Wobbly Cart Farm CSA week 15

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9-20-16

Large shares: Yellow doll watermelon, sweet corn, broccoli, Romano beans, yellow onions, Yukon gem or red potatoes, Jalapeno peppers, summer squash, lemon cucumbers, lacinato kale, heirloom tomato, cilanto

Small shares: Yellow doll watermelon, sweet corn, broccoli, Romano beans, 1/2 pint cherry tomatoes, Yukon gem potatoes, lacinato kale, cilantro, yellow onion

 

The Peace of Wild Things

-Wendell Berry

 

When despair for the world grows in me

and I wake in the night at the least sound

in fear of what my life and my children’s lives may be, 

I go and lie down where the wood drake

rests in beauty on the water, and the great heron feeds.

I come into the peace of wild things

who do not tax their lives with forethought

of grief. I come into the presence of still water, 

And I feel above me the day-blind stars

waiting with their light. For a time

I rest in the grace of the world, and am free

 

Dear CSA members,

Ok, so this share is a little out of hand. As you can tell, late season is certainly where we shine at Wobbly Cart Farm. The boxes are certainly heavy and we weren’t even able to fit the sweet corn in the small share box with those watermelons.

I was pleased that we were able to get enough small and large melons all at once for CSA this week! The variety is called “yellow doll” and has a bright lemon yellow flesh with a sweet, dense and crisp flavor and mouth-feel. This variety is good for our climate because they are small in size and mature quickly. We got them in a little late this year due to excessive mouse damage during the planting time – but better late than never! You can store your watermelon in the refigerator for 2 to 3 weeks. If you cut into it, wrap the cut side in plastic to prevent it from drying out or absorbing other flavors from the refrigerator.

The sweet corn was picked this morning and will be the sweetest eaten today! It is so tender you can eat it raw or quickly boiled and topped with butter, salt, and even lime is delicious! It stores well in the refrigerator but the sooner you get to it, the better it will be.

We have gorgeous broccoli and lacinato kale again this week. The new fields and the weather have been very kind to our brassica plantings this season and I have been continually been amazed with their quality and abundance this season. This is a nice change from our previous two hot and dry summers that were less than kind to these crops.

Around the fields we have been busy cover cropping bare ground for the winter which protects our soil from erosion and adds organic matter and nitrogen when tilled in in the spring. We have a large section of our fields in fallow this year with standing cover crop that was allowed to go to seed ths year. It is amazing how much bird and wildlife this has been supporting this season and its nice to know we can provide some benefical areas for birds and other wildlife to take refuge. On my last field walk I noticed a flock of California Quail, several types of sparrow ( that are very difficult for me to ID without binoculars) as well as Turkey Vultures and Killdeer.

We are also prepping ground for our 2017 garlic crop. I always enjoy the planning and planting of garlic because it puts me in touch with other interesting farmers in our area as I procure seed stock,  and it also represents the first crops of the next season to be planted. I guess it means we will be doing this again next year!

Have a great week,

 

Asha

 

 

Fried Squash Blossoms with Corn and Mozzarella: mix ¼ lb fresh mozzarella cut into ¼ inch dice, kernels from 1 ear fresh corn, 1 tbsp minced red onion, 1 tsp minced fresh garlic and ¼ tsp each sea salt and pepper. Gently stuff 18 zucchini or butternut squash blossoms with about 1 ½ tsp of the filling and twist ends of the petals closed. Pour canola oil into a medium, heavy pot or saucepan about 3 in deep. Heat over med-high heat until a deep fry thermometer registers 360 to 375. Put a ½ cup each buttermilk and rice flour in separate containers (loaf pans work well). One at a time dip each stuffed blossom into buttermild and let excess drip off. Dip in flour, coating lightly but evenly. Shake off excess flour and fry blossoms in small batches until golden brown, 45 seconds to 1 minute. Gently submerge blossoms with a slotted spoon to cook tops. Drain on paper towels. Season with salt, sprinkle with chives, parsley or basil and serve with lemon wedges if you like.  ( From Sunset August 2013)

Corn Chowder with Wild Rice: remove the kernels from 4 ears fresh sweet corn, reserve. In a stock pot over medium heat, combine the halved cobs of the corn and 7 cups of water, and simmer for 30 minutes. Remove cobs with tongs and discard; reserve stock. In a stockpot over medium heat, cook 6 slices diced thick cut bacon, stirring often, until cooked through but not crisp. Transfer to a paper towel lined plate. Add 1 peeled and diced large carrot, 1 large red onion, diced. And 3 tbsp butter. Season with ½ tsp salt and cook until carrot and onion soften, about 15 minutes. Add 4 minced cloves of garlic and 2 tsp fresh minced rosemary, and cook for 1 minute. Add corn kernels, 5 cups of reserved corn stock, ¼ tsp pepper,  and 1 tsp salt and bring to a simmer. Transfer half a cup of soup to a blender and puree until smooth. Using a fine mesh sieve, transfer pureed soup back into stock pot. Stir in 3 cups cooked wild rice and reserved bacon into soup. Serve immediately.

