Wobbly Cart Farm CSA week 18

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10-24-17

Wobbly Cart Farm CSA week 18

Large shares: Acorn squash, red cipollini onions, winter kale, rapini, rosemary, fingerling potatoes, carrots, parsnips, sweet peppers, jalapenos   

Small shares: Acorn squash, red cipollini onions, winter kale, rapini, beets, parsnips, sweet peppers, jalapeno   

Greens share: baby lettuce, rainbow lacinato kale, Italian parsley   

Roots share: shallots, carrots, daikon radish   

Juicing share: carrot seconds, beet seconds, apples, lacinato rainbow kale, cilantro, rapini     

Dear CSA members,

Well, we have come through an intensely rainy and windy week and back into the gorgeous fall blue skies and sun. Our fall colors seem to be at their peak in the trees, cover crops are coming up and looking very green, salmon are running again and so it is a very beautiful time out here on the farm.

I think we got over 5 inches of rain over the last seven days here, and our Chehalis river is looking completely different than it did two weeks ago! This time of year we have to start watching the hydrologic forecast to be sure to be aware and ahead of any flooding that may be eminent. Often times in this valley we are disrupted by flooded roads and blocked access to some of our fields and our beautiful rivers and wetlands do their thing throughout the winter. Its something we have learned to live by and around.

I really can’t believe that the sweet peppers and jalapenos in the high tunnel are still doing so well and even came through a solid week of frozen nights! We have an abundance of them right now and so I wanted to make sure you got a good share. I expect you may see more peppers before the CSA is over!

This is the last week for one of our farm hands Trevor, who hails from Maine, and has been with us for just over a year. We had a really fun crew party last Saturday to celebrate and hit the bowling alley for some fun, beer and pizza. We all work really hard all summer and its nice to finally have some time and energy to relax and have a good time together!

New crops for you this week:

Acorn squash: this winter squash is a very familiar one to most of us. Acorn squash has a sweet, nutty flavor and is excellent baked, sautéed, or steamed. Acorn squash is also delicious made into soups. The seeds can be cleaned and roasted and make a tasty and nutritious snack. This and all the other squash will keep for quite some time in a cool dry place – in fact flavor will improve over time!

Rapini is essentially the Italian equivalent to turnip greens. Used extensively in Italian and Chinese cooking, it is not as popular in the United States but is gaining popularity. The stems are generally uniform in size (hence cook evenly) and need not be peeled. Clean it as you would other greens, removing the bottom portion of the stems, which appear tough (sometimes the stems are tougher than other times depending on the age of the rapini). They stems can be removed up to where the leaves begin, and sautéed before adding the leaves to the pan. This vegetable is a source of vitamins A, C, and K, as well as potassium.  To maintain crispness, refrigerate, unwashed, loosely wrapped in a plastic bag or wrap for up to 3 days.

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.

Winter kale: This variety is the hardiest of kales, with finely curled, thick blue green leaves. Here are some great tips for success with kale. https://food-hacks.wonderhowto.com/how-to/tricks-making-delicious-tender-kale-salads-every-time-0157621/  

Have a great week,

Asha

Lentil and Vegetable Stew with Kale: Heat 2 Tbsp olive oil in a large pot over high heat. Add 1 large chopped onion, and 2 large carrots, peeled and chopped, 1 medium celery root, peeled and chopped, and 1 medium rutabaga, peeled and chopped; sprinkle with salt and pepper and sauté until beginning to soften and brown, 10 to 11 minutes. Stir in 1 lb brown lentils, rinsed and 1 Tbsp herbes de Provence. Add 8 cups vegetable broth and 1 large bunch kale, ribs removed and leaves coarsely chopped. Bring to a boil, stirring to incorporate Kale. Reduce heat to med-low, cover with lid slightly ajar, and simmer until lentils are tender, about 20 minutes. Add more broth to thin, if desired. Season with salt and pepper. (From the March 2011 issue of Bon Appétit magazine).

Maple-Braised Acorn Squash with Fresh Thyme: Melt 6 tbsp butter in a heavy large deep skillet over high heat. Add 1 3 to 3 1/2 lb Acorn squash, halved lengthwise, peeled, seeded, and cut into 1 inch cubes, sauté 1 minute. Add 1 ¼ cups low-salt chicken broth, 1/3-cup pure maple syrup. 1 tbsp minced fresh thyme, 1 tsp coarse sea salt, and ¼ tsp black pepper. Bring to a boil. Cover; reduce heat and simmer, to cook squash until almost tender, 8 to 10 minutes. Using a slotted spoon, transfer squash to a large bowl. Boil liquid in skillet until thickened, 3 to 4 minutes. Return squash to skillet. Cook until tender, turning occasionally, 3 to 4 minutes. Season with more pepper, if desired. (From Bon appétit.)

