Wobbly Cart Farm CSA week 14

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9-26-17

Wobbly Cart Farm CSA week 17

Large share: beets, carrots, cipollini onions, garlic, yellow finn potatoes, lettuce, radicchio, sweet peppers, sweet corn, rosemary, heirloom tomatoes, bell pepper

Small share: beets, carrots, cipollini onions, garlic, yellow finn potatoes, lettuce, bell pepper, rosemary, heirloom tomatoes

Greens share: lettuce, lacinato rainbow kale, chard

Roots share: parsnips, red carrots, shallots

Dear CSA members,

This is going to be a quick letter this week. Our big potato harvest is in full swing on this gorgeous fall day! Joseph is digging the rows with the potato digger attached to the tractor and the crew is out picking them up and bagging them. We will place them in temperature-controlled storage for the rest of the year so they won’t rot or start sprouting again. Last week we harvested all 6 tons of our winter squash and placed it in storage at our big barn!

This is likely to be our last round of heirloom tomatoes for the year. Large shares got sweet corn, and smalls should get it next week! New this week we have sweet peppers, cipollini onions, radicchio, and parsnips for the roots share

Radicchio: This hardy winter green is in the chicory family, it has a bitter taste that mellows with the onset of cold weather and also when you grill or roast it. Raddichio is an excellent addition to salads particularly when paired with cheese, fruits and toasted nuts. I liked this article from the New York Times  http://www.nytimes.com/1988/12/21/garden/radicchio-tasty-but-so-misunderstood.html?pagewanted=all

Cipollini onions:  Pronounced chip-oh-LEE-nee, this is a smaller, flat, pale onion. The flesh is a slight yellowish color and the skins are thin and papery. The color of the skin ranges from pale yellow to the light brown color of Spanish onions. These are sweeter onions, having more residual sugar than garden-variety white or yellow onions, but not as much as shallots.

The advantage to cipollinis is that they are small and flat and the shape lends them well to roasting. This combined with their sweetness makes for a lovely addition to recipes where you might want to use whole caramelized onions.

Parsnips: parsnips are a root vegetable member of the carrot and parsley family that has been eaten in Europe for centuries. These sweet white roots are excellent served mashed, baked, boiled, roasted, made into fries, and cooked into soups and stews. You can store them in the crisper drawer of the refrigerator for quite some time to come if desired. We plant parsnips very early in the spring in order to have them ready for harvest when the cold weather sets in as they sweeten up with the cold and frosty weather.

Have a great week,

Asha

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

Grilled Radicchio: heat grill to high heat. Slice your radicchio vertically, and discard any bruised leaves. Brush the greens with olive oil and balsamic vinegar and sprinkle with good sea salt and fresh ground pepper. Turn grill down to med-low. Place the greens on the grill and cook turning every 1 to 2 minutes until the leaves turn a rich crusty brown on both sides. 5 to 10 minutes. Cut the greens into 4 to 6 servings and serve warm or at room temperature with additional vinaigrette.

Radicchio salad with pear, goat cheese and hazelnuts: In a large bowl whisk together ¼ cup olive oil, 3 tbsp red wine vinegar, 1 ½ tsp sugar and season with salt and pepper. Tear up about 1 pound radicchio into bite sized pieces, add 1/3 cup blanched and toasted hazelnuts (almond and walnuts would work too) chopped. Serve salad topped with 1-cup goat cheese and diced pear.

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

Pepper, Cucumber, and Chickpea salad: Toast 2 tsp cumin seeds in a small frying pan over medium-high heat, stirring often, until fragrant, about 2 minutes. Pour from pan into a large bowl. Stir in ¼ cup extra virgin olive oil, 1 tbsp lemon juice, zest from one large lemon, 1tsp minced garlic, 1 tsp kosher sea salt, and black pepper to taste. Seed 1 lb bell peppers and or sweet thin skinned frying peppers and cut into ¼ inch rounds. Slice 4oz of peeled cucumber into ¼ inch rounds and cut in half again if large. Add peppers, cucumbers, and 1 can rinsed and drained chickpeas to the salad dressing and toss to blend well. Let stand about 1 hour, then stir in 1 cup chopped flat leaf parsley. ( from Sunset Magazine September 2017 issue)

Grilled pepper and herb relish: Heat grill to medium-high. Grill 1 ½ lbs bell, sweet frying or pimento peppers, covered and turning occasionally, until softened and lightly charred, 7 to 12 minutes, transferring to a medium bowl as done. Let stand until cool enough to handle. Pull skins off the peppers, pull off stems and swipe out seed with your hand, working in a strainer over a bowl to catch juices. Finely chop peppers, then return to the bowl with the juices. Stir in ¼ cup extra virgin olive oil, 1 tbsp sherry or wine vinegar, and 2 tbsp coarsely chopped fresh marjoram, oregano, or basil leaves. Smear this spread over bread with goat cheese, as a topping for grilled fish, chicken or steak; even pasta sauce. (from Sunset Magazine September 2017 issue)

