9-8-14 Wobbly Cart Farm CSA box #13
Large Share: beets, watermelon radishes, arugula, 2 yellow onions, garlic, 1 lb green beans, 1.5 lbs Austrian crescent fingerling potatoes, large eggplant, red tomato, heirloom tomato, Italian parsley, purple beauty bell pepper.
Small Share: beets, ½ lb green beans, 1 yellow onion. 1 lb Austrian crescent fingerling potatoes, 1 pint cherry tomatoes, Italian parsley, summer squash, 2 lemon cucumbers or salad cucumber, garlic, small eggplant.
Dear CSA members, Fall is definitely in the air around the farm! This morning at 6 a.m. it was quite crisp as I watched an enormous full moon setting behind the trees as the sun came up, revealing the golden glint some of the deciduous trees are starting to take on. As the morning grew close to noon, the sky took on the clear blue of a September day in Washington. So nice! There was great camaraderie around the barn as the crew went through the familiar motions of a busy Tuesday morning, packing CSA, organizing orders for restaurants and grocery stores, and preparing for the Chehalis farmers market. By this time of year, produce tends to be at its peak, and everyone who takes part in the farm we call Wobbly Cart knows their jobs and role quite well. It leaves room for a nice conversation/banter and cup of coffee as we go about our work. And certainly provides a sense of satisfaction of a summers’ work well done. (Though there is still quite a lot to come!).
We have some gorgeous green beans for this week, as well as watermelon radishes. This large turnip looking thing is green and white on the outside, but when you slice it watch out! The center is a gorgeous watermelon shade of pinkish red. This heirloom type of the Chinese Daikon radish (called shinreimei in China) is at its best in fall when the weather starts to cool down. Unlike many radishes the intensity of the flavor decreases as it matures. It is mild and delicious served raw, and its color is best preserved when it is served uncooked. Though they are also good sautéed or roasted.
As of this week we have 5 deliveries left for the summer CSA share. If any of you are interested in continuing on our Fall CSA share is a really nice way to continue your local eating well into the rainy months. We’ll have winter squash, leeks, shallots, garlic, peppers, daikon radishes, lettuce, cabbage, kale, herbs, and many types of root vegetables. The large share is $110 and the small is $66. Just go to www.wobblycart.com and click on become a member. Then choose the Fall CSA option and go through the steps. Hope to have you join us!
Also, August Farm’s Fall Chicken CSA starts this Sunday. It’s not too late to join. There are four share sizes to choose from, between two and five chickens a month. The Fall Chicken CSA runs from September through November, with three monthly deliveries. Check out their website to find more information and place an order. Are you looking to stock your chest freezer with meat for winter? You can also order bulk chickens from August Farm. Their last two processing dates of the year are Sept 13th and Oct 11th. There is a four chicken minimum order. They are $6 per pound and weigh around four pounds each. Place your orders now before they’re all gone. They also have pork available by the half or whole. It will be ready in November, but its selling fast so place an order now to reserve yours. August Farm chickens are humanely raised, outdoors on pasture and fed certified organic grain. They raise a slow growing breed of chicken that takes twice as long as factory raised chicken to reach market weight. This more natural growing period results in superior, old-fashioned tasting chicken with a deep rich flavor our grandparents would recognize. Try it and taste the difference.
Have a great week! Asha, Joe and the crew at Wobbly Cart
Fatima’s Salad: Boil 2 medium potatoes and cut them into thick slices. Boil 2 beets until tender, and then slip off their skins and slice. In a pot of boiling water, cook or steam 4 carrots, cut into ½ inch rounds, until tender. Then steam 1 green bell pepper, seeded and sliced until tender. On a platter, arrange all of the vegetables on a bed of lettuce or arugula. In a blender, whirl 1/3 cup olive oil, 2 ½ tbsp vinegar, salt and freshly ground black pepper to taste, and 2 Tbsp chopped fresh parsley. Pour the dressing over the salad. Decorate the salad plate with 4 hard boiled eggs, peeled and quartered and a few black olives. Sprinkle freshly ground black pepper over the eggs. (From Sundays at Moosewood Restaurant).
