Wobbly Cart Farm CSA week 14

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9-26-17

Wobbly Cart Farm CSA week 17

Large share: beets, carrots, cipollini onions, garlic, yellow finn potatoes, lettuce, radicchio, sweet peppers, sweet corn, rosemary, heirloom tomatoes, bell pepper

Small share: beets, carrots, cipollini onions, garlic, yellow finn potatoes, lettuce, bell pepper, rosemary, heirloom tomatoes

Greens share: lettuce, lacinato rainbow kale, chard

Roots share: parsnips, red carrots, shallots

Dear CSA members,

This is going to be a quick letter this week. Our big potato harvest is in full swing on this gorgeous fall day! Joseph is digging the rows with the potato digger attached to the tractor and the crew is out picking them up and bagging them. We will place them in temperature-controlled storage for the rest of the year so they won’t rot or start sprouting again. Last week we harvested all 6 tons of our winter squash and placed it in storage at our big barn!

This is likely to be our last round of heirloom tomatoes for the year. Large shares got sweet corn, and smalls should get it next week! New this week we have sweet peppers, cipollini onions, radicchio, and parsnips for the roots share

Radicchio: This hardy winter green is in the chicory family, it has a bitter taste that mellows with the onset of cold weather and also when you grill or roast it. Raddichio is an excellent addition to salads particularly when paired with cheese, fruits and toasted nuts. I liked this article from the New York Times  http://www.nytimes.com/1988/12/21/garden/radicchio-tasty-but-so-misunderstood.html?pagewanted=all

Cipollini onions:  Pronounced chip-oh-LEE-nee, this is a smaller, flat, pale onion. The flesh is a slight yellowish color and the skins are thin and papery. The color of the skin ranges from pale yellow to the light brown color of Spanish onions. These are sweeter onions, having more residual sugar than garden-variety white or yellow onions, but not as much as shallots.

The advantage to cipollinis is that they are small and flat and the shape lends them well to roasting. This combined with their sweetness makes for a lovely addition to recipes where you might want to use whole caramelized onions.

Parsnips: parsnips are a root vegetable member of the carrot and parsley family that has been eaten in Europe for centuries. These sweet white roots are excellent served mashed, baked, boiled, roasted, made into fries, and cooked into soups and stews. You can store them in the crisper drawer of the refrigerator for quite some time to come if desired. We plant parsnips very early in the spring in order to have them ready for harvest when the cold weather sets in as they sweeten up with the cold and frosty weather.

Have a great week,

Asha

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).

Grilled Radicchio: heat grill to high heat. Slice your radicchio vertically, and discard any bruised leaves. Brush the greens with olive oil and balsamic vinegar and sprinkle with good sea salt and fresh ground pepper. Turn grill down to med-low. Place the greens on the grill and cook turning every 1 to 2 minutes until the leaves turn a rich crusty brown on both sides. 5 to 10 minutes. Cut the greens into 4 to 6 servings and serve warm or at room temperature with additional vinaigrette.

Radicchio salad with pear, goat cheese and hazelnuts: In a large bowl whisk together ¼ cup olive oil, 3 tbsp red wine vinegar, 1 ½ tsp sugar and season with salt and pepper. Tear up about 1 pound radicchio into bite sized pieces, add 1/3 cup blanched and toasted hazelnuts (almond and walnuts would work too) chopped. Serve salad topped with 1-cup goat cheese and diced pear.

Parmesan Potato Gratin: preheat oven to 325. Brush the bottom of a 3 quart baking dish with 1 tbsp olive oil; set aside. Shave 4 cups parmesan cheese into thin strips; set aside. In a small bowl combine 4 slices of crisp cooked and crumbled bacon, 2 thinly sliced green onions, 2 tbsp snipped fresh chives. In the prepared baking dish place 2 lbs peeled and finely sliced potatoes. Sprinkle with ½ tsp each salt and freshly ground black pepper, half the bacon mixture and ½ tbsp snipped fresh rosemary and ½ tbsp snipped fresh thyme. Top with half the parmesan (2 cups). Dot with 2 tbsp unsalted butter. Repeat layers using 2 more lbs potatoes, and additional fresh herbs, and 2 additional tbsp butter. In a small bowl whisk together ¾ cup whole milk, ¾ cup heavy cream, and 3 tbsp all purpose flour; pour evenly over potatoes. Bake, covered, for 1 ½ hours. Increase temperature to 400. Bake, uncovered for 15 to 20 minutes more or until potatoes are tender and top is golden brown.

Pepper, Cucumber, and Chickpea salad: Toast 2 tsp cumin seeds in a small frying pan over medium-high heat, stirring often, until fragrant, about 2 minutes. Pour from pan into a large bowl. Stir in ¼ cup extra virgin olive oil, 1 tbsp lemon juice, zest from one large lemon, 1tsp minced garlic, 1 tsp kosher sea salt, and black pepper to taste. Seed 1 lb bell peppers and or sweet thin skinned frying peppers and cut into ¼ inch rounds. Slice 4oz of peeled cucumber into ¼ inch rounds and cut in half again if large. Add peppers, cucumbers, and 1 can rinsed and drained chickpeas to the salad dressing and toss to blend well. Let stand about 1 hour, then stir in 1 cup chopped flat leaf parsley. ( from Sunset Magazine September 2017 issue)

Grilled pepper and herb relish: Heat grill to medium-high. Grill 1 ½ lbs bell, sweet frying or pimento peppers, covered and turning occasionally, until softened and lightly charred, 7 to 12 minutes, transferring to a medium bowl as done. Let stand until cool enough to handle. Pull skins off the peppers, pull off stems and swipe out seed with your hand, working in a strainer over a bowl to catch juices. Finely chop peppers, then return to the bowl with the juices. Stir in ¼ cup extra virgin olive oil, 1 tbsp sherry or wine vinegar, and 2 tbsp coarsely chopped fresh marjoram, oregano, or basil leaves. Smear this spread over bread with goat cheese, as a topping for grilled fish, chicken or steak; even pasta sauce. (from Sunset Magazine September 2017 issue)

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.

Fall Potato Salad: Toss 2 lbs cubed potatoes with salt and olive oil and spread on a baking sheet. Roast in a 450 degree oven for 20 to 30 minutes. Combine with various fall vegetables of your choice; onion, shallot, garlic, carrots, roasted winter squash,celariac or parsnips for example. Toss with fresh tomato wedges, basil, thyme or other herbs of your choice. Dress with ¼ cup olive oil whipped with 1 Tbsp balsamic vinegar.

 

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Wobbly Cart Farm CSA week 13

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Wobbly Cart Farm CSA week 13

9-19-17

Large shares: Charentais melon, romaine lettuce, summer squash, carrots, mixed fingerling potatoes, Romano beans, red onions, garlic, basil, cucumbers, heirloom tomatoes, bell peppers  

Small shares: Charentais melon, Red Russian kale, cucumber,green beans, eggplant, red onion, jalapeno pepper, cilantro, heirloom tomatoes  

Greens share: Daikon radish bunch, kale, mustard greens  

Roots share: beets, carrots, Yellow Finn potatoes  

Juicing share: carrots seconds, beet seconds, tomato seconds, fennel, perpetual spinach, cucumbers

Dear CSA members,

We are really taking a turn towards fall this week! It’s finally raining again and we even had a very light frost last Thursday. Weather like this wreaks havoc on our tomatoes, melons, and peppers but will start to bring out the sweetness in the root crops and hardier greens. I’m still hoping to see more fully colored sweet peppers before we lose them to a frost! With our late start to the planting this year it seems we are running up against the clock to ripen peppers!

We’re loading you up with heirloom tomatoes again this week. Just by the lateness of the season and weather factors these tomatoes may not hold as long. It’s the time of the year to savor these while we still can. This is likely the last week to order tomato 2nds for delivery with your CSA box. web store Despite any cultural practices we may implement, eventually all our tomato vines face the dreaded late blight.