Fusilli with Rapini, Garlic and Tomato Wine sauce: Fill a sauce pan with enough water to cover 1 bunch of Rapini that has been trimmed and cut into 1 inch peices. Sprinkle in some salt and bring the salted water to a boil, and add Rapini, cook until bright green and just starting to becoem tender, about 2 minutes. Drain and cool in a bowl of ice water to stop the cooking process. Drain well. Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling , stir in 1/2 cup uncooked fusilli pasta. Cook the pasta, uncovered, stirring occasionally, until the pasta has cooked through but is still firm, about 12 minutes. Drain well. While the pasta is cooking heat 3 tbsp olive oil in a sauce pan over medium heat. Add 2 chopped cloves of garlic and cook and stir the garlic for about 2 minutes, sprinkle with salt and black pepper, and stir in 1 spring fresh rosemary, 1/2 tsp dried Italian herb mix, and 1/4 tsp crushes red pepper flakes. Stir in the blanched Rapini, 1/4 cup white wine, 1 can diced tomatoes; remove the rosemary sprig, and bring the mixture to a boil. Mix in the cooked pasta, 2 sliced green onions, 1 minced clove of garlic; simmer for 1 minute. Remove from heat and top with a sprinkle of Parmesan cheese.

Parsnip Puree: cover 2 c. peeled and chopped parsnips with water in a medium pot. Bring to a boil over high heat and cook until very tender, 10 to 12 minutes. Drain and place in a food processor with ¼ cup milk, 1 tbsp butter and salt and black pepper to taste. Puree until smooth.

Baked acorn squash with brown sugar and butter: Preheat oven to 400. Cut 1 acorn squash in half and scoop out seeds and stringy pulp. Mix together 2 tbsp brown sugar, 2 tbsp softened butter, 2 tbsp maple syrup, and salt and pepper to taste. Rub the inside of the squash with this mixture. Place the squash cut side up on a baking sheet and bake the squash for about 1 hour or until tender when pierced with a fork.

Winter Squash Shepherd’s Pie: Preheat oven to 400 with rack in top third of oven. Put 2 ½ lbs cubed, peeled winter squash on a rimmed baking sheet. Roast squash, covered, until tender when pierced with a fork, 20 to 25 minutes. Meanwhile, heat 2 tbsp olive oil in a large, wide pot over high heat. Add 2 lbs lamb stew meat, cut into bite-sized pieces, 1 tsp salt, and ½ tsp pepper. Cook, stirring as needed, until meat is browned on all sides. Add 1 medium onion, cut into wedges, and 3 chopped garlic cloves and cook until vegetables are starting to soften, about 2 minutes, transfer lamb mixture with juices to a bowl; add 4 medium carrots, peeled and cut into ½ inch chunks and 8 oz medium mushrooms, stems removed. Reduce heat to medium low. Add ¼ cup flour to the same pot and cook, whisking continuously, until flour smells toasted, about 1 minute. Pour in ½ cup red wine and 1 cup beef or chicken broth and simmer, stirring frequently, until thickened, about 4 minutes. Pour over the lamb mixture and stir to combine. Spoon the mixture into 6 individual ramekins. Mash the squash in a bowl with 1 tsp salt, and 1/3 cup cream, adding more cream if needed until mixture is consistency of mashed potatoes. Dollop over the lamb. Bake until browned and sauce is bubbling, about 30 minutes. Let sit 10 minutes; sprinkle with 2 tbsp chopped flat leaf parsley. Serves 6. (from Sunset October 2012)

Roasted Winter Squash and Beet salad: Preheat oven to 400. Tightly wrap 1 lb small beets in aluminum foil bundles. Place on middle shelf of oven. Roast 45 minutes to 1 hour, or until tender when tested with a sharp knife. Remove from oven; cool slightly. Peel beets and set aside. Place the slices of 1 ¼ lb of winter squash on a rimmed baking sheet. Toss with salt, pepper, and 1 tbsp olive oil. Place on middle shelf in oven; roast 15 minutes. Drizzle 1/3 cup maple syrup over the squash, and roast another 10 minutes, or until tender; cool. To make the dressing: in a small bowl whisk 1 tsp Dijon mustard, ¼ cup fresh lemon juice, and ¼ cup maple syrup together. Add 1/3 cup olive oil and whisk until smooth. Season to taste. To assemble, place 3 cups mixed salad greens in the middle of a large plate. Arrange beets and squash on the greens. Pour half of dressing over salad. Sprinkle with 1/3 cup fresh pomegranate seeds. Pass remaining dressing. Serves 6 to 8.

Easy Rapini: wash and chop 1 large bunch rapini greens (discard stems). Heat 1 tbsp olive oil in a large dutch oven. Add 1 chopped shallot, 1 clove chopped garlic, and 1 tsp chopped cayenne pepper (or to taste) and sautee until tender. Add the washed and chopped turnip greens and cook down for 3 minutes. Season with pepper. Mix together 1 cup chicken stock and 2 tbsp Dijon mustard. Add to the turnip greens and cook until most of the liquid has evaporated. Add 1/3 cup toasted pecans and serve immediately.