Kale Caesar Salad: Preheat oven to 300. For croutons, mince 2 garlic cloves, in a medium saucepan warm ¼ cup olive oil and the minced garlic over low heat; remove. Add 4 cups bread cubed into 1 inch pieces. Sprinkle with ¼ tsp salt. Stir to coat. Spread bread pieces in a single layer on a shallow baking pan. Bake 20 minutes or until crisp and golden brown, stirring once. Cool completely. Meanwhile, for the dressing, in a blender combine 4 cloves garlic, ½ cup olive oil, 6 anchovy filets, ¼ cup lemon juice, 1 tbsp Dijon mustard, and 2 egg yolks. Blend until smooth. Season to taste with salt and black pepper. Remove stems from 3 large bunches of lacinato kale and thinly slice the leaves. Add the dressing, and using your hands work the dressing into the kale. Let stand at room temperature 30 minutes or up to 2 hours. To serve, sprinkle with 1/3 cup grated Parmesan cheese and top with croutons.

 

Watermelon, Cucumber and Lime Salad

Watermelon

Cucumber

Salad greens

Feta

Lime, zest and juice

Olive oil

Agave

Salt and pepper

 

Toss watermelon slices, cucumber slices, salad greens and diced feta with lime zest, juice, olive oil, agave syrup, salt and pepper to taste. Correct seasoning.

The previous two recipes are from our NE Portland dropsite host Santha Cassel!

 

Watermelon Margaritias: bring ½ cup sugar and ½ cup water and 3 strips of orange zest to a boil in a small saucepan. Simmer and stir until the sugar is dissolved about 3 min. remove from heat and allow to cool completely. Place 2 cups peeled and seeded watermelon in a blender and pulse until pureed. Stir watermelon puree into a large pitcher with ¾ cup white tequila, the simple syrup and ¼ cup freshly squeezed lime juice. Place a small amount of salt or sugar on a saucer. Moisten glass rim with lime juice and press into the salt or sugar to coat the rime. Fill glasses with ice cubes and pour margarita mix over the ice. Serve with additional lime wedges.

 

Cherry Tomato Galette with Corn and Zucchini

Serves 4 to 6 as a main or 8 as an appetizer or side dish

For the pastry:

1 1/4 cups (160 grams) all-purpose flour

1/4 teaspoon table salt

8 tablespoons (4 ounces or 113 grams) cold unsalted butter, cut into pieces and chill again

1/4 cup (60 grams) plain yogurt or sour cream

2 teaspoons (10 ml) fresh lemon juice

1/4 cup (60 ml) ice water

For the filling:

1 tablespoon (15 ml) olive oil

1/4 teaspoon coarse Kosher or sea salt

3 cups (about 450 grams) cherry or grape tomatoes

1 ear corn, cut from the cob (about 1 cup)

1 small (8 ounces or 225 grams) zucchini or summer squash, diced

1 bundle (3 to 4 ounces or 85 to 115 grams) scallions, thinly sliced

1/2 cup (2 ounces or 55 grams) grated parmesan

Glaze:1 egg yolk beaten with 1 teaspoon water

Make dough: Whisk stir the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, stir together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball. Wrap with plastic and refrigerate for 1 hour, or up to 2 days.

Make filling: Get down the saute pan with the lid. If you don’t have one, any large lid will do. Add olive oil, tomatoes, salt and a pinch of red pepper flakes (if that’s your thing) to your saute pan then cover and heat over high heat. Roll the tomatoes around from time to time so that they’ll cook evenly. In a few minutes, you’ll hear some putts and pops as the tomatoes burst a little. When most have, remove lid, turn heat down to medium and add zucchini chunks. Saute for two minutes, until they soften. Add corn and cook one minute. Add scallions, just stirring them in, then turn off heat. Adjust seasonings if needed. Transfer mixture to a large plate and spread it out, so that it will cool faster. You want it cooled to at least lukewarm before assembling the galette.

Assemble galette: Heat oven to 400 degrees. On a floured counter, roll the dough out into a 12-inch round and it really doesn’t need to be perfectly shaped. Transfer to a parchment-lined baking sheet; I like to fold my dough gently, without creasing, in quarters then unfold it onto the baking pan. Sprinkle tomato-zucchini-corn mixture with half of parmesan and spoon the mixture into the center of the dough, leaving a 2-inch border. If any liquid has puddle in plate, try to leave it there as you spoon. Sprinkle with almost all of remaining parmesan, leaving a pinch or two behind for the crust. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze. Sprinkle glaze with last pinches of parmesan.

Bake the galette: For 30 to 40 minutes, or until puffed and golden brown. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

 

 

 

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