Late blight of potatoes and tomatoes, the disease that was responsible for the Irish potato famine in the mid-nineteenth century, is caused by the fungus-like oomycete pathogen Phytophthora infestans. It can infect and destroy the leaves, stems, fruits, and tubers of potato and tomato plants. Before the disease appeared in Ireland it caused a devastating epidemic in the early 1840s in the northeastern United States.  

P. infestans was probably introduced to the United States from central Mexico, which is its center of origin. After appearing in North America and Europe during the 1840s, the disease spread throughout most of the rest of the world during subsequent decades and had a worldwide distribution by the beginning of the twentieth century.

Late blight is favored during moderate (60 degree) wet weather and the spores can travel on the wind for several miles. It reproduces rapidly and can completely devastate potato and tomato crops relatively quickly if conditions are right. It’s always sad to see a crop that has been tended for months mercilessly and quickly taken down by disease. It is one of the difficult inevitabilities of farming.

Any small black specks you may see on fruit are likely the aforementioned late blight. The flavor of the tomato won’t be compromised at this point, I would just prioritize the use of these tomatoes.

Later this week we plan to harvest all our winter squash and potatoes and get them into storage. We’re talking about several tons of each! Winter squash and potato harvest is kind of a fun event where everyone works together to get a big job done. It can be hard work but satisfying once complete to have all this great food harvested for the fall and winter.

New this week:

Charentais Melon: A true French cantaloupe that originated in the Poitou-Charentes region circa 1920. Considered by many to be the most divine and flavorful melon in the world. Smooth round melons mature to a creamy gray or golden with faint ribs. Sweet, juicy, orange flesh with a heavenly fragrance. Store dry on the countertop until ready to eat, they don’t hold for long and so asap is best. . Small cracks are ok and just represent true ripeness. These are heirlooms that have been bred for flavor and not convenient pack ability for grocery stores.

Fingerling potatoes:   Fingerlings are potato varieties that naturally grow long and narrow, they often have a firm, waxy texture and a rich, distinctive flavor.

Thank you and have a great week,

Asha

Charentais Melon Salad: In a small bowl combine 3 tbsp olive oil and 1 tbsp balsamic vinegar. Stir to combine. Halve and seed a large Charentais melon, then slice into 1-inch thick wedges. Arrange the melon slices over 6 salad plates. Top melon slices with a slice of Prosciutto di San Daniele, scatter basil leaves on top and dress with the balsamic vinaigrette and freshly ground black pepper. From thecooksatelier.com

Melon smoothie:     1 (1-1/4 pound) Charentais melon 1-cup low fat vanilla yogurt 1 teaspoon lemon juice ⅛ teaspoon ground cardamom (or cinnamon or nutmeg) Peel and seed melon. Chop into large chunks. Place in the freezer for 10-15 minutes (don’t freeze completely). Place the yogurt in a blender. Place the chilled melon chunks on top of the yogurt. Add lemon juice and cardamom. Blend until frothy. Chill until ready to serve.

Spicy Cantaloupe Salad adapted from The Splendid Table’s How to Eat   1 medium and very ripe cantaloupe, peeled, seeded and cut into cubes 1/3 cup fresh basil leaves, cut into strips 2 limes, zested and juiced 1-2 tablespoons sugar 2 drops Asian fish sauce Dash of cayenne pepper, or 2 dashes if you’re serious Salt and pepper to taste. Put everything in a bowl. Stir! Refrigerate for an hour or so to let the flavors meld.

Peach and Tomato pasta: Prepare 12oz of spaghetti or linguine according to package directions. Reserve ¼ cup of the spaghetti cooking liquid. Drain spaghetti and return to pot. Keep warm. Meanwhile, in a 12-inch skillet cook 3 cloves of thinly sliced garlic in 1 tbsp hot oil over medium heat for 1 minute. Add 1-pint cherry tomatoes. Cook, uncovered, for 2 minutes. Add 2 lbs of pitted and sliced peaches. Cook for 4 minutes or more until peaches are just soft, stirring occasionally. Stir in ½ cup halved, pitted kalamata olives, 1/3 cup chopped basil leaves, ¼ tsp salt, ¼ tsp crushed red pepper, 1/8 tsp black pepper; heat through. Add Peach mixture to cooked spaghetti along with reserved spaghetti cooking water. Toss to combine, season to taste with additional salt and pepper. Serve warm or at room temperature garnished with slivered toasted almonds. From Better Homes and Gardens August 2010 issue.  

Sautéed Daikon Greens with Onion, Garlic and Lemon 2 tsp sesame oil 1/2 onion, cut in thin half-moons pinch of sea salt 1-2 garlic cloves, chopped small 3 bunches daikon greens (1 bunch is the amount from 1 radish), washed and chopped a few slices of fresh lemon 1.  Heat a large sauté pan on medium heat. Add the oil. Add the onion and sea salt as soon as a little piece gently sizzles in the oil. Sauté, stirring frequently for about 5 minutes or until onion starts getting translucent.   2.  Add the garlic and sauté for 2 minutes. 3.  Add the daikon greens and stir until the greens get coated with the oil and onions. Add a Tbsp or two of water. Cover and let cook until tender, 3-4 minutes. 4.  Remove from heat. Add squeezes of lemon juice when serving.

Parmesan Potato Gratin: preheat oven to 325. Brush the bottom of a 3-quart baking dish with 1 tbsp olive oil; set aside. Shave 4 cups Parmesan cheese into thin strips; set aside. In a small bowl combine 4 slices of crisp cooked and crumbled bacon, 2 thinly sliced green onions, 2 tbsp snipped fresh chives. In the prepared baking dish place 2 lbs peeled and finely sliced potatoes. Sprinkle with ½ tsp each salt and freshly ground black pepper, half the bacon mixture and ½ tbsp snipped fresh rosemary and ½ tbsp snipped fresh thyme. Top with half the parmesan (2 cups). Dot with 2 tbsp unsalted butter. Repeat layers using 2 more lbs potatoes, and additional fresh herbs, and 2 additional tbsp butter. In a small bowl whisk together ¾ cup whole milk, ¾ cup heavy cream, and 3 tbsp all-purpose flour; pour evenly over potatoes. Bake, covered, for 1-½ hours. Increase temperature to 400. Bake, uncovered for 15 to 20 minutes more or until potatoes are tender and top is golden brown.

Holiday Kale Salad: Preheat oven to 375. Line a 15x10x1 inch baking pan with foil or parchment. Place 2 cups fresh cranberries and 4 to 5 cloves unpeeled garlic cloves on a pan. Drizzle with 1 tbsp of olive oil; sprinkle with ¼ tsp , each salt and ground black pepper. Roast, uncovered, 20 to 25 minutes or until garlic is browned at the edges and wrinkled. Cool slightly. Remove garlic peels; finely chop garlic cloves. For dressing, in a screw top jar combine garlic, remaining 3 tbsp olive oil, ¼ cup lemon juice, 1 tbsp Dijon-style mustard, and 2 tsp finely shredded lemon peel. Cover and shake well. Season to taste with salt and ground black pepper. In a large bowl combine cranberries, 4 cups chopped kale, 2 cups cooked wild rice, 1 small bulb fennel, cored and shaved into thin wedges, 1 cup chopped walnuts, ½ thinly sliced red pepper, and ½ thinly sliced onion. Pour dressing over salad; toss to coat. Makes 9 cups (about 12 servings).

Ginger, Carrot, Daikon radish salad: Use a mandoline shredder to shred 1 lb daikon radish and 2 large carrots into 4 cups total. Mix together 1 clove shredded garlic and 1 tbsp shredded ginger with the grated vegetables in a medium size bowl. Meanwhile, whisk together 1 tbsp sesame oil, 2 tbsp rice vinegar and 1/2 tsp Sriracha or chili sauce or diced Czech black pepper. Toss the dressing with the salad and garnish with toasted sesame seeds.

