Wobbly Cart Farm CSA week 16
Large shares: Jonagold apples, purple potatoes, red cipollini onions, garlic, arugula, beets, cherry or roma tomatoes, purple beauty bell pepper, shishito peppers, rosemary, green beans.
Small shares: Jonagold or Liberty apples, purple potatoes, red cipollini onions, beets, sweet pepper, tomatoes, romaine lettuce, romano beans or summer squash.
By Robert Frost
My long two-pointed ladder’s sticking through a tree
Toward heaven still,
And there’s a barrel that I didn’t fill
Beside it, and there may be two or three
Apples I didn’t pick upon some bough.
But I am done with apple-picking now.
Essence of winter sleep is on the night,
The scent of apples: I am drowsing off.
I cannot rub the strangeness from my sight
I got from looking through a pane of glass
I skimmed this morning from the drinking trough
And held against the world of hoary grass.
It melted, and I let it fall and break.
But I was well
Upon my way to sleep before it fell,
And I could tell
What form my dreaming was about to take.
Magnified apples appear and disappear,
Stem end and blossom end,
And every fleck of russet showing clear.
My instep arch not only keeps the ache,
It keeps the pressure of a ladder-round.
I feel the ladder sway as the boughs bend.
And I keep hearing from the cellar bin
The rumbling sound
Of load on load of apples coming in.
For I have had too much
Of apple-picking: I am overtired
Of the great harvest I myself desired.
There were ten thousand thousand fruit to touch,
Cherish in hand, lift down, and not let fall.
That struck the earth,
No matter if not bruised or spiked with stubble,
Went surely to the cider-apple heap
As of no worth.
One can see what will trouble
This sleep of mine, whatever sleep it is.
Were he not gone,
The woodchuck could say whether it’s like his
Long sleep, as I describe its coming on,
Or just some human sleep.
Dear CSA members:
Week 16 brings another busy week on the farm! We’re loving these crisp cool nights and warm gorgeous days that’s for sure. The eclipse of the full blood moon was something else on Sunday night if you got a chance to see it. The whole Wobbly Cart crew was together for the Chehalis Farmers Market Harvest dinner during the eclipse, which was pretty cool, since I believe it was a harvest moon as well!
Despite some very chilly nights, we haven’t had a substantial frost in the fields yet and so our summer crops are still giving it their last hurrah. I wanted to get tomatoes, peppers, beans and summer squash into the share at least one more time, as this time of year they could be gone literally overnight!
I spent a good amount of the weekend harvesting apples for CSA. I was lucky enough to inherit a small orchard of Jonagold apples, and a few other varieties, with the property I live on. So, every year I prune and care for the trees in the winter and harvest and sort the apples for CSA in the fall. They are ready extra early this year and haven’t been quite as prolific due to the drought. The large gold and red apples are Jonagold. It is a very crisp, sweet tart balanced apple that is excellent in flavor when ripe and fresh. The smaller red apples are Liberty which is firm but not as crisp with sweet /sharp flavors. Both are great eaten fresh, in a pie, or in a salad. Hope you enjoy! All the apples that didn’t make the cut for CSA will be pressed for cider, made into apple butter or dried for my family.
Large shares got a taste of our shishito peppers. These are a Japanese frying pepper that are often used as appetizers and snacks. I like to fix them like the below recipe, and wonder how they would be pickled like a peperoncini. This is our first year growing these and we find them to be tasty and prolific!
Cipollini onions are Italian varieties that are small and flat. They have high residual sugars that make them excellent for roasting and caramelizing. The red variety seems to be an excellent keeper and in my mind, lends itself to warming, sustaining, meals during cold weather. I find that my palette starts to shift during mid September away from sweet fruits and light salads towards nourishing fare such as root vegetables, hearty greens, cabbages and the like. It makes sense to me that when you are connected to the seasons, to a piece of land that provides your food, that your needs/tastes would shift naturally along with the changes the land undergoes throughout the year.
Have a great week,
Asha, Joe and the crew at Wobbly Cart.
