Wobbly Cart Farm CSA week 8

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7-31-18

Large share: green beans, lacinato kale, butter head lettuce, green leaf lettuce, Walla Walla sweet onions, carrots, cucumbers, purple new potatoes, beets, cilantro, cherry tomatoes

Small share: green beans, lacinato kale, butter head lettuce, Walla Walla onion, cucumbers, purple new potato, beets, cilantro

Greens share: romaine hearts, Italian parsley, nasturium greens

Roots share: red new potatoes, red onions, garlic

Juicing share: carrot seconds, chard, Italian parsley, cucumbers, romaine hearts

Dear CSA members,

Another very hot week on the farm! We did some harvesting last Friday to try to beat the super hot days this weekend that we feared might toast our lettuce and greens in the field. I think the lettuce was better off chilling in the cooler all weekend than out there. We hit 98 degrees on Sunday!

I was very pleased with our fresh onion harvest this week. The Walla Wallas have sized up to gargantuan proportions this year. In fact, all the onions in the field are looking huge. One thing hot dry and windy weather is good for is curing onions in the field. As long as the bulbs are somewhat protected from sunburn we should be good to go.

We have harvested our first 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. We have purple potatoes ready first this year.

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.

Greens shares received a bunch of nasturtium greens. This is the first year I have grown these as a crop. Both the flowers and leaves are edible. Nasturtium leaves are best suited for raw preparations and add a spicy or peppery flavor to dishes. They can be chopped and shredded into salads, used as the base for pesto, or chopped and combined with softened cheeses for spreads. The leaves can also be used as garnish atop savory muffins, mixed with chives in potato salads and omelets, and stuffed with rice and herbs for a take on Greek dolmas. Nasturtium leaves and blossoms can be added to a vinegar solution with a clove of garlic and left for four to five weeks to create a hot, pungent vinegar for salad dressings. They are also commonly boiled and used in tea. Nasturtium leaves pair well with aromatics such as garlic, chives, and onions, pine nuts, Dijon, dill, parsley, tarragon, capers, lemons, beets, microgreens, spinach, potatoes, and parmesan cheese. Nasturtium leaves will keep up to five days when stored fresh in a sealed plastic bag in the refrigerator.

Thanks to everyone who ordered bulk basil and garlic this week! If you didn’t get your order in on time don’t worry, I’ll let you know next time we have basil available!

Have a great week,

Asha

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.

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.

Pesto Potato Salad 

4 pounds fingerling potatoes, quartered

1 pound green beans, cut into one-inch segments

1 to 2 small garlic cloves, peeled

2 bunches of basil (about one ounce each)

1/4 to 1/2 cup olive oil

¨6 tablespoons (or more to taste)

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

1/4 cup chopped green scallions

1/2 cup pine nuts toasted

Parmesan cheese to taste

Salt and freshly ground black pepper

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

 

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

NASTURTIUM LEAF SALAD (serves 2)

Ingredients

Cos lettuce, washed and torn
Cherry tomatoes, halved
2 sticks celery, sliced
5cm of a cucumber, thinly sliced
spring onions, chopped
a handful of fresh nasturtium leaves
1 Tbsp capers (optional)

Method

Toss the salad ingredients together and dress with a lemony vinagrette dressing.  Delicious with pizza.

 

 

 

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Wobbly Cart Farm CSA week 7

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7-24-18

Large shares: lettuce, chard, arugula, walla walla onions, cauliflower, eggplant, summer squash, cucumbers, basil

Small shares: chard, purplette onions, carrots, cauliflower, summer squash, cucumber, basil, garlic

Greens shares: 2 heads lettuce, lacinato kale, arugula

Roots shares: red carrots, gold beets, red beets, walla walla onions

Juicing shares: carrots 2nds, beet 2nds, green cabbage, lacinato kale, cilantro

 

Dear CSA members,

The week has really flown by as I find myself back at the computer writing this week’s letter. Our summer harvests are getting to be in full swing and the back room of the cooler is filling up with seemingly endless mountains of summer squash,cucumbers, basil, and the beginnings of the tomato harvests.

The last of the years plantings are pretty much behind us now. We have transplanted thousands of brassica seedlings ( brocoli, cabbage, cauliflower and more) that will be harvested in the late fall and early winter. We have also seeded the last of the carrots, beets, and beans and most of the winter root crops such as turnips, rutabagas, and winter radishes.

Soon we will be also transplanting the last of the lettuces, raddichios, and kale to wrap up the transplants within the next week or so.

