Wobbly Cart Farm CSA box #8
Large share: heirloom tomato, Italian plums, Walla Walla onions, lemon cucumber, slicing cucumber, summer squash, beets, carrots, butterhead lettuce, fresh dill, garlic, jalapeno or Czech black pepper, romano beans
Small share: Romaine lettuce, cucumber, Walla Walla onion, summer squash, eggplant, bell pepper, cilantro, red or heirloom tomato.
“To husband is to use with care, to keep, to save, to make last, to conserve. Old usage tells us that there is a husbandry also of the land, of the soil, of the domestic plants and animals – obviously because of the importance of these things to the household. And there have been times, one of which is now, when some people have tried to practice a proper human husbandry of the nondomestic creatures in recognition of the dependence of our households and domestic life upon the wild world. Husbandry is the name of all practices that sustain life by connecting us conservingly to our places and our world; it is the art of keeping tied all the strands in the living network that sustains us.
And so it appears that most and perhaps all of industrial agriculture’s manifest failures are the result of an attempt to make the land produce without husbandry.”
Dear CSA members,
Well, we survived the latest heat wave. I’m pretty sure we hit 100 here on Saturday. Yikes! Thankfully we now are back to some “normal” summer weather again this week. Some tree species up and down our valley are turning yellow and brown with the drought conditions in a way that is a bit alarming. Heirloom tomatoes are coming in en masse on harvest days, at least those that have survived the sunburn. When temperatures climb into the mid 90’s and higher exposed fruits of delicate tomatoes, peppers and eggplants will literally scorch and cook to the point we can no longer market them. Crazy but true, it is actually too hot for tomatoes in Western Washington this summer!
We also have an enormous abundance of cucumbers, pickling cucumbers, and summer squash happening. If you are interested in bulk quantities of pickling cucumbers we are taking orders now. You can order on our web store http://www.wobblycart.com or call Joe 208 512 3186 and we can deliver with your CSA share or you can pick up on the farm or at our market stands in Olympia and Chehalis.
I took a quick field walk after packing CSA with the intention if checking out our melon crop. This is the first time we have attempted to grow melons on any sizeable scale. And what a great year to do so! We have both a French cantaloupe and a baby size watermelon out there and both are looking amazing. The vines are loaded with sizeable fruit and I’m guessing in a few short weeks we will be enjoying them! I’m very excited about having new and interesting crops around. These melons are fulfilling that need right now!
Also, every year the amazing Italian plum tree that grows by our barn produces a ton of fruit. When the landowner has had her fill, we get to harvest them for our own use. Addison was able to procure enough plums this year for the large shares to get a taste of them! I have vivid fond memories as a child climbing up into large Italian plum trees on my parents’ property and eating myself sick each summer. You wont receive enough plums today to achieve that state, but I hope you enjoy them nonetheless.
Another new item for the large shares is the lemon cucumbers. These small, light yellow, lemon shaped (but not flavored) cucumbers are an heirloom variety. They are tender and thin- skinned and have a nice small serving size.
Some large shares received a jalapeno pepper, and some a Czech black pepper. The Czech blacks are black and red in color and have a sweet flavor that is similar in heat to the jalapeno.
Large shares also received fresh dill. This amazing dark green frondy herb is the same plant that we sell for pickling, just not in its flowering state. As a fresh leafy herb, dill has a mild licorice and parsley flavor and is delicious with egg, cheese, vegetable, potato and fish dishes.
A couple of tips for the best uses of abundant and large summer squash ( these came from the August 2015 issue of Sunset magazine)
– grate it, let it sit, drain it, and freeze in 2 cup portions for zucchini bread
-slice it lengthwise on a mandoline and layer into moussaka, or substitute for noodles in lasagna
-make salt and vinegar zucchini chips in the oven or dehydrator. Thinly slice on a mandoline, toss with salt and vinegar and a bit of olive oil. Layer in the food dehydrator and dehydrate for 8 to 14 hours. Or bake in a single layer at 200 degrees for 2 to 3 hours. I’m going to make these tonight!
