Wobbly Cart Farm Fall CSA #4

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Large Share: pie pumpkin, winter kale, beets, radicchio, turnips, Italian parsley, leeks, hot peppers, potatoes, carrots, red cipollini onions

 Small Share: pie pumpkin, winter kale beets, radicchio, turnips, leeks, hot pepper, red cipollini onion


Dear CSA members,

It is the last box of the fall share today. We woke at dawn to a beautiful frosty landscape brightened by silvery moonlight. Bundled warmly we convened at the old barn for coffee and doughnuts while getting set up to pack the CSA shares. It is such a nice feeling to be finishing out CSA for the season, and you could tell by everyone’s spirits while we worked the morning away. All the produce is so gorgeous, and we all commented on the particular appeal of the fall vegetables. Their colors are so luminous, their energy strong, and their hardiness apparent.

It makes sense to me, energetically, that during the fall months when we eat locally and seasonally, that we too can strengthen our energy and hardiness for the winter months to come. I myself greatly enjoy the winter. When I was younger it was because I looked forward to spending the winter skiing, ice climbing and winter mountaineering. Now I look forward to it as a time of rest, to cozy up by the fire, do crafts and art, spend time with family and enjoy the fruits of a seasons’ labor.

I truly hope you too have enjoyed the fruits of our labor this season. It has been a great pleasure growing vegetables for you and your families, and we hope to hear from you for the 2015 season. In the meantime, for those of you in the Olympia area we will be down at the Olympia Farmers’ market on Saturday and Sunday through December. Then will be doing the Saturday winter market there starting in mid-January. Our CSA members get a 10% discount at the market stand and also on bulk orders placed on the web-store thorough 2014. You can place bulk orders on the web-store and pick them up at market, at the farm, or in Portland at the Garfield Ave drop site.

A few things that need explanation:

The Pumpkin is for pies, an extra sweet and non-stringy variety that can also be used for soups or curries. To bake your pumpkin: Preheat oven to 325. Break off the stem. Chop it in half. Scoop out the seeds and strings. Place the halves in a large baking pan. Cover with foil. Bake for 35 to 60 minutes or until the flesh is tender. Scoop the flesh from the rinds and puree in a food processor. A 5 to 6 lb pumpkin will yield 4 cups of puree. The seeds are also excellent roasted with salt and olive oil.

Radicchio: this hardy winter green is in the chicory family, it has a bitter taste that mellows with the onset of cold weather and also when you grill or roast it. This variety is a pretty variegated version.

Enjoy your box and please remember to return the empty crates to the drops sites as we will be back to pick them up next week.

Thank you all and have a great winter,

Asha, Joe and the crew at Wobbly Cart


Simple seared fillet of beet with winter leaves: refresh 5 to 6 large handfuls of escarole, or raddichio in cold water then dry. For the marinade combine 1 ¼ cups soy sauce, 1 red chili, 3 chopped cloves of garlic, and ½ cup olive oil. Marinade 1 3lb fillet of beef overnight, or at least for several hours turning occasionally. Preheat oven to 425. Sear the beef until brown on each side in a griddle of frying pan, then roast for 15 to 20 minutes or until desired doneness. Prepare a dressing of 6 tbsp soy sauce, 6 tbsp olive oil, 1 chopped clove garlic, 1 red chili, and 1 tbsp freshly grated ginger. Thinly slice the fillet and arrange it on a bed of greens, drizzle with the dressing and sprinkle with chopped fresh cilantro.

Grilled Chicory: heat grill to high heat. Slice your chicory vertically, and discard any bruised leaves. Brush the greens with olive oil and balsamic vinegar and sprinkle with good sea salt and fresh ground pepper. Turn grill down to med-low. Place the greens on the grill and cook turning every 1 to 2 minutes until the leaves turn a rich crusty brown on both sides. 5 to 10 minutes. Cut the greens into 4 to 6 servings and serve warm or at room temperature with additional vinaigrette.

 Radicchio salad with goat cheese and hazelnuts: In a large bowl whisk together ¼ cup olive oil, 3 tbsp red wine vinegar, 1 ½ tsp sugar and season with salt and pepper. Tear up about 1 pound radicchio into bite sized pieces, add 1/3 cup blanched and toasted hazelnuts (almond and walnuts would work too) chopped. Serve salad topped with 1-cup goat cheese.

Pumpkin Pie: First prepare the pastry (makes enough for 2 single crust pies): sift together 2-½ cups flour and 1 ¼ tsp salt. Add: half of ¾ cups chilled lard or vegetable shortening with a pastry blender until it has the consistency of cornmeal. Cut the remaining half into the dough until it is pea-sized. Sprinkle the dough with 6 tbsp ice water. Blend the water with the dough until it just holds together. Divide the dough in half, shape each into a disk, and wrap in plastic wrap. For the filling: Preheat the oven to 425. Line a 9-inch pie pan with ½ of your pie dough. Glaze the crust with 1 large egg yolk. Prick the dough generously with a fork. Bake for 15 minutes covered in foil. Remove foil and bake 5 to 10 minutes longer until golden. Decrease the oven to 375. Whisk thoroughly in a large bowl: 3 large eggs. Whisk in thoroughly; 2 cups cooked pumpkin puree*, 1 ½ cups heavy cream, ½ cup sugar, 1/3 cup packed brown sugar, 1 tsp cinnamon, 1 tsp ground ginger, ½ tsp ground nutmeg, ¼ tsp ground cloves or allspice, and ½ tsp salt. Pour the pumpkin mixture into the crust and bake for 35 to 45 minutes, until firm. Cool completely on a rack. Pie can be refrigerated for up to 1 day. Serve cold or at room temperature. Accompanied with whipped cream or hot brandy sauce. (From the Joy of Cooking).





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