Wobbly Cart Farm CSA week 14

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9-11-18

Large shares: Diana watermelon, carrots cipollini onions, lettuce, red kale, cucumbers, sweet peppers, jalapenos, green or romano beans, basil, heirloom tomatoes

Small shares: Diana watermelon, carrots, cipollini onions, lettuce, cucumber, green beans, sweet pepper, jalapeno pepper, basil, red and or heirloom tomatoes

Greens share: radicchio, red kale, mustard greens

Roots share: beets, Austrian crescent fingerling potato, parsley root

Juicing share: carrot seconds, beet seconds, chard, cilantro, apples

 

Dear CSA members,

Hello from a very fall-like day. We are finally getting some rain and there has certainly been a not so subtle shift into fall. I am already seeing quite a bit of color in the deciduous trees, some of which I attribute to the drought conditions this year.

We are busy doing alot of fall related tasks around the farm right now. We have begun the winter squash harvest, are prepping alot of ground that no longer has crops for cover crops. We plant rye and vetch seeds on ground we are finished using for the season to grow through the winter and hold the soil in place through the winter floods and rains. When spring comes we can till in these crops to add organic matter and nitrogen to the soil.  We are also prepping ground for next year’s garlic planting.

I feel like this box is a last tribute to summer crops for the year. We have lovely new watermelon variety this year called Diana. This oblong watermelon is unusual for its lovely golden rind and sweet complex flavor. They seem to have a pink colored flesh and few light colored seeds. Another nice thing about them is their shape and smallish size makes them more packable for our CSA boxes. You can store your watermelon in the refigerator for 2 to 3 weeks. If you cut into it, wrap the cut side in plastic to prevent it from drying out or absorbing other flavors from the refrigerator.

I wanted to give you a last taste of basil, heirloom tomatoes, and possibly green beans depending on what the weather does in the next couple of weeks. The basil doesn’t look super pretty as it dosen’t like the cold night we have had recently, but should still taste great.

Next week we will have Charentais cantaloupe melons!

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.

The jalapeno is considered the most popular hot pepper in the world and is considered mild to medium in hot pepper terms. About 2500 to 8000 in the Scoville heat units classification. By contrast a Cayenne pepper has about 25,000 to 30,000 SHU! You can use a jalapeno to spice up salsas, pickles, marinades, dressings, a quesadilla or meats and beans for burritos. Not using the seeds will reduce the heat.

Parsley root: Parsley root is a member of the carrot family that also include celery, fennel, anise, and dill. Parsley root is light beige, shaped like a carrot, but more slender.  The flavor is described as a taste between celery and carrots with a little parsley leaf and turnip. Parsley root has a more delicate, sweeter and more herbal taste than a parsnip. Parsley root is usually eaten cooked but can be served raw, and varieties of parsley root with large fleshy tap roots are used for cooking in Central and Eastern Europe.

Both the root and the leaves of parsley root, also called turnip-rooted parsley, are edible. Parsley roots can be sliced or cubed and prepared as a cooked vegetable in the same way as carrots, celery roots, parsnips and turnips. The roots become tender in about five minutes, but the flavor is not reduced by lengthy cooking. Use parsley root in soups or stews, combined with carrots, potatoes, turnips, onions or meat. It can be roasted or baked with beef or poultry, sautéed or fried with tofu and added to lentil dishes. Parsley root can be steamed, creamed or puréed, or you can boil parsley root and potatoes to create a flavorful variation on traditional mashed potatoes. Roots also can be dried and used for flavoring.

Hope you have a great week,

Asha, Joe and the Crew at Wobbly Cart

 

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.

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)

Watermelon, Cucumber and Lime Salad

Watermelon, cut into small slices

Cucumber, sliced

Salad greens

Feta

Lime, zest and juice

Olive oil

Agave syrup

Salt and pepper

Thinnly sliced basil leaves

 

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

Watermelon Margaritas: bring ½ cup sugar and ½ cup water and 3 strips of orange zest to a boil in a small saucepan. Simmer and stir until the sugar is dissolved about 3 min. remove from heat and allow to cool completely. Place 2 cups peeled and seeded watermelon in a blender and pulse until pureed. Stir watermelon puree into a large pitcher with ¾ cup white tequila, the simple syrup and ¼ cup freshly squeezed lime juice. Place a small amount of salt or sugar on a saucer. Moisten glass rim with lime juice and press into the salt or sugar to coat the rime. Fill glasses with ice cubes and pour margarita mix over the ice. Serve with additional lime wedges.