In the years when we first began farming, our season was essentially over by late October. We didn’t have the land, nor did we plant crops that would last us through the winter months. These days, we are farming and marketing year round, barring a flood or a long stretch of super cold (single digit temperatures) weather! It is kind of awesome to be out in the field harvesting carrots in the dead of winter with just a few folks, often with supplemental light from tractor mounted LED’s and a lot of slippery mud! But it is just so great to be able to produce crops year round.

Green beans: our first harvest of green beans was quite plentiful and so small shares will get 3/4 lb and large a full lb this week. The first pickings of the planting are always has the best, most tender beans. I hope you enjoy!

Some of the small share carrot bunches contained 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 17thcentury, 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.

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

Large shares also received Eggplant In Italian it is known as “Melanzana”, which originates from it’s Latin name which translates to “Apple of Madness”. Whoa! This terminology is believed to have originated with the poisonous nature of some members of the nightshade family – which also includes tomatoes, peppers, and potatoes. I assure you none of what is in your box is poisonous however! Eggplant and and like have been eaten around the world for hundreds if not thousands of years. Believed to have first been cultivated and eaten in India or China, with written accounts of it dating to the 5th century,  Eggplant didn’t make it to Europe until the 1500’s and wasn’t recognized as an edible food until the 1600’s. I love learning about the histories of our different foods.

Store Eggplant at room temperature and use up as soon as possible. Salting and then draining the cubed, sliced or halved fruit will help it to absorb less oil in cooking. According to the Joy of Cooking Eggplant goes well with lamb, tomatoes, mushrooms, onions, peppers, cheese, cream sauces, oregano, marjoram, soy sauce and garlic.

Fresh basil: I recommend using the basil up asap and avoid putting it in the refrigerator as it has a tendency to turn black with the cold.

Have a great week,

Asha

 

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.

 

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.

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.

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

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

 

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

 

Summer Squash and Arugula Pesto Pasta: boil water for pasta and make a batch of pesto (see above). Saute I medium chopped onion and 3 + cloves of chopped garlic. Add 3 cups cubed summer squash and sauté until tender. When pasta is done, pile a generous helping on your plate and mix with the vegetable sauté and pesto.

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.

Wobbly Cart Farm CSA week 6

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7-17-18

Large shares: Cauliflower, cabbage, carrots, purplette onions, shell peas, lettuce, fennel, summer squash/zuchinni, fresh garlic, dill

Small shares: green cabbage, beets, kohlrabi, snap peas, summer squash/zuchinni, lettuce, dill

Greens shares: green cabbage, lettuce, chard

Roots shares: carrots, fennel, purplette onions

Juicing share: carrot 2nds, red cabbage, chard, dill, fennel

 

Dear CSA members,

Well, we survived some pretty intense heat these last couple of days. Highs have been in the high nineties – and on the ground in the open field and inside the greenhouses it is much hotter than that.  I’m guessing 105 degrees or more. Yikes! The crew gets a shout out for working a very long day yesterday. That intense afternoon heat really takes it out of you. I am hoping for cooler temps in the next week.

We have harvested our first cauliflower of the year. It looks pretty nice though a bit smaller than usual for us. Next week the small shares should get cauliflower.

Bulb fennel is the large white bulb with abundant green fronds. From the same family as as the herb and seed of the same name, bulb fennel has an assertive anise like flavor, and is excellent shaved fresh into salads and roasted until caramelized. The fronds can be used in salads and as a garnish.

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.

Summer squash is coming on strong with the heat. We harvested many hundreds of pounds yesterday. I tried to give everyone a generous portion without going overboard.

Peas are on their way out with this heat. We should have greeen beans soon though!

I have been seeing ripe cherry tomatoes as well of hints of color on the large tomatoes. The heat and warm nights is helping kick them into ripening mode.

The next month we will be entering into the peak of summer crops. Compsing the harvest list is so much fun this time of year and you can expect your shares to get a bit larger!

Have a great week,

 

Asha

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)

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.

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.

Cauliflower and Potato Curry: Cook for 5 min in a saucepan of boiling water 1 2 to 3 lb cauliflower, cut into florets. Remove from the water with a slotted spoon and transfer to a bowl. Add to the boiling water and cook for 5 minutes: 2 medium potatoes (or equivalent ) that have been cut into 1/2 inch chunks. Drain, rinse under cold water, and drain well again; transfer to the bowl of cauliflower. Process in a food processor until minced: 1 large tart apple ( peeled, cored and sliced) 3 large garlic cloves, 1 2 inch peice of freh ginger, peeled and sliced, 2 hot chile peppers such as jalapeno (seeded and sliced). Then heat a large dutch oven over medium heat; 1/4 cup vegetable oil or ghee, add 2 medium coarsely chopped onions,  add the apple mixture and cook, stirring, until the onions are softened and starting to color, 5 to 7 minutes. Add: 2 tbsp curry powder, 1 tbsp all purpose flour. Cook, stirring, for 3 to 5 minutes to lightly brown the curry powder and flour. Add: 1 14 oz can of unsweetened coconut milk, 1/2 cup water or vegetable stock, 1 tsp salt. Bring to gently boil over medium heat, then add the cauliflower and potatoes and add 1 16 oz can chickpeas, rinsed and drained. Cover and simmer for 15 minutes. Stir in, cover and cook until wilted 10 to 12 oz washed and chopped greens such as spinach, chard, turnip greens or kale. Season with salt and pepper to taste. Serve over cooked rice.

