Large shares: carrots, radishes, fresh Walla Walla onions, summer squash, chard, cauliflower, snow peas, dill, heirloom tomato, new potatoes
Small shares: carrots, radishes, summer squash, cauliflower, fresh Walla Walla onions, new potatoes, dill, fresh garlic
Dear CSA members,
Things are kickin’ into high gear this week at Wobbly Cart Farm. We have had continued cloudy coolish weather but are starting to see harvest volumes mount considerably. Over the course of the last 4 days we have brought in about 32 50 lb boxes of cauliflower, and 18 30 lb crates of summer squash! We are also getting our first harvests of Walla Walla onions, new potatoes and tomatoes, yay! Every one will get a share of new potatoes and large shares will each get an heirloom tomato. Soon we will be harvesting hundreds of pounds of tomatoes weekly and may actually get tired of them, but for now it is pretty exciting stuff.
This will be our last week of the summer for radishes so we thought we’s better get them to you one last time! The greens seem really tender and may lend themselves to a radish leaf pesto or the below recipe, this week.
For best flavor store your heirloom tomato at room temperature and use up within 2 to 3 days. For the new potatoes they are best stored in the refrigerator if they are not used up within 2 to 3 days. New potatoes have an amazing flavor, don’t need to be peeled and are best enjoyed with simple preparations; boiled til tender and topped with butter, fresh dill, salt and pepper.
Enjoy and have a great week,
Tartines with Gruyere and Radish Greens: Preheat oven to 375 and place rack in the top position. In a medium bowl, use a fork to mix 2 cups grated Gruyere cheese and 3 tbsp softened unsalted butter. Stir in 1/2 tsp dijon mustard, 1/4 cup finely chopped radishes, 1 tbsp finely chopped Italian parsley, 1 tbsp snipped chives, and 1/4 tsp freshly ground pepper. Divide the mixture evenly among 4 1/2 inch thick slices of good bread, pressing it down slightly. Place bread on a baking sheet and toast until the cheese puffs up and is lightly browned, 12 to 15 minutes. Meanwhile, heat 2 tsp olove oil in a large skillet over medium heat. Add 4 cups packed radish greens, with some water still clinging to their leaves, to the sillet. Cook, stirring frequestly, until just barely wilted, 1 to 2 minutes. Spread the wilted greens evenly over cheesey toasts and serve immediately. ( From Grow Cook eat by Wili Galloway)
Chard Potato Scramble: Heat a large skillet with a generous dollop of olive oil. Saute 1 chopped medium Walla Walla onion, 4 cloves minced garlic, and 6 diced new potatoes in the covered skillet until potatoes are done. Stir occasionally and add a splash of water to help steam the potatoes. Add I bunch of chopped chard leaves and cook a few minutes more. In a separate bowl beat 2 eggs, and add in a splash of milk and mix. Pour this over the potatoes, add a pinch of salt, pepper and several tbsp chopped fresh dill, and cook until the egg is done. Top with a 1/2 cup grated cheese, turn heat off, and cover so cheese melts.
Creamy Cauliflower Soup: In a soup pot saute in olive oil for 5 minutes: 1 chopped Walla Walla onion, 4 cloves minced garlic, 1 large head cauliflower that has been broken into florets, 3 to 4 medium potatoes, cubed, 3 chopped carrots, 1 tsp caraway seeds. Simmer the veggies in just enough water to cover them, and cook until soft. Puree the mixture until smooth. Return to the soup pot and add 1 cup milk, 2 cups grated sharp cheddar, salt to taste, and several tbsp chopped fresh dill. simmer very gently for 5 to 10 min more. Serve with toasted sourdough rye. (adapted from the Moosewood Cookbook)
Eggplant and Zucchini Fries with Roasted Tomato Dip: Heat oven to 375. Toss 1 cup chopped heirloom tomato in 1 tsp olive oil and roast on a sheet pan for 15 minutes. Transfer to a food processor and puree with 1 cup greek yogurt, 2 tsp cider vinegar, 1/2 tsp Dijon mustard, and 1/4 tsp each salt and pepper. Transfer to a bowl and chill. Place 5 large egg whites in a bowl and beat, then place in a separate bowl and mix 2 1/2 cups Panko bread crumbs and and additional 1/4 tsp each salt and pepper. Cut 1 medium yellow squash, 1 medium zuchinni, and 1 small eggplant into 1/2 inch fries. Dip in egg whites, roll in bread crumbs, and place on a baking sheet. Bake until golden, 15 to 18 minutes. Serve with Roasted Tomato Dip.