Wobbly Cart Farm CSA week 6

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8-1-17

 

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

 

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

 

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

 

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

 

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

 

Dear CSA members,

 

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

 

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

New crops this week:

 

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

 

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

 

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

 

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

 

Enjoy and have a great week,

 

Asha

 

 

 

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

 

Quick Pickled Beets: Combine 4 medium beets, scrubbed, trimmed, halved, and cut into ¼ inch slices. 1 small onion, peeled and thinly sliced. ¾ cup apple juice or water, ¼ cup apple cider vinegar, 1/8 tsp ground allspice, and a pinch of sea salt in a pressure cooker. Lock the lid into place and over high heat bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 4 minutes. Reduce the heat by running cold water over the cooker in your sink. Remove the lid, tilting it away from you to allow any excess steam to escape. To serve, lift the beets out of the liquid with a slotted spoon. Serve warm or chilled. (from Recipes from an Ecological Kitchen by Lorna Sass).

 

Lemon Potato Soup with Feta: in a 4 quart dutch oven heat 1 tbsp olive oil over medium high heat, add 1 cup chopped onion and 2 cloves of minced garlic; cook and stir 3 to 4 minutes or until tender. Stir in 4 cups chicken broth and 4 cups chopped potatoes. Bring to the boil, reduce heat, cover and simmer until the potatoes are tender 10 to 15 minutes. Stir in 2 cups chopped kale or spinach and 1 tsp chopped fresh oregano. Cover and cook for 2 to 3 minutes, or until kale is wilted. Remove from heat. Stir in the juice and zest of one lemon and an additional tbsp of olive oil. Let stand for 10 minutes. Season to taste with salt and pepper. Top with 2 oz crumbled feta cheese and additional lemon zest if desired. Serves 4.

 

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

 

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

 

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

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

 

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

 

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

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

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

Wobbly Cart Farm CSA week 2

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7-5-17

Large shares: broccoli, chard, carrots, cabbage, kohlrabi, fresh garlic bunch, butterhead lettuce, greenleaf or romaine lettuce, scallions, cilantro

Small shares: broccoli, chard, carrots, fresh garlic bunch, greenleaf lettuce, scallions, cilantro

Dear CSA members,

We hope you all had a lovely 4th of July holiday. It was certainly nice for us to have the extra day to prepare for CSA this week! Mondays are our busiest harvest day and it was nice to spread out the workload a bit. Our Chehalis market was also cancelled this week which made things even mellower. The fireworks out here are not mellow though! I am slightly sleep deprived as we are very near the Chehalis tribe casino that does an rather loud and large fireworks show, that with the neighbors and it seemed to go on forever last night.

June and July are such busy months on the farm. We are still busy seeding and transplanting, our new crew members are still getting trained, CSA and markets start up and there are so many details to work out, there is so much weeding and irrigating to do, ground must be worked up for fall plantings and fertilized and amended, tomatoes need to be trellised and pruned, harvest needs to be done, the mowing never ends… You get the idea. With the long hours of day light we often find ourselves working 14 hours a day or more!

We look forward to a few weeks from now when things settle into a bit more manageable routine… But by then orders and harvest lists ramp up in a big way as we reach our peak in August and September. Our crew is doing awesome though and things have been relatively smooth for a transition year where we have quite a few new folks on the farm. So it should be no problem when we get to those weeks.

We have some pretty gorgeous broccoli this week. I am always happy when the early broccoli plantings work out nicely. Once you chop up the florets, I reccommend peeling the stems and chopping them too. I think they are the most delicious part of the broccoli.

Fairly soon we will be harvesting our garlic crop. 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.

The rainbow colored green is Swiss chard. This member of the beet family is bred for its greens, not roots. It is tender, delicious and nutritious. Chard is high in vitamin C, A and B’s as well as iron, calcium and phosphorus. I reccomend it stirfried, steamed, or added to soups and stews. You can store chard in the crisper drawer for about 1 week. Finely chopped, the stems are good and add pretty color to a dish.

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

 

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.