Hope you enjoy this week’s box,
Asha, Joe and the crew at Wobbly Cart
Takeout style sesame noodles with cucumber: from the smittenkitchen.com
Serves 4, generously, and up to double that if served as shown, with lots of cucumber, peanuts and herbs
3/4 pound dried rice noodles (see notes up top)
2 tablespoons toasted sesame oil, plus a splash to loosen noodles
2 tablespoons Chinese sesame paste or tahini (see note up top)
1 tablespoon smooth peanut butter
3 1/2 tablespoons soy sauce
2 tablespoons Chinese rice vinegar
1 tablespoon granulated or brown sugar
1 tablespoon finely grated ginger
2 teaspoons minced garlic (from 1 medium-large clove)
Chili-garlic paste, to taste
1/2 pound cucumber, very thinly sliced
1/2 cup roasted salted peanuts, roughly chopped
A handful of chopped fresh herbs, such as mint and cilantro, for garnish
Cook noodles according to package directions and rinse with cold water to cool. Drain well. Drizzle with a tiny splash of toasted sesame oil to keep them from sticking until dressed.
Meanwhile, whisk sesame paste and peanut butter in the bottom of a small bowl, then whisk in soy sauce, rice vinegar, remaining 2 tablespoons sesame oil, sugar, ginger, garlic and chile-garlic paste to taste until smooth. Adjust flavors to taste. It might seem a bit salty from the bowl, but should be just right when tossed with noodles.
Toss sauce with cold noodles.
Place a medium-sized knot of dressed noodles in each bowl, followed by a pile of cucumber. Garnish generously with peanuts and herbs. Serve with extra chile-garlic paste on the side.
Butter lettuce and egg salad: from myrecipes.com
- 6 large eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 tablespoon Champagne vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 1 1/2 heads butter lettuce, torn into bite-size pieces (about 6 qts.)
- 1/2 cup fresh dill fronds
- 3 tablespoons chopped chives
- Herb or edible flowers (optional)
- Put eggs in a medium saucepan, cover with 1 in. water, and bring to a boil. Immediately remove from heat and let sit 9 minutes. Meanwhile, whisk salt, pepper, vinegar, mustard, and oil together.
- Transfer eggs to a bowl of cold water and let cool a minute. Crack gently all over, then return to water for 5 minutes. Peel and cut or break into quarters.
- Put lettuce in a large bowl and toss gently but thoroughly with dill, chives, and most of dressing. Add eggs and gently toss again. Top with flowers if you like.
Roasted Italian Plums: Preheat oven to 400 degrees. Halve and pit 2 ¾ lbs of Italian plums. Toss in a bowl with 2 tbsp melted butter and ¼ cup brown sugar. Place cut side down on a large rimmed baking sheet. Roast until cooked through and slighty caramelized 15 to 20 minutes. From marthastewart.com
Braised eggplant and broccolini with fried ginger: in a bowl blend 2 tbsp packed light brown sugar, 1 tbsp lemon juice, 2 tsp sesame oil, ¼ tsp red chili flakes, ½ cup chicken broth, 1 tbsp minced fresh ginger; set sauce aside. Cut 1 lb eggplant into 1 ½ inch chunks and set aside. Bring 3 cups of water to boil in a 12 inch wok or frying pan over high heat. Add ¼ lb slender broccolini , cut in half crosswise. Cook, covered, until stems are just tender, 3 to 4 minutes. Transfer to a bowl of ice water; when cool, drain and set aside. Drain and dry wok, ass 3 tbsp canola oil, and heat over high heat. Add 1/3 cup finely slivered ginger matchsticks, and cook, stirring, until golden, 2 minutes. Transfer ginger to a paper towel to drain. Pour oil into a bowl; return 1 tbsp to the wok. Add half of the eggplant to wok over high heat. Cook, turning often, until lightly browned, 3 minutes. Transfer to a bowl. Add remaining oil to the wok with remaining eggplant and ½ cup finely chopped shallots. Cook as before. Return eggplant to the wok with the sauce. Bring to a boil; cover, reduce heat and simmer, stirring occasionally, until eggplant is soft when pressed, 8 to 15 minutes. Lay broccolini on eggplant, cover, and heat 2 minutes. If needed, cook, uncovered, over high heat until most of the liquid evaporates, 1 minute. Stir in 1 tbsp each of chopped cilantro and mint and top with the fried ginger. From August 2015 issue of Sunset magazine
Marinated plums over pound cake: mix sliced plums with equal splashes of pomegranate molasses and brandy and a sprinkle of sugar. Let steep for at least 10 minutes. Spoon onto grilled or toasted pound cake. Top with whipped cream and sliced almonds. From August 2015 issue of Sunset magazine