Corn Chowder with Wild Rice: remove the kernels from 4 ears fresh sweet corn, reserve. In a stock pot over medium heat, combine the halved cobs of the corn and 7 cups of water, and simmer for 30 minutes. Remove cobs with tongs and discard; reserve stock. In a stockpot over medium heat, cook 6 slices diced thick cut bacon, stirring often, until cooked through but not crisp. Transfer to a paper towel lined plate. Add 1 peeled and diced large carrot, 1 large red onion, diced. And 3 tbsp butter. Season with ½ tsp salt and cook until carrot and onion soften, about 15 minutes. Add 4 minced cloves of garlic and 2 tsp fresh minced rosemary, and cook for 1 minute. Add corn kernels, 5 cups of reserved corn stock, ¼ tsp pepper,  and 1 tsp salt and bring to a simmer. Transfer half a cup of soup to a blender and puree until smooth. Using a fine mesh sieve, transfer pureed soup back into stock pot. Stir in 3 cups cooked wild rice and reserved bacon into soup. Serve immediately.

Kale Caesar Salad: Preheat oven to 300. For croutons, mince 2 garlic cloves, in a medium saucepan warm ¼ cup olive oil and the minced garlic over low heat; remove. Add 4 cups bread cubed into 1 inch pieces. Sprinkle with ¼ tsp salt. Stir to coat. Spread bread pieces in a single layer on a shallow baking pan. Bake 20 minutes or until crisp and golden brown, stirring once. Cool completely. Meanwhile, for the dressing, in a blender combine 4 cloves garlic, ½ cup olive oil, 6 anchovy filets, ¼ cup lemon juice, 1 tbsp Dijon mustard, and 2 egg yolks. Blend until smooth. Season to taste with salt and black pepper. Remove stems from 3 large bunches of lacinato kale and thinly slice the leaves. Add the dressing, and using your hands work the dressing into the kale. Let stand at room temperature 30 minutes or up to 2 hours. To serve, sprinkle with 1/3 cup grated Parmesan cheese and top with croutons.

Fall Potato Salad: Toss 2 lbs cubed potatoes with salt and olive oil and spread on a baking sheet. Roast in a 450 degree oven for 20 to 30 minutes. Combine with various fall vegetables of your choice; onion, shallot, garlic, carrots, roasted winter squash,celariac or parsnips for example. Toss with fresh tomato wedges, basil, thyme or other herbs of your choice. Dress with ¼ cup olive oil whipped with 1 Tbsp balsamic vinegar.

 

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Wobbly Cart Farm CSA week 10

 

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8-29-17

 

Wobbly Cart Farm CSA week 10

 

Large shares: Yellow doll watermelon, sweet corn, heirloom tomatoes, red onions, cucumber, lemon cucumber, kohlrabi, kale, basil, shishito peppers, bell peppers, eggplant

 

Small shares: Cherry tomatoes, green beans, carrots, shishito peppers, red onion, basil, cucumber, kale

 

Greens share: Chard, dandelion, green cabbage

 

Roots share: Purple potatoes, Cipollini onions, beets

 

Juicing share: 5lb carrot seconds, 5 lb beet seconds, fennel, kale, cucumbers, tomato seconds

 

Dear CSA members,

 

The heat and smoke have returned to our region this week. Many of you may have heard about the brush fire in Rochester last Tuesday that burned several hundred acres and several homes and structures. The fire was actually near one of the fields in the Grand Mound area that we are leasing. Thankfully we aren’t growing any crops there at the moment and have suffered no losses due to this burn.

 

Though I will be excited for cooler weather to return, the warm temps are making harvest for CSA pretty fun. I was surprised to find during our weekly planning that we would have watermelon and sweet corn for the large shares as well as a plethora of shishito peppers.

 

Shishito peppers are a Japanese frying pepper that is iconic to izakaya (Japanese tapas/appetizers/bar food). They are mild, and prized because they are thin, delicate and thin-skinned and thus blister and char easily in the pan. Occasionally one of the peppers may be spicy instead of mild, but there is no way to tell until you taste it. For many, this is part of the enjoyment, but you may want to taste carefully before you dig in. Usually, a small hole is poked to keep the pepper from bursting and then pan-fried whole in oil until wilted and slightly charred. Shishitos are often served as an appetizer with a dipping sauce. I think these would be great pickled as well.

 

The watermelon is a variety 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. I would store this melon in the refrigerator until ready to consume. Later in the season it looks like we will have tons of Charentais melons as well.

 

Sweet corn is best eaten asap! You can store it in the fridge but the flavor will diminish over time. This stuff looks really nice and we hope to have some for small shares next week.

 

Heirloom tomatoes for the large share this week. Again, we hope to have enough for the smalls next week. Store heirloom tomatoes out on the counter, they don’t have a huge shelf life so plan to use them up quickly.

 

Cipollini onions: The root share received these this week. These slightly flattened, disc like onions originate in the Reggio Emilia province of Italy, an area also known for “Prosciutto of Parma” ham and “Parmigiano Reggiano”. They are exceptionally sweet are great for roasting or caramelizing.