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

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.
Coleslaw: julienne 4 cups green cabbage, grate 1 cup of carrots, add in 2 tsp peeled and minced fresh ginger. Place in a large bowl and mix well. In a small bowl whisk 1 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp fresh lemon juice, 1 tbsp stone ground mustard, 1 tsp minced fresh dill, 1 tsp celery seed, ¼ tsp sea salt, ½ tsp black pepper, pinch of cayenne pepper and 2 tbsp tamari. Combine all ingredients, toss well and enjoy.
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.
Garlicky Roasted Broccoli: Preheat oven to 450 degrees. In a blender or food processor, puree 6 cloves roasted garlic with 1/2 cup olive oil and 1/4 tsp soy sauce. Add more garlic to taste. Chop up one large head of broccoli ( 4 cups) and drizzle with 3 tbsp of the garlic oil. Toss to coat in a bowl. Spread the broccoli onto a rimmed baking sheet and sprinkle with red pepper and salt to taste. Roast, stirring occasionally, until the broccoli is fork tender and quite brown and crispy in spots. 15 to 18 min.

Wobbly Cart Farm CSA week 10

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8-16-16

Large Shares: Lacinato kale, Romaine lettuce, slicing cucumbers, lemon cucumber, bell pepper, summer squash, carrots, Romano beans or green beans, yellow onion, red onion, cherry tomatoes, Penasco blue garlic, cilantro

Small Shares: carrots, golden beets, green cabbage, yellow onion, lemon cucumbers, kohlrabi, cilantro, green beans

 

Dear CSA members,

Week 10 and mid August! We are certainly in the peak of the summer season. With warm/hot temperatures forecast for some time to come we should indeed see a significant upswing in harvests in the near future. Everyone who ordered boxes of tomato seconds hang in there, they are coming! We may be adding quite a bit to the bulk order list including green beans and pickling cucumbers.

New this week is Romano Beans: Green Romano beans are broad and flattened in shape, averaging about five inches in length at maturity. The beans have a stringless seam that opens rather easily while still young. The pods cling loosely to a series of about six tiny lime green to white colored peas. The beans are crisp and fleshy in texture, extremely succulent, offering a subtlety sweet and grassy flavor. They are great both raw and cooked.

This week I wanted to share with you some thoughts on the benefits of organic agriculture, just to reiterate the reasons why we do what we do. As well as why you choose to spend your food dollars with us.

Soil. Soil building practices such as crop rotations, inter-cropping, symbiotic associations, cover crops, organic fertilizers and minimum tillage are central to organic practices. Organic practices encourage soil fauna and flora, improve soil formation and structure and create more stable systems. In turn, nutrient and energy cycling is increased and the retentive abilities of the soil for nutrients and water are enhanced, and soil erosion is reduced. If we treat our soil right our crops will show it by increased vigor, flavor and disease/pest resistance.

Water. In many agriculture areas, pollution of groundwater  with synthetic fertilizers and pesticides is a major problem. As the use of these is prohibited in organic agriculture, they are replaced by organic fertilizers (e.g. compost, animal manure, green manure) and through the use of greater biodiversity (in terms of species cultivated and permanent vegetation), The enhanced soil stucture and better nutrient retention and water infiltration of well managed organic systems  greatly reduce the risk of groundwater pollution.

Air and climate change. Organic agriculture reduces non-renewable energy use by decreasing agrochemical needs (these require high quantities of fossil fuel to be produced). Organic agriculture contributes to mitigating the greenhouse effect and global warming through its ability to sequester carbon in the soil. Many management practices used by organic agriculture (e.g. minimum tillage, returning crop residues to the soil, the use of cover crops and rotations, and the greater integration of nitrogen-fixing legumes), increase the return of carbon to the soil, raising productivity and favoring carbon storage. A number of studies revealed that soil organic carbon contents under organic farming are considerably higher. The more organic carbon is retained in the soil, the higher the potential of agriculture to mitigate climate change.

Biodiversity. Organic farmers are both custodians and users of biodiversity at all levels. By utilizing traditional, heirloom and adapted seeds and breeds organic farmers choose varieties that have adapted resistance to diseases and climactic stress and therefore reqire less inputs to create a marketable crop. Organic farms also by and large maintain natural areas within and around their lanscapes, that combined with the absence of chemical inputs creates suitable habitats for birds, pollinating insects and other species that may benefit our crops. Many recent studies have concluded that organic farming produces more biodiversity than other farming systems.

Thank you and have a great week,

Asha

 

 

 

 

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.

