Wobbly Cart Farm CSA week 12

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9-12-17

 

Wobbly Cart Farm CSA week 12

 

Large share: Chard, Walla Walla onions, slicing cucumbers, lemon cucumber, purple potatoes, broccoli, heirloom tomatoes, cilantro, garlic, eggplant, red carrots, jalapeno pepper or extra Walla Walla onion

 

Small share: Chard, Walla Walla onion, slicing cucumber, lemon cucumber, purple potatoes, broccoli, heirloom tomatoes, basil, garlic, red carrots

 

Greens share: radicchio, perpetual spinach, arugula

 

Roots share: daikon radish, red cipollini onions, fingerling potatoes

 

Juicing share: carrot seconds, gold beet seconds, cucumbers, cilantro, arugula, tomato seconds

 

Dear CSA members,

 

Hello all! There has certainly been a shift towards fall around the farm this week. Monday morning I woke to a mere 41 degrees on the thermometer and we begin to sense that our summer crops are not long for the world. As the days shorten and nights get cooler many of our summer crops such as tomatoes, eggplants, and peppers go into overdrive ripening fruit before the inevitable end.

 

In true form, our heirloom and other tomato crops are peaking and we hope you get your fill in the next several weeks. We have harvested a huge amount and the crates have really started stacking up in the storage room. Thank you to all who ordered the boxes of tomato seconds! There will be more next week if anyone else wants to get in on the great deal for canning. 20lb for $20.

 

I sense also cucumbers and summer squash will be in short supply soon and hope to load you up with them before they are gone. Our next planting of broccoli came on and looks really great! The broccoli really prefers the weather in later summer to early fall to be at its best. As the weeks go on we will shift toward heartier greens, root vegetables, winter squashes, leeks that really come on strong with cooler weather.

 

For next week I’m expecting we will have one more round of green beans, Charentais melons, and sweet corn! We have to get all the summer crops while we still can!

 

New this week for greens shares is radicchio. Radicchio is a bitter green that traces its lineage to the hills of Italy where it enjoys enormous popularity. Radicchio takes a long time to mature, and tastes best when it has been exposed to cooler weather in the fall and winter. You can store radicchio for up to two weeks in the crisper drawer. Cut the heads in half from the crown through the stem for grilling or roasting, leaving the core intact. For salads cut out the core and separate the individual leaves in the head. Radicchio pairs well with creamy dressings, sweet fruit, and toasted nuts. You can also sauté, grill, or garnish soups with radicchio.

 

Perpetual spinach: Perpetual spinach is actually a chard (beet family) but is very similar to true spinach in flavor. We prefer it as it is much easier to grow and far more vigorous than true spinach. It also has the advantage of constantly producing a new crop when picked and so is ideally suited to gardening in a small space. It’s a biennial that is grown as an annual for its big crinkly leaves. The stalks are red or white with large, dark green leaves that can be used as lettuce or spinach is used.

 

Daikon Radish: these long white winter radishes are primarily grown in Southeast and East Asia. Daikon is characterized by large, rapidly growing leaves and a long, white root. It is technically considered a cruciferous vegetable, and therefore has many of the same benefits in its leaves as those other popular vegetables. It is also praised for the nutrient content of its root, which is commonly pickled and eaten as a vegetable in Japan, China, and other Asian countries as a part of their cuisine. Daikon is also commonly used in diced form as an ingredient in soups, salads, curries, rice dishes, and various condiments, while the leaves are often consumed as typical green salad vegetable. The juice is most commonly marketed as a healthy beverage for a wide range of conditions. Daikon is extremely high in nutrients and antioxidants and low in calories.

 

Red carrots: Orange carrots are actually a relatively new breeding development in the history of the cultivation of carrots. Orange carrots were apparently developed in Holland in the 17th century, while carrots in general have been cultivated since around 900 and probably originated in the Middle East. Originally carrots were probably yellow, purple and red like these carrots. Red carrots are higher in vitamins and lycopene than orange carrots, are slightly less sweet and have stronger flavor than what we know as regular carrots. They are excellent roasted and cooked into stews as they are more robust and hold up very well to cooking.

 

Have a great week,

 

Asha

 

 

 

 

 

 

Eggplant with Lemon Tahini Dressing: Cut one large eggplant into ½ inch dice. Place in a steamer basket and steam until the cubes are tender and silky but still hold their shape, 5 to 7 minutes. Transfer to a medium bowl and set aside. In a small bowl whisk together 2 tbsp tahini, 1 tsp lemon zest and 2 tbsp freshly squeezed lemon juice, 2 cloves minced garlic, ¼ tsp salt, ¼ tsp cayenne, 2 tbsp olive oil, 2 tbsp cold water, and 1 tbsp minced fresh parsley. Stir the dressing into the eggplant, 1 tbsp at a time, until the eggplant is evenly coated but not drowning in dressing. Serve warm or at room temperature, garnished with parsley.