Grilled pepper and herb relish: heat a grill to medium-high ( 400 to 450 degrees). Grill 1 ½ lbs sweet frying peppers, covered and turning occasionally, until softened and lightly charred. 7 to 12 minutes then transfer to a medium bowl as done. Let stand until cool enough to handle. Pull off pepper skins that come off easily ( no need to remove all of them), pull off stems, and swipe out seeds with your hand, working in a strainer over a bowl to catch juices. Finely chop peppers, then return to bowl with juices. Stir in ¼ cup extra virgin olive oil, 1 tbsp wine vinegar, and 2 tbsp coarsely chopped fresh marjoram, oregano or basil leaves. Season to taste with salt and black pepper.  (from Sunset September 2017 issue)

Pepper, cucumber, and chickpea salad: toast 2 tsp ground cumin in a small frying pan over medium high heat, stirring often, until fragrant, about 2 min. Pour from pan and into a large bowl. Stir in ¼ cup extra virgin olive oil, zest of one large lemon, 1 tbsp lemon juice, 1 tsp each minced garlic and kosher salt and ½ tsp black pepper. Seed 1 lb sweet peppers and cut into 1 inch pieces. Slice 1 large thin skinned cucumber into ¼ inch rounds and cut in half again if large. Add peppers, cucumber, and 1 can chickpeas that has been rinsed and drained to the salad and toss to blend well. Let stand about 1 hour, then stir in 1 cup loosely packed chopped Italian parsley.  (from Sunset September 2017 issue)

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Wobbly Cart Farm CSA week 17

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10-17-17

Wobbly Cart Farm CSA week 17

Large shares: Kabocha squash, carrots, yellow Finn potatoes, celeriac, red cipollini onions, chard, beets, mizuna, garlic, cilantro  

Small shares: Kabocha squash, yellow Finn potatoes, celeriac, watermelon radishes, chard, cilantro, red cipollini onions  

Greens share: green cabbage, escarole, yukina savoy  

Roots share: parsnips, black radishes, turnips

Juicing share: Green cabbage, carrots, beets, cilantro, chard

 

Dear CSA members,

The last week has brought us freezing nights, even down into the high 20’s here. With today’s’ rain and wind I’m starting to feel like were getting deep into the fall season. I am truly amazed that my high tunnel tomatoes and peppers actually survived to see another week!

We are starting to harvest many of our fall root crops that are beautiful and at their best during the fall. Parsnips, many types of hardy radishes, parsley root, sun chokes and much more. Things get difficult to dig out in the field once the ground becomes saturated. The soil becomes mud and sticks to everything, not to mention difficulty moving around while carrying heavy crates, and eventually even the trucks get stuck in the deep mud. At that point we transition to using the 4×4 tractor and a trailer to haul stuff out of the field. Our crew gets even more props for working so hard out there as conditions become less pleasant!

We are at the beginning of another farm improvement project down at our big barn. Joseph and the crew are starting to build a new insulated room for us to store root crops and potatoes for the winter. It’s going to be great to have a place to stash them for when the weather gets really cold. If we ever get down into the teens for any amount of time our ground will freeze and we will lose those crops. This time of year and into the winter is really the only time that we can get any infrastructure improvements done! The summer is just too slammed with planting and harvest!

This really is a fitting box this week for the fall vibes that are going on, and there are quite a few new crops.

Celeriac: the large and unusual knobby root with celery-like tops is celeriac. When the root is scrubbed and peeled, inside is a firm ivory flesh. The celeriac roots is very low in starch and is a nice alternative to potatoes and other starchier root vegetables. It tastes like a subtle blend of celery and parsley. You can use it in soups, grated into salads, roasted in a pan of other root vegetables, or even French fried instead of potatoes. Stores well in the crisper drawer for several weeks with the tops removed.

Kabocha Squash: A deep green skin, squat shaped squash with an intense yellow-orange color on the inside. The meat is sweeter than a butternut squash and fairly dry, good for making sauces and soups with. Before eating make sure the stem is very corky and dry which shows maturity. The squash itself will keep for many weeks if kept on the counter and dry. I think these are very beautiful and make a nice decoration in the kitchen.

Mizuna is a Japanese green that has a mild earthy, peppery taste. It is very tender and makes excellent salads and stir-fries. It will keep for 3 to 4 days loosely wrapped in plastic and stored in the crisper drawer of your fridge.

Yukina Savoy: An Asian green that looks a bit like spinach, but tastes like a mild mustard. It is pretty, and easy to grow, cold tolerant, nutritious, and great steamed or in stir-fries.

Black radish: This is the first year we have tried to grow black radishes. I think they are very cool looking with their textured black skin in contrast to the pretty white insides. Its flesh is crisp, white and slightly bitter and offers a hot radishy bite. The skin of the Black radish is particularly piquant, for a milder radish flavor peel Black radishes prior to serving. Black radishes can be enjoyed raw or cooked in a variety of different preparations. Sauté and braise to be served as a vegetable side dish. Cook like a turnip and smother in cream or butter. Dice and add to soups, stir-fries and stews to add a radishy bite. Grate or chop into matchstick size and add to mixed green salads. Their size makes them ideal as an hors d’oeuvre when sliced and served alongside an assortment of dips. Their flavor is enhanced by chervil, chives, sea salt and parsley. To tone down the heat of radishes slice, salt and rinse with water prior to using. To store, remove greens and wrap radishes in plastic. They will keep refrigerated for up to two weeks.