Sesame ginger Romano Beans: preheat oven to 400 degrees. Meanwhile, in a small pan over medium high heat, heat 1 cup vegetable oil. Add 3 small shallots, thinly sliced, and fry, stirring occasionally with a wooden spoon, until golden brown, 12 to 15 minutes. Transfer to a paper towel lined plate to drain. Meanwhile, on a rimmed baking sheet, toss 1 lb fresh romano (or green) beans (stem ends trimmed), with 1 tbsp olive oil, 1 tbsp sesame oil, 1 tbsp freshly grated ginger, and 1 tsp salt to coat. Roast beans until tender but still green, 5 to 8 minutes. Transfer beans to a serving dish and toss with sesame seeds. Top with reserved shallots.

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

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.

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

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

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

Wobbly Cart Farm CSA box #3

6-28-16

Large shares: baby lettuces, scallions, mustard greens, 2 fresh garlic, chard, summer squash, cilantro, radishes, 1 pint strawberries

Small shares: lettuce, fresh garlic, summer squash, cilantro, radishes, beets, kohlrabi

Dear CSA members,

We have had a very interesting week to say the least! Last week it was the hail damage and tractors pooping out. But that is nothing compared to the events of last Tuesday evening/Wednesday. An armed felon in a stolen pickup was chased by 3 police through our and neighboring fields that night. At times they were nearly airborne and at other times they were snapping off irrigation hydrants while weaving in and out of crop rows. Several fence lines later he was caught in a pasture down the way. His truck and at least one police vehicle were totaled. Following the tracks over crushed cabbage and Walla Wallas made for an exciting and somewhat dumbstruck morning. We lost some infrastucture, some supplies and some crops but we are getting it figured out now.

New this week is freshly harvested garlic! You can use it just like cured garlic, but it is more tender and slightly more mild. This garlic wont keep well as it is green and fresh and has lots of moisture so you will need to use it up. It is very beautiful and fresh so hopefully this will not be a problem for you!

Mustard greens are delicate and peppery, but less bitter than kale and collards. You can use them sauteed, in fried rice, in soups , and as a minor addition to salads. See recipe below.

Last call for strawberries!(Large shares)

Next week, keep an eye out for fresh French Lavender, maybe Cauliflower and pearl onions too!?

Enjoy the fresh veg,

 

Asha

 

 

 

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.

Mustard Greens: In a large saute pan heat 1 tbsp olive oil and saute 1 1/2 cusp thinnly sliced onions, over medium heat until the onions start to caramelize and brown, about 5 to 10 minutes. Add 2 cloves minced fresh garlic and coook a minute more. Add in 1 lb mustard greens that have been washed and torn into large peices, and 2 to 3 tbsp chicken broth and cook until the greens are barely wilted. Toss with 1/4 tsp sesame oil and salt and pepper to taste.

Fresh garlic toasts: Heat the broiler, place crusty slices on bread on a baking sheet and broil them, flipping halfway through the cooking time until golden brown on both sides, keep warm. In a bowl stir together 1 stick softened butter, 1/2 cup finely grated parmesan cheese, 2 1/2 tbsp finely chopped fresh garlic, 1 tbsp minced chives, 1/4 tsp each salt and pepper, and a pinch of red chile flakes if desired. Spread the toasts with the butter mixture. Broil again for 30 seconds to 2 minutes.

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.

Baby lettuces with goat-cheese dressing, pistachios, and pink peppercorns: for the dressing: in a food processor puree 4 oz goat cheese, ½ cup buttermilk, 2 tbsp apple cider vinegar, 1 tbsp honey and 1 tsp salt until smooth. Refrigerate dressing until ready to use. Divide up 4 cups of lettuce leaves amongst 4 salad plates. Drizzle each serving with ¼ of the dressing and sprinkle with roasted and salted pistachios, fresh tarragon leaves, and coarsely crushed pink peppercorns. Serves 4. (From May 2013 issue of Country Living Magazine)

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. (daikon would work great). (from the November 2011 issue of SunsetMagazine).