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Wobbly Cart Farm CSA week 9

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8-7-18

Large shares: cabbage, carrots, new potatoes, summer squash,red onion, lemon cucumbers, chard, green beans, Italian parsley, heirloom tomatoes, Italian plums, bell peppers, garlic

Small shares: cabbage, carrots, new potatoes, red onion, lemon cucumbers, summer squash, chard, Italian parsley, cherry or heirloom tomatoes

Greens shares: cabbage, lettuce, lacinato kale

Roots shares: new potatoes, carrots, shallots or red onions

Juicing shares: cabbage, cilantro, beets seconds, carrot seconds, tomato seconds, bell peppers, lemon cucumbers

Hello everyone,

We are approaching the halfway point of the CSA and our crops are starting to reach the summer peak around here. Heirloom tomatoes are coming in en masse on harvest days, at least those that have survived the sunburn. When temperatures climb into the mid 90’s and higher exposed fruits of delicate tomatoes, peppers and eggplants will literally scorch and cook to the point we can no longer market them. Crazy but true, it is actually too hot for tomatoes in Western Washington this summer. In fact, my thermometer reads 95 degrees right now.

Joseph and the crew spent part of today covering the tomato trellis with shade cloth to protect the fruits from the scorching days that are forecast ahead. We recently accuired a large quantity of shade cloth from a nursery that was going out of business which makes the task of protecting the tomatoes so much easier.

We are in the middle of a bit of a crew changeover as several of our staff are moving on from Wobbly Cart. It can be a bit stressful to have to hire mid- season but we are working on screening some new applicants and will hopefully make as smooth a transition as is possible for our busiest time of year.

New this week:

Heirloom tomatoes: Soon we will be harvesting hundreds of pounds of tomatoes weekly and may actually get tired of them, but for now it is pretty exciting stuff. For best flavor store your heirloom tomato at room temperature and use up within 2 to 3 days. We grow about 12 varieties! I’ll be sending out info on how to order cases of tomato seconds for canning later this week.

Another new item for the week is the lemon cucumbers. These small, light yellow, lemon shaped (but not flavored) cucumbers are an heirloom variety. They are tender and thin- skinned and have a nice small serving size.

This week we have Italian plums from the uber abundant plum tree that resides near our barn. Each year this tree produces enormous crops of these delicious plums and we get to share them with you! Italian plums are dark purple plums with a slight powdery blush to them. Their flavor is slightly sweet and sour and is excellent for fresh eating, baking, drying and canning. We tried to harvest a range of ripenesses so you wouldn’t have to immediately use them up. They do ripen off the tree so you may have a couple of days on the lighter colored plums.

Have a great week,

Asha

 

Ricotta and zucchini flatbread: preheat broiler with rack 5 inches from heat. Brush 2 whole wheat naan with 1 tbsp olive oil. Place naan on a baking sheet and broil until lightly toasted 1 min per side. Spread 4 1/2 oz part skim ricotta over the warm naan. Sprinkle with salt and pepper to taste. Top with 2 small zucchini that have been cut into thin ribbons, 1 1/2 cups halved cherry tomatoes and 1 oz crumbled goat cheese. Return to oven and broil just until topping begins to brown, about 3 minutes. Drizzle with another tbsp olive oil and top with 2 tbsp fresh basil. Cut each naan in half to serve.

Baked zucchini fries: Preheat oven to 450 degrees. Lightly grease an oven safe cooling rack with oil. Place the cooling rack on a large baking sheet. Cut off the ends of 2 large zucchini. Slive the zucchini lengthwise into 8 large fries, leaving skin on. Prepare 3 plates: on the first plate whisk together 1/2 cups chickpea flour, 1/2 tsp garlic powder and 1/2 tsp salt. On the second plate, pour 1/2 cup milk. On third plate, stir together 1 cup breadcrumbs and 2 tbsp nutritional yeast. Dip each piece of sliced zucchini assembly line fashion into the three plates. First the flour, then the milk, then the breadcrumbs. Be sure to coat all sides with each mixture. Place breaded fries on greased rack placed atop baking sheet, making sure they are not touching. Transfer baking sheet to the oven and bake for 15 minutes or until browned and crispy. Serve with warmed marinara sauce.

