Wobbly Cart Farm CSA week 20

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11-7-17

 

Wobbly Cart Farm CSA week 20

 

Large share: Black Futsu winter squash, January King cabbage, arugula, Italian parsley or cilantro, red cipollini onions, red carrots, purple potatoes, turnips

 

Small share: Black Futsu winter squash, January King cabbage, arugula, Italian parsley, red carrots, purple potatoes, turnips

 

Greens share: red Russian kale, rapini, chard

 

Roots share: beets, purple daikon, red cipollini onion

 

Jucing share: Beet seconds, red carrot seconds, red Russian kale, Italian parsley, cilantro, celariac

 

 

Dear CSA members,

 

I’m finding it hard to believe that we are already in November! Where exactly did the last couple of months go? The rhythm of our farming year propels us rapidly into the winter season and the last couple of boxes of the CSA. We are going extra late this year with the late start to the season this spring. But, before we know it it will be holiday time and we the farmers will get a bit of a much needed break!

 

Last week we saw some pretty chilly temperatures and even a bit of snow! Those of us that remain on the crew at this point in the year have had to work extra hard to get everything done this week and deserve extra props for doing it during a very cold and wet week. The days are pretty short now and we have to start later and work fast to get our days work done before we lose the light. Challenging to say the least.

 

As I have mentioned before most of what we do during the later part of the season is harvest and wash enormous amounts of root vegetables. We dig, grade and sort thousands of pounds each week. I really enjoy taking crates of mud-covered roots and running them through our root washing machine and seeing how beautiful they come out on the other side. It is quite a transformation.

 

I also love how hearty all the winter crops, even the cabbages, herbs and greens are to withstand freezing temperatures, driving rain and wind and come out looking so beautiful by the time they make it to the pack shed and into your CSA shares. All tese crops ( aside from arugula which is quite delicate and tender) will keep exceptionally well for you either in the pantry (squashes and onions) or in the crisper drawer (everything else) should you need to delay eating any of them.

I think it is extra important to eat local nutrient dense foods and lots of greens to stay healthy during the winter months. Not only are they extremely rich in nutrients and antioxidants its almost as if they impart some of their inherent hardiness to us.

 

Storage of hearty crops reminds me that next week we will be delivering the storage shares to those that have ordered them. Look for two waxed cardboard boxes each storage share labeled with your name at your drop sites next week. Each storage share will be about 50lbs worth of crops divided into 2 25lb boxes so be ready for that!

 

New crops this week,

 

Black Futsu winter squash: This amazing squash, also known as Japanese black pumpkin, is a rare Japanese heirloom variety. Unusual deeply ribbed and warty surface with a powdery blue/orange rind color. This squash starts out a deep green almost black color and then gradually matures to the powdery blue/orange color. Flavor has compared to chestnuts or hazelnuts. Stores well, edible & highly ornamental. These squash are amazing keepers and will keep up to 8 months. The flavor will continue to improve over the next several weeks.

 

January King cabbage: This variety, developed in northern Europe, is one of the most winter hardy of all cabbages. It is a semi-savoy type with a slightly flattened head that is blushed with purple. January King cabbages are known for their excellent flavor and crisp texture.

 

Have a great week,

 

Asha

 

Spicy Cabbage Slaw: combine the zest and juice of one lime, 1 tsp cider vinegar, 1 tbsp sugar, ½ tsp salt, 1/3 cup canola oil, 2 hot chilies (stemmed and seeded), 1 plump garlic clove, chopped, ½ cup packed cilantro leaves in a food processor and process until well combined. Mix 4 cups thinly sliced cabbage, 1 cup shredded carrots, ½ cup thinly sliced red onion, and freshly ground black pepper. Pour the dressing over the vegetables and toss to combine. Cover and refrigerate for at least 2 hours but preferably overnight before serving.

 

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

 

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 yellow 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.

 

Mashed Potatoes with Cabbage and Scallions (Colcannon):

Place in a large saucepan or Dutch oven: 2 lbs fingerling potatoes peeled and cut into 1 ½ inch chunks. Add cold water just to cover, pile on top of the potatoes: 2 bunches scallions, white part only, sliced and 1 small green cabbage ( about 1 lb) cored and chopped into 1 inch pieces. Bring to a boil, then cover, reduce the heat to maintain a gentle boil, and cook until the potatoes are fork-tender, about 20 minutes. Drain and return the potatoes, cabbage and scallions to the pot. Mash the mixture over low heat adding: ½ cup milk or half and half, warmed. ¼ cup butter, softened, ¾ tsp salt, and ¼ tsp black pepper. When the mixture is coarsely mashed, taste and adjust the seasonings.