Spanish omelet: heat ½ cup olive oil in a 8 to 10 inch skillet. Add 1 cup peeled thinly sliced potatoes. Turn them constantly until well coated with the oil. Reduce the heat and turn them occasionally, about 20 minutes. Meanwhile, heat in a large heavy skillet: 2 tbsp olive oil, add and cook about 5 minutes ½ cup thinly sliced onion and ½ cup julienned strips bell pepper. Add 1 minced garlic clove, 1/3 cup chopped peeled , seeded, and drained tomato, and salt and black pepper to taste. Continue to cook about 15 minutes. Add the potatoes to the onion mixture and keep hot. Beat 8 eggs with a fork, add ½ tsp salt and a pinch of black pepper. Melt 1 tbsp butter in an 8 to 10 inch skillet over medium high heat. For each omelet pour in ½ cup of the egg mixture. Add about 2 tbsp of the vegetable filling for each one. Also top each omelet with 2 additonal tbsp of the vegetable filling. Serves 4.

Wobbly Cart Farm CSA week 11

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9-5-17

 

Wobbly Cart Farm CSA week 11

 

Large share: beets, fennel, carrots, Yellow Finn potatoes, Yellow onions, green beans, Italian parsley, Purple Bell pepper, Shishito peppers, cherry tomatoes, Heirloom tomatoes, sweet corn, arugula

 

Small shares: beets, fennel, Yellow Finn potatoes, Purple bell pepper, Italian parsley, Heirloom tomatoes, sweet corn, eggplant, arugula

 

Greens shares: Arugula, mustard greens, red Russian kale

 

Roots shares: carrots, gold beets, shallots

 

Juicing shares: carrots, beets, green cabbage, Italian parsley, tomato seconds

 

Dear CSA members,

 

September is here and we have had some productive time on the farm. Our entire onion crop has been harvested and spread out to cure in the barn, tomatoes are finally ramping up production, we purchased our garlic seed for next years crop and we are finally done with seeding and transplanting for the season.

 

Now that we have plenty of tomatoes I thought I would go over some of the varieties that we grow as well as a bit about their characteristics. Many of these varieties are among the originals that we chose when starting Wobbly Cart Farm and a few are new to us in recent years.

 

Cherokee Purple: Dates to 1890 or before. Dusky purple pink in color. Superb sweet smoky flavor.

 

Persimmon: Dates to 1781 or before. Supposedly grown by Thomas Jefferson. Bright orange gold large in size. Creamy low acid flavor, few seeds.

 

Aunt Ruby’s German Green: Large beefsteak size with excellent citrus, melon and old fashioned tomato flavor.

 

Green Zebra: small but beautiful chartreuse with lime green stripes. Very rich flavor, sweet with an acid bite.

 

Cosmonaut Volkov: Originally from the Ukraine this large red tomato is sweet, tangy, balanced and complex in flavor. Often has green shoulders.

 

Pork Chop: True yellow tomato with light green stripes that ripen to gold. Citrusy flavor.

 

Japanese Black Trifele: smaller pear shaped fruit, dark chocolatey brown to brick red when ripe. Almost never cracks. Flavor is rich and chocolately

 

Prudens Purple: Pruden’s is early for its size and makes a great sandwich tomato. Irregular pink 1 lb fruit with very few seeds, a silken texture and rich tomato taste, nicely tart with a balanced undertone of sweetness neither insipid nor cloying.

 

There are literally thousands of tomato varieties from around the word. Tomatoes are actually native to South and Central America. In Mesoamerica, the fruit was used in cooking and by 500 BC being cultivated in Mexico. In the early 1500’s, Spanish conquistadors starting exporting tomatoes, beginning the global exploration of the tomato as food.

 

The Latin name for tomato is Solanum lycopersicum. Interestingly, the scientific epithet lycopersicum means “wolf peach”. The German werewolf legends said that deadly nightshades were used by witches and sorcerers in potions to transform into werewolves, so the tomato’s similar, but much larger, fruit was called the “wolf peach” when it arrived in Europe, which may be one of the reasons why tomatoes were used only ornamentally in Europe until the 1700’s.

 

Heirloom refers to the seeds being true bred and open pollinated. Traditionally, it refers to seeds that get handed down from generation to generation. These seeds saved from these fruit will produce fruit alike to their parent’s plant year after year. In contrast, Hybrid seeds which are more commonly used today are seeds that are cross pollinated to create characteristics best representative of two different parent plants. The seeds from these fruit cannot be used to grow plants that will express the same characteristics year after year. Whereas with an open pollinated or heirloom variety you can save the seeds and expect it to grow out like its parent.

 

Tomatoes are a good source of vitamin A, C, B2, folate, chromium, potassium and are high in fiber. The vitamins act as anti-oxidants and the minerals help our bodies function well. Tomatoes have a variety of carotenoids which are thought to help chronic disease prevention. Lycopene is more readily absorbed by cooking the tomatoes! Store your tomatoes out on the counter for several days. Some more firm tomatoes may benefit from a bit of ripening time.

 

If you are interested in getting some boxes of #2 heirloom tomatoes, we have them priced at $20 lb for $20. We can deliver them with your CSA share or you can pick up at the farm. It’s a great deal if you are into making sauce or salsa. You can order on our webstore. http://wobblycart.smallfarmcentral.com/store/wobbly-cart-farm

 

Have a great week and enjoy,

Asha

 

 

 

 

 

Heirloom Tomato Salad

serves 4

 

Cut 3 lbs of tomatoes into large chunks, a variety of colors will make for a pretty salad.

Add coarse sea salt to taste.

Stir in 1 Tbsp of good olive oil.

It’s ready to eat or let marinate in its juices for awhile and it will be even better.

 

Cream of Roasted Tomato Soup

serves 4 

 

4 lbs Heirloom Tomatoes or Roma Tomatoes

4 cloves of garlic

1/4 c olive oil

salt

1 sprig rosemary

6 tbsp heavy cream

  •  Black Pepper, coarsely ground
4 sliced of rustic bread toasted with olive oil for serving

Heat the oven to 375 degrees and line a rimmed baking sheet with foil. Lay the tomatoes cut-side up. Add the garlic cloves (with skins on). Sprinkle with olive oil and season with salt. Roast until the tomatoes are soft and caramelized, about 1 hour. Remove from the oven and let cool.
Add the ¼ cup olive oil, the rosemary and thyme to a small saucepan and place over low heat. Let warm until you begin smelling the herbs, about 10 minutes. Remove from the heat and let cool.
Peel the tomatoes and add the pulp and juices to a soup pan. Squeeze the garlic from its skin and add it to the pan. Place the pan over medium heat, and begin mashing the tomatoes with a potato masher until it’s pulpy, but not chunky (if you prefer to use a food processor, go ahead – just make sure you leave it pulpy). When the mixture is hot but not boiling, stir in the cream. Season to taste with salt. Add a pinch of sugar, if needed. Ladle into bowls and season with pepper. Sprinkle a little herb oil on top of the soup. Pass the toasts at the table.