 

Wobbly Cart Farm CSA box #2

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6-21-16

Large shares: carrots, beets, butterhead lettuce, garlic scapes, summer squash, scallions, cilantro, 2 pints strawberries

Small shares: carrots, chard, baby lettuce, garlic scapes, summer squash, cilantro

 

Dear CSA members,

Happy summer solstice! We enjoyed our longest day of the year and the full strawberry moon on the farm yesterday. It is fitting that we still have strawberries to give our large shares this week! The summer solstice and our 16 1/2 hour long days mark the peak of vegetative growth for most plants for the season, from here on out the shortening days will initiate flowering, fruiting and reproduction.

For us farmers, June is also an incredibly busy time, days are so long that it is easy to just keep working and suddenly we realize its like 930 pm! We must balance growing Spring crops, weeding, sowing summer crop successions (beans, corn, lettuce etc) , watering, trellising tomatoes and beginning to seed all our fall brassicas (kale, collards, broccoli, cauliflower etc), chicories (raddicchio etc) and root crops (carrots, parsnips, storage beets etc) so that we have them in October, November and December. Not to mention our CSA deliveries begin and markets start up so we can sell all this gorgeous food.

We’ve had a few set backs this week. Last Tuesday’s hail storm has cause some damage to crops and you may notice some pock marks on the summer squash and greens. Looking everything over we have decided that the damage is mostly cosmetic and shouldn’t effect the flavor or storageability of the food. So we are sorry that things aren’t 100% up to our quality standards, but again, we felt like it is all still good food and can be utilized.

Also, our big tractor the David Brown 996 ( 1970’s era) needs a rebuilt engine this week! Joseph was able to do a last round of tilling to get some beds ready for transplants before it completely went kaput last night. We are also down our old Ford 8n due to a steering column rebuild. We’re not sure how long they will be out of commission but we will certainly be hoping for the best.

If you would like to join our Wobbly Cart Farm CSA facebook group email me at info@wobblycart.com and I will send you the link.

Have a great week,

Asha

 

Strawberry and Cornmeal Crostatas: Whirl 2 1/4 cups of flour, 2 tbsp medium grind cornmeal, 5 tbsp sugar, 1/2 tsp baking powder, and 3/4 tsp kosher salt in a food processor to blend. Add 1 cup plus 2 1/2 tbsp cold unsalted butter to bowl and freeze 20 minutes. Pulse until butter is a little smaller than pea size. Add 1/4 cup ice water and pulse until evenly distributed; the mixture will look dry. Pour ingredients onto a work surface. Press and squeeze with hands untl dough holds together. Flatten into a 6 in disk , wrap in plastic, and chill in the refrigerator 1 hour. Set out 12 4 in. flan molds or tart pans, preferably nonstick. Butter and flour pans if they are not non stick. Preheat oven to 375. On a lightly floured work surface, roll dough a bit bigger than a 12 x 16 in rectangle, lifting and reflouring as needed to prevent sticking. Cut 12 even 4 in squares. Gently set each square onto a flan or tart pan. Set pans on 2 rimmed baking sheets. If needed, chill until dough is cool but still flexible, 5 min. In a medium bowl gently combine 3 pints hulled and halved lengthwise strawberries and 1/2 cup sugar. Let stand until sugar looks wet but before syrup starts to pool, stirring occasionally, 5 min. Scoop 1/3 cup strawberries onto each dough square. Fold dough corners over berries by 1/2 to 1 in. Brush corners with milk and sprinkle lighty with sugar. Bake crostatas until pastry is deep golden brown and crisp, about 35 minutes, switching pans halfway through. Set baking sheets on a rack and let crostatas stand until just cool enough to touch, 10 min. Loosen crusts from pans with a knife. Carefully invert each pastry onto your hand, then set right side up on a plate. Serve warm or cool with whipped cream. ( from July 2016 issue of Sunset)

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

Garlic Scape Pesto: Place 8 10 inch long garlic scapes in a food processor and chop into small peices. Sdd 1/2 cup finely grated Parmesan cheese, 1/2 cup shelled walnuts, zest and juice of one large lemon. Process into a rough paste. Scrape down the sides of the bowl. With the blade running, slowly drizzle in 1/3 to 1/2 cup olive oil. Process unil the oil is thoroughly incorporated and the pesto is fairly smooth, about 30 seconds. Season with seas salt to taste.