 

Thank you and have a great week,

 

Asha

 

 

 

Blistered Shishito peppers with lemon, garlic and salt: Heat a cast iron pan over med-high heat with a couple tbsp olive oil. Add a big handful of whole shishito peppers and pan roast them for a couple of minutes then add some lemon slices, a pinch of coarse sea salt and some crushed garlic. Roast the mixture until the peppers are blistered and mildly charred. Serve immediately.

 

 

Watermelon, Cucumber and Lime Salad

 

Watermelon, cut into small slices

Cucumber, sliced

Salad greens

Feta

Lime, zest and juice

Olive oil

Agave syrup

Salt and pepper

Thinnly sliced basil leaves

 

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

 

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

 

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

 

Fried Squash Blossoms with Corn and Mozzarella: mix ¼ lb fresh mozzarella cut into ¼ inch dice, kernels from 1 ear fresh corn, 1 tbsp minced red onion, 1 tsp minced fresh garlic and ¼ tsp each sea salt and pepper. Gently stuff 18 zucchini or butternut squash blossoms with about 1 ½ tsp of the filling and twist ends of the petals closed. Pour canola oil into a medium, heavy pot or saucepan about 3 in deep. Heat over med-high heat until a deep fry thermometer registers 360 to 375. Put a ½ cup each buttermilk and rice flour in separate containers (loaf pans work well). One at a time dip each stuffed blossom into buttermild and let excess drip off. Dip in flour, coating lightly but evenly. Shake off excess flour and fry blossoms in small batches until golden brown, 45 seconds to 1 minute. Gently submerge blossoms with a slotted spoon to cook tops. Drain on paper towels. Season with salt, sprinkle with chives, parsley or basil and serve with lemon wedges if you like.  ( From Sunset August 2013)

 

Corn Chowder with Wild Rice: remove the kernels from 4 ears fresh sweet corn, reserve. In a stock pot over medium heat, combine the halved cobs of the corn and 7 cups of water, and simmer for 30 minutes. Remove cobs with tongs and discard; reserve stock. In a stockpot over medium heat, cook 6 slices diced thick cut bacon, stirring often, until cooked through but not crisp. Transfer to a paper towel lined plate. Add 1 peeled and diced large carrot, 1 large red onion, diced. And 3 tbsp butter. Season with ½ tsp salt and cook until carrot and onion soften, about 15 minutes. Add 4 minced cloves of garlic and 2 tsp fresh minced rosemary, and cook for 1 minute. Add corn kernels, 5 cups of reserved corn stock, ¼ tsp pepper,  and 1 tsp salt and bring to a simmer. Transfer half a cup of soup to a blender and puree until smooth. Using a fine mesh sieve, transfer pureed soup back into stock pot. Stir in 3 cups cooked wild rice and reserved bacon into soup. Serve immediately.

 

Kale Caesar Salad: Preheat oven to 300. For croutons, mince 2 garlic cloves, in a medium saucepan warm ¼ cup olive oil and the minced garlic over low heat; remove. Add 4 cups bread cubed into 1 inch pieces. Sprinkle with ¼ tsp salt. Stir to coat. Spread bread pieces in a single layer on a shallow baking pan. Bake 20 minutes or until crisp and golden brown, stirring once. Cool completely. Meanwhile, for the dressing, in a blender combine 4 cloves garlic, ½ cup olive oil, 6 anchovy filets, ¼ cup lemon juice, 1 tbsp Dijon mustard, and 2 egg yolks. Blend until smooth. Season to taste with salt and black pepper. Remove stems from 3 large bunches of lacinato kale and thinly slice the leaves. Add the dressing, and using your hands work the dressing into the kale. Let stand at room temperature 30 minutes or up to 2 hours. To serve, sprinkle with 1/3 cup grated Parmesan cheese and top with croutons.

 

 

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.

 

Roasted Tomatoes and Cipollini: Preheat oven to 375. Boil a small pot of water and blanche 1 lb whole cipollini for 10 seconds, then plunge them into cold water. Use paring knife to make a small slit in each, and slide them out of their skins and outer layer. Spread peeled onions and 1 lb chopped tomatoes in a roasting pan. Drizzle with ¼ cup olive oil and a few good pinches of coarse salt. Toss everything together until well coated and roast in oven for 45 minutes, reaching in every 15 minutes with a spatula to roll the tomatoes and onions around to ensure all sides get blistered. Just before you take the tomatoes and onions out, place 4 1-inch thick slices of country or ciabatta bread on the oven rack and let them toast lightly. You can rub the toasts with a halved garlic clove, if you like, while still hot. Use tongs to arrange the toast in one layer on a serving platter. Dump 1½ cups cooked white beans over the bread. You can also use 1 15 oz can of white beans rinsed and drained. Scrape the entire contents of the tomato- and -onion roasting pan, still hot, over the beans. Do not skimp on the juices that have collected, all of them – don’t leave any in the pan. Sprinkle the dish with a few slivered basil leaves and eat at once. Serves 4 as a small dish, 2 as a main. (From smittenkitchen.com)

 

Tomato, Red onion, and Purple Pepper Salad with yogurt dressing: Thinly 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.