 

 

Roasted Tomato Jam

makes about 3 cups

 

2 cups sugar

3 lbs tomatoes, sliced thinly 1/4″

large pinch of salt

grated zest of 1 lemon

juice of 1 lemon

1 cinnamon stick

1/2 tsp fennel seeds, lightly crushed

2 cayenne peppers or chiles

 

  1. Pour 1/3 of the sugar over the base of a 12-inch braising pan or other baking dish. Layer half the tomatoes, overlapping the slices, in the pan. Sprinkle with 1/3 cup sugar, and top with the lemon zest, lemon juice, cinnamon stick, fennel seeds, and chiles. Top with the remaining tomatoes, followed by the rest of the sugar. Let sit for 30 minutes. Heat the oven to 400 degrees F.
  2. Place the pan, uncovered in the oven and let cook for 1 hour. The tomato juices should simmer actively. Check every 20 minutes, spooning the juices over the top tomatoes, and removing the chiles if they char.
  3. Continue roasting and checking every 20 minutes — the tomato juices should begin to gel at 2 hours, but it could happen a little sooner or later. Test the juices by spooning a little onto a plate, letting it cool, and running your finger though it. If it holds the line, the jam is ready. Remove the jam from the oven and let cool. I eat this jam fresh so I put it into jars and keep it in the fridge.

 

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

 

Peach and Tomato pasta: Prepare 12oz of spaghetti or linguine according to package directions. Reserve ¼ cup of the spaghetti cooking liquid. Drain spaghetti and return to pot. Keep warm. Meanwhile, in a 12 inch skillet cook 3 cloves of thinly sliced garlic in 1 tbsp hot oil over medium heat for 1 minute. Add 1 pint cherry tomatoes. Cook, uncovered, for 2 minutes. Add 2 lbs of pitted and sliced peaches. Cook for 4 minutes or more until peaches are just soft, stirring occasionally. Stir in ½ cup halved, pitted kalamata olives, 1/3 cup chopped basil leaves, ¼ tsp salt, ¼ tsp crushed red pepper, 1/8 tsp black pepper; heat through. Add Peach mixture to cooked spaghetti along with reserved spaghetti cooking water. Toss to combine, season to taste with additional salt and pepper. Serve warm or at room temperatiure garnished with slivered toasted almonds. From Better Homes and Gardens August 2010 issue.

 

Eggplant and Zucchini Fries with Roasted Tomato Dip: Heat oven to 375. Toss 1 cup chopped heirloom tomato in 1 tsp olive oil and roast on a sheet pan for 15 minutes. Transfer to a food processor and puree with 1 cup greek yogurt, 2 tsp cider vinegar, 1/2 tsp Dijon mustard, and 1/4 tsp each salt and pepper. Transfer to a bowl and chill. Place 5 large egg whites in a bowl and beat, then place in a separate bowl and mix  2 1/2 cups Panko bread crumbs and and additional 1/4 tsp each salt and pepper. Cut 1 medium yellow squash, 1 medium zuchinni, and 1 small eggplant into 1/2 inch fries. Dip in egg whites, roll in bread crumbs, and place on a baking sheet. Bake until golden, 15 to 18 minutes. Serve with Roasted Tomato Dip.

 

Roasted Golden Beets and Sauteed Beet Greens: trim one bunch medium beets with tops to 1 inch. Wash and chop greens and stems. Scrub beets and wrap tightly in heavy duty foil. Roast in the 400 degree oven until tender, 50 minutes. Cool, peel and cut into wedges. Sauté greens, stems and 2 tsp minced garlic in 1 tbsp olive oil in skillet over medium heat until tender, 6 minutes. Season with salt, pepper, 2 tbsp each pistachios and goat cheese. Drizzle with balsamic vinegar. ( from Prevention magazine June 2012)

 

Fall Salad with Apple Dressing: prepare the dressing: combine 2 small apples, peeled and chopped, 1/3 cup sugar, 1/3 cup good cider vinegar, and ½ cup water in a saucepan over medium heat. Simmer until apples are translucent, 25 minutes. Puree in a blender, slowly adding 1 ½ tbsp St-Germain elderflower liqueur. Adjust with more vinegar or liqueur to taste. Chill. For the salad: toss 4 cups loosely packed fall greens (arugula, escarole, kale, frisee, lettuce) with 2 tbsp extra virgin olive oil and ½ tsp kosher salt. Spoon dressing onto plates, divide salad among plates and top with 1 large apple that has been cut into thin wedges, 6 tbsp shelled pecans and 1 ½ oz shaved Pecorino cheese (divide amongst the plates). Serves 8

 

Tabbouleh: Cook 4 cups coarse bulgur or quinoa, and cool slightly. Combine bulgur or quinoa, 1 large grated carrot, 2 cups tightly packed fresh Italian parsley leaves and 2 tbsp dried currants. In a jar combine, 3 tbsp olive oil, 4 tbsp of lemon juice, 1 tsp Dijon mustard, 1 large clove roasted garlic, 1/3 cup fresh mint, minced, 1 tbsp lemon zest, and ½ tsp sea salt. Shake well to blend. Pour the dressing over the bulgur mixture and toss to thoroughly coat the grains. Taste and add more olive oil, lemon juice, mint or salt as needed.

 

Eggplant Caponata: peel and cut into cubes 1 medium (1 lb) eggplant. Sprinkle generously with salt, place in a colander, and let stand for 30 to 60 minutes. Rinse and pat dry. Heat 2 tbsp olive oil in a large heavy skillet over medium heat. Add 1 cup chopped celery and cook, stirring often, until softened, about four minutes. Add 1 medium onion, finely chopped, 1 garlic clove, minced, and cook, stirring often until onion is soft and lightly colored, about 5 minutes. With a slotted spoon, remove the vegetables to a bowl; add to the skillet 2 tbsp olive oil. Add the eggplant cubes and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Add the celery mixture, along with 1 ½ cups canned plum tomatoes, drained and coarsely chopped, 12 green olives, pitted and coarsely chopped, 1 ½ tsp drained capers, 2 tbsp red wine vinegar, 1 tbsp tomato paste, 2 tsp sugar, 1 tsp minced fresh oregano or ¼ tsp dried oregano, 1 tsp salt, and black pepper to taste. Bring to a boil, then reduce heat to low and simmer, uncovered, until thickened, about 15 minutes. Taste and adjust the seasonings with additional salt, pepper, and or vinegar if needed. Remove to a serving bowl, let cool and garnish with 2 tbsp minced parsley.

 

 

Wobbly Cart Farm CSA week 10

 

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8-29-17

 

Wobbly Cart Farm CSA week 10

 

Large shares: Yellow doll watermelon, sweet corn, heirloom tomatoes, red onions, cucumber, lemon cucumber, kohlrabi, kale, basil, shishito peppers, bell peppers, eggplant

 

Small shares: Cherry tomatoes, green beans, carrots, shishito peppers, red onion, basil, cucumber, kale

 

Greens share: Chard, dandelion, green cabbage

 

Roots share: Purple potatoes, Cipollini onions, beets

 

Juicing share: 5lb carrot seconds, 5 lb beet seconds, fennel, kale, cucumbers, tomato seconds

 

Dear CSA members,

 

The heat and smoke have returned to our region this week. Many of you may have heard about the brush fire in Rochester last Tuesday that burned several hundred acres and several homes and structures. The fire was actually near one of the fields in the Grand Mound area that we are leasing. Thankfully we aren’t growing any crops there at the moment and have suffered no losses due to this burn.

 

Though I will be excited for cooler weather to return, the warm temps are making harvest for CSA pretty fun. I was surprised to find during our weekly planning that we would have watermelon and sweet corn for the large shares as well as a plethora of shishito peppers.

 

Shishito peppers are a Japanese frying pepper that is iconic to izakaya (Japanese tapas/appetizers/bar food). They are mild, and prized because they are thin, delicate and thin-skinned and thus blister and char easily in the pan. Occasionally one of the peppers may be spicy instead of mild, but there is no way to tell until you taste it. For many, this is part of the enjoyment, but you may want to taste carefully before you dig in. Usually, a small hole is poked to keep the pepper from bursting and then pan-fried whole in oil until wilted and slightly charred. Shishitos are often served as an appetizer with a dipping sauce. I think these would be great pickled as well.