 

Black Futsu squash with Jasmine-Kale Rice: Preheat oven to 400 degrees and quarter and clean seeds (reserve the seeds) from a Black Futsu squash, then slice into thin slices. Arrange the squash pieces (skin on) in a single layer on a large baking sheet. Toss them in olive oil, salt and pepper, ½ tsp paprika, ½ tsp cinnamon, and a dash of cayenne pepper. Transfer to the oven for about 35 to 40 minutes or until the squash has softened and easily peels away from the skin, rotating halfway through. Meanwhile cook 1 cup brown Jasmine rice or other fragrant variety according to package directions, but add in 2 to 3 whole cloves, 2 tbsp fennel seeds, salt and pepper to taste and a touch of olive oil. In a small skillet over low heat, add your rinsed and dried pumpkin seeds. These will toast up quickly and can burn if you don’t watch them closely. Stir them often until just barely browned, then remove from pan and set aside. When rice is just about done, stir in 1 ½ cups finely chopped kale. You just want to wilt it down, not cook it, so wait until you’re just about ready to serve. Toss is ¼ cup golden raisins. Serve along side the slices of black futsu and top with the toasted pumpkin seeds.

 

Italian Parsley Pesto: In a food processor place 2 cloves peeled garlic, 2 cups packed, stemmed Italian parsley, a pinch of sea salt, ¼ cup walnuts, ½ cup freshly grated parmesan cheese. Process until they form a paste. Gradually drizzle in 2/3 cup olive oil while blending. Adjust seasoning as necessary. Great with pasta, poultry, vegetables and rice.

 

 

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Wobbly Cart Farm CSA week 17

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10-17-17

Wobbly Cart Farm CSA week 17

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

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

Greens share: green cabbage, escarole, yukina savoy  

Roots share: parsnips, black radishes, turnips

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

 

Dear CSA members,

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

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

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

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

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

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

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

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

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

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

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

Have a great week,   Asha

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

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

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

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

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

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

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

Honey Balsamic Beet Salad: place 2 lbs trimmed and scrubbed baby beets in a baking pan. Combine ½ cup balsamic vinegar, 1 tbsp honey, and 1 tbsp olive oil; pour over the beets. Sprinkle with salt and pepper. Cover and bake at 400 degrees for 40 minutes or until tender. On a platter combine ½ cups cooked quinoa, 2 cups watercress or arugula, and the beets and roasting juices. Top with chopped fresh tarragon. (From Better Homes and Gardens Magazine November 2012)

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

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

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

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

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

Wobbly Cart Farm CSA week 13

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Wobbly Cart Farm CSA week 13

9-19-17

Large shares: Charentais melon, romaine lettuce, summer squash, carrots, mixed fingerling potatoes, Romano beans, red onions, garlic, basil, cucumbers, heirloom tomatoes, bell peppers  

Small shares: Charentais melon, Red Russian kale, cucumber,green beans, eggplant, red onion, jalapeno pepper, cilantro, heirloom tomatoes  

Greens share: Daikon radish bunch, kale, mustard greens  

Roots share: beets, carrots, Yellow Finn potatoes  

Juicing share: carrots seconds, beet seconds, tomato seconds, fennel, perpetual spinach, cucumbers

Dear CSA members,

We are really taking a turn towards fall this week! It’s finally raining again and we even had a very light frost last Thursday. Weather like this wreaks havoc on our tomatoes, melons, and peppers but will start to bring out the sweetness in the root crops and hardier greens. I’m still hoping to see more fully colored sweet peppers before we lose them to a frost! With our late start to the planting this year it seems we are running up against the clock to ripen peppers!

We’re loading you up with heirloom tomatoes again this week. Just by the lateness of the season and weather factors these tomatoes may not hold as long. It’s the time of the year to savor these while we still can. This is likely the last week to order tomato 2nds for delivery with your CSA box. web store Despite any cultural practices we may implement, eventually all our tomato vines face the dreaded late blight.

Late blight of potatoes and tomatoes, the disease that was responsible for the Irish potato famine in the mid-nineteenth century, is caused by the fungus-like oomycete pathogen Phytophthora infestans. It can infect and destroy the leaves, stems, fruits, and tubers of potato and tomato plants. Before the disease appeared in Ireland it caused a devastating epidemic in the early 1840s in the northeastern United States.  