 

Kolhrabi Carrot Fritters with Avocado Cream Sauce

by: a Couple Cooks

Serves: 8 fritters

What You Need

  • 2 kohlrabi
  • 1 carrot
  • 1 egg
  • ¼ teaspoon kosher salt
  • ¼ teaspoon cayenne
  • ½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
  • ½ avocado
  • ¼ cup plain yogurt
  • ½ lemon
  • ¼ teaspoon kosher salt
  • Green onions (for garnish)

 

Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.

Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.

In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor). Serve fritters with avocado cream and sliced green onions.

These fritters are best eaten warm the day of making; they don’t save well. Like anything made with avocado, the avocado cream sauce will become brown after exposure to air. Make sure to cover the surface with plastic wrap when storing.

 

 

Wobbly Cart Farm week 16

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9-29-15

Wobbly Cart Farm CSA week 16

Large shares: Jonagold apples, purple potatoes, red cipollini onions, garlic, arugula, beets, cherry or roma tomatoes, purple beauty bell pepper, shishito peppers, rosemary, green beans.

Small shares: Jonagold or Liberty apples, purple potatoes, red cipollini onions, beets, sweet pepper, tomatoes, romaine lettuce, romano beans or summer squash.

 

After Apple-Picking

 

By Robert Frost

 

My long two-pointed ladder’s sticking through a tree

Toward heaven still,

And there’s a barrel that I didn’t fill

Beside it, and there may be two or three

Apples I didn’t pick upon some bough.

But I am done with apple-picking now.

Essence of winter sleep is on the night,

The scent of apples: I am drowsing off.

I cannot rub the strangeness from my sight

I got from looking through a pane of glass

I skimmed this morning from the drinking trough

And held against the world of hoary grass.

It melted, and I let it fall and break.

But I was well

Upon my way to sleep before it fell,

And I could tell

What form my dreaming was about to take.

Magnified apples appear and disappear,

Stem end and blossom end,

And every fleck of russet showing clear.

My instep arch not only keeps the ache,

It keeps the pressure of a ladder-round.

I feel the ladder sway as the boughs bend.

And I keep hearing from the cellar bin

The rumbling sound

Of load on load of apples coming in.

For I have had too much

Of apple-picking: I am overtired

Of the great harvest I myself desired.

There were ten thousand thousand fruit to touch,

Cherish in hand, lift down, and not let fall.

For all

That struck the earth,

No matter if not bruised or spiked with stubble,

Went surely to the cider-apple heap

As of no worth.

One can see what will trouble

This sleep of mine, whatever sleep it is.

Were he not gone,

The woodchuck could say whether it’s like his

Long sleep, as I describe its coming on,

Or just some human sleep.

 

 

Dear CSA members:

Week 16 brings another busy week on the farm! We’re loving these crisp cool nights and warm gorgeous days that’s for sure. The eclipse of the full blood moon was something else on Sunday night if you got a chance to see it. The whole Wobbly Cart crew was together for the Chehalis Farmers Market Harvest dinner during the eclipse, which was pretty cool, since I believe it was a harvest moon as well!

Despite some very chilly nights, we haven’t had a substantial frost in the fields yet and so our summer crops are still giving it their last hurrah. I wanted to get tomatoes, peppers, beans and summer squash into the share at least one more time, as this time of year they could be gone literally overnight!

I spent a good amount of the weekend harvesting apples for CSA. I was lucky enough to inherit a small orchard of Jonagold apples, and a few other varieties, with the property I live on. So, every year I prune and care for the trees in the winter and harvest and sort the apples for CSA in the fall. They are ready extra early this year and haven’t been quite as prolific due to the drought. The large gold and red apples are Jonagold. It is a very crisp, sweet tart balanced apple that is excellent in flavor when ripe and fresh. The smaller red apples are Liberty which is firm but not as crisp with sweet /sharp flavors. Both are great eaten fresh, in a pie, or in a salad. Hope you enjoy! All the apples that didn’t make the cut for CSA will be pressed for cider, made into apple butter or dried for my family.

Large shares got a taste of our shishito peppers. These are a Japanese frying pepper that are often used as appetizers and snacks. I like to fix them like the below recipe, and wonder how they would be pickled like a peperoncini. This is our first year growing these and we find them to be tasty and prolific!

Cipollini onions are Italian varieties that are small and flat. They have high residual sugars that make them excellent for roasting and caramelizing. The red variety seems to be an excellent keeper and in my mind, lends itself to warming, sustaining, meals during cold weather. I find that my palette starts to shift during mid September away from sweet fruits and light salads towards nourishing fare such as root vegetables, hearty greens, cabbages and the like. It makes sense to me that when you are connected to the seasons, to a piece of land that provides your food, that your needs/tastes would shift naturally along with the changes the land undergoes throughout the year.

Have a great week,

Asha, Joe and the crew at Wobbly Cart.