Beet salad: Scrub 2 to 3 large beets, place in a large pot and cover with water; boil until fork tender, about 45 minutes. Meanwhile, add 2 thinly sliced purplette onions to a medium sized bowl. Combine together in a saucepan ½ tsp ground cardamom, ½ cup red wine vinegar, 3 tbsp agave nectar, and 3 tsp salt; bring to a boil and pour over the onions. When the beets are cooked, strain them and allow to cool. Slice off the tops and tails and use your hands to slide off the peels and discard. Slice the whole beets into rounds, sticks or cubes, and place in a large serving bowl. Add the pickled onions, ¼ cup toasted pumpkin seeds, a handful of golden raisins, and a handful of arugula or dandelion greens. Drizzle with olive oil and salt to taste, toss and serve. (above recipes from the Olympia Food Co-op)

Lemony Fennel and Radish Salad: Wash 1 bunch of radishes and remove the green. Zest ½ of a lemon, and juice the whole thing. Put the zest in a salad bowl and toss with 3 thinly sliced scallions. Trim a fennel bulb and slice as thinly as possible. Quarter the radishes, and toss both with the lemon zest and scallions. Add the lemon juice and 5 tbsp olive oil and toss with salt and pepper to taste.

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)

Cabbage with dill and fresh peas: chop one small onion into half moons, heat 1 tbsp butter in a medium saute pan. Add in onions and a pinch of sea salt, allow to cook 4 to 5 minutes stirring occasionally. Add in 8 cups shredded cabbage and another pinch of sea salt. Stir throughly to combine. Allow to cook for 6 to 8 minutes before adding in 1 cup fresh shell peas or snap peas with stems and strings removed. Cook another 5 to 8 minutes or until peas are cooked through and cabbage is wilted and a little browned. Turn off the heat and stir in 1/4 cup chopped fresh dill. Add salt and pepper to taste.

Roasted fennel with Parmesan: Preheat oven to 375 degrees. Oil a 9 x 13 inch pan. Chop 2 large fennel bulbs into 1/3 inch slices and reserve some of the fronds. Place fennel bulb slices into the pan and cover with salt and pepper to taste, 4 tbsp olive oil, and 1/3 cup grated Parmesan cheese. Roast until tender and golden brown about 45 minutes. Chop enough fennel fronds to make about 2 tbsp and sprinkle over the roaste

Wobbly Cart Farm CSA week 5

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7-10-18

Large shares: French lavender, Italian parsley, lettuce, purplette onions, beets, snow peas, kohlrabi, summer squash

Small shares: French lavender, Italian parsley, purplette onions, carrots, shell peas

Greens share: turnips, lacinato kale, lettuce

Roots share: beets, carrots, turnips

Juicing share: green cabbage, carrot 2nds, beet 2nds, Italian parsley, lacinato kale

 

Hello everyone,

It has been a very busy start to our week at Wobbly Cart. We have been putting in some long hours as things are starting to ramp up a notch around here. We begin the add-on shares this week and also start twice weekly deliveries to our wholesale customers.

If you ordered an odd on share or juicing share you will find them at your dropsite in a separate box labeled with your name. Greens shares have a green dot, roots shares a red dot, and the juicing shares will have a blue dot.

Out in the fields the shell pea planting is coming on, garlic is almost all harvested and I saw and tasted ripening cherry tomatoes in the green house as well as the field! Also, the potatoes are flowering which means new potatoes in the near future.

I had the pleasure of harvesting the lavender rows yesterday! It is always one of my favorite jobs of the year to harvest and bunch the wonderfully fragrant flowers. These plants are over 6 years old and it is hard to believe- still producing!

French lavender: Both shares will receive a bunch of French lavender this week. You can keep the lavender as a flower arrangement, dry the blossoms and use it for teas and sachets, or cook with it. I have used lavender to make cookies, ice cream, and even for a honey lavender glaze for roast chicken. You can toss the stalks on the grill to add flavor and aroma to grilled meats. Lavender is a known medicinal herb with soothing and relaxing properties as well. I love this variety for its long full flower spikes and heady fragrance. Enjoy!