Turnips: Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has been exposed to sunlight. Like swedes, turnips are a root vegetable and member of the cabbage family. They are a good source of vitamin C and, before the arrival of the potato, turnips were one of the main sources of sustenance for the English peasantry. These turnips are pretty mild, don’t necessarily need to be peeled and will keep for several weeks in the crisper drawer of the fridge. Great roasted in butter, boiled and mashed, braised or made into soups.

Now that we are at week 17, for those of you who haven’t signed up for the automatic payment plan now is a great time to check your balances and send in checks to take care of what remains. We have 5 weeks of CSA to go!

Have a great week,   Asha

Roasted Kabocha squash with pancetta and sage: Preheat oven to 400 degrees. Halve and seed 1 4 lb kabocha squash. Roast squash cut side down, in an oiled roasting pan in the middle of the oven until tender, about 1 hour. When cool enough to handle scrape flesh from the skin. Heat 1-cup vegetable oil in a small deep saucepan until it registers 365 on a deep -fat thermometer. Fry 20 whole fresh sage leaves in 3 batches until crisp, 3 to 5 seconds. Transfer leaves with a slotted spoon to paper towels to drain. Cool 1/4 lb sliced pancetta that has been coarsely chopped in a heavy 4-quart pot over moderate heat, stirring until browned. Transfer pancetta with slotted spoon to paper towels to drain. Add 1 tbsp olive oil to pancetta fat remaining in pot, and then cook 1 large chopped onion, until softened. Stir in 2 minced cloves of garlic and 1 1/2 tbsp of chopped fresh sage and cook, stirring, until fragrant, about 1 minute. Add squash, 1 1/2 cups chicken broth, 3 1/2 cups water and simmer 20 minutes to blend flavors. Stir in 1 tbsp red wine vinegar and salt and pepper to taste. Serve sprinkled with pancetta and fried sage leaves.

SWEET AND SPICY ROASTED KABOCHA SQUASH: 1/2 small to medium sized kabocha squash, 3 Tbs light brown, natural cane, plus a bit more for sprinkling, 1/2 tsp ground cayenne pepper or hot chili powder, more or less to taste, 1/2 tsp ground cumin, 1/4 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp salt, 1 Tbs soy sauce Oil for drizzling – pumpkin seed oil is preferred, or use toasted sesame oil, argan oil, or walnut oil.  Preheat the oven to 400°F. Line a baking sheet or two with silicon baking liner or parchment paper. De-seed and cut the squash into slices about 1/2 cm or 1/4 inch thick. (Use a sturdy knife for cutting squash or pumpkin, on a stable surface, and be careful!) Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again. Spread the slices in a single layer on the baking sheet. Drizzle over them with the oil, and optionally sprinkle more sugar on them. Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes. Serve hot or at room temperature.

Buttered Turnip Puree: peel and chop 3 large turnips. Combine with 1-quart milk, 3 fresh thyme sprigs, and 1 clove of smashed garlic in a saucepan. Simmer over medium heat until the turnips are tender. 20 to 30 minutes. Drain, discarding the thyme but reserving the liquid. In a food processor, puree the turnips with 1 stick butter and 1 cup of the cooking liquid. Season with salt and pepper and serve hot.

Celeriac and Apple Slaw: Trim, peel, and cut into 1-inch matchsticks, 1 12oz Celery root. Cut 1 large Johnagold apple into matchsticks (2 cups). Combine together with 1/4 cup plus 1 tbsp fresh cider, 2 tsp sugar, 2 tsp Dijon mustard, and 2 tsp chopped fresh parsley. Let stand for 30 minutes before serving. Celeriac Mash: Peel and dice 3 ½ cups of celeriac. Cook celeriac in a large saucepan of boiling slated water for 15 minutes. Add 1 12 oz potato that has been peeled, and cut into 1 ½ inch chunks, and boil until celeriac and potato are very tender, about 15 minutes longer. Drain. Return to same saucepan; stir over medium-high heat until any excess liquid in pan evaporates, about 2 minutes. Add ¼ cup heavy cream and 2 Tbsp butter; mash until mixture is almost smooth. Season to taste with salt and pepper.

Braised Turnips: Cook in boiling water, uncovered, over high heat for about 6 minutes: 1 ½ lbs turnips. Peeled, left whole if small, quartered if large. Drain. Melt in a large, heavy skillet over high heat 3 tbsp butter. Add the turnips and cook, stirring, until coated with butter, about 5 minutes. Add 1-cup chicken stock, ½ tsp salt, and black pepper to taste. The stock should come to bout ¾ inch up the side of the turnips; add more stock or water if needed. Reduce the heat, cover the skillet, and simmer until the turnips are tender but still slightly resistant to the tip of a sharp knife, 10 to 20 minutes. Remove the turnips to a serving dish. Boil the cooking liquid over high heat until reduced to a thin, syrupy glaze. Pour it over the turnips and serve immediately.