 

 

 

Fall Salad with Apple Dressing: prepare the dressing: combine 2 small apples, peeled and chopped, 1/3 cup sugar, 1/3 cup good cider vinegar, and ½ cup water in a saucepan over medium heat. Simmer until apples are translucent, 25 minutes. Puree in a blender, slowly adding 1 ½ tbsp St-Germain elderflower liqueur. Adjust with more vinegar or liqueur to taste. Chill. For the salad: toss 4 cups loosely packed fall greens (arugula, escarole, kale, frisee, lettuce) with 2 tbsp extra virgin olive oil and ½ tsp kosher salt. Spoon dressing onto plates, divide salad among plates and top with 1 large apple that has been cut into thin wedges, 6 tbsp shelled pecans and 1 ½ oz shaved Pecorino cheese (divide amongst the plates). Serves 8

 

Apple Pie: For the crust: place 1 cup all purpose flour in a large bowl. Grate in ½ cup frozen unsalted butter, add a pinch of salt. Gradually drizzle in up to 1/3 cup ice water, and mix gently just until the dough comes together to form a ball. To much mixing will make the crust tough. Wrap in plastic and place in the refrigerator. Heat oven to 425 degrees. For the filling: peel, core and slice into thin slices enough apples to make 6 cups. Gently stir into the sliced apples, 1/4 cup flour, 3/4 cup sugar, 1/2 tsp cinnamon, ½ tsp nutmeg, a dash of salt. Divide your pastry in half and roll out one half. Place in a 9 inch pie pan. Turn the filling into the pie pan. Either dot with additional butter and over with the other half of the pastry, or prepare this topping by mixing ½ cup brown sugar, ½ cup cold butter, and 1 cup flour. Cover the pie with this crumble. Bake until crust is brown and juice begins to bubble through slits in the crust, 40 to 50 minutes. You may need to cover the pie with foil to prevent excessive browning during baking.

 

Celariac and Apple Slaw: Trim, peel, and cut into 1 inch matchsticks, 1 12oz Celery root. Cut 1 large 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.

 

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)

 

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.

 

Fall Green Salad with Apples, Nuts, and Pain d’epice Dressing:

Preheat oven to 350 degrees. Put ¾ cup walnut halves in a pie pan. In another pie pan, toss 2 cups cubes of rustic multigrain bread with crusts removed with 1 tbsp walnut oil. Bake walnuts and bread, stirring occasionally, until walnuts are golden and croutons are golden and crisp, 12 to 25 minutes. Let cool. Coarsely chop nuts. Whisk together, 3 tbsp walnut oil, 1 tsp orange zest, 1/3 cup orange juice, ½ tsp each cinnamon and ground cloves and ¼ tsp each salt and pepper in a large bowl. Toss gently with 2 qts lightly packed small lettuce leaves or pieces, 2 cups lightly packed escarole, 1 thinly sliced tart-sweet apple, the nuts and croutons. Add more salt and pepper to taste if you like. (from October 2011 issue of Sunset Magazine)

 

Roasted Tomatoes and Cipollini: Preheat oven to 375. Boil a small pot of water and blanche 1 lb whole cipollini for 10 seconds, then plunge them into cold water. Use paring knife to make a small slit in each, and slide them out of their skins and outer layer. Spread peeled onions and 1 lb chopped tomatoes in a roasting pan. Drizzle with ¼ cup olive oil and a few good pinches of coarse salt. Toss everything together until well coated and roast in oven for 45 minutes, reaching in every 15 minutes with a spatula to roll the tomatoes and onions around to ensure all sides get blistered. Just before you take the tomatoes and onions out, place 4 1-inch thick slices of country or ciabatta bread on the oven rack and let them toast lightly. You can rub the toasts with a halved garlic clove, if you like, while still hot. Use tongs to arrange the toast in one layer on a serving platter. Dump 1½ cups cooked white beans over the bread. You can also use 1 15 oz can of white beans rinsed and drained. Scrape the entire contents of the tomato- and -onion roasting pan, still hot, over the beans. Do not skimp on the juices that have collected, all of them – don’t leave any in the pan. Sprinkle the dish with a few slivered basil leaves and eat at once. Serves 4 as a small dish, 2 as a main. (From

smittenkitchen.com)

 

Blistered Shishito peppers: heat 2 tbsp olive oil in a heavy skillet over medium high heat. Cook peppers, turning occasionally, until they begin to blister on all sides. Add a bit of chopped garlic, sautee for a minute more. Sprinkle with sea salt and serve immediately.

Wobbly Cart Farm Fall CSA box #3

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Wobbly Cart Farm Fall CSA box #3

11-4-14

Large shares: Delicata squash, sunchokes, cabbage, rapini, carrots, red potato, daikon radish, yellow cipollini onion, rosemary

Small shares: Delicata squash, sunchokes, rapini, cabbage, carrots, purple potatoes, yellow cipollini, rosemary

 

Dear CSA members,

As our days darken and the year draws to a close, we at Wobbly Cart are finally feeling a reduction in the work load. Our Chehalis market is over for the year and our Olympia Farmers Market is down to just two days a week. After next week ( the last fall CSA box) we can really sit back and breathe a sigh of relief and satisfaction of another farm season almost done. We can celebrate our Thanksgiving holiday with a true sense of thanksgiving for the foods we have worked so hard to produce. There is nothing like sitting down to a meal of fresh, in season, and local produce. The taste and satisfaction just cannot be compared to commercially prepared, boxed, canned etc meals. We in our region are lucky to have access to locally and naturally raised meats, a huge array of fruits and vegetables (including cranberries) and more when it comes to planning our holiday celebrations. I love the relevancy of thanksgiving to those of us who care about local sustainable eating.