P. infestans was probably introduced to the United States from central Mexico, which is its center of origin. After appearing in North America and Europe during the 1840s, the disease spread throughout most of the rest of the world during subsequent decades and had a worldwide distribution by the beginning of the twentieth century.

Late blight is favored during moderate (60 degree) wet weather and the spores can travel on the wind for several miles. It reproduces rapidly and can completely devastate potato and tomato crops relatively quickly if conditions are right. It’s always sad to see a crop that has been tended for months mercilessly and quickly taken down by disease. It is one of the difficult inevitabilities of farming.

Any small black specks you may see on fruit are likely the aforementioned late blight. The flavor of the tomato won’t be compromised at this point, I would just prioritize the use of these tomatoes.

Later this week we plan to harvest all our winter squash and potatoes and get them into storage. We’re talking about several tons of each! Winter squash and potato harvest is kind of a fun event where everyone works together to get a big job done. It can be hard work but satisfying once complete to have all this great food harvested for the fall and winter.

New this week:

Charentais Melon: A true French cantaloupe that originated in the Poitou-Charentes region circa 1920. Considered by many to be the most divine and flavorful melon in the world. Smooth round melons mature to a creamy gray or golden with faint ribs. Sweet, juicy, orange flesh with a heavenly fragrance. Store dry on the countertop until ready to eat, they don’t hold for long and so asap is best. . Small cracks are ok and just represent true ripeness. These are heirlooms that have been bred for flavor and not convenient pack ability for grocery stores.

Fingerling potatoes:   Fingerlings are potato varieties that naturally grow long and narrow, they often have a firm, waxy texture and a rich, distinctive flavor.

Thank you and have a great week,

Asha

Charentais Melon Salad: In a small bowl combine 3 tbsp olive oil and 1 tbsp balsamic vinegar. Stir to combine. Halve and seed a large Charentais melon, then slice into 1-inch thick wedges. Arrange the melon slices over 6 salad plates. Top melon slices with a slice of Prosciutto di San Daniele, scatter basil leaves on top and dress with the balsamic vinaigrette and freshly ground black pepper. From thecooksatelier.com

Melon smoothie:     1 (1-1/4 pound) Charentais melon 1-cup low fat vanilla yogurt 1 teaspoon lemon juice ⅛ teaspoon ground cardamom (or cinnamon or nutmeg) Peel and seed melon. Chop into large chunks. Place in the freezer for 10-15 minutes (don’t freeze completely). Place the yogurt in a blender. Place the chilled melon chunks on top of the yogurt. Add lemon juice and cardamom. Blend until frothy. Chill until ready to serve.

Spicy Cantaloupe Salad adapted from The Splendid Table’s How to Eat   1 medium and very ripe cantaloupe, peeled, seeded and cut into cubes 1/3 cup fresh basil leaves, cut into strips 2 limes, zested and juiced 1-2 tablespoons sugar 2 drops Asian fish sauce Dash of cayenne pepper, or 2 dashes if you’re serious Salt and pepper to taste. Put everything in a bowl. Stir! Refrigerate for an hour or so to let the flavors meld.

Peach and Tomato pasta: Prepare 12oz of spaghetti or linguine according to package directions. Reserve ¼ cup of the spaghetti cooking liquid. Drain spaghetti and return to pot. Keep warm. Meanwhile, in a 12-inch skillet cook 3 cloves of thinly sliced garlic in 1 tbsp hot oil over medium heat for 1 minute. Add 1-pint cherry tomatoes. Cook, uncovered, for 2 minutes. Add 2 lbs of pitted and sliced peaches. Cook for 4 minutes or more until peaches are just soft, stirring occasionally. Stir in ½ cup halved, pitted kalamata olives, 1/3 cup chopped basil leaves, ¼ tsp salt, ¼ tsp crushed red pepper, 1/8 tsp black pepper; heat through. Add Peach mixture to cooked spaghetti along with reserved spaghetti cooking water. Toss to combine, season to taste with additional salt and pepper. Serve warm or at room temperature garnished with slivered toasted almonds. From Better Homes and Gardens August 2010 issue.  

Sautéed Daikon Greens with Onion, Garlic and Lemon 2 tsp sesame oil 1/2 onion, cut in thin half-moons pinch of sea salt 1-2 garlic cloves, chopped small 3 bunches daikon greens (1 bunch is the amount from 1 radish), washed and chopped a few slices of fresh lemon 1.  Heat a large sauté pan on medium heat. Add the oil. Add the onion and sea salt as soon as a little piece gently sizzles in the oil. Sauté, stirring frequently for about 5 minutes or until onion starts getting translucent.   2.  Add the garlic and sauté for 2 minutes. 3.  Add the daikon greens and stir until the greens get coated with the oil and onions. Add a Tbsp or two of water. Cover and let cook until tender, 3-4 minutes. 4.  Remove from heat. Add squeezes of lemon juice when serving.

