate, try to leave it there as you spoon. Sprinkle with almost all of remaining parmesan, leaving a pinch or two behind for the crust. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze. Sprinkle glaze with last pinches of parmesan.

Bake the galette: For 30 to 40 minutes, or until puffed and golden brown. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.


Baked Kale Chips
Adapted from a bunch of inspiring places

1 bunch (about 6 ounces) kale

1 tablespoon olive oil

Sea salt, to taste

Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.


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