Wobbly Cart Farm CSA week 7

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Large shares: Tokyo turnips, beets, new potatoes, Walla Walla onions, cauliflower, green beans, garlic, heirloom tomato, jalapeno peppers, butterhead lettuce, cilantro

Small Shares: Tokyo turnips, new potatoes, Walla Walla onion, cauliflower, red tomato, crisphead lettuce, cilantro, Round of Tuscany summer squash

Dear CSA members,

The busy, heavy weeks of summer are here. It seems like it has taken a while to really get to this point with the cooler cloudy weather and lighter fare of the early season. But we have at last arrived. We continue to have enormous harvests of giant cauliflower, which is in stark contrast to last season when we barely saw any the entire season! Green beans and tomatoes are coming on bit by bit, and I was excited to harvest those giant jalapeno peppers for the large share out of the high tunnel! I myself have been enjoying this milder summer we are having, it is so much easier to work in the greenhouses with the temperatures in the high 70’s as upposed to the high 90’s of last summer.

Next week we should have enormous quatities of peas as our third planting comes on, and perhaps a bit of cucumber and basil?! As a farm, Wobbly Cart seems to come on strong in the later part of the season. This is partially due to our slightly heavier soil and cooler spring temperatures which don’t allow us to till and work our ground until it is good and dried out! Once we get everthing planted though, we have a soil that holds nutrients and moisture quite well and allow us to continue harvesting right through the winter. We are finishing up our last rounds of transplanting in the coming week or two and are sure to have incredible crops available this fall.

If you are interested in continuing your CSA share to enjoy our abundant fall harvests we have a fall CSA option available for sign up if you haven’t already done so. The fall share will begin Tuesday October 18th and last for four weeks. The large share is $115 and the small $80. The fall share is great because most of the produce is hardy and will keep for some time so you can enjoy it for several weeks after the deliveries end. Think root crops, leeks, hardy greens, winter squash, and more! You can add this option to your membership on the website www.wobblycart.com

You can also place orders now for 20lb cases of heirloom tomato seconds. They are excellent for canning sauce and salsa! $20 for a 20lb case delivered with your CSA share.

I came across this interesting article about the changing atmosphere of CSA farming in response to competition from food delivery services that tout local sustainable products. I thought I would pass it on for discussion


Also, this one about today’s small farms stuggle to keep up with unrealistic expectations for pastoral nostalgia. Though I love a little pastoral nostalgia myself…


Have a great week,


Quick Pickled Beets: Combine 4 medium beets, scrubbed, trimmed, halved, and cut into ¼ inch slices. 1 small onion, peeled and thinly sliced. ¾ cup apple juice or water, ¼ cup apple cider vinegar, 1/8 tsp ground allspice, and a pinch of sea salt in a pressure cooker. Lock the lid into place and over high heat bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 4 minutes. Reduce the heat by running cold water over the cooker in your sink. Remove the lid, tilting it away from you to allow any excess steam to escape. To serve, lift the beets out of the liquid with a slotted spoon. Serve warm or chilled. (from Recipes from an Ecological Kitchen by Lorna Sass).

Lemon Potato Soup with Feta: in a 4 quart dutch oven heat 1 tbsp olive oil over medium high heat, add 1 cup chopped onion and 2 cloves of minced garlic; cook and stir 3 to 4 minutes or until tender. Stir in 4 cups chicken broth and 4 cups chopped potatoes. Bring to the boil, reduce heat, cover and simmer until the potatoes are tender 10 to 15 minutes. Stir in 2 cups chopped kale or spinach and 1 tsp chopped fresh oregano. Cover and cook for 2 to 3 minutes, or until kale is wilted. Remove from heat. Stir in the juice and zest of one lemon and an additional tbsp of olive oil. Let stand for 10 minutes. Season to taste with salt and pepper. Top with 2 oz crumbled feta cheese and additional lemon zest if desired. Serves 4.

Summer squash and pesto pasta: boil water for pasta and make a batch of pesto (see above). Saute I medium chopped onion and 3 + cloves of chopped garlic. Add 3 cups cubed summer squash and sauté until tender. When pasta is done, pile a generous helping on your plate and mix with the vegetable sauté and pesto.

Sesame ginger green beans: preheat oven to 400 degrees. Meanwhile, in a small pan over medium high heat, heat 1 cup vegetable oil. Add 3 small shallots, thinly sliced, and fry, stirring occasionally with a wooden spoon, until golden brown, 12 to 15 minutes. Transfer to a paper towel lined plate to drain. Meanwhile, on a rimmed baking sheet, toss 1 lb fresh green beans (stem ends trimmed), with 1 tbsp olive oil, 1 tbsp sesame oil, 1 tbsp freshly grated ginger, and 1 tsp salt to coat. Roast beans until tender but still green, 5 to 8 minutes. Transfer beans to a serving dish and toss with sesame seeds. Top with reserved shallots.

Cauliflower and Potato Curry: Cook for 5 min in a saucepan of boiling water 1 2 to 3 lb cauliflower, cut into florets. Remove from the water with a slotted spoon and transfer to a bowl. Add to the boiling water and cook for 5 minutes: 2 medium potatoes (or equivalent ) that have been cut into 1/2 inch chunks. Drain, rinse under cold water, and drain well again; transfer to the bowl of cauliflower. Process in a food processor until minced: 1 large tart apple ( peeled, cored and sliced) 3 large garlic cloves, 1 2 inch peice of freh ginger, peeled and sliced, 2 hot chile peppers such as jalapeno (seeded and sliced). Then heat a large dutch oven over medium heat; 1/4 cup vegetable oil or ghee, add 2 medium coarsely chopped onions,  add the apple mixture and cook, stirring, until the onions are softened and starting to color, 5 to 7 minutes. Add: 2 tbsp curry powder, 1 tbsp all purpose flour. Cook, stirring, for 3 to 5 minutes to lightly brown the curry powder and flour. Add: 1 14 oz can of unsweetened coconut milk, 1/2 cup water or vegetable stock, 1 tsp salt. Bring to gently boil over medium heat, then add the cauliflower and potatoes and add 1 16 oz can chickpeas, rinsed and drained. Cover and simmer for 15 minutes. Stir in, cover and cook until wilted 10 to 12 oz washed and chopped greens such as spinach, chard, turnip greens or kale. Season with salt and pepper to taste. Serve over cooked rice.

I also thought this recipe for Tokyo turnips looked good:




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