The fields are becoming so muddy and wet with the heavy rains of fall it really slows down harvest and access with tractors and vehicles. We are luck that the workload slows down along with the access issues and reduction in crew members! We get really used to sliding around in mud and carrying the weight of heavy raingear and mud laden boots. One benefit of the cool season and influx of rainwater is many of the root crops, carrots to name just one, become extra sweet and attain giant sizes. These crops are really at their best at this time of year. The same can be said for cabbages and kale as most insect pests are gone and flavor and crunch are at their peak.

I hope you enjoy this week’s box. Here is a rundown of a few of our crops this week:

Sunchokes aka. Jerusalem Artichokes: Sunchokes look like small, knobbly potatoes but crunchier, sweeter and do have a slight taste of artichoke. They practically contain no starch, but plenty of inulin (not insulin), which becomes fructose when spuds are stored in the ground or refrigerated. The humble sunchoke is considered gourmet fare by many. Raw, it’s an excellent substitute for water chestnuts in hot and spicy stir fries, or cooked in cream soups, broiled with sweet potatoes, or simply scrubbed and baked. Store them in an open plastic bag in the refrigerator crisper.

Rapini is essentially the Italian equivalent to turnip greens. I read this article last night and thought is was quite a fitting summary as well as a nice recipe. Rapini will keep, wrapped in plastic in the refrigerator for about a week.

http://www.huffingtonpost.com/zester-daily/rapini_b_4072299.html

Delicata is the queen of the winter squash in my opinion. They are a nice size, easy to cut and clean, have a thin, edible skin and excellent flavor. Delicata is excellent roasted, caramelized, made into soups or baked into a pie! Most people think they are even sweeter and creamier than butternut squash. This squash will also keep for a several weeks in a cool dry place or just out on the countertop to be admired.

Cipollini Onion: Another new addition to the boxes is the famous Cipollini onion. These round, flat, golden colored onions originate in Italian cuisine and are intense flavored but not as pungent as large storage onions. They are delicious roasted whole, caramelized, or used in kabobs and become very sweet when cooked.

 Purple potatoes: these beautiful tubers originate from heirloom varieties that have been cultivated for thousands of years in the Andes mountains of South America. Purple potatoes are beautiful in color and very high in an anti-oxidant called anthocyanin that is a known cancer fighting substance. Their flavor is slightly mealy and dry compared to a yellow finn or a fingerling but they are nonetheless excellent roasted, fried or used in soups and stews.

Daikon Radish: This long white carrot shaped radish is also a favorite in Japanese cuisine, though it is believed to have originated in continental Asia. It is used throughout China and India as well. The flavor is milder than many radishes, and makes an excellent quick pickle to garnish other dishes. It can also be cooked in stir fries and soups, grilled, or cut up as a vehicle for dip. Daikon is low in calories but high in fiber and vitamin C.

Thank you and have a great week,

Asha, Joe and the crew at Wobbly Cart

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

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

Fried sunchoke chips with rosemary salt: fill a large bowl with cold water. Slice 2 lb of scrubbed sunchokes into thin rounds about 1/16th inch thick, immediately dropping them into the cold water to prevent browning. Rinse and drain 3 times, pat very dry with paper towels. In a large heavy skillet heat 1 inch of cooking oil to 375 degrees, and monitor with a thermometer. Mix 1 tbsp salt with 1 ½ tsp fresh rubbed rosemary leaves and set aside. Fry the sunchoke slices in small batches until golden brown and crisp, about 3 to 4 minutes per batch. Using a skimmer remove the finished chips to paper towels to drain. Sprinkle chips with the rosemary salt and serve.

 Rapini and garlic: wash and chop 2 bunches of rapini, discarding the stems. Mince 4 cloves of garlic. Heat 2 tbsp olive oil in a large heavy skillet and sauté garlic until it sizzles. Add in the rapini and toss to coat with oil and allow the greens to wilt. Add in ½ cup chicken broth, cover and reduce heat to low. Simmer 10 to 12 minutes to reduce the bitterness of the greens.

 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 Sunset Magazine).