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
Apple Pie: For the crust: place 1 cup all purpose flour in a large bowl. Grate in ½ cup frozen unsalted butter, add a pinch of salt. Gradually drizzle in up to 1/3 cup ice water, and mix gently just until the dough comes together to form a ball. To much mixing will make the crust tough. Wrap in plastic and place in the refrigerator. Heat oven to 425 degrees. For the filling: peel, core and slice into thin slices enough apples to make 6 cups. Gently stir into the sliced apples, 1/4 cup flour, 3/4 cup sugar, 1/2 tsp cinnamon, ½ tsp nutmeg, a dash of salt. Divide your pastry in half and roll out one half. Place in a 9 inch pie pan. Turn the filling into the pie pan. Either dot with additional butter and over with the other half of the pastry, or prepare this topping by mixing ½ cup brown sugar, ½ cup cold butter, and 1 cup flour. Cover the pie with this crumble. Bake until crust is brown and juice begins to bubble through slits in the crust, 40 to 50 minutes. You may need to cover the pie with foil to prevent excessive browning during baking.
Celariac and Apple Slaw: Trim, peel, and cut into 1 inch matchsticks, 1 12oz Celery root. Cut 1 large apple into matchsticks (2 cups). Combine together with 1/4 cup plus 1 tbsp fresh cider, 2 tsp sugar, 2 tsp dijon mustard, and 2 tsp chopped fresh parsley. Let stand for 30 minutes before serving.
Honey Balsamic Beet Salad: place 2 lbs trimmed and scrubbed baby beets in a baking pan. Combine ½ cup balsamic vinegar, 1 tbsp honey, and 1 tbsp olive oil; pour over the beets. Sprinkle with salt and pepper. Cover and bake at 400 degrees for 40 minutes or until tender. On a platter combine ½ cups cooked quinoa, 2 cups watercress or arugula, and the beets and roasting juices. Top with chopped fresh tarragon.(from Better Homes and Gardens Magazine November 2012)
Caramelized Onions: Heat 2 tbsp butter and 2 tbsp olive oil over med-high heat until the butter is melted. Add 3 lbs yellow onions, thinly sliced. Sprinkle with 1 tsp salt. Cook stirring constantly, 15 minutes. Reduce the heat to low and continue cooking, stirring occasionally, until the onions are soft and brown, about 40 minutes. Add ½ cup dry white wine or water. Stir and scrape the pan to dissolve the browned bits. Remove from heat and season well with salt, black pepper and grated Parmesan cheese.
Fall Green Salad with Apples, Nuts, and Pain d’epice Dressing:
Preheat oven to 350 degrees. Put ¾ cup walnut halves in a pie pan. In another pie pan, toss 2 cups cubes of rustic multigrain bread with crusts removed with 1 tbsp walnut oil. Bake walnuts and bread, stirring occasionally, until walnuts are golden and croutons are golden and crisp, 12 to 25 minutes. Let cool. Coarsely chop nuts. Whisk together, 3 tbsp walnut oil, 1 tsp orange zest, 1/3 cup orange juice, ½ tsp each cinnamon and ground cloves and ¼ tsp each salt and pepper in a large bowl. Toss gently with 2 qts lightly packed small lettuce leaves or pieces, 2 cups lightly packed escarole, 1 thinly sliced tart-sweet apple, the nuts and croutons. Add more salt and pepper to taste if you like. (from October 2011 issue of Sunset Magazine)
Roasted Tomatoes and Cipollini: Preheat oven to 375. Boil a small pot of water and blanche 1 lb whole cipollini for 10 seconds, then plunge them into cold water. Use paring knife to make a small slit in each, and slide them out of their skins and outer layer. Spread peeled onions and 1 lb chopped tomatoes in a roasting pan. Drizzle with ¼ cup olive oil and a few good pinches of coarse salt. Toss everything together until well coated and roast in oven for 45 minutes, reaching in every 15 minutes with a spatula to roll the tomatoes and onions around to ensure all sides get blistered. Just before you take the tomatoes and onions out, place 4 1-inch thick slices of country or ciabatta bread on the oven rack and let them toast lightly. You can rub the toasts with a halved garlic clove, if you like, while still hot. Use tongs to arrange the toast in one layer on a serving platter. Dump 1½ cups cooked white beans over the bread. You can also use 1 15 oz can of white beans rinsed and drained. Scrape the entire contents of the tomato- and -onion roasting pan, still hot, over the beans. Do not skimp on the juices that have collected, all of them – don’t leave any in the pan. Sprinkle the dish with a few slivered basil leaves and eat at once. Serves 4 as a small dish, 2 as a main. (From
Blistered Shishito peppers: heat 2 tbsp olive oil in a heavy skillet over medium high heat. Cook peppers, turning occasionally, until they begin to blister on all sides. Add a bit of chopped garlic, sautee for a minute more. Sprinkle with sea salt and serve immediately.