Parmesan Potato Gratin: preheat oven to 325. Brush the bottom of a 3-quart baking dish with 1 tbsp olive oil; set aside. Shave 4 cups Parmesan cheese into thin strips; set aside. In a small bowl combine 4 slices of crisp cooked and crumbled bacon, 2 thinly sliced green onions, 2 tbsp snipped fresh chives. In the prepared baking dish place 2 lbs peeled and finely sliced potatoes. Sprinkle with ½ tsp each salt and freshly ground black pepper, half the bacon mixture and ½ tbsp snipped fresh rosemary and ½ tbsp snipped fresh thyme. Top with half the parmesan (2 cups). Dot with 2 tbsp unsalted butter. Repeat layers using 2 more lbs potatoes, and additional fresh herbs, and 2 additional tbsp butter. In a small bowl whisk together ¾ cup whole milk, ¾ cup heavy cream, and 3 tbsp all-purpose flour; pour evenly over potatoes. Bake, covered, for 1-½ hours. Increase temperature to 400. Bake, uncovered for 15 to 20 minutes more or until potatoes are tender and top is golden brown.

Holiday Kale Salad: Preheat oven to 375. Line a 15x10x1 inch baking pan with foil or parchment. Place 2 cups fresh cranberries and 4 to 5 cloves unpeeled garlic cloves on a pan. Drizzle with 1 tbsp of olive oil; sprinkle with ¼ tsp , each salt and ground black pepper. Roast, uncovered, 20 to 25 minutes or until garlic is browned at the edges and wrinkled. Cool slightly. Remove garlic peels; finely chop garlic cloves. For dressing, in a screw top jar combine garlic, remaining 3 tbsp olive oil, ¼ cup lemon juice, 1 tbsp Dijon-style mustard, and 2 tsp finely shredded lemon peel. Cover and shake well. Season to taste with salt and ground black pepper. In a large bowl combine cranberries, 4 cups chopped kale, 2 cups cooked wild rice, 1 small bulb fennel, cored and shaved into thin wedges, 1 cup chopped walnuts, ½ thinly sliced red pepper, and ½ thinly sliced onion. Pour dressing over salad; toss to coat. Makes 9 cups (about 12 servings).

Ginger, Carrot, Daikon radish salad: Use a mandoline shredder to shred 1 lb daikon radish and 2 large carrots into 4 cups total. Mix together 1 clove shredded garlic and 1 tbsp shredded ginger with the grated vegetables in a medium size bowl. Meanwhile, whisk together 1 tbsp sesame oil, 2 tbsp rice vinegar and 1/2 tsp Sriracha or chili sauce or diced Czech black pepper. Toss the dressing with the salad and garnish with toasted sesame seeds.

Spanish omelet: heat ½ cup olive oil in a 8 to 10 inch skillet. Add 1 cup peeled thinly sliced potatoes. Turn them constantly until well coated with the oil. Reduce the heat and turn them occasionally, about 20 minutes. Meanwhile, heat in a large heavy skillet: 2 tbsp olive oil, add and cook about 5 minutes ½ cup thinly sliced onion and ½ cup julienned strips bell pepper. Add 1 minced garlic clove, 1/3 cup chopped peeled , seeded, and drained tomato, and salt and black pepper to taste. Continue to cook about 15 minutes. Add the potatoes to the onion mixture and keep hot. Beat 8 eggs with a fork, add ½ tsp salt and a pinch of black pepper. Melt 1 tbsp butter in an 8 to 10 inch skillet over medium high heat. For each omelet pour in ½ cup of the egg mixture. Add about 2 tbsp of the vegetable filling for each one. Also top each omelet with 2 additonal tbsp of the vegetable filling. Serves 4.

