Wobbly Cart Farm CSA week 7

 

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8-8-17

 

Large shares: Arugula, lacinato kale, red onion, yellow onion, new potatoes, summer squash, shell peas, lemon cucumbers, jalapeno pepper, garlic, sungold cherry tomatoes, basil

 

Small shares: Arugula, lacinato kale, green cabbage, yellow onion, cucumber, shell peas, new potatoes, summer squash, garlic

 

Greens shares: Arugula, romaine lettuce, mustard greens

 

Roots shares: carrots, turnips, Walla Walla onion, beets

 

Juicing shares: red cabbages, cucumbers, beet seconds, red carrot seconds, Italian parsley

 

Dear CSA members,

 

Hope you are all weathering these hot smoky conditions well enough. I work outside all day and I must say I have developed some mild throat and lung irritation due to the smoke. We are certainly hoping for a nice westerly wind sometime soon to clear things out a bit, and of course that the fires are over soon for the forests of British Columbia.

 

Though things have been pretty hot temperature wise it thankfully didn’t reach the 105 to 107 that was originally forecast for last Thursday. I have been continually amazed by the extreme weather fluctuations we now seem to experience with regularity. This year we went from the wettest rainy season in 60 years to one of the longest stretches with out precipitation ever recorded for the area. We have also had consistent high temperatures above 80 degrees for 15 days or so… also unusually warm for us. I guess we can just expect the unexpected when it comes to climate conditions.

 

Out in our fields the crew has been working super hard as our harvest volumes increase by the week. They have been doing a great job getting the produce harvested, washed and to the cooler in the extra hot and dry conditions. We have a picking of the last of the shell peas for the year, tomatoes beginning to ripen, fresh onions being harvested, and even a jalapeno pepper for the large shares. The Heirloom tomato plants that are so loaded with fruit are starting to get color, so it won’t be long until we have enough for CSA. We managed to find enough Sungolds for the large share this week as well as a generous portion of fresh basil.

 

Sungold cherry tomatoes are bright tangerine orange cherry tomatoes that are citrusy and sweet with floral and grape notes. Considered by many to be the best cherry tomato, Sungolds are delicious raw in salads, grilled on skewers with other vegetables, or cooked into a relish or jam. Store cherry tomatoes at room temperature and use up within 3 or 4 days. Sungolds have a tendency to crack when ripe so watch out for that.

 

Another new item for the large shares is the lemon cucumbers. These small, light yellow, lemon shaped (but not flavored) cucumbers are an heirloom variety. They are tender and thin- skinned and have a nice small serving size.

 

Large shares also received a jalapeno pepper. The jalapeno is considered the most popular hot pepper in the world and is considered mild to medium in hot pepper terms. About 2500 to 8000 in the Scoville heat units classification. By contrast a Cayenne pepper has about 25,000 to 30,000 SHU! You can use a jalapeno to spice up salsas, pickles, marinades, dressings, a quesadilla or meats and beans for burritos. Not using the seeds will reduce the heat.

 

Everyone received Arugula this week. Arugula is an aromatic salad green often found in Italian cuisine. It has a peppery and nutty flavor and is quite delicate, use it up as soon as possible!

 

Have a great week,

 

Asha

 

 

 

 

 

 

Sungold Tomato Caprese Salad: Combine 3 cups halved Sungold cherry tomatoes, 1 cup chopped Cherokee Purple tomato, 2 tbsp extra virgin olive oil, 3 oz. fresh mozzarella balls, ½ tsp kosher salt, ¼ tsp fresh ground black pepper. Mix gently and top with 1/3 cup torn fresh basil leaves.

 

Arugula, Onion and Citrus Salad: wash and trim a large bunch of arugula. In a medium bowl drizzle the arugula with ½ tbsp extra virgin olive oil, 1 tsp fresh lemon juice, gently toss to coat. Divide the salad among 4 salad plates and top with the divided segments to 2 oranges or grapefruits and thinly sliced red onion to taste. Season with salt and pepper and a drizzle of additional olive oil.

 

 

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.

 

Arugula Pesto: in a food processor combine, ½ cup walnuts, 1 large garlic clove, 2 cups packed arugula leaves, ½ cup freshly grated Parmesan cheese, 1 cup olive oil and kosher salt to taste. Puree until smooth. You can also cut back the arugula and substitute in some basil leaves. From epicurious.com

 

Cucumbers Wedges with Chile and Lime: Wash 2 8 to 10 inch cucumbers and slice off the ends. Halve each crosswise and then slice each half lengthwise to make wedges. Place cucumbers in a large bowl. Halve a lime and discard any seeds. Squeeze lime juice over the cucumber wedges and toss gently to coat, dust with salt and a spicy flavorful chile powder such as Chimayo. Serve immediately.

 

Summer Squash and Arugula 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.

 

Pesto Potato Salad 

4 pounds fingerling potatoes, quartered

1 pound green beans, cut into one-inch segments

1 to 2 small garlic cloves, peeled

2 bunches of basil (about one ounce each)

1/4 to 1/2 cup olive oil

¨6 tablespoons (or more to taste)

mild vinegar, such as champagne, white wine or a white balsamic

1/4 cup chopped green scallions

1/2 cup pine nuts toasted

Parmesan cheese to taste

Salt and freshly ground black pepper

Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook four minutes longer. Drain well and let cool, then transfer potatoes and beans to a large bowl. Wash and dry the basil. Puree in a food processor with garlic, drizzling in enough olive oil that it gets saucy. Season the pesto with salt and pepper. Toss the beans and potatoes with pesto. Stir in vinegar, green onions, pine nuts and season with salt, pepper and/or additional vinegar to taste. Finally, shave some parmesan over the salad. Serve immediately, or make this up to two hours in advance. It can be stored at room temperature.

 

Cucumber Salad with caramelized onions and herbs: slice onions into ¼ inch thick slices (enough to yield 1 cup) and toss to separate into rings. Have a slotted spoon and double layer of paper towels ready. Heat 2 cups vegetable oil to 275 in a small, deep heavy saucepan and drop in onion rings. Cook onions, stirring often, until they turn a uniform light brown, about 8 to 12 minutes. They’ll brown faster toward the end, so be careful. Lift onions from the oil with a slotted spoon and drain on paper towels. Reserve 2 tsp onion oil for vinaigrette; let cool. For the vinaigrette: whisk together 1 tbsp each champagne and rice vinegar, 2 tsp sugar, 2 tbsp lemon juice, ¼ tp salt, and ½ tsp pepper together in a bowl until salt and vinegar dissolve. Add reserved onion oil and 1 tbsp minced onion and whisk well to blend. Season to taste with more salt, pepper and lemon juice. Slice several fresh cucumbers into ¼ inch thick slices with a knife. Toss cucumbers and 1 cup halved cherry tomatoes with vinaigrette. Add 2 tbsp chopped fresh mint, 2 tbsp chopped fresh basil, and 1 tbsp roughly chopped red or green shiso (optional). Arrange salad on a platter and top with finely diced mild cucumber pickles and fried onions.

 

 

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