 

 

Wobbly Cart Farm CSA box #11

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Wobbly Cart Farm CSA box #11

 

8/25/15

 

Large shares: yellow doll watermelon, oak leaf lettuce, eggplant, red tomato, Romano beans, sweet pepper, sweet corn, lemon cucumbers, yellow onion, cilantro, arugula

 

Small shares: yellow doll watermelon, sweet corn, chard, new potatoes, cilantro, romaine lettuce, salad cucumbers, garlic, either Romano beans, green beans or sweet onion.

 

Dear CSA members,

 

Watermelon harvest worked out really well on Monday afternoon. I was pleased that we were able to get enough small and large melons all at once for CSA this week! The variety is called “yellow doll” and has a bright lemon yellow flesh with a sweet, dense and crisp flavor and mouth-feel. This variety is good for our climate because they are small in size and mature quickly. This has been an excellent summer for melon growing, and despite this being our first effort at a large scale melon planting the vines are producing more and larger fruits than the average (at least as described by the seed company). Some of the small shares have a melon that is just touching the lid, so I hope they make it to you in good enough condition! We tried very hard to size them to fit the boxes, but like I said they were certainly above average size all around!

 

While washing CSA boxes this morning in preparation for packing I came a cross a plant tag stuck to the inside of one of the boxes. I pulled it out, and being naturally curious, read the tag. It was from a home depot plant of some kind, but I went on to read. “This plant has been treated with neonicotinoids to protect it from aphids, mites, whiteflies and other insect pests”. Wobbly Cart has been supporting a WSU native pollinator project that has been studying native bee populations of organic farms for the past couple of years. Through this project we have been learning a lot about honey bee and native pollinator declines and the link between this and the increased use of neonicotinoid pesticides.

 

Neonicotinoids are systemic insecticides that are taken up by a plant through either its roots or leaves and move through the plant just like water and nutrients do. These insecticides provide very effective control of piercing and sucking insects in this manner. There are currently around 465 products containing neonicotinoids approved for use in the state of Washington. Approximately 150 are approved for use in the home or garden. The systemic action of this insecticide is what makes it a problem for honey bees and other pollinators; because the pesticide spreads withing the entire plant, it can also be found in the nectar and pollen of the flowers.

 

Ongoing research is being conducted to learn more about Colony Collapse Disorder and the long term effects neonicotinoids can and will have on bee populations. There is increasing evidence that these pesticides could have a “sub-lethal” effect on bees and other pollinators by imparing their learning behavior, reduced reproduction, memory loss, reduced immune function, and altered foraging behavior. Due to this evidence the European Union has suspended use of neonicotinoid pesticides until impacts on bees can be further assessed. The United States has yet to take action, though I did hear that the State of Washington has banned their use on state property landscapes. These products are not allowed in organic production. I urge you to be cautious in purchasing plants and look for tags that indicate they have been treated with neonicotinoids and or in using insecticides in your landscape, you may be having a far reaching effect beyond just the pest you are trying to eliminate.

 

Thanks for supporting farms and enjoy this weeks’ box,

 

Asha, Joe and the crew at Wobbly Cart

 

Potato Salad with Herb and Caper Dressing

 

Tender new potatoes

Mixed Herbs, such as basil, parsley, mint, cilantro, and tarragon

1 T capers

Juice and zest of one lemon

2-3 t Dijon mustard

1 T red wine vinegar

½-3/4 cup Olive Oil

Salt and pepper

 

Cook the potatoes in boiling salted water until tender. Slice while still warm. Meanwhile, make vinaigrette. Put a bunch of mixed herbs in a food processor. Add capers, lemon zest, lemon juice, mustard, salt and pepper. Drizzle in the olive oil while the machine is running. Taste for salt, acid, and balance. Add more oil if necessary. Toss dressing into warm potatoes.

 

Watermelon, Cucumber and Lime Salad

 

Watermelon

Cucumber

Salad greens

Feta

Lime, zest and juice

Olive oil

Agave

Salt and pepper

 

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

The previous two recipes are from our NE Portland dropsite host Santha Cassel!

