Wobbly Cart Farm CSA week 15

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10-3-17

 

Wobbly Cart Farm CSA week 15

 

Large share: broccoli, cilantro, lettuce, lacinato rainbow kale, red onion, yellow onion, watermelon radish bunch, carrots, Delicata squash, Austrian Crescent fingerling potatoes, sweet pepper, roma tomatoes or sweet corn, garlic

 

Small share: lettuce, cilantro, carrots, red onion, sweet pepper, shishito peppers, Delicata squash, lacinato rainbow kale, heirloom tomato

 

Greens share: perpetual spinach, mustard greens, radicchio

 

Roots share: Purple daikon radishes, beets, parsley root

 

Juicing share: carrot seconds, beet seconds, tomato seconds, green cabbage, apples, cucumbers

 

Dear CSA members,

 

What a chilly morning to pack CSA! It was 33 degrees this morning in our valley at 6 am. Our hands were pretty numb as we worked in the dark barn to prepare lettuce and pack your CSA shares- while a few of the crew was out harvesting sweet corn in the field. All of us were quite thankful as the sun rose and warmed us up later in the morning!

 

From here on out, the next 7 weeks of CSA our working conditions may not be quite as pleasant as earlier in the year. We will now contend with so much more cold, freezing temperatures, rain, mud and shorter day lengths. Our barn is not exactly a cushy working environment and wind and rain will blow through, hoses will freeze etc. Often times its so cold out that going in the cooler at 38 degrees is where we will go to warm up from outside! So we must hope for pleasant weather for the next few weeks to carry us through the end of the CSA.

 

The seasonal shift is evident in what crops we will be harvesting and packing for you. Last Tuesday we finished up the big potato harvest and brought all the potato crop into storage for the winter! We have begun distributing winter squash to you this week with the delicata squash and you can expect a different variety each week for the next 6 weeks! I wanted to be sure to get you sweet peppers this week as we could lose them to a frost at anytime. I also had a few more roma and heirloom tomatoes that are kind of a bonus this week. This will be our last round of sweet corn. All the small shares and some of the large shares received some. It is a bit small and a good portion of this planting blew over in the wind and rain, but it should be tasty and sweet.

 

Later this week we will begin our garlic planting for the 2018 season. I purchased several hundred pounds of seed garlic from a fellow organic grower from Twisp, Washington and we will need to break the heads up into individual cloves to prepare for planting out in the field. We have the ground worked up, but just need to pick the day to do it. Weather is looking great this week so it shouldn’t be a problem. Joseph has been spending a lot of time on the tractor cover cropping all the areas of the fields we are done using for this year. Seeding the bare soil with beneficial and nitrogen fixing plants such as vetch and rye helps hold our soil in place for the winter and adds organic matter and nitrogen back to the soil when we till the crop in next spring.

 

 

New this week:

 

Delicata Squash: These are, in my humble opinion, the best winter squash there is. Delicata have excellent sweet flavor, tender skins, and a very manageable size that make them easy to transport and process. Kept cool and dry, these squash will keep for several weeks and possibly months. Their flavor will improve over time if you can hold off from eating them tonight! Here are a few more tips to use your Delicata squash https://www.fruitsandveggiesmorematters.org/top-10-ways-to-enjoy-delicata-squash

 

Watermelon radishes: This large turnip looking thing is green and white on the outside, but when you slice it watch out! The center is a gorgeous watermelon shade of pinkish red. This heirloom type of the Chinese Daikon radish (called shinreimei in China) is at its best in fall when the weather starts to cool down. Unlike many radishes the intensity of the flavor decreases as it matures. It is mild and delicious served raw, and its color is best preserved when it is served uncooked. Though they are also good sautéed or roasted. The greens on these look great and can be sautéed and eaten like other cooking greens.

 

 

 

The large shares received Austrian crescent fingerling potatoes. They are skinnier than regular potatoes and have a moist, waxy texture and sometimes striking colors to their skins. Its flesh is light yellow and it can range in size from 2 to 10 inch tubers. Sometimes the skin can be bitter so peel and steam, or serve chilled in salads. Fingerling potatoes are well known by chefs in the finest restaurants because of their excellent flavor and texture, as well as their ability to take on the flavors of other ingredients.

 

Parsley root ( roots shares): Parsley root looks deceivingly like a parsnip with its tapered shape, light beige skin, and roughened with furrowed textures. The root can grow up to six inches long with a diameter of two inches or so; it is sometimes found double-rooted. Parsley root has a crisp, yet tender texture when raw and a smooth and creamy texture once cooked. The taste of Parsley root is likened to a combination of celeriac, parsley and carrot. The tuber is very aromatic and is sometimes used as an herb.

 

Purple daikon radish (roots shares): Purple daikon radish can be used just as regular daikon radishes in both raw and cooked applications. Sliced thin they can be added to salads, slaws and sandwiches or served atop sushi and sashimi. When grated the Purple daikon can be used as a condiment. Thin slices of Purple daikon are added to stews, curries, broth and soups such as miso. Both the leaves and root of Purple daikon are sliced and pickled as well. Purple daikon radish can also be prepared roasted which will tame the spicy bite radishes are known for and impart a caramelized flavor. To store, keep Purple daikon radish roots in the refrigerator and use within one week or so.