Shell peas: For those who don’t know the shell peas are the large, long, thick pods. You break these open to reveal the tiny little peas inside. Shell them out with your thumb into a bowl. 1 lb will get you about 1 cup of fresh peas. They are excellent just lightly steamed with a sea salt and butter. Overcooking may turn them to mush!

Italian parsley (which is also known as flat parsley or flat-leaf parsley) has dark flat leaves and slender stems, with a bright and slightly bitter flavor. Amazingly, the stems have more flavor and aroma than the leaves! Parsley stems are one of the traditional ingredients in the bouquet garni and sachet d’epices, which are used for flavoring stocks, soups and sauces. Parsley is also very nutritious and is very high in, iron, calcium, folate, and vitamin K, C and A.

Purplette onions: are a yummy and cute spring onion that is a nice change from scallions this time of year. You can cook them just like regular onions, roast them whole with your beets and garlic, add fresh to salads, or pickle them. The tops can be used like scallions but are a bit stronger in flavor.

Kohlrabi: this bulbous member of the same family as broccoli and cabbage is amazingly delicious when peeled. The inside is very tender, sweet and crisp. You can eat raw, grate it into a salad or slaw or saute with olive oil and garlic. greens are also edible and are good sauteed. You should separate the greens and store the root for a week or more, and greens for a couple of days.

Have a great week,

Asha

 

Italian Style Salsa Verde: In a small bowl, combine ½ cup coarsely chopped Italian Parsley, ¼ cup each coarsely chopped chives, fennel fronds, or dill, mint leaves, tarragon and shallots; 2 tbsp finely chopped capers; 2 tsp coarsely chopped sage leaves, and ¾ tsp kosher salt. Whisk in 1 ¼ cups fruity extra virgin olive oil. Taste and adjust salt. Chill overnight if possible, so flavors can marry. Makes 1 ¾ cups.

Lavender and Honey Roasted Chicken: In a non-reactive bowl combine; 1 tbsp fresh thyme, 1 tbsp fresh rosemary, 1 tsp fresh lavender, ½ cup honey, 1 ½ tsp fresh marjoram, 1 minced garlic clove. 1 minced shallot, ¼ cup aged balsamic vinegar and stir thoroughly. Preheat your oven to 350 degrees. Season a whole roasting chicken with salt and pepper. Roast the chicken for 30 minutes. Baste the chicken with the lavender honey mixture every 5 minutes or so for an additional 30 minutes or until completely cooked. The bird is done when a thermometer inserted into the thickest part of the thigh registers 165 degrees. Do not overcook. Once finished you can brush additional marinade over the flesh and skin. (from food.com)

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.

Kohlrabi Home Fries: Peel 1 ½ to 2 lbs kohlrabi and cut into thick sticks, about 1/3 to ½ inch wide and about 2 inches long. Heat 2 to 4 tbsp canola or grapeseed oil over med-high heat in a heavy skillet (cast iron is the best). Meanwhile, place 1 tbsp rice, chickpea or semolina flour in a large bowl, season with salt to taste and quickly toss the kohlrabi slices in the flour so that they are lightly coated. When the oil in rippling, carefully add the kohlrabi to the pan in batches so that the pan isn’t crowded. Cook on one side until browned. About 2 to 3 minutes. Then, using tongs, turn the pieces over to brown on the other side for another 2 to 3 minutes. The procedure should only take about 5 minutes if there is enough oil in the pan. Drain on paper towels, then sprinkle right away with the seasoning of your choice ( chili powder, curry powder, cumin or paprika). Very satisfying and healthy! (from NY times).

Summer Squash, white bean, and pesto soup:

Saute chopped onion and cubed summer squash in olive oil with salt and pepper until tender. Add chicken or vegetable broth, drained and rinsed canned white beans, and chopped fresh oregano and parsley. Bring to simmer. Top with a dollop of homemade pesto.

Lavender Tea Cookies: Ahead of time: prepare lavender frosting and set aside: combine 1 cup powdered sugar, 1 tbsp dried lavender flowers, let sit for 1 day, then strain out the flowers and combine the powdered sugar with 2 tbsp milk, and 2 tsp corn syrup. Set the frosting aside. Then, with a mortar and pestle grind 1 tbsp dried lavender flowers. In a medium bowl cream together 1 cup butter at room temp, 2/3 cup sugar, 1 tsp vanilla extract, ¼ tsp lemon extract. Add 2 cups flour and 1/8 tsp salt. Mix until combined. Dough should be together, but not sticky. Refrigerate 1 to 2 hours or until firm. Preheat oven to 350 degrees. Remove dough from frig. On a lightly floured surface roll out the dough to ¼ inch thick. Cut into desired shapes with cookie cutters and place on ungreased baking sheets. Bake for 12 to 15 minutes or until lightly browned around the edges. Remove from pan and cool on wire cooling racks. When cool frost with lavender frosting. Makes 2 dozen.  (from whatscookingamerica.net)