 

Tangy grilled Radicchio: Quarter one large radicchio lengthwise, leaving the core intact. Ina medium bowl, whisk together 1 tbsp rice vinegar, zest and juice of one small lime, 2 tbsp honey, 1 tsp minced garlic, 1 tsp peeled and finely minced fresh ginger, 2 tsp soy sauce, 3 tbsp vegetable oil. Pour into a shallow dish large enough to accommodate everything. Add the radicchio and turn several times to coat. Cover and refrigerate overnight. Bring grill to medium high heat. Remove the radicchio from the marinade and place directly on the grill, discarding the marinade. Cook, turning occasionally, until it begins to wilt and is charred in spots, about 6 minutes total. Sprinkle with salt and pepper. Serve warm.

 

Perpetual Spinach Salad: Chop 1 bunch chard, 4 cups perpetual spinach, shred 3 medium carrots, ¼ head of red cabbage, ¼ of a sweet onion. Toss together with 2 tbsp fresh lemon juice. Toast ½ cup raw pumpkin seeds. Add spicy herb salad dressing (see below) and top salads with toasted pumpkin seeds.

 

Spicy Herb Dressing: Combine in a blender; 1 tbsp minced fresh mint and oregano, 1 medium jalapeno pepper, seeded and minced. 1 peeled minced garlic clove, 3/4 cup extra virgin olive oil and salt to taste. Blend until smooth

 

Red carrots glazed with balsamic vinegar and butter: Melt ½ cup butter in a large heavy skillet, Cut 3 ½ lbs red carrots into matchsticks and sauté in the butter for 5 minutes. Cover and cook until the carrots are tender-crisp stirring occasionally about 7 minutes more. Stir in 6 tbsp sugar and 1/3 cup balsamic vinegar. Cook uncovered until sauce is reduced to a glaze, stirring frequently about 12 minutes longer. Season with salt and pepper. Garnish with ¼ cup chopped chives.

 

Smoky Eggplant Raita: Heat your grill t o 450 to 550 degrees with an area left clear or turned off for indirect heat. Peirce 1 lb of eggplant in several places with a knife. Grill Eggplant over indirect heat, covered, until very tender, 20 to 30 minutes. Let stand until cool enough to touch. Meanwhile, toast about ½ tsp of cumin in a small dry frying pan over med. Heat until fragrant and beginning to darken, 2 to 3 minutes. Pound fine with a motar and pestle. Warm 1 tbsp olive oil in pan over medium heat. Saute ¼ large onion for 3 minutes. Add 1 lg minced garlic clove and continue to sauté until both are softened, about 2 min more. Let cool slightly. Slit the eggplant lengthwise and scrape flesh from the skin. Chop flesh coarsely and set aside. Combine 1 cup whole milk yogurt, the onion mixture, 2 tbsp chopped cilantro, ¼ tsp sugar. Add eggplant and stir gently. Season to taste with coarse sea salt and cayenne pepper. Garnish with a little more cilantro. From the September 2010 issue of Sunset

 

Swiss Chard Quesadillas: Wash but do not dry 1 bunch of chard. Cut off the stems and slice them 1/4 inch thick; cut the leaves into 1/4 inch ribbons. Set aside. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 cup finely chopped scallion and cook until they are soft and translucent, about 3 min. Add the chard stems and cook, stirring often, until they are tender but retain a slight bite, 6 to 8 min. Add the leaves and cook, stirring, until they wilt and become quite tender, 3 to 5 min. For each quesadilla, spread 1 tbsp sour cream on a flour tortilla. Top with 1 tbsp chopped fresh cilantro, 1/4 cup pepper jack cheese, 1/4 of the chard mixture, and 1/4 cup Cotija. Sprinkle with 1/4 tsp ground coriander, 1/4 tsp paprika, 1/4 tsp ground cumin, and a dash of hot sauce. Squeeze lime juice over the top. Fold the tortilla in half to enclose the filling. Brush a large skillet with vegetabl oil and place over medium heat. Place the quesadilla in the pan and cook, turning once, until the tortilla is golden on both sides and the cheese is melted, about 4 minutes total. Repeat with the remaining quesadillas.

 

Garlicky Roasted Broccoli: Preheat oven to 450 degrees. In a blender or food processor, puree 6 large cloves of roasted garlic with ½ cup olive oil and ¼ tsp soy sauce. Pace 1 large head of broccoli that has been cut into small florets into a large bowl. Drizzle with 3 tbsp of the garlic oil. Toss until well coated. Spread the broccoli on a rimmed baking sheet and sprinkle with ¼ tsp red pepper flakes and salt to taste. Roast, stirring occasionally, until the broccoli is fork tender and quite brown and crisp in spots, 15 to 18 minutes.

 

Cucumber Lime Guacamole: chop 1 ½ cups seeded cucumbers. Place cucumbers in a colander, sprinkle with ¼ tsp salt, toss to coat. Let stand for 1 hour. Pat cucumbers dry with paper towels. Transfer to a medium bowl. Chop 2 medium pitted and peeled avocados, and mash 2 more. Add the avocado, 2 thinly sliced scallion, ¼ cup chopped cilantro, and 3 tbsp lime juice to cucumbers; stir to combine. Season to taste with salt and pepper. Makes 3 cups

 

Rose’s Cucumber Cooler: combine 1 bottle dry rose’ wine, 1 cup St Germain elderflower liqueur , ½ cup lemon juice, 1 thinly sliced lemon, and about 6 inches of a cucumber also thinly sliced.

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