 

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

 

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

 

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

 

Green Salad with Spicy Thai Citrus Dressing: For the dressing: in a jar with a tight-fitting lid, combine ½ cup freshly squeezed orange juice, ½ cup freshly squeezed lime juice, ¼ brown sugar, 1 tsp soy sauce, ¼ tsp black pepper. Cover and shake well until the sugar is dissolved. Add 1 Tbsp minced Jalapeno Pepper, 1 tsp minced fresh garlic, and 3 Tbsp vegetable oil and shake again. For the salad: In a large bowl, combine 6 oz Romaine Lettuce, torn into bite sized pieces, 1 ripe tomato cut into bite sized chunks, 3 small cucumbers, peeled and cut into thick rounds, 2 thinly sliced scallions, and a handful fresh cilantro leaves, coarsely chopped. Drizzle on about 1/3 cup of the dressing. Toss well and serve at once. (From Real Vegetarian Thai by Nancie McDermott).

 

 

 

Wobbly Cart Farm CSA box #8

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8-4-15

Wobbly Cart Farm CSA box #8

Large share: heirloom tomato, Italian plums, Walla Walla onions, lemon cucumber, slicing cucumber, summer squash, beets, carrots, butterhead lettuce, fresh dill, garlic, jalapeno or Czech black pepper, romano beans

 Small share: Romaine lettuce, cucumber, Walla Walla onion, summer squash, eggplant, bell pepper, cilantro, red or heirloom tomato.

 “To husband is to use with care, to keep, to save, to make last, to conserve. Old usage tells us that there is a husbandry also of the land, of the soil, of the domestic plants and animals – obviously because of the importance of these things to the household. And there have been times, one of which is now, when some people have tried to practice a proper human husbandry of the nondomestic creatures in recognition of the dependence of our households and domestic life upon the wild world. Husbandry is the name of all practices that sustain life by connecting us conservingly to our places and our world; it is the art of keeping tied all the strands in the living network that sustains us.

 And so it appears that most and perhaps all of industrial agriculture’s manifest failures are the result of an attempt to make the land produce without husbandry.”

Wendell Berry, Bringing it to the Table: Writings on Farming and Food

 

Dear CSA members,

Well, we survived the latest heat wave. I’m pretty sure we hit 100 here on Saturday. Yikes! Thankfully we now are back to some “normal” summer weather again this week. Some tree species up and down our valley are turning yellow and brown with the drought conditions in a way that is a bit alarming. 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!

We also have an enormous abundance of cucumbers, pickling cucumbers, and summer squash happening. If you are interested in bulk quantities of pickling cucumbers we are taking orders now. You can order on our web store http://www.wobblycart.com or call Joe 208 512 3186 and we can deliver with your CSA share or you can pick up on the farm or at our market stands in Olympia and Chehalis.

I took a quick field walk after packing CSA with the intention if checking out our melon crop. This is the first time we have attempted to grow melons on any sizeable scale. And what a great year to do so! We have both a French cantaloupe and a baby size watermelon out there and both are looking amazing. The vines are loaded with sizeable fruit and I’m guessing in a few short weeks we will be enjoying them! I’m very excited about having new and interesting crops around. These melons are fulfilling that need right now!

Also, every year the amazing Italian plum tree that grows by our barn produces a ton of fruit. When the landowner has had her fill, we get to harvest them for our own use. Addison was able to procure enough plums this year for the large shares to get a taste of them! I have vivid fond memories as a child climbing up into large Italian plum trees on my parents’ property and eating myself sick each summer. You wont receive enough plums today to achieve that state, but I hope you enjoy them nonetheless.

Another new item for the large shares 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.

Some large shares received a jalapeno pepper, and some a Czech black pepper. The Czech blacks are black and red in color and have a sweet flavor that is similar in heat to the jalapeno.

Large shares also received fresh dill. This amazing dark green frondy herb is the same plant that we sell for pickling, just not in its flowering state. As a fresh leafy herb, dill has a mild licorice and parsley flavor and is delicious with egg, cheese, vegetable, potato and fish dishes.

A couple of tips for the best uses of abundant and large summer squash ( these came from the August 2015 issue of Sunset magazine)

– grate it, let it sit, drain it, and freeze in 2 cup portions for zucchini bread

-slice it lengthwise on a mandoline and layer into moussaka, or substitute for noodles in lasagna

-make salt and vinegar zucchini chips in the oven or dehydrator. Thinly slice on a mandoline, toss with salt and vinegar and a bit of olive oil. Layer in the food dehydrator and dehydrate for 8 to 14 hours. Or bake in a single layer at 200 degrees for 2 to 3 hours. I’m going to make these tonight!