Fennel, orange, chicken and hazelnut cabbage slaw: Preheat oven to 400 degrees. Place 2 skinless boneless chicken breasts on a baking sheet and drzzle over a little oil. bake for 18 to 20 minutes until cooked through. Cool and then thinnly slice. While chicken is cooking, remove outer layers of 1 fennel bulb, and 1/2 a cabbage. Finely shred cabbage and fennel and place in a bowl. Cut an orange in half and squeeze it’s juice over the fennel and cabbage. Peel another orange and separate into segments. Add to bowl along with chicken, 1 tbsp honey, 1 tbsp finely chopped fresh parsley, and a drizzle of oil. Mix well and season to taste. Coarsely rush 1/3 cup hazelnuts and sprinkle on top.

Parsley and potato omelet: In a medium bowl whisk 8 large eggs, 2 tbsp finely chopped parsley leaves, 2 tbsp water, and ½ tsp salt until smooth and well combined. Let stand at room temperature at least 15 minutes and up to 30. Heat ¼ cup extra virgin olive oil in a large frying pan over medium heat. Add 1 lb potatoes peeled and cut into matchsticks in an even layer, cover and cook until just tender, 4 to 5 minutes. Gently stir in 1 tbsp chopped fresh oregano, 1 tsp freshly ground pepper, and another ½ tsp salt. Turn onto a plate and set aside. Heat 1 tbsp butter in same pan until bubbly, 2 to 3 minutes. Add half of the egg mixture. Let cook undisturbed until sides are set . With a rubber spatula, drag cooked sides in toward middle, letting uncooked egg run out to reform a circle. Repeat until top is set but still slightly moist, then scatter half of potatoes over half of the omelet. Flip other half of omelet over the potatoes. Cook until potatoes are warm, about 2 min. Cut in half, then lift onto two plates and sprinkle with more chopped parsley leaves. Repeat process with remaining egg and potato mixture to make 4 servings.

 

Chicken with green olives, capers and tomatoes: make marinade: stir together 1 ½ cups loosely packed , chopped flat leaf parsley, 1 tbsp minced garlic, 2 anchovy filets, finely chopped, ½ tsp each kosher salt and freshly ground pepper, ¼ tsp red chile flakes, 1 tsp lemon zest, and ½ cup extra virgin olive oil in a small bowl. Pour ½ cup of this into a large resealable plastic bag. Add 4 6 oz boned, skinned chicken breasts and seal the bag and turn over several times to coat the chicken. Chill at least 8 hours. Chill remaining marinade in a covered container. At 30 to 45 minutes before serving stir together 1 cup each pitted green olives and halved cherry tomatoes, 2 tbsp chopped, drained capers, 1 tbsp lemon juice and reserved marinade in a medium bowl. Let stand at room temperature until ready to serve. Preheat grill to 400 degrees. Drain chicken well and pat dry (discard marinade). Grill chicken until deep golden and cooked through, about 4 minutes per side. Transfer to a rimmed cutting board and let rest 5 minutes. Cut chicken into thick slices and top with accumulated juices and olive mixture. (above 2 recipes from Sunset Magazine August 2017)

 

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

 

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

Limonata Scozzese (Cucumber Cocktail):Muddle 2 1 inch pieces of cucmber w/ peel in a mixing glass. Add a 16 oz glass of ice, along with 1 ½ oz of gin, the juice of one lemon, and ¼ oz cucumber infused simple syrup (recipe to follow) and shake well. Strain into a highball glass. Garnish with a cucumber slice.

 Cucumber simple syrup: cut ¼ to 1/3 of a medium sized cucumber into large chunks. Boil 1 cup of water, and 1 cup of sugar and the cucumber chunks in a pot over medium heat. Stir until the sugar is dissolved, and liquid becomes syrupy, about 30 seconds after it comes to a boil. Strain out the cucumber and chill.

