Wobbly Cart Farm CSA box #18

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Wobbly Cart Farm CSA box #18

October 14th 2014

 

Large share: Delicata squash, Jonagold apples, cauliflower, kale, cipolinni onion, sweet peppers, beets, carrots, yellow finn potatoes, cherry tomatoes

Small share: Delicata squash, Jonagold apples, broccoli, cipolinni onion, kale, Italian parsley, sweet pepper, garlic

 

Dear CSA members,

 

Wow, it’s the last box of the summer season! First and foremost I would like to express my gratitude to all of you for joining us on this 18- week local eating journey. It is so fantastic to think back on the all the hard work behind us, and the seasonal progression of the fruits and vegetables that have made it all possible. From the first tender lettuce, and garlic scapes, through all the heat loving summer crops like tomatoes and cucumbers and now on to winter squash and luscious Jonagold apples.

As always there are successes and failures throughout the season, and there is not always time to reflect on them, but overall it seems that our land and hard work has provided us with such a dazzling array of beautiful, tasty and nourishing food. I feel a great sense of satisfaction to have provided so many people with locally grown, fresh and organic vegetables. I hope you all have enjoyed the season and have the same sense of satisfaction at having contributed to helping this small organic farm remain sustainable.

This week’s box has some absolutely gorgeous and delicious produce. The Jonagold apples are a special project of mine (36 trees in all). They are about 35 years old and need lots of tender loving care. (read lots and lots of work!). The orchard produces a ton of fruit, but in this climate it is difficult to produce blemish free apples organically. Lets just say of the 750 lbs my husband and I harvested Sunday about 230lbs were deemed worthy of CSA. The rest will go to our personal cider for the winter! Normally I give them to the fall CSA share but this year they are ripened 2 weeks early. That’s what a long lot summer will do for you. They are very delicious and juicy and also are tree ripe and thus bruise easily – it will be best to enjoy them a.s.a.p either fresh or baked into a dessert.

 Delicata squash is my family’s favorite winter squash. The flesh is uber sweet and the skins are tender enough to eat! It bakes quickly and the seeds are great roasted too. This squash will keep for several weeks in a cool dry place, but I doubt it will last that long!

We continue to have beautiful broccoli and cauliflower from our late planting, as well as sweet peppers and cherry tomatoes in the big high tunnel. They should all hold out for some time. Unfortunately though, we are all out of garlic for the year. Last week we planted our beds for next year and are really excited because it will be our largest garlic planting ever. Here’s looking forward to next season!

If you haven’t already done so, I hope you will join us for the Fall share. It begins next Tuesday October 21st and will go for four weeks until November 11th. We will have many amazing fall/winter vegetables that haven’t been available for the summer season. For example; leeks,celeriac, sunchokes, several varieties of winter squash, asian greens, rutabaga, burdock, endive and escarole and lots more! The small share is only $66 and the large $110. Please sign up on our website http://www.wobblycart.com.

 

It has been a pleasure growing for you this season. Please take care of any remaining payments you need to and also remember to return your empty boxes so that they may be reused.

Thank you all,

Asha, Joe and the crew at Wobbly Cart

 

Broccoli with Green Herb Sauce: Break 1 large head of broccoli into florets, peel the stalk and chop into chunks. Steam in a steamer basket over simmering water, covered, until tender to the core when pierced with a knife, 15 to 20 minutes. Put in a serving dish. Meanwhile mix ½ cup coarsely chopped flat leaf parsley leaves, 1 tsp each fresh thyme and oregano leaves, zest of 1 large lemon, 2 tbsp lemon juice, 2 tbsp brined capers, rinsed and chopped, 2 tbsp finely diced shallot, 1 small garlic clove minced, ½ cup olive oil, and sea salt and pepper to taste. Spoon about half the green herb sauce over the broccoli and turn gently to coat. Serve warm or at room temperature, with extra sauce on the side.

 

Delicata Squash with Thyme and Cider Glaze: Peel 2 medium Delicata squash with a vegetable peeler, cut it in half lengthwise and scrape out the seeds with a spoon. Cut each piece in half lengthwise again, then crosswise into ½ inch thick slices. Melt 3 Tbsp unsalted butter in a large skillet over low heat. Add and 1 Tbsp coarsely chopped Thyme and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture. Add the squash to the skillet, then 1 ½ cups unfiltered apple cider or juice, 1 cup water, 2 tsp sherry vinegar, 1 tsp salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper and additional salt if needed. ( from The Herbfarm Cookbook by Jerry Traunfeld).

Delicata Squash Rings: Preheat oven to 375. Take a whole delicata squash and slice it across sideways. This will make ring shapes out of it. Scoop the seeds out of the middles of your squash rings. Lightly oil a large cast iron skillet with olive oil. Lay the rings out in a single layer across the skillet. Place in the hot oven. Bake for about 10 minutes. Then flip the rings with a spatula. Bake the other side until both sides are lightly browned and the squash is tender. Remove from oven and serve.

Fall Salad with Apple Dressing: prepare the dressing: combine 2 small apples, peeled and chopped, 1/3 cup sugar, 1/3 cup good cider vinegar, and ½ cup water in a saucepan over medium heat. Simmer until apples are translucent, 25 minutes. Puree in a blender, slowly adding 1 ½ tbsp St-Germain elderflower liqueur. Adjust with more vinegar or liqueur to taste. Chill. For the salad: toss 4 cups loosely packed fall greens (arugula, escarole, kale, frisee, lettuce) with 2 tbsp extra virgin olive oil and ½ tsp kosher salt. Spoon dressing onto plates, divide salad among plates and top with 1 large apple that has been cut into thin wedges, 6 tbsp shelled pecans and 1 ½ oz shaved Pecorino cheese (divide amongst the plates). Serves 8

 

 

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