 

Roasted Beet Crostini: Preheat oven to 400 degrees. Trim greens from 1 bunch beets, reserving stems and greens. Place beets in a baking pan, cover with foil, and roast until tender when pierced with a knife, 45 minutes to 1 ½ hours, depending on size of beets, uncover and let cool. Reduce oven temperature to 350. While beets cool, arrange 16 ½ inch slices of baguette in a single layer on a large baking sheet. Bake, turning slices over once halfway through, until toasted but not browned, about 14 minutes. Thinly slice beet green stems and finely chop leaves; keep stems and leaves separate. Heat 1 tbsp oil in a large skillet over medium heat. Add stems and cook, stirring occasionally, until fragrant, about 15 seconds. Add greens, 1 tbsp sherry vinegar or red wine vinegar, 2 tbsp water and cook, stirring occasionally, until greens are tender and liquid had evaporated, 4 to 5 minutes. Stir in ¼ tsp salt and remove from heat. Peel cooled beets and cut into 1-inch pieces. Place ¾ cup beet pieces, 4 oz creamy goat cheese and ¼ tsp freshly ground pepper in a food processor and puree until smooth (reserve remaining beets for another use).  To assemble crostini, spread about 2 tsp beet-cheese spread on each slice of toasted baguette and top with sautéed greens. (lifescript.com)

Wobbly Cart Farm CSA week 4

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7-3-18

Large shares: lettuce, scallions, sweet onions, chard, carrots, cilantro, snap peas, zuchinni/summer squash, fresh garlic

Small shares: lettuce, scallions, sweet onions, chard, cilantro, snap peas, zuchinni/summer squash, fresh garlic

 

Dear CSA members,

New this week is sugar snap peas! We haven’t had an amazing crop of these for a few years so this is pretty exciting. You can eat these whole, out of hand, once the stems are removed, and they are sweet and excellent that way. Sugar snap peas are a favorite snack in my family.

We have begun harvesting our garlic crop and it is looking really good. I am really excited about it! This week we have bundles of freshly harvested garlic for you. Fresh garlic is not dried and cured like you may be used to buying at the store, but it is sought after by chefs for its milder flavor when raw. You can peel the cloves and use just like any garlic but I would reccommend storing in the refrigerator and using up sooner than later.

Our field walk/ planning session last week made it pretty clear that the zuchinni/summer squash plantings were coming on. We harvested quite a bit Monday so everyone will get a good amount.

Next week we will begin the greens, roots, and juicing shares!

Hope you all have a wonderful holdiday,

Asha

 

Sauteed Snap Peas with Scallions and Radishes: Trim ¾ lb Snap Peas. Slice 8 scallions(white and pale green parts only) into 2- inch lengths. Trim and quarter 8 radishes. In a large skillet over medium-high heat melt 1 tbsp butter. Add the snap peas; cook stirring frequently, until just beginning to soften (do not brown), 3 to 4 minutes. Add the scallions and radishes; season with coarse sea salt and pepper. Cook, tossing frequently, until scallions soften and snap peas are crisp-tender. 1 to 2 minutes more. (From Everyday Food, June 2004)

Shaved Summer Squash with Pecorino Romano: In a large bowl whisk together 1 tbsp lemon juice, 2 tbsp olive oil, and a pinch of sea salt. Using a vegetable peeler or a mandoline, shave a large summer squash into paper thin ribbons, about 1/16 of an inch thick, to yield 3 to 4 cups. Toss the squash ribbons with the dressing and marinate at room temperature for 5 minutes. Meanwhile, shave 2 ounces of Pecorino Romano into thin strips with a vegetable peeler to yield ¾ of a cup. Add to the squash and toss gently. Taste and adjust seasonings, adding more lemon juice if desired. Garnish with thinly sliced basil and freshly ground black pepper.

Zuchinni Oven Chips: Preheat oven to 425 degrees. Combine 1/4 cup bread crumbs, 1/4 cup grated parmesan cheese, 1/4 tsp salt, 1/4 tsp finely chopped green garlic, 1/8 tsp black pepper and mox together in a bowl. Place 1 cup milk in a shallow bowl. Slice 2 summer squash into 1/4 inch thick slices. Drip slices into milk and then coat with the crumb mixture. Place on an oiled baking rack that is set over a baking sheet. Bake for 30 min or unitl browned and crisp.
Swiss chard and white bean soup: heat 1 tbsp olive oil in a medium pot over high heat. Add 2 chopped garlic scapes, ½ bunch of scallions, chopped, and 1 medium carrot, chopped. Cook, stirring often, until softened, about 3 minutes. Add 1 bunch swiss chard, chopped, 1 15 oz can white beans, drained and rinsed, and 1 qt vegetable broth. Cover and cook until very hot. Serve with cheese.

