Wobbly Cart Farm CSA box #9
Large shares: carrots, green cabbage, red new potatoes, lettuce, yellow onion, red onion, salad cucumber, lemon cucumbers, red tomatoes, red cherry tomatoes, basil, garlic
Small shares: Mixed red and gold beets, lettuce, red onion, salad cucumbers, sun gold or red cherry tomatoes, Romano beans, red new potatoes, garlic
“In his view we were already a success, because we were doing something hard, something that mattered to us, you don’t measure with words like success or failure, he said. Satisfaction comes from trying hard things and going on to the next hard thing, regardless of the outcome. What mattered was whether or not you were moving in a direction you thought was right.” -Kristin Kimball The Dirty Life: Memoirs of Farming, Food and Love
Dear CSA members,
It’s been and interesting week for us at Wobbly Cart. Unfortunately, Joseph managed to break an ankle last Thursday evening while out riding motor cross bikes around the field. He is going to have to be off his foot for the next 6 weeks or so, right in the peak of our season. What a bummer! Joe does so much around the farm that to have him out of commission is kind of a major blow. Our back –up field bosses and tractor operators from years past have all moved on to different jobs. So we are in a bind where Joe is training Caleb to do tractor work, and supervising the crew from the cab of his truck and via text message from the porch of his house. We will all be helping out where we can to fill the void, but it’s going to be hard to make up for Joe’s expertise and efficiency in running the fields, and at Sunday market in Olympia.
Despite it all, and thanks to our awesome crew, we have a fantastic CSA box this week! We are now coming into the heavy time of the season. Endless crates of potatoes, onions, tomatoes, beans, corn, carrots zucchini, and cucumbers are making our backs sore each day. You may notice your CSA box feels a bit heavier this week, multiply that by 200 and you’ll get a feel for the weight of the produce we moved just this morning alone. It’s a good reminder to have Joe injured, just how careful we need to be in this line of work (though he did not get injured on the job) to protect our bodies from injuries. Especially over the course of many years of heavy lifting, being around machinery, and doing a lot of repetitive motions.
Sometimes I wonder about it being a very sustainable profession body wise, but I think we still get a great sense of satisfaction at the end of a day, that you just cant find in other lines of work. It is an amazing feeling to provide fresh, locally grown, high quality organic produce to 1000’s of people throughout our region, and hopefully doing something to make our place on this Earth a little bit better. That’s the kind of thoughts that keep my head in the game.
Have a great week,
Asha, Joe and the crew at Wobbly Cart
Fried Romano Beans: In a medium saucepan whisk ½ cup Dijon Mustard, ¼ cup honey, 2 tsp hot sauce, 1 ½ tsp soy sauce and a pinch of dried mustard, cook over low heat until warmed. Transfer to a small bowl and let cool. In a medium Dutch oven fitted with a thermometer over medium high heat, heat 4 cups canola oil to 350. In a medium bowl, whisk 2 large egg whites to soft peaks; add in 1 ½ cups all-purpose flour, and 1 ½ cups club soda. Working in batches, dip 1 lb Romano beans with ends trimmed, one at a time into batter, and then drop into hot oil. Fry until golden brown, about 3 minutes. Drain on paper towels. Sprinkle with salt. Serve with dipping sauce.
Algerian Carrot Salad: Thinly slice 2 lbs fresh carrots. Put the carrots and enough water to cover by 2 inches in a 2 to 3 quart saucepan and bring to a boil over mediums-high heat. Reduce heat to low and simmer until tender, about 8 minutes. Drain and reserve until ready to use. Heat 2 tbsp of walnut oil in a large cast iron skillet over medium heat. Add 1 medium chopped yellow onion, 3 cloves of crushed garlic and cook, stirring, until tender, about 4 minutes. Add the reserved carrots and cook for 2 minutes more, stirring often. Meanwhile, prepare the dressing in a small bowl; whisk together ¼ cup walnut oil, 3 tbsp fresh lemon juice, 1 tbsp light brown sugar, 1 tbsp ground cumin, 1/8 tsp ground cayenne pepper, 1/8 cup minced fresh cilantro, 1/8 cup minced fresh parsley until well blended. Combine the carrot mixture, dressing and 1 cup finely chopped pitted dates in a serving bowl, toss until well blended. Season with salt and pepper to taste. Serve at once or let cool to room temperature and serve. Makes 4 to 6 servings. From Cooking in Cast Iron.
Red New Potato Salad: Place 2 ½ lbs red new 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.
Marinated Tomato Salad: Combine 3 tomatoes, cut into wedges, 1 Tbsp extra-virgin olive oil, 1 minced garlic clove, 2 to 3 leaves fresh basil, minced, 2 tsp balsamic vinegar, salt, and plenty of freshly ground black pepper.
Creamy Cucumber Salad with Fresh Dill: Peel 1 large cucumber (several small lemon cucumbers would work just great). Slice very thin, sprinkle with a ½ tsp salt, and set in a colander to drain for at least 20 minutes. In a separate bowl combine 1 Tbsp white wine vinegar, 4 oz sour cream, 2 tsp oil, 1 tsp sugar, 2 Tbsp fresh chopped dill, or to taste. Combine with the cucumbers and serve chilled.
Garlicky Roasted Romano Beans: Preheat oven to 450 degrees. Trim 1 lb Romano Beans and toss whole with ¼ cup olive oil, 3 cloves smashed garlic, 3 sprigs of fresh thyme, and salt and pepper to taste. Spread in a single layer on a large baking sheet and roast for 15 to 20 minutes, turning once, until the beans are browned and tender. Serve warm or at room temperature.
Tangy Coleslaw: Combine: 1 cup mayonnaise, 4 scallions, chopped, 2 tsp cider vinegar, 1/8 tsp Worcestershire sauce, ¼ tsp salt, 1/8 tsp black pepper, ¼ tsp sugar. Place in a large bowl, dress and toss tightly: 3 cups shredded Cabbage, 3 cups shredded Arugula, 1 carrot, grated, and ½ of a green bell pepper cut into strips. Makes 6 servings. (From the Joy of Cooking.)
Golden Beet Slaw: Whisk together ¼ cup olive oil, 2 Tbsp red wine vinegar, 1 tsp orange zest, 1 Tbsp orange juice, ¾ tsp coarse sea salt, ¼ tsp freshly ground black pepper. Peel 1 ½ lb Golden Beets, and cut into matchsticks. Toss the beets with 3 sliced scallions, and ½ cup chopped fresh cilantro, and the dressing. Serves 6. (From Martha Stewart Living April 2011).