Wobbly Cart Farm CSA week 9

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Wobbly Cart Farm CSA week 9

 

8-21-17

 

Large shares: cauliflower, broccoli, cherry tomatoes, Walla Walla onions, summer squash, Yellow Finn potatoes, Romano beans, lettuce, carrots, cilantro

 

Small shares: cauliflower, red tomatoes, Walla Walla onion, jalapeno pepper, summer squash, Yellow Finn potatoes, beets, Romano beans, garlic or extra jalapeno pepper, cilantro

 

Greens share: lettuce, Italian parsley, bulk chard

 

Roots share: red carrots, yellow onions, red potatoes

 

Juicing share: carrots, beets, green cabbage, cilantro, tomato seconds

 

Dear CSA members,

 

What a gorgeous late summer day to be packing your CSA shares. The fields are looking really nice right now with ripening melons, tons of tomatoes on the vines and tasseled sweet corn standing tall. Our pepper plants are also super loaded with fruits and we are excited to start harvesting more of those.

 

We have begun pulling our onion crop to dry down in the field. It’s kind of nice to live in a climate where are summers are so dry that we can often field cure our onions right where they lay. It is still a huge job to haul them out of the field and into the barn for further processing though! I expect we will begin that process in a week or two. We were worried this spring that we were getting our onion transplants in really late due to the wet weather, and we are completing the harvest pretty late but they seemed to have sized up and we have plenty of dry weather for curing so it all worked out well after all.

 

We’re also planning our purchases for next years’ garlic seed and layout for building a new insulated storage facility for root crops over the winter in our big barn down the road at the Scatter Creek Farm and Conservancy. If you haven’t heard of the South of the Sound Community Farm Land Trust they have purchased this large farm property on James Rd near us and are doing great work to preserve farmland in Thurston County and make it accessible to small farms that are providing local food to our area. Here is the link to their website so you can read more if you are interested. http://www.communityfarmlandtrust.org/scatter-creek-farm–conservancy.html

 

New crop this week is Romano beans: 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 but hold up longer to cooking than regular green beans. Here is a nice article about them from the New York Times. https://www.nytimes.com/2015/08/05/dining/romano-beans-arent-just-any-green-beans.html

 

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

 

Have a great week,

 

Asha

 

 

Garlicky Roasted Romano Beans: Preheat oven to 450 degrees. Trim 1 lb Romano Beans and toss whole with ¼ cup olive oil, 3 cloves smashed garlic, 3 sprigs of fresh thyme, and salt and pepper to taste. Spread in a single layer on a large baking sheet and roast for 15 to 20 minutes, turning once, until the beans are browned and tender. Serve warm or at room temperature.

 

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.

 

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 1/3 cup pesto onto and around salad.

 

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.

 

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.

 

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

 

Grilled Potatoes with Fresh Dill: preheat grill to 350 degrees. Slice thinly 2 lbs potatoes. Toss with ½ tsp salt, 4 tbsp olive oil, and pepper to taste. Lay out 2 large sheets of foil 12x 26 inches. Oil the foil and arrange the potatoes in a single layer over one side of the foil. Fold the foil over and crimp the edges forming a packet. Grill the packets, covered, rotating once, for 20 minutes or until the potatoes are tender and browned. Open packets and transfer potatoes into a serving bowl. Toss with 2 tbsp butter and ¼ cup chopped fresh dill. Sprinkle with coarse salt and serve.

 

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.

 

Cauliflower and Potato Curry: Cook 1 cauliflower cut into florets, for 5 minutes in a saucepan of boiling water. Remove from water with a slotted spoon and transfer to a bowl. Add to the boiling water 2 medium potatoes (or equivalent) that have been peeled and cut into ½ inch chunks, cook for 5 minutes. Drain, rinse under cold water, and drain well again; transfer to the bowl of cauliflower. Meanwhile, combine in a food processor; 1 large tart apple, peeled, cored, and sliced, 3 large garlic cloves, 1 2-inch piece of fresh ginger, peeled and sliced, and optionally; 2 hot chile peppers such as jalapeno or Serrano, seeded and diced. Process until minced but not pureed. Heat in a dutch oven over medium heat; ¼ cup vegetable oil, clarified butter, or ghee. Add 2 medium onions, coarsely chopped, and the apple mixture and cook, stirring, until the onions are softened ands starting to color, 5 to 7 minutes. Add 2 tbsp curry powder and 1 tbsp all purpose flour. Cook, stirring, for 3 to 5 minutes to lightly brown the curry powder and flour. Then add 1 14 oz can of coconut milk, ½ cup water or chicken stock, and 1 tsp salt. Bring to a boil over high heat, stirring, then add the reserved cauliflower and potatoes and 1 16 oz can chickpeas, rinsed and drained. Reduce heat to medium, cover, and cook for 15 minutes. Stir in, cover and cook until tender 10 oz fresh shell peas. Season with salt and black pepper to taste. Serve the curry over cooked rice and garnish with golden raisins and chopped cashews if desired.

 

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.