Marinated plums over pound cake: mix sliced plums with equal splashes of pomegranate molasses and brandy and a sprinkle of sugar. Let steep for at least 10 minutes. Spoon onto grilled or toasted pound cake. Top with whipped cream and sliced almonds. From August 2015 issue of Sunset magazine

Fleur’s Summer Plum Cake: Preheat the oven to 350. Blend 2 eggs, ½ cup sugar, ½ tsp salt, ¼ lb sweet butter, softened, 1 tsp vanilla in a medium sized bowl with an electric mixer on medium speed until well combined. Add 1 cup flour and 1 tsp baking powder and stir by hand until just combined. Transfer the batter to a greased square baking pan. Place 20 plums that have been split in half and pitted into the batter on their sides, sleeping close together in rows (our plums are kind of big, so I would recommend slicing into smaller pieces). Combine ¼ cup sugar and ½ to 1 tbsp cinnamon and sprinkle the mixture over the batter and plums. Bake for 40 minutes. Do not over bake. Serve warm with vanilla or butter pecan ice cream.

Roasted Italian Plums: Preheat oven to 400 degrees. Halve and pit 2 ¾ lbs of Italian plums. Toss in a bowl with 2 tbsp melted butter and ¼ cup brown sugar. Place cut side down on a large rimmed baking sheet. Roast until cooked through and slighty caramelized 15 to 20 minutes. From marthastewart.com

 

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 17^thcentury, 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.

Wobbly Cart Farm CSA week 21

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11-14-17

 

Wobbly Cart Farm CSA week 21

 

Large shares: Lower Salmon River winter squash, leeks, carrots, beets, purple potatoes, red Russian kale, vitamin green, sweet peppers

 

Small shares: Lower Salmon River or orange kabocha winter squash, leeks, carrots, beets, fingerling potatoes, red Russian kale, vitamin green, sweet peppers

 

Greens share: arugula, mustard greens, raddichio Varigata di Chioggia

 

Roots share: celeriac, red potatoes, parsley root

 

Juicing share: beets seconds, carrot seconds, chard, cilantro, green cabbage

 

Storage share: 10lb yellow Finn potato, 10lb delicata squash, 10 lb mixed winter squash, 3 lb red cipollini onions, garlic, 5lbs mixed root vegetables (beets, daikon, parsnips), 10lb carrots

 

 

Dear CSA members,

 

A windy and blustery start to our week on the farm! Yesterday we had a pretty tough day out harvesting in the 40 mph gusts and periodic heavy rain. Around the barn boxes and other loose things were definitely blowing around. There is a part of the barn called the “breezeway” where we pack CSA boxes that basically becomes an intense wind-tunnel. We stayed out of there and we were quite surprised that we didn’t loose power! In our case, no power means no running water and that makes washing crops and seeing in the barn after dark pretty difficult.

 

We got though yesterday and were happy to pack shares for you this morning! It was less rainy and windy so that was nice. This week I am sending out the storage shares for winter and next week will be our final box for the season! Be sure to round up any CSA totes you may still have for returns and check that your balance is paid.

 

 

Storage shares: We made some slight variations to the original storage share that is listed when you ordered these. Due to our lack of garlic this year and smaller onion crop we had to change around the quantities a bit and added some mixed root vegetables. Potatoes should be stored cool and dry and in the dark. Winter squash and onions should be kept at room temperature and dry. Carrots and other roots must be refrigerated. You should check through your stores periodically and remove /prioritize anything that might be failing in quality, this will prevent any rot from spreading.

 

Lower Salmon River winter squash: This Pacific Northwest heirloom squash variety was discovered in the Lower Salmon River area of Idaho, where it has been grown for generations. The pretty salmon pink skin with slight mottling can be quite thick and hard, a characteristic that makes it an excellent keeper. Under ideal conditions it has been known to store for up to one year! The Culinary Breeding Network calls Lower Salmon River a big flavor winner: “The texture was on point in each cooking method [raw, steamed, roasted]….will perform well in a variety of processes including a quick and mild pickle, sweet and sour, simple preparations such as roasted, skin on slices or cubed and cooked with hearty herbs and spices. Great squash for home and restaurant alike.”

 

Orange kabocha squash: These squat orange winter squash are popular in Asia and are also known as Japanese pumpkin. The flesh is an intense yellow-orange color with a sweet velvety and slightly dry texture. Great for making sauces, soups, sauteeing, and baking 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 in a cool, dry location.

 

Raddichio Varigata di Chioggia: This raddichio variety that comes from the Chioggia region of Italy. It is an excellent winter keeper in our fields and has a nice variegated pink, red and green color pattern. 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

 

Vitamin Green: White stalks and very glossy green leaves. Mild-flavored for salad, steamed, or stir-fry. Easy to grow, unfazed by heat, very cold-hardy. Good choice for winter and early spring salads. Eat stalks, leaves, and flowers!