 

The watermelon is a variety 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. I would store this melon in the refrigerator until ready to consume. Later in the season it looks like we will have tons of Charentais melons as well.

 

Sweet corn is best eaten asap! You can store it in the fridge but the flavor will diminish over time. This stuff looks really nice and we hope to have some for small shares next week.

 

Heirloom tomatoes for the large share this week. Again, we hope to have enough for the smalls next week. Store heirloom tomatoes out on the counter, they don’t have a huge shelf life so plan to use them up quickly.

 

Cipollini onions: The root share received these this week. These slightly flattened, disc like onions originate in the Reggio Emilia province of Italy, an area also known for “Prosciutto of Parma” ham and “Parmigiano Reggiano”. They are exceptionally sweet are great for roasting or caramelizing.

 

Thank you and have a great week,

 

Asha

 

 

 

Blistered Shishito peppers with lemon, garlic and salt: Heat a cast iron pan over med-high heat with a couple tbsp olive oil. Add a big handful of whole shishito peppers and pan roast them for a couple of minutes then add some lemon slices, a pinch of coarse sea salt and some crushed garlic. Roast the mixture until the peppers are blistered and mildly charred. Serve immediately.

 

 

Watermelon, Cucumber and Lime Salad

 

Watermelon, cut into small slices

Cucumber, sliced

Salad greens

Feta

Lime, zest and juice

Olive oil

Agave syrup

Salt and pepper

Thinnly sliced basil leaves

 

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

 

Watermelon Margaritas: 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.

 

Red chard and Rice: heat 2 tbsp olive oil in a saucepot over medium heat. Add 4 slices bacon, finely chopped. Cook 2 minutes. Add 2 cloves garlic and stir 1 minute. Add 1 small bunch red chard, stemmed and chopped, season with a little nutmeg, salt, freshly ground black pepper, and paprika. When the chard is wilted add 1 cup white rice and stir 1 minute more. Add 1 ¾ cups chicken stock or water and bring to the boil. Reduce heat to simmer and cover the pot. Cook 15 to 18 minutes, or until the rice is tender. Fluff with a fork and serve

 

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.

 

 

Baked Eggplant Sandwiches: Slice 2 eggplants into ½ inch thick rounds and lightly salt them. Set aside for at least 20 minutes. Mix together; 1-cup bread crumbs, ¼ cup grated Parmesan, 2 Tbsp chopped fresh parsely, and black pepper to taste. Preheat oven to 350 degrees. Set up a work station with a plate of ½ lb sliced provolone or mozzarella, a plate with the eggplant slices, a bowl of flour, a bowl of beaten eggs, and a bowl with the bread crumb mixture, and an oiled baking sheet. For each sandwich, place a slice of cheese between two slices of eggplant. Hold the sandwich firmly and coat the sides with flour. Dip the sandwich first into the eggs and then into the bread-crumbs to coat both sides. Place the finished sandwich on the baking sheet. Continue assembling the sandwiches until you have used all the eggplant slices. Bake for 30 to 40 minutes, until easily pierced with a fork. These are best served bubbly hot.

 

Roasted Tomatoes and Cipollini: Preheat oven to 375. Boil a small pot of water and blanche 1 lb whole cipollini for 10 seconds, then plunge them into cold water. Use paring knife to make a small slit in each, and slide them out of their skins and outer layer. Spread peeled onions and 1 lb chopped tomatoes in a roasting pan. Drizzle with ¼ cup olive oil and a few good pinches of coarse salt. Toss everything together until well coated and roast in oven for 45 minutes, reaching in every 15 minutes with a spatula to roll the tomatoes and onions around to ensure all sides get blistered. Just before you take the tomatoes and onions out, place 4 1-inch thick slices of country or ciabatta bread on the oven rack and let them toast lightly. You can rub the toasts with a halved garlic clove, if you like, while still hot. Use tongs to arrange the toast in one layer on a serving platter. Dump 1½ cups cooked white beans over the bread. You can also use 1 15 oz can of white beans rinsed and drained. Scrape the entire contents of the tomato- and -onion roasting pan, still hot, over the beans. Do not skimp on the juices that have collected, all of them – don’t leave any in the pan. Sprinkle the dish with a few slivered basil leaves and eat at once. Serves 4 as a small dish, 2 as a main. (From smittenkitchen.com)

 

Tomato, Red onion, and Purple Pepper Salad with yogurt dressing: Thinly slice 1 medium red onion, place in a salad bowl, sprinkle on 2 tbsp fresh lime juice and 1 tsp salt and mix well. Set aside for 30 minutes. Slice 1 hot chile into matchsticks and add to the onion, cut one medium purple bell pepper into ½ inch wide strips about 1 inch long and toss with the onions and chile. Just before serving add 2 to 3 tomatoes cut into ½ inch pieces and ¾ cup full fat yogurt and toss gently to mix. Taste for salt and adjust, if you wish, and add freshly ground black pepper to taste.

 

Kolhrabi Carrot Fritters with Avocado Cream Sauce

by: a Couple Cooks

Serves: 8 fritters

What You Need

  • 2 kohlrabi
  • 1 carrot
  • 1 egg
  • ¼ teaspoon kosher salt
  • ¼ teaspoon cayenne
  • ½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
  • ½ avocado
  • ¼ cup plain yogurt
  • ½ lemon
  • ¼ teaspoon kosher salt
  • Green onions (for garnish)

 

Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.

Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.

In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor). Serve fritters with avocado cream and sliced green onions.

These fritters are best eaten warm the day of making; they don’t save well. Like anything made with avocado, the avocado cream sauce will become brown after exposure to air. Make sure to cover the surface with plastic wrap when storing.

 

 

Wobbly Cart Farm CSA week 9

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Wobbly Cart Farm CSA week 9

 

8-21-17

 

Large shares: cauliflower, broccoli, cherry tomatoes, Walla Walla onions, summer squash, Yellow Finn potatoes, Romano beans, lettuce, carrots, cilantro

 

Small shares: cauliflower, red tomatoes, Walla Walla onion, jalapeno pepper, summer squash, Yellow Finn potatoes, beets, Romano beans, garlic or extra jalapeno pepper, cilantro

 

Greens share: lettuce, Italian parsley, bulk chard

 

Roots share: red carrots, yellow onions, red potatoes

 

Juicing share: carrots, beets, green cabbage, cilantro, tomato seconds

 

Dear CSA members,

 

What a gorgeous late summer day to be packing your CSA shares. The fields are looking really nice right now with ripening melons, tons of tomatoes on the vines and tasseled sweet corn standing tall. Our pepper plants are also super loaded with fruits and we are excited to start harvesting more of those.

 

We have begun pulling our onion crop to dry down in the field. It’s kind of nice to live in a climate where are summers are so dry that we can often field cure our onions right where they lay. It is still a huge job to haul them out of the field and into the barn for further processing though! I expect we will begin that process in a week or two. We were worried this spring that we were getting our onion transplants in really late due to the wet weather, and we are completing the harvest pretty late but they seemed to have sized up and we have plenty of dry weather for curing so it all worked out well after all.

 

We’re also planning our purchases for next years’ garlic seed and layout for building a new insulated storage facility for root crops over the winter in our big barn down the road at the Scatter Creek Farm and Conservancy. If you haven’t heard of the South of the Sound Community Farm Land Trust they have purchased this large farm property on James Rd near us and are doing great work to preserve farmland in Thurston County and make it accessible to small farms that are providing local food to our area. Here is the link to their website so you can read more if you are interested. http://www.communityfarmlandtrust.org/scatter-creek-farm–conservancy.html

 

New crop this week is Romano beans: Romano beans are broad and flattened in shape, averaging about five inches in length at maturity. The beans have a stringless seam that opens rather easily while still young. The pods cling loosely to a series of about six tiny lime green to white colored peas. The beans are crisp and fleshy in texture, extremely succulent, offering a subtlety sweet and grassy flavor. They are great both raw and cooked but hold up longer to cooking than regular green beans. Here is a nice article about them from the New York Times. https://www.nytimes.com/2015/08/05/dining/romano-beans-arent-just-any-green-beans.html

 

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

 

 

Garlicky Roasted Romano Beans: Preheat oven to 450 degrees. Trim 1 lb Romano Beans and toss whole with ¼ cup olive oil, 3 cloves smashed garlic, 3 sprigs of fresh thyme, and salt and pepper to taste. Spread in a single layer on a large baking sheet and roast for 15 to 20 minutes, turning once, until the beans are browned and tender. Serve warm or at room temperature.