Hope you enjoy this week’s box,

Asha, Joe and the crew at Wobbly Cart

 

 

 

Takeout style sesame noodles with cucumber: from the smittenkitchen.com

Serves 4, generously, and up to double that if served as shown, with lots of cucumber, peanuts and herbs

3/4 pound dried rice noodles (see notes up top)

2 tablespoons toasted sesame oil, plus a splash to loosen noodles

2 tablespoons Chinese sesame paste or tahini (see note up top)

1 tablespoon smooth peanut butter

3 1/2 tablespoons soy sauce

2 tablespoons Chinese rice vinegar

1 tablespoon granulated or brown sugar

1 tablespoon finely grated ginger

2 teaspoons minced garlic (from 1 medium-large clove)

Chili-garlic paste, to taste

1/2 pound cucumber, very thinly sliced

1/2 cup roasted salted peanuts, roughly chopped

A handful of chopped fresh herbs, such as mint and cilantro, for garnish

Cook noodles according to package directions and rinse with cold water to cool. Drain well. Drizzle with a tiny splash of toasted sesame oil to keep them from sticking until dressed.

Meanwhile, whisk sesame paste and peanut butter in the bottom of a small bowl, then whisk in soy sauce, rice vinegar, remaining 2 tablespoons sesame oil, sugar, ginger, garlic and chile-garlic paste to taste until smooth. Adjust flavors to taste. It might seem a bit salty from the bowl, but should be just right when tossed with noodles.

Toss sauce with cold noodles.

Place a medium-sized knot of dressed noodles in each bowl, followed by a pile of cucumber. Garnish generously with peanuts and herbs. Serve with extra chile-garlic paste on the side.

Butter lettuce and egg salad: from myrecipes.com

  • 6 large eggs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 tablespoon Champagne vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 heads butter lettuce, torn into bite-size pieces (about 6 qts.)
  • 1/2 cup fresh dill fronds
  • 3 tablespoons chopped chives
  • Herb or edible flowers (optional)

Preparation

  1. Put eggs in a medium saucepan, cover with 1 in. water, and bring to a boil. Immediately remove from heat and let sit 9 minutes. Meanwhile, whisk salt, pepper, vinegar, mustard, and oil together.
  2. Transfer eggs to a bowl of cold water and let cool a minute. Crack gently all over, then return to water for 5 minutes. Peel and cut or break into quarters.
  3. Put lettuce in a large bowl and toss gently but thoroughly with dill, chives, and most of dressing. Add eggs and gently toss again. Top with flowers if you like.

 

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

 

Braised eggplant and broccolini with fried ginger: in a bowl blend 2 tbsp packed light brown sugar, 1 tbsp lemon juice, 2 tsp sesame oil, ¼ tsp red chili flakes, ½ cup chicken broth, 1 tbsp minced fresh ginger; set sauce aside. Cut 1 lb eggplant into 1 ½ inch chunks and set aside. Bring 3 cups of water to boil in a 12 inch wok or frying pan over high heat. Add ¼ lb slender broccolini , cut in half crosswise. Cook, covered, until stems are just tender, 3 to 4 minutes. Transfer to a bowl of ice water; when cool, drain and set aside. Drain and dry wok, ass 3 tbsp canola oil, and heat over high heat. Add 1/3 cup finely slivered ginger matchsticks, and cook, stirring, until golden, 2 minutes. Transfer ginger to a paper towel to drain. Pour oil into a bowl; return 1 tbsp to the wok. Add half of the eggplant to wok over high heat. Cook, turning often, until lightly browned, 3 minutes. Transfer to a bowl. Add remaining oil to the wok with remaining eggplant and ½ cup finely chopped shallots. Cook as before. Return eggplant to the wok with the sauce. Bring to a boil; cover, reduce heat and simmer, stirring occasionally, until eggplant is soft when pressed, 8 to 15 minutes. Lay broccolini on eggplant, cover, and heat 2 minutes. If needed, cook, uncovered, over high heat until most of the liquid evaporates, 1 minute. Stir in 1 tbsp each of chopped cilantro and mint and top with the fried ginger. From August 2015 issue of Sunset magazine

 

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