Sunchoke and Sausage Soup: Dice 4 slices turkey bacon. Place the turkey bacon, 16 oz sausage, 1 lb sunchokes, washed, peeled, halved and cut into ½ inch slices, 6 yellow finn potatoes, peeled and cut into chunks, 3 stalks celery, diced, ½ large onion, diced, 1 leek white and light green parts only, chopped, 3 cups chopped fresh greens (rapini!) or spinach, and 2 cloves minced garlic into a large saucepan. Pour in 1 quart chicken stock and season with ½ cup chopped fresh parsely, 2 tbsp chopped fresh basil, 2 tbsp chopped fresh oregano, 1 pinch cayenne pepper, 1 pinch ground paprika and salt and pepper to taste. Cover and bring to a simmer over medium-high heat. Reduce heat to low and simmer for 45 minutes. Stir ¼ cup flour into 1 cup water until no lumps remain. Stir into the simmering soup, and continue simmering, covered, 30 minutes until thickened, stirring occasionally. (adapted from a recipe found on allrecipes.com)

 

Wobbly Cart Farm CSA box #18

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Wobbly Cart Farm CSA box #18

October 14th 2014

 

Large share: Delicata squash, Jonagold apples, cauliflower, kale, cipolinni onion, sweet peppers, beets, carrots, yellow finn potatoes, cherry tomatoes

Small share: Delicata squash, Jonagold apples, broccoli, cipolinni onion, kale, Italian parsley, sweet pepper, garlic

 

Dear CSA members,

 

Wow, it’s the last box of the summer season! First and foremost I would like to express my gratitude to all of you for joining us on this 18- week local eating journey. It is so fantastic to think back on the all the hard work behind us, and the seasonal progression of the fruits and vegetables that have made it all possible. From the first tender lettuce, and garlic scapes, through all the heat loving summer crops like tomatoes and cucumbers and now on to winter squash and luscious Jonagold apples.

As always there are successes and failures throughout the season, and there is not always time to reflect on them, but overall it seems that our land and hard work has provided us with such a dazzling array of beautiful, tasty and nourishing food. I feel a great sense of satisfaction to have provided so many people with locally grown, fresh and organic vegetables. I hope you all have enjoyed the season and have the same sense of satisfaction at having contributed to helping this small organic farm remain sustainable.

This week’s box has some absolutely gorgeous and delicious produce. The Jonagold apples are a special project of mine (36 trees in all). They are about 35 years old and need lots of tender loving care. (read lots and lots of work!). The orchard produces a ton of fruit, but in this climate it is difficult to produce blemish free apples organically. Lets just say of the 750 lbs my husband and I harvested Sunday about 230lbs were deemed worthy of CSA. The rest will go to our personal cider for the winter! Normally I give them to the fall CSA share but this year they are ripened 2 weeks early. That’s what a long lot summer will do for you. They are very delicious and juicy and also are tree ripe and thus bruise easily – it will be best to enjoy them a.s.a.p either fresh or baked into a dessert.

 Delicata squash is my family’s favorite winter squash. The flesh is uber sweet and the skins are tender enough to eat! It bakes quickly and the seeds are great roasted too. This squash will keep for several weeks in a cool dry place, but I doubt it will last that long!

We continue to have beautiful broccoli and cauliflower from our late planting, as well as sweet peppers and cherry tomatoes in the big high tunnel. They should all hold out for some time. Unfortunately though, we are all out of garlic for the year. Last week we planted our beds for next year and are really excited because it will be our largest garlic planting ever. Here’s looking forward to next season!

If you haven’t already done so, I hope you will join us for the Fall share. It begins next Tuesday October 21st and will go for four weeks until November 11th. We will have many amazing fall/winter vegetables that haven’t been available for the summer season. For example; leeks,celeriac, sunchokes, several varieties of winter squash, asian greens, rutabaga, burdock, endive and escarole and lots more! The small share is only $66 and the large $110. Please sign up on our website http://www.wobblycart.com.

 

It has been a pleasure growing for you this season. Please take care of any remaining payments you need to and also remember to return your empty boxes so that they may be reused.

Thank you all,

Asha, Joe and the crew at Wobbly Cart

 

Broccoli with Green Herb Sauce: Break 1 large head of broccoli into florets, peel the stalk and chop into chunks. Steam in a steamer basket over simmering water, covered, until tender to the core when pierced with a knife, 15 to 20 minutes. Put in a serving dish. Meanwhile mix ½ cup coarsely chopped flat leaf parsley leaves, 1 tsp each fresh thyme and oregano leaves, zest of 1 large lemon, 2 tbsp lemon juice, 2 tbsp brined capers, rinsed and chopped, 2 tbsp finely diced shallot, 1 small garlic clove minced, ½ cup olive oil, and sea salt and pepper to taste. Spoon about half the green herb sauce over the broccoli and turn gently to coat. Serve warm or at room temperature, with extra sauce on the side.

 

Delicata Squash with Thyme and Cider Glaze: Peel 2 medium Delicata squash with a vegetable peeler, cut it in half lengthwise and scrape out the seeds with a spoon. Cut each piece in half lengthwise again, then crosswise into ½ inch thick slices. Melt 3 Tbsp unsalted butter in a large skillet over low heat. Add and 1 Tbsp coarsely chopped Thyme and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture. Add the squash to the skillet, then 1 ½ cups unfiltered apple cider or juice, 1 cup water, 2 tsp sherry vinegar, 1 tsp salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper and additional salt if needed. ( from The Herbfarm Cookbook by Jerry Traunfeld).