 

Roasted Cauliflower: Preheat oven to 450 degrees. Break 1 2 lb head of cauliflower into bite sized peices. Toss the cauliflower with 1/4 cup olive oil, 5 chopped cloves of garlic, and 1/4 tsp crushed red pepper on a baking sheet. Sprinkle with 2 tsp kosher salt and 2 tsp chopped fresh thyme leaves and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.

 

Heirloom Tomato and Romano bean salad: bring a small pot of salted water to the boil, then blanch ¼ lb romano beans, tops trimmed, for 3 to 4 minutes, until just tender. Transfer with tongs to a baking sheet to cool. Make balsamic vinaigrette: using a mortar and pestle pound 1 tbsp fresh oregano, ½ clove fresh garlic and a scant ¼ tsp salt to a paste. Transfer to a small bowl and pour in 2 ¼ tsp red wine vinegar, 1 ½ tsp balsamic vinegar. Whisk in 3 tbsp extra virgin olive oil and taste for balance and seasoning. Whisk 3 tbsp roasted hazelnut oil, ½ tsp lemon zest, and a couple of pinches of salt and pepper in a small bowl. Finely chop 1/8th cup skinned, toasted hazelnuts and stir into dressing; coarsely chop another 1/8th cup and stir in. drizzle hazelnut dressing over romano beans, season with salt and pepper, and toss together. Hold 1¼ lbs of heirloom tomatoes on their sides and slice into ¼ inch slices. Season with salt and pepper. Arrange slices on a large round platter, overlapping them, and spoon on about half of the balsamic vinaigrette. Scatter with ½ bunch baby arugula leaves. Stir1 cup of cherry tomatoes, stemmed and cut in half, with remaining vinaigrette and season with salt and pepper. Pile in center of platter, then top with romano beans. Spoon on a few dollops of crème fraiche and sprinkle about a 1/3 cup pesto onto and around salad.

 

Sesame ginger Romano 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 romano (or 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.

 

Lemon Ricotta Summer Squash Galette: thinly slice 2 medium zucchini ( about 2 ½ cups) and sprinkle lightly with salt. Transfer to a colander; drain for 15 minutes. Pat dry with a paper towel. Preheat oven to 400 degrees. Meanwhile, on a large piece of lightly floured parchment, roll ½ of a 15oz package of refrigerated unbaked dough to a 12 inch circle. Transfer parchment and dough to a large baking sheet; set aside. For ricotta filling; in a medium bowl whisk together ¾ cup ricotta cheese, ½ cup grated parmesan cheese, ¼ cup shredded mozzarella cheese, 1 clove of minced garlic, 1 tsp olive oil, 2 tsp finely shredded lemon peel, 1 tbsp lemon juice, ¼ tsp salt, and ¼ tsp pepper. Using a spatula spread the ricotta filling over dough, leaving a 1 ½ inch border. Top with squash rounds. Drizzle with more olive oil. Gently fold over pastry edges, pleating as necessary. In a small bowl whisk together 1 egg yolk and 1 tsp water. Lightly brush pastry edges with egg mixture. Transfer galette to oven. Bake 35 to 40 minutes or until edges are golden brown. Sprinkle with fresh dill weed, if desired. Serve warmor ar room temperature. Makes 6 servings.

 

Cilantro Pesto: In a food processor or blender combine. 1/3 cup olive oil, 3 tbsp freshly squeezed lime juice, 1 cup tightly packed minced fresh cilantro, 1/4 cup walnuts or pine nuts, finely chopped, 2 large cloves roasted garlic, or 1 small clove raw garlic peeled and minced, 1 tsp mild chili powder, 1/2 tsp whole cumin seeds, 1/8 tsp ground cinnamon, 3/4 tsp sea salt.  Great served over beans and grains, bean and grain salads, this pesto is delicious brushed onto grilled corn on the cob or tossed with cooked corn kernels.

 

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).

 

Grilled Potatoes with Fresh Dill: preheat grill to 350 degrees. Slice thinly 2 lbs potatoes. Toss with ½ tsp salt, 4 tbsp olive oil, and pepper to taste. Lay out 2 large sheets of foil 12x 26 inches. Oil the foil and arrange the potatoes in a single layer over one side of the foil. Fold the foil over and crimp the edges forming a packet. Grill the packets, covered, rotating once, for 20 minutes or until the potatoes are tender and browned. Open packets and transfer potatoes into a serving bowl. Toss with 2 tbsp butter and ¼ cup chopped fresh dill. Sprinkle with coarse salt and serve.

 

Zuchinni and Tomato Frittata: preheat broiler. In a medium bowl whisk together 8 eggs, ¼ tsp salt, and ¼ tsp crushed red pepper. In a 10 inch oven going skillet heat 1 tbsp olive oil over medium heat, layer in sliced of 1 small summer squash evenly over the bottom of the skillet. Cook 3 minutes, turning once. Top with ½ cup cherry tomatoes, thinly sliced lengthwise. Pour egg mixture over the vegetables in the skillet. Top with 2 oz bite sized fresh mozzarella balls and 1/3 cup coarsely chopped walnuts. Cook 3 to 5 minutes or until sides begin to set, lifting with a spatula to allow the uncooked portion to run underneath. Transfer to a broiler. Broil 4 inches from the heat 2 to 3 minutes or until set. Cut into wedges to serve. Serve with fresh tomato slices, basil, and a drizzle of olive oil.

 

Cauliflower and Potato Curry: Cook 1 cauliflower cut into florets, for 5 minutes in a saucepan of boiling water. Remove from water with a slotted spoon and transfer to a bowl. Add to the boiling water 2 medium potatoes (or equivalent) that have been peeled and cut into ½ inch chunks, cook for 5 minutes. Drain, rinse under cold water, and drain well again; transfer to the bowl of cauliflower. Meanwhile, combine in a food processor; 1 large tart apple, peeled, cored, and sliced, 3 large garlic cloves, 1 2-inch piece of fresh ginger, peeled and sliced, and optionally; 2 hot chile peppers such as jalapeno or Serrano, seeded and diced. Process until minced but not pureed. Heat in a dutch oven over medium heat; ¼ cup vegetable oil, clarified butter, or ghee. Add 2 medium onions, coarsely chopped, and the apple mixture and cook, stirring, until the onions are softened ands starting to color, 5 to 7 minutes. Add 2 tbsp curry powder and 1 tbsp all purpose flour. Cook, stirring, for 3 to 5 minutes to lightly brown the curry powder and flour. Then add 1 14 oz can of coconut milk, ½ cup water or chicken stock, and 1 tsp salt. Bring to a boil over high heat, stirring, then add the reserved cauliflower and potatoes and 1 16 oz can chickpeas, rinsed and drained. Reduce heat to medium, cover, and cook for 15 minutes. Stir in, cover and cook until tender 10 oz fresh shell peas. Season with salt and black pepper to taste. Serve the curry over cooked rice and garnish with golden raisins and chopped cashews if desired.