Caramelized Onions: Heat 2 tbsp butter and 2 tbsp olive oil over med-high heat until the butter is melted. Add 3 lbs onions, thinly sliced. Sprinkle with 1 tsp salt. Cook stirring constantly, 15 minutes. Reduce the heat to low and continue cooking, stirring occasionally, until the onions are soft and brown, about 40 minutes. Add ½ cup dry white wine or water. Stir and scrape the pan to dissolve the browned bits. Remove from heat and season well with salt, black pepper and grated Parmesan cheese.

Mushroom, Chicory (Escarole), and Celery Root Salad: Preheat oven to 375. Wipe dirt from 1-½ lbs mixed wild and cultivated mushrooms such as Maitake, oyster, and chanterelles. Trim any tough ends, and cut mushrooms to make all pieces about the same size. Toss in a bowl with ¼ cup olive oil, ½ tsp salt, and ¼ tsp pepper. Spread on a rimmed baking sheet. Bake, stirring occasionally, until browned, 30 t 45 minutes. Let cool. Make dressing: sprinkle a peeled garlic clove with ¼ tsp salt, mince and then flatten with the side of a chef’s knife into a paste. Scrape paste into a jar with a tight-fitting lid and add 2 tsp whole grain mustard, 1 tsp honey, ½ tsp fresh thyme leaves, ¼ cup Champagne vinegar and ¼ cup olive oil. Cap jar and shake until emulsified. Peel 1 8 oz celery root, then cut into matchsticks, dropping them into a bowl of water to prevent darkening. Pat dry, then put in a large salad bowl and add 12 cups loosely packed escarole, endive and radicchio, leaves torn into bite sized pieces. Add mushrooms. Toss gently with dressing. (Also from Nov 2011 issue of Sunset)

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)

Potato-Swiss Chard Curry: Cut 3 medium, unpeeled purple potatoes, into 1-inch cubes, Put in a large pan, cover them with water and bring to the boil. Boil them for 4 to 6 minutes or until tender-crisp. Drain. Heat 1 tbsp olive oil in a large skillet over med-high heat. Add 2 cloves chopped garlic and sauté for a minute. Add the cooked potatoes, 1 tbsp sugar, 1 tsp ground cumin, ½ tsp salt, and ¼ tsp cayenne pepper. Cook 2-3 minutes more. Stir in 3 cups chopped chard, and 1 lb diced tomatoes (canned is fine too). Reduce heat to med-low, cover and simmer for 4-6 minutes. Serve over rice.

Roasted Winter Squash and Beet salad: Preheat oven to 400. Tightly wrap 1 lb small beets in aluminum foil bundles. Place on middle shelf of oven. Roast 45 minutes to 1 hour, or until tender when tested with a sharp knife. Remove from oven; cool slightly. Peel beets and set aside. Place the slices of 1 ¼ lb of winter squash (delicata or kabocha) on a rimmed baking sheet. Toss with salt, pepper, and 1 tbsp olive oil. Place on middle shelf in oven; roast 15 minutes. Drizzle 1/3-cup maple syrup over the squash, and roast another 10 minutes, or until tender; cool. To make the dressing: in a small bowl whisk 1 tsp Dijon mustard, ¼ cup fresh lemon juice, and ¼ cup maple syrup together. Add 1/3-cup olive oil and whisk until smooth. Season to taste. To assemble, place 3 cups mixed salad greens in the middle of a large plate. Arrange beets and squash on the greens. Pour half of dressing over salad. Sprinkle with 1/3 cup fresh pomegranate seeds. Pass remaining dressing. Serves 6 to 8.

Yukina Savoy sauté: Heat 2 Tbsp sesame oil in a large skillet. Add 1 thinly sliced leek, white and light green part only, thoroughly washed, or 4 cloves chopped garlic, sauté for 2 to 3 minutes. Add in I bunch Yukina Savoy, de-stemmed and coarsely chopped. Sauté until just wilted. Remove from heat and add ½ Tbsp rice vinegar and 1 Tbsp Tamari. Season with black pepper and serve over rice.

Yukina Savoy with Sesame Ginger Dressing: Bring a large pot of salted water to a rolling boil. Add 2 heads of yukina savoy that have stems removed and leaves torn into pieces. Cook 1 minute. Remove immediately and plunge into ice water to stop cooking. Drain. Whisk together 4 tsp soy sauce 1 ½ tsp sesame oil, ¾ tsp minced fresh ginger, 1 Tbsp rice vinegar. Toss greens with the dressing and garnish with 1 Tbsp toasted sesame seeds. (Both recipes from http://www.twoonionfarm.com).