Seared Sugar Snap Peas: heat 2 tbsp olive oil in a large saute pan for about 1 to 2 minutes over med-high heat. Add 1 lb sugar snap peas (strings removed). Toss to coat, and add sea salt to taste. Allow to cook, undisturbed for 1 minute. Add 3 to 4 sliced scallions and sprinkle with a pinch of sugar. Toss to coat and let cook for 1 minute. Toss again, and let cook undisturbed for 2 minutes. Turn off the heat and add the zest of 1 lemon and 3 tbsp chopped mint. Then add black pepper and lemon juice to taste. Serve at once. (from simplyrecipes.com)

Easy Roasted garlic: Preheat oven to 400 degrees. Peel outer skin off a head of garlic, leaving the cloves exposed in their wrappers. Chop the top off the garlic, leaving the cloves open at the top. Place the garlic head in the middle of a foil square and drizzle with olive oil. Wrap in the foil. Roast for 40-45 min.  Remove from the oven and cool. The roasted garlic will be caramelized and soft.

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.

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 Lime Vinaigrette: ¾ cup filtered water, ½ cup olive oil, ¼ cup cilantro minced and tightly packed, ¼ cup fresh squeezed lime juice, 1 tbsp apple cider vinegar, 1 ½ tsp tamari soy sauce, 1 tsp maple syrup, ¾ tsp jalapeno, seeded and minced, ½ tsp chili powder, ¼ tsp garlic, minced, pinch cayenne pepper, sea salt to taste, black pepper to taste. Place all ingredients in a blender and blend well..

 

Wobbly Cart Farm CSA week 3

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6-26-18

Large shares: 2 heads lettuce, mustard greens, fennel, turnip, sweet onions, scallions, beets, snow peas, garlic scapes, rosemary

Small shares: lettuce, carrots, beets, radishes or fennel, sweet onions, snow peas, garlic scapes, rosemary

Dear CSA members,

Here we are at week 3 of the csa and we are starting to get into the groove of how our summer weeks will pass. We hope you are getting into the groove of things as well!. Part of joining a CSA is making a commitment to support local agriculture as well as a commitment to yourself to cook and eat fresh and healthy food at home. So, I thought I would share a few tips on making the most of your csa membership this summer.

1. Read the newsletter and recipes: reading the newsletter will give you not only quick updates on what we are doing around the farm but also information about new and different vegetables, storage tips, as well as recipes to try.

2. The night before your pickup, take inventory. I recommend going through your fridge and making use of anything leftover from the previous week so you don’t end up with a ton of back stock clogging up your fridge. I like to make a soup stock or pesto (both freeze well) for later use or juice any leftovers for a quick nutrient dense snack.

3. When you get home with your share do some prep-work. Remove any greens from root crops that you won’t be using. Cutting off radish, beet and carrot tops helps the roots stay fresher longer. If you are going to use the greens pre soak them in cold water, drain, and pack in a separate bag. Soak your lettuces and then spin them dry in a salad spinner. They will also keep better when clean and dry. I like to keep my herbs in a jar of water with a plastic bag tented over it on the self in my fridge. Change the water every couple of days. (except for rosemary which can be left out to dry or stored as is in the fridge). Later in the season, onions, garlic, tomatoes will keep better when they are dried thoroughly and placed on a shelf in a cool dry location.

4.Try out pickling, freezing and canning. There are many great books and blogs out there that have amazing suggestions.

5. And last, enjoy eating more and different vegetables! The less processed foods you eat the better fresh fruits and vegetables taste – replace processed foods with whole foods. I like to add vegetables into breakfast scrambles, green juices, make oven roasted chips out of summer squash and kale… find ways to increase your intake of fresh produce, its good for you! Or, make a meal for someone in need of some good food and share the wealth.

A run down on new crops this week:

We were able to harvest some sweet onions that we overwintered from last fall for you. They are a bit small but should be delicious. We have snow peas again this week. They are really tasty but I hope to have some shell peas next week to change things up a bit.

The long frondy herb with the large flat white bulb on the end is fennel. (This is in the large share box only this week). It is one many may be unfamiliar with but is very delicious if you give it a try. Fennel is crunchy and slightly sweet with a licorice or anise flavor. It is often used in Mediterranean cuisine, especially in Italy and France. Store your fennel in the crisper drawer of the refrigerator and use as soon as possible as it rapidly begins to loose its flavor once harvested.

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.