 

Wobbly Cart Farm CSA week 6

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8-1-17

 

Large share: beets, carrots, lettuce, new potatoes, Tokyo turnips, purplette onions, cucumber, cilantro, green beans, ruby streaks mustard greens

 

Small share: beets, carrots, lettuce, snow peas, new potatoes, Tokyo turnips, purplette onions, basil

 

Greens share: chard, lettuce, cilantro, ruby streaks mustard greens

 

Roots share: carrots, Tokyo turnips, new potatoes, yellow onion

 

Juicing share: 5lb carrot seconds, beets, green cabbage, lacinato kale, cucumbers, cilantro

 

Dear CSA members,

 

We are finally facing a bit of a heat wave this week! With temperatures projected to reach the 100’s Wednesday and Thursday we are trying to work a 5 am to 12 noon schedule, and only do the essentials until things cool down. When temperatures get this hot not only is it a challenge for us physically, it can be very challenging on the crops as well. Our tomatoes tend to get sunburned and must be covered with row cover or shade cloth, lettuces start to get tip burn, other greens bolt ( try to go to flower) , and keeping up with irrigation – especially in the green houses- is very challenging. Temperatures in the greenhouses will easily soar into the 110’s to 120 at times even with the shade cloths on.

 

Harvest becomes very challenging as we must cut crops and get them moved to the cooler as quickly as possible. Our fields are a couple of miles from the cooler so regular truck runs are essential! Otherwise product quality will suffer greatly. We can’t even think about transplanting new seedlings either, it must wait until next week. Hopefully, our shares going out today will weather the heat in their tote boxes – not a great week to get to the drop site late!

New crops this week:

 

Tokyo turnips are a mild, tender and juicy variety of turnip. They taste like a cross between a radish and a turnip and you can enjoy both the greens and the roots. Most if not all root vegetables will store better if you separate the roots from the greens before wrapping and placing in the crisper drawer. Tokyo turnips are delicious raw in salads, sliced to eat with dips as well as cooked in miso soups, stir fries, and marinated in vinegar and salt for quick pickles. The greens are tender and spicy and can be prepared as other cooking greens.

 

We have harvested our first Yellow Finn new potatoes this week! New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and unlike their fully-grown counterparts, they keep their shape once cooked and cut. They are also sweeter because their sugar has not yet converted into starch, and are therefore particularly suited to salads.

 

You don’t need to peel new potatoes; just rinse to remove any dirt and cook whole. To boil, place potatoes into a pan of lightly salted water, bring to the boil, simmer until tender (about 10 minutes) and drain. Dress new potatoes as soon as they are cooked to help them absorb the flavor of the butter or oil. This would be an excellent week for a cold potato salad with green beans! Store new potatoes in the crisper drawer of the refrigerator and use up within a few days.

 

Mustard greens: These Ruby streaks mustard greens are very young and tender and can add a wonderful peppery dimension to many dishes. You can temper the pungency of mustard greens use a combination of heat, salt and fat to cook them. Mustard greens are found in Southern American, Indian, Japanese, Chinese and African cuisines. The link below has an in depth write up on the many health benefits of eating mustard greens.

 

Enjoy and have a great week,

 

Asha

 

 

 

Wilted greens: Cook in a large skillet until crisp 4 to 5 slices bacon. Drain on paper towels, cool and crumble. Pour all but 2 tbsp of the bacon drippings out of the pan. Reheat and add ¼ cup cider vinegar, 2 to 3 tsp sugar, the bacon and 2 tsp mustard seeds and 1 tsp minced onion. Mean while place in a salad bowl al large bunch turnip or mustard greens, coarsely chopped. Pour the hot dressing over the greens and toss. Serve at once garnised with 2 sliced hard boiled eggs.

 

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.

 

Mediterranean Tuna Salad with Olive Dressing: Place 1 lb tiny new potatoes (halved or quartered if large) in a 4 qt dutch oven; add water to cover. Bring to boiling, reduce heat. Cover and simmer 5 minutes. Add 1 lb thin green beans, stem ends trimmed. Cover, simmer 5 minutes or more or until potatoes and beans are just tender. Drain well. Meanwhile for Olive dressing; place ½ cup pimento stuffed green olives, 3 tbsp olive oil, 1 tbsp spicy brown mustard, 1 tbsp lemon juice, 1 tsp sugar, and ½ tsp pepper in a blender. Blend until smooth. Drizzle dressing over potatoes, green beans, and 1 12oz can solid white Albacore tuna, drained and broken into large chunks. Sprinkle with a bit of fresh thyme, and additional olives. Serve with lemon wedges.

 

Refrigerator Dilly Beans: place 2 pint sized canning jars and their lids in a pot of boiling water and heat for 1 minute. Lift out, drain and place on the counter. Divide 1 bunch fresh dill, 2 garlic cloves, peeled, 1 tsp yellow mustard seeds, 1 tsp dill seeds, ¼ tsp cayenne pepper, and 1 lb green beans, ends trimmed between the 2 jars, packing beans in lengthwise. In a small saucepan, combine 1 1/3 cup cider vinegar, 1 1/3 cup water, 2 tbsp kosher salt, and 1 tbsp sugar and bring to a boil over high heat, stirring until salt and sugar dissolve. Pour boiling liquid over the green beans and seal. Cool on a wire rack and refrigerate for 2 days before serving.

 

Braised pearl onions: remove tops from pearl onion bunch and drop into boiling water for 1 minute. Remove and cool slightly, then trim off ends and slip off skins.

Heat 2 tbsp butter in a large heavy saucepan and sautee the onions in one layer until slightly browned. Then add chicken or vegetable stock , until it comes halfway up the onions in the pan, add salt to taste and 1 tsp sugar. Cover and simmer slowly for 25 minutes, or until tender. Uncover and boil off excess liquid, add 1 more tbsp butter if desired.

 

Late Summer Vegetables with Aioli: Preheat oven to 450. Blanch ½ lb green beans in a large pot of salted boiling water until just tender, 3 to 4 minutes. Drain, plunge into a bowl of ice and water, then drain again and pat dry on a kitchen towel. Toss 1 lb of new potatoes, halved lengthwise, and 3 small summer squash, sliced diagonally, separately with 2 tbsp olive oil each, some sea salt, and about 5 or 6 sprigs of fresh thyme. Roast separately in a single layer on rimmed baking sheets until just tender, 7 to 10 minutes for zucchini and 20 to 25 for potatoes. Make aioli: in a bowl whisk egg with a pinch of fine sea salt and 2 tsp champagne vinegar or fresh lemon juice until thick. Whisk in 1 cup of extra virgin olive oil gradually, drop by drop for the first ¼ cup or so (until the mixture is emulsified) and then in a thin stream until aioli is nice and thick; you may not need all the oil. Sprinkle 2 to 4 garlic cloves with ½ tsp fine sea salt. Mince with a chef’s knife, then use the side of the blade to crush garlic into a paste. Stir garlic paste into the mayonnaise. Taste and add more salt or vinegar if you like. Arrange cooked vegetables as well as lettuce leaves, thin wedges of fennel, and halved cherry tomatoes on a large platter or ling board, top with more fresh thyme sprigs, and serve with aioli. (from August 2013 issue of Sunset Magzine).

 

Thai Cucumber Salad: in a strainer, allow 3 thinly sliced cucumbers and 1 tsp Celtic sea salt to sit for 1 hour while water drains. Combine ½ cup finely chopped onion, ½ cup sesame oil, 2 Tbsp lime juice, 2 T fresh basil, finely chopped, and ½ tbsp fresh ginger, minced with the cucumbers in a mixing bowl and mix well.

Basil Vinaigrette: Mash to a paste 1 small peeled garlic clove and 2 to 3 pinches of sea salt. In a small bowl add 1/8 tsp black pepper, ¼ cup red wine vinegar or fresh lemon juice, 1 tsp minced fresh shallot, ¼ to ½ tsp Dijon mustard. Whisk until blended and then add gradually and whisk constantly after each addition ¾ cup olive or walnut oil. Then add in 12 cup thinly sliced basil and whisk again.