Cherry Tomato Pie: Preheat oven to 400 degrees. In a large skillet cook 6 strips bacon until just done but not crisp. Transfer to paper towels to drain. Reserve 1 tbsp bacon drippings in a skillet; set aside. Prepare or let stand at room temperature for 20 minutes 1 15 oz pkg rolled refrigerated unbaked piecrust. On a lightly floured surface, stack the two piecrusts. Roll from center to edges to form a 12-inch circle. Wrap pastry around the rolling pin; unroll into a 9-inch deep pie plate. Ease pastry into the pie plate allowing the edges to form a loose scalloped effect. Gently press into the bottom of the pie plate. Prick bottom of pastry. Line the pastry with a double thickness of foil; bake 10 minutes. Remove foil and bake 5 minutes more. Remove, reduce oven temp to 375. Sprinkle ½ cup finely shredded Parmesan cheese over the piecrust. Place ½ the bacon around the edge of the crust. Set aside. Cook ¾ cup finely chopped sweet onion in the reserved bacon drippings over medium heat until tender. Drain drippings; set aside. Halve 2 cups cherry tomatoes, leaving the remaining 2 cups whole. Place halved and whole tomatoes in a large mixing bowl. Add 1 tbsp olive oil, 2 tbsp finely chopped fresh basil, ½ tsp kosher salt, and ¼ tsp black pepper; stir to combine. In a separate bowl beat together 4 oz cream cheese, ¼ cup mayonnaise, 1 egg yolk, cooked onion, ¼ cup parmesan cheese, 2 tbsp minced fresh basil, 1 tsp finely shredded lemon peel, and ¼ tsp black pepper. Spoon cream cheese mixture into piecrust. Top with tomato mixture. Nestle the remaining bacon slices among the tomatoes. Gently press tomatoes and bacon into cream cheese mixture. Bake pie until tomatoes just begin to brown, about 35 minutes. Loosely cover edges with foil if edges begin to brown too quickly. Let stand 60 minutes. Top with leaf lettuce and serve with lemon wedges.
Arugula, Beet and Avocado Salad with Goat Cheese: Preheat oven to 375. In a small baking dish rub 1½ lbs medium beets all over with 1 tbsp olive oil and season with salt. Cover with foil and bake for 1 hour, until the beets are tender. Uncover the dish and let the beets cool slightly. Peel the beets and cut them into 1-inch wedges. Meanwhile, spread ¼ cup pine nuts in a small baking dish and bake for about 7 minutes, until golden. Let cool completely. For the dressing: with a sharp paring knife peel 1 whole lemon, removing all the bitter white pith. Cut in between the membranes to release the sections; cut the sections into small pieces. In a small bowl, whisk the ½ tsp lemon zest and juice of the lemon with 1/4 cup of olive oil and season with salt and pepper. Stir in the lemon pieces. In a large bowl toss 2 Hass avocados, cut into 1-inch pieces, and 4 cups lightly packed baby arugula. Toss with half of the lemon dressing and season lightly with salt and pepper. Transfer to plates. In the same bowl, toss the beets with remaining dressing. Spoon the beets over the salad, top with the toasted pine nuts and 4 oz shaved semi-firm aged goat cheese and serve.
French Fingerling Potato Salad: Place 2 ½ lbs fingerling potatoes in a large pot. Cover with cold water by 1 inch and season generously with salt. Bring to a boil; reduce heat and simmer until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, and then drain. Meanwhile, in a large bowl, whisk together ¼ cup olive oil, 3 tbsp Dijon Mustard, 2 tbsp sherry vinegar, 1 small minced shallot, 3 tbsp minced fresh parsley, and 1 tsp chopped fresh thyme; season with salt and pepper. Add potatoes and ¼ of a sliced red onion and toss to combine. Serve at room temperature. (To store, refrigerate, up to overnight.) Makes 6 servings. From Everyday Food.
Ratatouille Provencal: Heat in a large skillet or Dutch oven over high heat; ¼ cup olive oil. Add and cook, stirring, until golden and just tender, 10 to 12 minutes: 1 medium Eggplant, peeled and cut into 1 inch chunks, and 1 lb zucchini, cut into 1 inch chunks. Remove the vegetables to a plate and reduce the heat to medium high. Add and cook, stirring, until the onions are slightly softened: 2 tbsp olive oil and 1-½ cups sliced onions. Add a cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes: 2 large red bell peppers, cut into 1-inch chunks, 3 garlic cloves, finely chopped. Season with salt and black pepper to taste. Add: 1 ½ cups peeled, seeded, chopped fresh tomatoes, or one 14 oz can diced tomatoes, drained. 2 to 3 sprigs fresh thyme, and 1 bay leaf. Reduce the heat to low, cover, and cook for 5 minutes. Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in ¼ cup chopped fresh basil and chopped pitted black olives if desired. From the Joy of Cooking.