Swiss chard with lentils and feta cheese: heat 1 tbsp olive oil in a medium saucepan. Add 2 cloves chopped garlic, and 2 red cipollini onions chopped. Sauté until tender. Add in 1-cup brown or green lentils and stir. Add 2 cups of water and bring to a boil. Reduce the heat to low and simmer until the lentils are tender, about 30 min. meanwhile, wash 1 bunch of chard and trim off the stem ends. Chop the stems into ¼ inch pieces, and the leaves into bite-sized pieces. In another sauce pan, heat 1 tbsp olive oil, add the chard stems and salt and pepper to taste and sauté until tender, about 5 min. add the chard leaves and cook until wilted, about 2 min. stir in 4 tsp red wine vinegar and the reserved lentil mixture. Sprinkle with about ½ cup feta and more salt and pepper to taste. Serve warm or at room temperature.

Wobbly Cart Farm CSA week 16

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10-10-17

Wobbly Cart Farm CSA week 16

 

Large shares: Shallots, sweet pepper, 2 pints shishito peppers, escarole, purple potatoes, red carrots, pie pumpkin, Italian parsley, green cabbage, fennel

 

Small shares: Sweet pepper, escarole, purple potatoes, red carrots, pie pumpkin, Italian parsley, garlic, green cabbage

 

Greens share: Winter kale, chard or raddichio, mizuna

 

Roots share: red fingerling potatoes, carrots, watermelon radish

 

Juicing share: carrot seconds, tomato seconds, green cabbage, fennel, Italian parsley

 

Dear CSA members,

 

The last week has brought us a beautiful full harvest moon and almost nightly frosts are really changing our farm-scape and outlook as we begin to transition into late fall/winter mode around here. We still have peppers and even red tomatoes in the high tunnels, but out in the fields almost all the summer crops have been tilled in. Our fall and winter greens, brassicas and root crops are all looking at their best right now that we have had some rainfall, cool nights, and warm sunny days.

 

All around us on the farm rouge fruit trees are loaded with apples and pears which attract the resident deer. They come at all hours to feed on the abundant crop which mostly falls to the ground. I have even sighted a buck or two in the last couple of days. Many trees’ leaves along the river bank are turning lovely colors of gold, rust, and orange and fluttering across the road in the breeze.

 

We are prepping and planting next years garlic crop basically as I speak. It’s always a great feeling to get the garlic in the ground and growing for next season! Sort of a nice way of bringing it all full circle each year.

 

Many of our hand working crew are about now starting to think about moving on for the winter months to other jobs and life goals. Starting in a couple of weeks we will need less help getting all the work for the week done and we can space it out over more days with many of the crops being in storage already. The hardier crops also hold up better to being harvested ahead of time so we can do some stockpiling too.

 

Speaking of stockpiling for winter I wanted to mention some friends of mine that live in Oakville, WA David and Gloria Edwards of Five Star Farms Beef. They are a Certified Organic grass fed and finished beef operation that has been in business for around 40 years in this area. If you are interested in putting some excellent grass fed beef in your freezer this fall give them a call 360 273 7313 or email fivestarfarmbeef@gmail.com. You can also check out their website www.fivestarfarmbeef.com

 

New this week:

 

Escarole: An escarole is a cold hearty member of the chicory family. This broad leaved green looks like lettuce and can be used like lettuce but has a stronger, slightly bitter flavor. Escarole is related to Endive (the curly greens often found in commercial salad mixes) but is more versatile and less bitter. Escarole can be cooked in soups, stews, stir-fries, or eaten fresh in salads. Escarole is much like lettuce in texture but adds a very nice bitterness that pairs well with sweet flavors of fruit and balsamic vinegar. You can also grill or braise them and then dress with a vinaigrette. I have also heard that soaking the greens in water for a few hours will reduce some of the bitterness if so desired. Escarole is rich in many vitamins and minerals including vitamins A and K, and folate. To store, keep loosely wrapped in plastic in the crisper drawer of your fridge for 4 days to a week.

Red carrots: I wrote about these for the roots share at some point this season, I know. Red carrots are closer to the ancestors of the orange carrots we know today and are stronger flavored and have more vitamin and antioxidant content than orange carrots. Red carrots flavor and color is improved by cooking and stands up very well to long cooking applications such as roasting and stewing.

The Pumpkin is for pies, an extra sweet and non-stringy variety that can also be used for soups or curries. To bake your pumpkin: Preheat oven to 325. Break off the stem. Chop it in half. Scoop out the seeds and strings. Place the halves in a large baking pan. Cover with foil. Bake for 35 to 60 minutes or until the flesh is tender. Scoop the flesh from the rinds and puree in a food processor. Expect about 1 cup of pumpkin puree per lb of pumpkin. The seeds are also excellent roasted with salt and olive oil. You can store the pie pumpkin at room temperature until you are ready to use it.

Shallots are in the same family as onions and garlic, but have a generally milder, sweeter and less pungent flavor than either onions or garlic. Thought to have originated from an ancient Palestinian city, shallots are now widely used in French cuisine. Shallots resemble garlic bulbs more than onions because each head is made up of several cloves and is covered with a thin, paper-like skin.