Three pea salad: Prepare the dressing: whisk together 3 tbsp toasted sesame oil, 2 ½ tsp sugar, 4 tsp white wine vinegar or rice vinegar, 4 tsp soy sauce, and 4 tsp toasted sesame seeds. Cook in a large pot of boiling salted water 1 cup sugar snap peas, add: ½ cup snow peas and ½ cup fresh or frozen shell peas. Cook 1 minute. Drain and rinse under cold water. Pat dry. Toss the peas in a a bowl with the dressing and 6 cups pea shoots or bean sprouts. (both recipes from the Joy of Cooking)

Wobbly Cart Farm CSA week 5

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7-25-17

 

Large shares: red cabbage, lettuce, purplette onions, cauliflower, green beans, snow peas, eggplant, summer squash, fresh dill, garlic

 

Small share: red cabbage, cauliflower, purplette onions, summer squash, green beans, fresh dill, garlic

 

Greens share: lacinato kale, Italian parsley, hearts of romaine

 

Roots share: red beets, gold beets, carrots, fresh yellow onion

 

Juicing share: 5lb carrot seconds, fennel, red beets, arugula, Italian parsley

 

Dear CSA members,

 

Hopefully you have all had a nice week and are as excited as we are for this week’s CSA shares. We have really enjoyed receiving your positive feedback these past weeks and thank you for sharing recipes and ideas on the face book group page. I love getting new ideas for recipes as well as fun things to do with lavender!

 

This week we have begun the add-on share options. Look for your add on share at the drop site if you have ordered one, they will be labeled with your name. Greens shares have a green dot, roots shares a red dot, and juicing shares a blue dot. Ocean Shores folks, I have added the add-on shares to your regular boxes in the interest of space.

 

We have harvested some new crops for you this week. First off cauliflower, this harvest was not quite as amazing as some of our plantings from last year but pretty nice. Green beans: our first harvest of green beans was quite plentiful and so small shares will get a ½ lb and large a full lb this week. The first picking of the planting always has the best, most tender beans. I hope you enjoy!

 

I anticipate that next week we will have new potatoes, basil, cucumbers and hopefully cherry tomatoes as well. Our potatoes and tomatoes are several weeks behind normal due to the extremely rainy and cold spring we had this year. Better late than never though! We still have another planting of peas so hopefully we will enjoy more peas in the next couple of weeks as well.

 

In the fields we are attempting to keep up with the weeding, by flame weeding some direct seeded crops before the planted seeds emerge, cultivating with the tractors and various weeding implements and hand weeding with hand tools. We are also seeding and transplanting many of our fall crops this time of year. We are putting in many types of storage root crops such as winter radishes, rutabaga, carrots, beets and turnips. From the greenhouse we will be planting radicchio, escarole, winter kale, cabbages, and other greens within the next week.

 

Have a great week,

 

Asha

 

 

 

 

 

 

Ratatouille Provencal: Heat in a large skillet or Dutch oven over high heat; ¼ cup olive oil. Add and cook, stirring, until golden and just tender, 10 to 12 minutes: 1 medium Eggplant, peeled and cut into 1 inch chunks, and 1 lb zucchini, cut into 1 inch chunks. Remove the vegetables to a plate and reduce the heat to medium high. Add and cook, stirring, until the onions are slightly softened: 2 tbsp olive oil and 1-½ cups sliced onions. Add a cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes: 2 large red bell peppers, cut into 1-inch chunks, 3 garlic cloves, finely chopped. Season with salt and black pepper to taste. Add: 1 ½ cups peeled, seeded, chopped fresh tomatoes, or one 14 oz can diced tomatoes, drained. 2 to 3 sprigs fresh thyme, and 1 bay leaf. Reduce the heat to low, cover, and cook for 5 minutes. Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in ¼ cup chopped fresh basil and chopped pitted black olives if desired. From the Joy of Cooking.

 

Pickled Cabbage: Fill a saucepan with water and bring to the boil. Core a cabbage and chop into large pieces, you will need about 4 cups. Add the cabbage to the boiling water and cook for 30 seconds, then drain in a colander. Let cool to room temperature. When cool enough to handle squeeze leaves to soften them and release some water. Meanwhile, combine3/4 cup vinegar, ½ cup sugar, and 2 tsp salt. Bring to a boil to dissolve sugar, and pour into a bowl to cool. When cool, add the cabbage and toss to coat well. Pour all of this into a jar with a tight fitting lid. Refrigerate for 2 days, turning the jar occasionally to coat all the leaves with the brine. Serve cold.

 

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

 

Creamy Cauliflower Soup: In a soup pot saute in olive oil for 5 minutes: 1 chopped Walla Walla onion, 4 cloves minced garlic, 1 large head cauliflower that has been broken into florets, 3 to 4 medium potatoes, cubed, 3 chopped carrots, 1 tsp caraway seeds. Simmer the veggies in just enough water to cover them, and cook until soft.  Puree the mixture until smooth. Return to the soup pot and add 1 cup milk, 2 cups grated sharp cheddar, salt to taste, and several tbsp chopped fresh dill. simmer very gently for 5 to 10 min more. Serve with toasted sourdough rye. (adapted from the Moosewood Cookbook)

 

Eggplant and Zucchini Fries with Roasted Tomato Dip: Heat oven to 375. Toss 1 cup chopped heirloom tomato in 1 tsp olive oil and roast on a sheet pan for 15 minutes. Transfer to a food processor and puree with 1 cup greek yogurt, 2 tsp cider vinegar, 1/2 tsp Dijon mustard, and 1/4 tsp each salt and pepper. Transfer to a bowl and chill. Place 5 large egg whites in a bowl and beat, then place in a separate bowl and mix  2 1/2 cups Panko bread crumbs and and additional 1/4 tsp each salt and pepper. Cut 1 medium yellow squash, 1 medium zuchinni, and 1 small eggplant into 1/2 inch fries. Dip in egg whites, roll in bread crumbs, and place on a baking sheet. Bake until golden, 15 to 18 minutes. Serve with Roasted Tomato Dip.

 

Grilled Potatoes with Fresh Dill: preheat grill to 350 degrees. Slice thinly 2 lbs potatoes. Toss with ½ tsp salt, 4 tbsp olive oil, and pepper to taste. Lay out 2 large sheets of foil 12x 26 inches. Oil the foil and arrange the potatoes in a single layer over one side of the foil. Fold the foil over and crimp the edges forming a packet. Grill the packets, covered, rotating once, for 20 minutes or until the potatoes are tender and browned. Open packets and transfer potatoes into a serving bowl. Toss with 2 tbsp butter and ¼ cup chopped fresh dill. Sprinkle with coarse salt and serve.

 

Green (or Romano) Beans on the Grill: put 1 lb of green beans on a sheet of aluminum foil large enough to fold and seal. You may need to fold two sheets together. (you can also use one sheet of foil to set the pouch on. This way if any liquid seeps out or it pulls apart it dosen’t leave a mess.) drizzle 1 tbsp olive oil over the beans. Add 2 – 3 minced garlic cloves and 1 tsp crushed red pepper, salt and pepper to taste. Toss beans with tongs until well coated. Add 1 to 2 tbsp water and fold aluminum foil together at the top and pinch the sides closed. Cook the green bean pouch on the grill until the beans are tender. (food.com)

 

Roasted Cauliflower: Preheat oven to 450 degrees. Break 1 2 lb head of cauliflower into bite sized peices. Toss the cauliflower with 1/4 cup olive oil, 5 chopped cloves of garlic, and 1/4 tsp crushed red pepper on a baking sheet. Sprinkle with 2 tsp kosher salt and 2 tsp chopped fresh thyme leaves and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.