 

Have a great week,

 

Asha

 

 

 

Roasted Kabocha squash with pancetta and sage: Preheat oven to 400 degress. 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 sauce pan 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, 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 wiht pancetta and fried sage leaves.

 

Potato-Leek Vinaigrette: Wash 4 leeks well. Slice the bulb and tender green parts into ½ inch pieces. Drop the sliced leeks into boiling water, cook them for about minutes, drain, set aside to cool. Cut 4 medium potatoes into 1 ½ inch chunks. Drop them into boiling, salted water and cook them until tender, but firm, about 10 minutes. Drain, set aside. Slice 1 or 2 sweet pepper into 1 inch strips. Whisk together ¼ cup vinegar, 1 minced garlic clove, 1 ½ tsp chopped fresh dill, and salt and pepper to taste. Then combine the leeks, potatoes and peppers in a serving bowl, Pour the vinaigrette over and chill well before serving.

 

Garlicky Vitamin g\Green: heat 2 tsp olive oil in a large cast iron skillet over medium heat. Add 2 minced garlic cloves and cook until fragrant about 30 seconds. Add 1/3 cup finely chopped mildly spicy red peppers and cook until they begin to soften. Add about 4 or 5 cups chopped vitamin green and cook until wilted and bright green and the stems pierce easily with a fork, 3 to 5 minutes. Season with a bit of tamari.

 

Winter Squash Tacos with Spicy Black Beans: Preheat broiler. Place 2 jalapenos and 1 serrano chile in a broiler pan and broil, turning a few times, until charred and blistered in spots, 3 to 4 minutes. Remove and set aside. Change oven setting to bake at 400 degrees F. In a large bowl toss 5 cups diced Lower Salmon River Winter squash or other variety ( peel and seed first then dice to ½ inch cubes) with ½ cup diced onion, 2 tbsp olive oil, 1 ½ tsp ground cumin, 1 ½ tsp ground coriander, 2 tsp ancho chile powder, and 1 tsp salt. Stir to coat. Divide the mixture between 2 rimmed baking sheets, spreading the squash thinly and leaving some space between pieces. Roast for 20 to 25 minutes, or until the squash and onion edges begin to caramelize. Rotate the pans and stir halfway through. Meanwhile, peel, stem and seed the peppers and finely chop. Heat 1 tbsp olive oil in a large saucepan over medium high heat. Add 2 minced cloves of garlic and cook for 1 minute; add 1 15 ounce can fire-roasted diced tomatoes. Allow to bubbly briskly for 5 to 10 minutes. Sprinkle on 3 tsp ancho chile powder and add the roasted peppers and 2 15 ounce cans of black beans, one of the cans drained. Cook over medium heat for 10 minutes, stirring carefully to keep the beans whole. When they reach your preferred consistency, remove from heat, stir in ¼ cup chopped fresh cilantro and adjust seasonings as needed. Heat a cast iron skillet over medium high. Warm 12 small corn tortillas one by one, about 10 seconds per side. Assemble tacos by placing a few tbsp of beans on each tortilla, place on that a mound of roasted squash and onions, them sprinkle with Cotija cheese, cilantro and a squeeze of lime juice.

 

Oven Roasted Beets with Winter Citrus Vinaigrette: preheat oven to 400. Wrap 3 large beets individually in foil. Place them on a baking sheet and roast unitl fork tender about 40 to 60 minutes. Carefully open packets and allow to cool. Then remove skins and discard. Chop the beets inot ½ inch chunks. Combine ¼ cup freshly squeezed blood orange juice, ¼ cup freshly squeezed grapefruit juice, and 2 tbsp freshly squeezed lemon juice in a small saucepan. Bring to a boil, reduce heat , and simmer gently until reduced to ¼ cup. Remove from heat and whisk in 1 tbsp honey, 1 tbsp white wine vinegar. Add in 6 tbsp olive oil in a slow steady stream whisking until emulsified. Season to taste with salt and pepper. Toss the beets with 1 tsp blood orange zest, and ½ tsp lemon zest and ¼ cup of the vinaigrette; marinate for at least 20 minutes. Garnish with 1 tsp fresh chopped thyme.

 

 

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.