Fresh rosemary: Rosemary is a Mediterranean herb with a bright woodsy-citrusy scent. The fresh herb is more subtle that dried and is great for roasted meats and vegetables, in soups, or infused in oil to use for dressings. To make your own rosemary-infused oil, place a sprig or two of completely dry rosemary leaves into a glass jar, top with olive oil, replace the lid, and shake lightly. Store in a warm, dark place for two weeks, strain, and then simply pour back into the glass jar. Use ¼ cup for a fragrant bath or blend with balsamic vinegar to drizzle all over a salad for a delicious dressing. You can dry the rosemary by just leaving out on the counter until competely dehydrated.

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.

Caramelized Fennel: Wash and trim a large bulb of fennel, removing the root and stems. Slice diagonally as you would an onion into thin slices. Discard any tough core if present. Heat 1 tbsp. olive oil over medium heat in a large skillet. Add fennel and ¼ cup chopped onion. Reduce heat to medium low and sauté for 5 to 7 minutes until fennel softens. Add 1 tsp sugar and ½ tsp kosher salt and continue to cook until fennel is caramelized and tender about 7 to 10 more minutes.

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).

Roasted 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)

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)

Rosemary Potatoes with Sweet Onions: preheat oven to 400 degrees. Slice 3 lbs potatoes into 1-inch chunks. Skin 2 cups worth of sweet onions, cut into 1-inch chunks. Toss onions and potatoes with 3 tbsp olive oil in a large bowl. Add 2 tbp crushed fresh rosemary and sea salt and pepper to taste. Roast the potatoes until they are brown and crispy.

Nori Radish Toasts: Slice a 12 in. section of baguette in half length-wise, cut into 2-in. pieces, and toast in a 350 degree oven until golden brown on edges. Using scissors, snip 1 large sheet toasted nori into bits, then pulverize in a spice grinder. Mix nori powder with about 5 tbsp butter; smear thickly onto toasts. Top with thinly sliced radishes and radish greens.  (from the November 2011 issue of Sunset Magazine).

Bacon wrapped garlic scapes: cut 12 6 to 8 inch long peices of garlic scape.tightly wrap each scape with a peice of thin cut bacon. When all the scapes are wrapped heat a heavy skillet over medium heat.Cook until the bacon browns on one side, then turn them. Cover the pan with a lid and cook turning occasionally until the bacon is brown and the scapes tender. Remove from the pan, drain on paper towels and serve immediately.

Fennel Gratin with Pecorino and Lemon: lightly oil a shallow 2 quart glass or ceramic baking dish. Heat 5 tbsp oil in a large wide pot over medium heat. Add 1 sliced onion and 3 cloves minced garlic; sauté until soft but not brown, about 5 minutes. Add 5 large fresh fennel bulbs, trimmed, cored, and cut into ¼ inch slices. Increase heat to medium high and saute until fennel is slightly softened and beginning to brown, stirring frequently, about 18 minutes. Stir in ½ cup chicken broth, 2 tbsp minced fresh Italian parsley, and 1 tbsp chopped fresh thyme. Reduce heat to medium low; simmer until most of the broth is absorbed, about 5 minutes. Transfer to the baking dish. Make the crumb topping: melt 3 tbsp butter in a large skillet over medium heat. Add ¾ cup panko bread crumbs and sauté until golden, about 3 minutes. Remove from heat; cool to room temperature. Stir in 1 cup grated Pecorino Romano cheese, 1 tbsp chopped fresh Italian parsley, and 1 ½ tsp finely grated lemon peel. Preheat oven to 425. Sprinkle panko mixture over fennel. Bake until gratin is heated through and topping is deep golden, about 20 minutes. Serve warm.

Roasted carrots: preheat oven to 400 degrees. Toss together 1 ½ lbs carrots, peeled and cut into large chunks, olive oil to coat, several sprigs fresh thyme, and salt and black pepper to taste. Spread the carrots in a single layer on a rimmed baking sheet. Roast until golden and tender, about 1 hour.

Sauteed Snow Peas with Scallions and Radishes: Trim ¾ lb Snow Peas. Slice 8 scallions(white and pale green parts only) into 2- inch lengths. Trim and quarter 8 radishes. In a large skillet over medium-high heat melt 1 tbsp butter. Add the snow peas; cook stirring frequently, until just beginning to soften (do not brown), 3 to 4 minutes. Add the scallions and radishes; season with coarse sea salt and pepper. Cook, tossing frequently, until scallions soften and snow peas are crisp-tender. 1 to 2 minutes more. (From Everyday Food, June 2004)

Wobbly Cart Farm CSA week 2

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6-19-18

Small shares: green leaf lettuce, lacinato kale, carrots, scallions, snow peas, garlic scapes, cilantro

Large shares: 2 heads green leaf lettuce, lacinato kale, carrots, scallions, garlic scapes, radishes, salad turnips, cilantro

 

Dear CSA members.