 

Have a great week,

 

Asha

 

Delicata, Parsley root, and Thyme soup: Peel and seed one delicata squash, chop into cubes. Heat 1.5 L chicken stock in a large soup pot, add in squash chunks, 1 ½ tsp sea salt, 1 chopped onion, 2 sprigs fresh thyme, stems removed, 1 minced clove of garlic, 1 small peeled and chopped potato, and 5 chopped parsley roots. Bring to a boil, reduce heat and simmer uncovered for 30 minutes. Add in ½ tsp red chile flakes, a bit more fresh thyme, and a pinch of black pepper.

 

 

French Fingerling Potato Salad: Place 2 ½ lbs fingerling potatoes in a large pot. Cover with cold water by 1 inch and season generously with salt. Bring to a boil; reduce heat and simmer until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, and then drain. Meanwhile, in a large bowl, whisk together ¼ cup olive oil, 3 tbsp Dijon Mustard, 2 tbsp sherry vinegar, 1 small minced shallot, 3 tbsp minced fresh parsley, and 1 tsp chopped fresh thyme; season with salt and pepper. Add potatoes and ¼ of a sliced red onion and toss to combine. Serve at room temperature. (To store, refrigerate, up to overnight.) Makes 6 servings. From Everyday Food.

Delicata squash with rosemary, sage and cider glaze: Peel 2 medium delicata squash, cut lengthwise in half, scoop out the seeds. Cut each half lengthwise again, and then into 1 1/2 inch slices. Melt 3 tbsp butter in a large heavy skillet over low heat, add in 1/4 cup finely chopped fresh sage, 1 tbsp coarsely chopped fresh rosemary and cook 3 to 5 minutes, just until the butter begins to brown. Do not brown the herbs. Add the squash to the skillet, then add 1 1 /2 cups fresh apple cider, 1 cup water, 2 tsp sherry vinegar, and 1 tsp salt. Cook, stirring occasionally, until the glaze is reduced and the squash is tender about 20 to 30 minutes. Season with salt and pepper to taste.

Sweet Pickled Onion Watermelon Radish Salad: Slice 1 small sweet onion into thin rounds, slice 1 large watermelon radish into thin rounds, Add 1/3 cup orange juice, 2 Tbsp olive oil, ½ tsp sea salt, ½ tsp pepper, 2 Tbsp apple cider vinegar, and a splash of rice wine vinegar. Toss well. Place in fridge to chill overnight. Serve!

Watermelon Radish Chips with Cumin Salt: Peel 4 to 6 Watermelon Radishes and thinly slice. If you have a mandolin, this is ideal for getting the most uniformly thin slices. Heat 2 cups of vegetable oil in a small pot. When hot, toss a handful of radish, making sure you don’t crowd the pot. Fry for about 8 t 10 minutes until really brown. You’ll be tempted to take them out earlier, but you need them to crisp up. They do take longer than potato chips. Continue until done. Season each batch separately and set aside. To make cumin salt – add one tsp salt and ½ tsp cumin and mix in a small bowl, season the radish chip with this. Makes a great appetizer. (From janespice.com.)

 

Delicata Squash Rings: Preheat oven to 375. Take a whole delicata squash and slice it across sideways. This will make ring shapes out of it. Scoop the seeds out of the middles of your squash rings. Lightly oil a large cast iron skillet with olive oil. Lay the rings out in a single layer across the skillet. Place in the hot oven. Bake for about 10 minutes. Then flip the rings with a spatula. Bake the other side until both sides are lightly browned and the squash is tender. Remove from oven and serve.

 

Mustard Greens turnovers (could use rapini, vitamin green, or mizuna here): prehat oven to 400. place 1 lb mustard greens (stems removed) in a colander, rinse with cool water, and set aside. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 cup chopped onion and cook until they are soft and translucent, about 3 minutes. Add 1 garlic clove, minced, and cook 1 minute more, add the chopped greens and cook unitl they wilt and are tender, about 5 minutes. transfer the green back to the colander and press to extract any extra liquid. place them in a large mixing bowl and stir in 5 oil-cured black olives that have been chopped, 8 slow-roasted tomato halves that have been finely chopped, and 1/4 cup feta cheese. You should have about 1 1/2 cups filling.

Unfold 2 sheets frozen puff pastry that has been defrosted onto a lighty floured surface. depending on pastry size, cut each sheet into four 4 inch squares. Divide the filling amongst 8 pastry squares, leaving a 1 inch border. Fold each square into a triangle, enclosing the filling, and seal the pastry by firmly pressing fork tines along the open edges. Use a sharp knife to make 2 1/2 inch long vents in the top of each turnover. Place the turnovers on a parchment paper lined baking sheet and brush their tops with beaten egg. Bake until golden brown, 25 to 30 minutes.

 

 

 

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