9-16-14 Wobbly Cart Farm CSA box #14
Large Share: carrots, cipollini onion, hot peppers, purple potatoes, dill, cucumbers, sungold tomatoes, sweet pepper, chard, lettuce, corn, roma tomatoes
Small Share: carrots, cipollini onion , jalapeno, dill, heirloom tomato, garlic, bell pepper, chard, corn
Dear CSA members,
We had our first freeze scare this past week and it was a needed reminder that summer is rapidly being left behind. This is also a great reminder to get any preserving done, as it could be any day that our crops become dead to a cold night. Cucumbers, dill and basil being at the top of that list. So get your pickling supplies, pesto supplies, and get cook’n.
Our sungold tomatoes (little, yellow and cherry like) haven’t had a ton of fruit on them all summer. Quite a contrast to our cherry tomatoes. We tried our hardest this week to get at least the large shares some of these sweet and delicious tomatoes. Also in the Large shares are Roma Tomatoes which are great for salsa, sauce or raw in salads. The small shares are getting a colorful heirloom tomato. Cipollini onions are in both boxes. A reminder that these are a pungent Italian variety that are great raw or cooked. Raw, beware, they are strong but sliced thinly they add a delicious sweet and spiciness to any salad. Cooked, they have a ton of flavor and sweeten up so nicely. They are the perfect onion for caramelizing.
Also, each box is getting a kind of hot pepper. Small shares got a jalapeño which you have had and should be familiar with spiciness level. On a scale from 1-5 , I’d say these are a 3. The large shares are getting one cayenne and one czech black. The cayenne is long , thin and very red with a rating of 5! so beware, add little to taste and/or dry it for flakes for later use. The czech black is squat (similar shape to a jalapeño though not as large) and red, with potentially some black showing somewhere. These are a 2.5 rating, still spicy but manageable.
Again,don’t forget to sign up for the fall csa, a 4-week continuation of delicious vegetables. We’ll have winter squash (delicata, butternut, spaghetti, acorn, kuri, and/or kabocha), leeks, shallots, garlic, peppers, daikon radishes, lettuce, cabbage, carrots, kale, herbs, asian greens, apples, and many types of root vegetables (potatoes, beets, rutabaga, parsnips, turnips, and/or parsley root). 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.
Enjoy your box!
Asha, Joe and the crew at Wobbly Cart
Cheesy Pizza with Cipollini Onion and Sweet Pepper
2 12-inch round or 9×13 rectangular pizza dough
1 clove garlic, minced
1/2 teaspoon sea salt
Red cayenne pepper, to taste
Pinch of sugar, if desired
8 ounces aged mozzarella
1/4 cup finely grated parmesan or pecorino romano cheese
two glugs of olive oil
1 cipollini onion, thinly sliced
1 sweet pepper, thinkly sliced
tsp of fresh basil, rosemary, or thyme
heat oven, to its top temperature, usually 500 to 550 degrees F. If you’re using a pizza stone, place this in the oven so that it heats too.
Add salt, garlic, red pepper flakes and sugar to the tomatoes and blend in a blender or with an immersion blender until they reach your desired sauce texture.
Add 1/3 cup of sauce to each stretched-out dough and spread it evenly. Tear or crumble mozzarella into tiny bits and scatter it over the pizzas. Some people like their basil and parmesan or pecorino added only after the pizza comes out of the oven, some like it baked on. Add toppings, cipollini onions can be put on raw if you like the sharpness, if not, caramelize in pan with olive oil. Same goes for sweet pepper. Finally, give each assembled pizza a quick drizzle with olive oil and bake it for 10 to 15 minutes, rotating once if needed, until the top is bubbled and lightly charred and the crust is golden. As soon as the pizza comes out of the oven and is still blazing hot, finish with basil and parmesan or pecorino, if this is when you prefer to add it.