We are rapidly approaching the summer solstice, our longest day of the year, and everything in nature, the greenhouses and fields is growing like crazy. The days are super long and with the recent moisture from rains and the warm temperatures you can virtually watch the plants grow before your eyes! That would be fun and easier if we could actually sit still for a minute! There is so much work to do this time of year we often feel like hamsters running on one of those little wheels. Going and going and seemingly never getting anywhere.

I know it will get better once we settle into a summer routine, but at the moment we are still planting our fall crops while trying to keep up with weeding (guess what,  the weeds grow faster than anything this time of year), irrigating, and getting into the harvesting and delivering routine. We’re working out some early season kinks but as I said, I know we will get into a good routine soon.

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 also have our first bunches of carrots this week! They are super tender and delicious this time of year. These are going to be excellent raw or cooked. You an also use the tops in stir-fries and pesto (several people shared recipes with me last year).

Lacinato Kale: This kale variety, also known as Tuscan Kale, has a long tradition in Italian cuisine. It is often used in soups such as Minestrone, blanched and sauteed in olive oil, or wilted with sea salt and used raw in salads.  All types of kale are extremely high in nutrients and is known as one of the worlds healthiest foods!

Cilantro is an herb that has been used in cuisine from Asia to the new world and has been cultivated for 3000 years or more. The seeds, known as coriander are also used as a spice. Apparently, coriander seeds have even been found in Egyptian tombs! Cilantro is great in salsas, dressings, to season beans, as topping for chili and burritos, or in Indian and Thai dishes. Store by placing the roots in a small jar of water and tenting a plastic bag on top, then place in the refrigerator. It will keep a long time like this.

Have a great week,
Asha

 

Baked Kale Chips: Preheat your oven to 350 degrees. Line a non -insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems of one bunch of kale and tear into bite sized pieces. Wash and thoroughly dry the kale with a salad spinner. Drizzle the leaves with 1 Tbsp olive oil and sprinkle with seasoning salt. Spread out on the cookie sheet in a single layer and bake until the edges are brown but not burnt, about 10 to 15 minutes. ( Like potato chips but way healthier!)

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.

Oriental Cilantro Slaw: Shred 1 medium cabbage (6 cups). Place the cabbge in a large serving bowl. Mix in 1 large shredded carrot, 1 cup tightly packed minced fresh cilantro, 1/4 cup thinnnly sliced scallions. In a jar combine, 3 tbsp canola oil, 3 to 4 tbsp lime juice, 2 tbsp tamari, 1 to 2 jalapeno peppers seeded and finely chopped and sea salt to taste. Shake well to blend, pour dressing over the salad and toss well. Add more lime juice and tamari as needed.  Garnish with 1/2 cup chopped toasted and salted peanuts.

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.
Honey roasted carrots: preheat oven to 425. Twist the tops of 16 carrots, leaving a 2 inch nub; wash and scrub the roots. Place the carrots on a rimmed baking sheet and drizzle with 2 tsps olive oil. Roll the carrots back and forth to coat before placing them in the oven. Melt 1 tbsp butter and 1 tbsp honey together in a small saucepan and keep warm. Shake the carrots occasionally as they roast. Remove from the oven when they are browned in spots and a sharp knife easily pierces them ( 15 to 20 minutes). Drizzle with honey butter over the carrots, roll them around to coat and place them back in the oven. Shake the baking sheet frequently and remove the carrots when their skin begins to caramelize and a knife easily slides through them, about 5 minutes more. Season to taste with salt and pepper.
Tartines with Gruyere and Radish Greens: Preheat oven to 375 and place rack in the top position. In a medium bowl, use a fork to mix 2 cups grated Gruyere cheese and 3 tbsp softened unsalted butter. Stir in 1/2 tsp dijon mustard, 1/4 cup finely chopped radishes, 1 tbsp finely chopped Italian parsley, 1 tbsp snipped chives, and 1/4 tsp freshly ground pepper. Divide the mixture evenly among 4 1/2 inch thick slices of good bread, pressing it down slightly. Place bread on a baking sheet and toast until the cheese puffs up and is lightly browned, 12 to 15 minutes. Meanwhile, heat 2 tsp olove oil in a large skillet over medium heat. Add 4 cups packed radish greens, with some water still clinging to their leaves, to the sillet. Cook, stirring frequestly, until just barely wilted, 1 to 2 minutes. Spread the wilted greens evenly over cheesey toasts and serve immediately. ( From Grow Cook eat by Wili Galloway)

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.