 

Here is a link to an article with great ideas for how to use shishito peppers http://earthydelightsblog.com/shishito-peppers/

 

Have a great week,

Asha

 

Pumpkin Pie: First prepare the pastry (makes enough for 2 single crust pies): sift together 2-½ cups flour and 1 ¼ tsp salt. Add: half of ¾ cups chilled lard or vegetable shortening with a pastry blender until it has the consistency of cornmeal. Cut the remaining half into the dough until it is pea-sized. Sprinkle the dough with 6 tbsp ice water. Blend the water with the dough until it just holds together. Divide the dough in half, shape each into a disk, and wrap in plastic wrap. For the filling: Preheat the oven to 425. Line a 9-inch pie pan with ½ of your pie dough. Glaze the crust with 1 large egg yolk. Prick the dough generously with a fork. Bake for 15 minutes covered in foil. Remove foil and bake 5 to 10 minutes longer until golden. Decrease the oven to 375. Whisk thoroughly in a large bowl: 3 large eggs. Whisk in thoroughly; 2 cups cooked pumpkin puree*, 1 ½ cups heavy cream, ½ cup sugar, 1/3 cup packed brown sugar, 1 tsp cinnamon, 1 tsp ground ginger, ½ tsp ground nutmeg, ¼ tsp ground cloves or allspice, and ½ tsp salt. Pour the pumpkin mixture into the crust and bake for 35 to 45 minutes, until firm. Cool completely on a rack. Pie can be refrigerated for up to 1 day. Serve cold or at room temperature. Accompanied with whipped cream or hot brandy sauce. (From the Joy of Cooking).

 

Wilted Escarole salad: preheat oven to 350 degrees. Toss 1/2 loaf of country style bread, crust removed, torn into 1 ” peices ( about 5 cups) with 3 tbsp olive oil on a large rimmed baking sheet. sqeezing bread so it absorbs oil evenly; season with salt and pepper. Spread out bread peices in a even layer and bake, tossing occasionally, until crisp on the outside but still chewey in the center, 10-15 minutes. Let croutons cool. Meanwhile, heat 4 tbsp oliveoil in a small skillet over medium heat. Add 2 chopped garlic cloves, and cook stirring often, until golden, about 2 min. add 1 -2 anchovy fillets and using a spoon smash them into to oil. Add 1/4 tsp crushed red pepper flakes and remove skillet from heat. Add 2 tbsp white wine vinegar, scraping up any bits, and season with salt and pepper. Just before serving toss 1 large head escarole, outer leaves removed, inner leaves torn into large pieces with croutons, and warm vinaigrette in a large bowl until escarole is slightly wilted. Season with salt, pepper and more vinegar if desired.

 

Escarole and bean soup: heat 2 tbsp olive oil in a heavy large pot over medium heat. Add 2 chopped cloves garlic and saute until fragrant, about 15 seconds. Add 1lb chopped escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add 4 cups chicken broth, 1 can cannellini beans, drained and rinsed, and 1 1-ounce piece of Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper to taste. Ladle the soup into 6 bowls. Drizzle each with 1 tsp extra-virgin olive oil and serve with crusty bread.

 

Simple seared fillet of beef with winter leaves: refresh 5 to 6 large handfuls of escarole, or raddichio in cold water then dry. For the marinade combine 1 ¼ cups soy sauce, 1 red chili, 3 chopped cloves of garlic, and ½ cup olive oil. Marinade 1 3lb fillet of beef overnight, or at least for several hours turning occasionally. Preheat oven to 425. Sear the beef until brown on each side in a griddle of frying pan, then roast for 15 to 20 minutes or until desired doneness. Prepare a dressing of 6 tbsp soy sauce, 6 tbsp olive oil, 1 chopped clove garlic, 1 red chili, and 1 tbsp freshly grated ginger. Thinly slice the fillet and arrange it on a bed of greens, drizzle with the dressing and sprinkle with chopped fresh cilantro.

 

Pumpkin, Parsley Root, and Thyme Soup: Clean and peel 1 small Pie Pumpkin or Delicata Squash, cut into cubes. Combine the squash with 1.5 L chicken stock, 1 chopped onion, 5 cubed parsley roots (or Celaria), 1 cubed potato, ½ tsp salt, 1 clove minced garlic, 2 sprigs fresh thyme, stems removed, and bring to a boil, reduce heat to simmer without the lid on and cook for 30 minutes. Puree the soup and add ½ tsp chili flakes. Simmer for 20 minutes more. Garnish with ½ tsp more chili flakes, more fresh thyme and black pepper. Serve with homemade croutons. (honestcooking.com)

 

Lemon Garlic Mashed Potatoes: in a large saucepan cook 3 lbs potatoes, scrubbed and cut into chunks and 4 cloves of garlic halved in lightly salted boiling water, covered, 20 to 25 minutes or until tender. Drain potatoes, reserving 1 cup water. Mash potatoes with a potato masher until smooth. Add 2 tbsp olive oil, 2 tbsp butter, ¼ tsp salt, ¼ tsp freshly ground black pepper and enough of the reserved liquid to reach the desired consistency. Stir to combine. Transfer potatoes to serving dish. Top with 2 tbsp capers, drained, 1/3 cup chopped Italian parsley, 2 tsp finely shredded lemon peel. Drizzle with 1 tbsp olive oil and squeeze the juice of 1 lemon over before serving.

