Wobbly Cart Farm CSA week #1
Large shares: butterhead lettuce, oakleaf lettuce, garlic scapes, scallions, fresh dill, beets, carrots, 2 kohlrabi, lacinato kale
Small shares: red leaf lettuce, garlic scapes, scallions, fresh dill, carrots, kohlrabi, lacinato kale
Dear CSA members,
Hello and welcome to week one of the Wobbly Cart Farm CSA. We are so excited to begin our 22 week CSA journey with you. Today’s delivery is a result of many weeks of support from you, our members, and much hard work and preparation on our part.
The first produce of the 2017 season begins with garlic planted in October, and seeds ordered in December, many of them started in the green house in January, February and March or seeded in the fields as soon as the soil allows us. The fields must also be plowed, tilled and amended before planting can begin. Once seeds are sowed or transplanted we must cultivate, weed, water and tend them until they are harvested, washed and packed for you here all the way at the end of June!
This is a cycle we must keep up until the last plantings of the season are done in early August. From there on out it is just tending and harvesting, an activity that goes on well into the winter months. I am continually amazed but the sheer variety of crops that we grow and all their individual needs and nuances that we must attend to. From the very first scallions, garlic scapes, and carrots all the way to heirloom tomatoes, melons, winter squash, potatoes and on and on. Its very challenging yet rewarding at the same time.
Some of you who are to the world of CSA and/or local, seasonal eating may not be familiar with the garlic scapes and purple kohlrabi that are in this week’s box. Garlic scapes are the elegant goose necked flower stalks of the garlic plant. They emerge this time of year as the garlic matures and it is best for the final product of the bulb if we snap them off. As an added bonus they are delicious to eat and can be chopped and used just like garlic in any recipe, blended up into a pesto, braised whole and much more. They keep for a long time in the crisper drawer of the refrigerator so no need to worry about using them up right away.
Purple Kohlrabi is part of the Cruciferous family of vegetables, scientifically known as Brassica oleracea var. gongylodes. The word ‘Kohlrabi’ comes from the Germanic words for cabbage, ‘kohl’, and turnip, ‘rabi’. It was given its name for the close resemblance to both a cabbage, and a turnip, with its bulbous stem sitting on top of the ground. To eat you must peel off the slightly tough outer skin in order to enjoy the crisp sweet interior that is best eaten raw in slices with a dip or grated into a salad.
Both shares received fresh dill this week. This fern like herb has a nice sweet licorice and parsley like flavor. I think it is delicious with potatoes, in green and pasta salads and in creamy dips.
We have an abundance of beautiful lettuce and greens like kale this time of the year and they are very crisp and delicious in the early season. Sometimes during the heat of the summer lettuce can be in short supply… so we must enjoy it while we can.
We certainly hope you enjoy the multitude of crops we will be seeing during this season, and find you are eating and feeling better by enjoying all this fresh, local and organic produce.
Hope you all have a great week,
Baby lettuces with goat-cheese dressing, pistachios, and pink peppercorns: for the dressing: in a food processor puree 4 oz goat cheese, ½ cup buttermilk, 2 tbsp apple cider vinegar, 1 tbsp honey and 1 tsp salt until smooth. Refrigerate dressing until ready to use. Divide up 4 cups of lettuce leaves amongst 4 salad plates. Drizzle each serving with ¼ of the dressing and sprinkle with roasted and salted pistachios, fresh tarragon leaves, and coarsely crushed pink peppercorns. Serves 4. (From May 2013 issue of Country Living Magazine)
Ginger Scallion Sauce: 2 1/2 cups thinnly sliced scallions (greens and tops), 1/2 cup finely minced fresh ginger, 1/4 cup grapeseed or other neutral oil, 1 1/2 tsp light soy sauce, 3/4 tp sherry vinegar or mirin, 3/4 tsp kosher salt. Mix all ingredients together in a bowl. Add additional salt if needed. Excellent with soba noodles, in miso soup, with chicken etc.
1 large kohlrabi, peeled, stems trimmed off, grated
1/4 head purple cabbage, shredded
2 medium carrots, peeled and grated
1/2 red onion, grated
4 tablespoon chopped cilantro
1/4 cup golden raisins (optional)
1/4 cup mayonnaise
1 tablespoon cider vinegar
1 tablespoon sugar
1 teaspoon salt
Combine the kohlrabi, cabbage, carrots, onion, cilantro, and raisins (if using) in a large bowl. In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt. Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.
Honey Balsamic Beet Salad: place 2 lbs trimmed and scrubbed baby beets in a baking pan. Combine ½ cup balsamic vinegar, 1 tbsp honey, and 1 tbsp olive oil; pour over the beets. Sprinkle with salt and pepper. Cover and bake at 400 degrees for 40 minutes or until tender. On a platter combine ½ cups cooked quinoa, 2 cups watercress or arugula, and the beets and roasting juices. Top with chopped fresh tarragon.(from Better Homes and Gardens Magazine November 2012)