 

Escarole Salad with Blue Cheese: Combine 2 tbsp finely diced shallot, ¼ tsp sea salt, 1 tbsp aged sherry vinegar in a bowl and let stand for 10 minutes. Whisk in 1 tsp Dijon mustard and 3 tbsp roasted walnut oil or olive oil and taste. If the vinaigrette is too sharp, whisk in more oil. Quarter 1 large head of escarole and slice very thinly crosswise. Toss the greens gently with the vinaigrette and 1 to2 tbsp snipped chives. Arrange leaves in a large bowl and sprinkle with about ½ cup crumbled blue cheese as you go so it is evenly distributed.

 

Winter Squash Soup with Red Chile and Mint: Halve 1 2 lb winter squash (pie pumpkin), scoop out strings and seeds, and peel. Then cut into 1 inch cubes. Heat 2 tbsp light sesame oil or olive oil in a large pot over medium heat. Add squash, 1 onion chopped, 2 tbsp chopped fresh basil, and 1 tbsp chopped fresh mint, and cook, stirring occasionally, about 5 minutes. Add cinnamon stick, 1 tsp salt, and 1 tbsp ground chiles, followed by 4 cups vegetable or chicken stock and a cheese cloth sachet containing 12 coriander seeds, 12 black peppercorns, and 4 cloves. Bring to a boil, lower heat to a simmer and cook, partly covered, until squash is tender, 20 to 25 minutes. Remove spice sachet and cinnamon stick. Using a stick blender, puree the soup, and season to taste with salt. Ladle soup into bowls. Swirl 1 tsp or so of heavy cream into each, leaving it streaky. Finish with a pinch of ground chiles. ( first 3 recipes adapted from those that appear in the November 2013 Sunset magazine

 

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.

 

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.

Quick Sauerkraut: Thinly slice 1 head of cabbage and place in a large microwave safe bowl with 1 ¼ cups apple cider vinegar, 1/3 cup apple cider, 1 tbsp crushed toasted caraway seeds, and 2 tbsp kosher salt. Cover with a large piece of plastic wrap and seal edges. Microwave on high, 4 to 5 minutes. Let sit, still covered, until cabbage has absorbed its brine and bowl is cool to the touch, about 15 minutes. (from Sunset magazine May 2012)

Caramelized Shallots: Heat 1 tbsp of olive oil in a heavy skillet over medium low. Thinly slice 6 to 8 oz of shallots and saute them in the oil for about 2 min. add 1 tsp salt and saute for 5 min more, or until soft. Reduce heat if necessary to prevent them from browning too quickly. Add 1 tsp sherry or apple cider vinegar, 2 tsp sherry or white wine, 2 tsp brown sugar, 2 sprigs fresh thyme, and freshly ground pepper to taste. Sautee for another 20 min, stirring occasionally. Add water as needed to prevent sticking and burning, about a tsp at a time. Remove sprigs of thyme before serving. French Shallot Soup: Prepare 2 batches caramelized shallots and/or onions (see above). Melt 2 tsp unsalted butter over med-low heat in a deep pan or dutch oven. Add the caramelized shallots and stir to warm through. Add 1-quart beef stock, at room temperature and 1 cup red or white wine. Simmer at least 20 minutes and up to 40 minutes. Near the end of cooking preheat the oven broiler. Divide the soup into 4 oven-proof bowls, and stir in 1 to 2 tsp cognac into each bowl. Gently float a thick slice of day old baguette in each and top with 4 oz slices of Gruyere cheese. Broil until golden and bubbly about 3 to 5 minutes.

French Shallot Soup: Prepare 2 batches caramelized shallots and/or onions (see above). Melt 2 tsp unsalted butter over med-low heat in a deep pan or dutch oven. Add the caramelized shallots and stir to warm through. Add 1-quart beef stock, at room temperature and 1 cup red or white wine. Simmer at least 20 minutes and up to 40 minutes. Near the end of cooking preheat the oven broiler. Divide the soup into 4 oven-proof bowls, and stir in 1 to 2 tsp cognac into each bowl. Gently float a thick slice of day old baguette in each and top with 4 oz slices of Gruyere cheese. Broil until golden and bubbly about 3 to 5 minutes.

 

 

 

Wobbly Cart Farm CSA week 15

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10-3-17

 

Wobbly Cart Farm CSA week 15

 

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

 

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

 

Greens share: perpetual spinach, mustard greens, radicchio

 

Roots share: Purple daikon radishes, beets, parsley root

 

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

 

Dear CSA members,

 

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

 

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

 

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

 

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

 

 

New this week:

 

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

 

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

 

 

 

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

 

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

 

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

 

Have a great week,

 

Asha

 

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

 

 

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

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

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

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

 

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

 

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

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

 

 

 

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.

 

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 12

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9-12-17

 

Wobbly Cart Farm CSA week 12

 

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

 

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

 

Greens share: radicchio, perpetual spinach, arugula

 

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

 

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

 

Dear CSA members,

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

Have a great week,

 

Asha

 

 

 

 

 

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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