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

Fall Salad with Apple Dressing: prepare the dressing: combine 2 small apples, peeled and chopped, 1/3 cup sugar, 1/3 cup good cider vinegar, and ½ cup water in a saucepan over medium heat. Simmer until apples are translucent, 25 minutes. Puree in a blender, slowly adding 1 ½ tbsp St-Germain elderflower liqueur. Adjust with more vinegar or liqueur to taste. Chill. For the salad: toss 4 cups loosely packed fall greens (arugula, escarole, kale, frisee, lettuce) with 2 tbsp extra virgin olive oil and ½ tsp kosher salt. Spoon dressing onto plates, divide salad among plates and top with 1 large apple that has been cut into thin wedges, 6 tbsp shelled pecans and 1 ½ oz shaved Pecorino cheese (divide amongst the plates). Serves 8

 

 

Wobbly Cart Farm CSA box #11

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Wobbly Cart Farm CSA box #11

8-26-14

 

Large share: green bell pepper, cilantro, garlic, cucumber, summer squash, 1 bunch carrots, 1 bunch chard, 1.5 lbs purple potatoes, 1.5 lbs heirloom tomatoes, 1 lb red tomatoes, yellow onion, red cipollini onion.

Small share: purple bell pepper, cilantro, garlic, 1 bunch chard, 1 bunch carrots, 1 lb purple potatoes, lemon cucumber, red onion

 

Dear CSA members,

 

Here we are in the time of the season when the boxes and crates just seem to get heavier and heavier. As our days shorten in length plants all around prepare for the cold to come by going into overdrive to complete their lifecycle. Winter squash ripening in the field are seemingly huge all of a sudden, tomatoes come off the vine over a pound each at times, and pepper plants start collapsing under their own weight. I have also noticed that as the surrounding natural landscape gets more and more dry, pressure from insect and mammalian pests increases as they loose natural food sources. I can see the beetles, deer and voles attraction to our lush irrigated produce fields! They do look awfully tasty!

 

I wanted to mention we have bulk quantities available of tomatoes, pickling cucumbers, garlic, dill, basil for pesto and more. Now is a good time to place an order if you are interested in doing any canning or preserving for the year. For the pickling cucumbers, your name will be added to the list and you will get a call when we can deliver your order. Harvest for these varies, and there is a lot of demand. Most everything else we can deliver with your CSA share on Tuesdays as long as we receive the order Sunday night!

If you would like to order please check out our web store:

 

http://wobblycart.smallfarmcentral.com/store

 

Or give Joseph a call at 208 512 3186.

 

Have a great week!

 

Asha Joe and the crew at Wobbly Cart

 

Roasted Tomatoes and Cipollini: Preheat oven to 375. Boil a small pot of water and blanche 1 lb whole cipollini for 10 seconds, then plunge them into cold water. Use paring knife to make a small slit in each, and slide them out of their skins and outer layer. Spread peeled onions and 1 lb chopped tomatoes in a roasting pan. Drizzle with ¼ cup olive oil and a few good pinches of coarse salt. Toss everything together until well coated and roast in oven for 45 minutes, reaching in every 15 minutes with a spatula to roll the tomatoes and onions around to ensure all sides get blistered. Just before you take the tomatoes and onions out, place 4 1-inch thick slices of country or ciabatta bread on the oven rack and let them toast lightly. You can rub the toasts with a halved garlic clove, if you like, while still hot. Use tongs to arrange the toast in one layer on a serving platter. Dump 1½ cups cooked white beans over the bread. You can also use 1 15 oz can of white beans rinsed and drained. Scrape the entire contents of the tomato- and -onion roasting pan, still hot, over the beans. Do not skimp on the juices that have collected, all of them – don’t leave any in the pan. Sprinkle the dish with a few slivered basil leaves and eat at once. Serves 4 as a small dish, 2 as a main. (From smittenkitchen.com)

 

 

Vegetable Kebabs with Mustard Basting Sauce: ( from Gourmet July 1995)

Prepare the Veggies: In a large saucepan of boiling salted water cook 1 bunch of topped carrots for 1 minute. Add 1 ½ lb of whole summer squash and cook for 5 minutes. Transfer vegetables with a slotted spoon to a large bowl of ice water to stop cooking and then drain well in a colander. Slice the cooled summer squash and carrots into ¾ inch slices. In boiling water that remains in the pan cook ¾ inch chunks of one yellow onion or about 4 minutes. Transfer them into a bowl of ice water to cool and then drain well in a colander. Do the same for 2 sweet peppers cut in to ¾ inch chunks. These veggies may be boiled 1 day ahead and chilled in bags in the fridge.

For the sauce: In a small bowl whisk together 11/2 Tbsp of white-wine vinegar, 11/2 Tbsp of Dijon mustard, 2 tsp olive oil, and salt and pepper to taste. The basting sauce may also be made 1 day ahead and chilled covered in the fridge.

Heat your grill to medium-high: Thread the vegetables, alternating them, onto skewers. Brush one side with about half the sauce and grill, coated side down on an oiled rack 5 to 6 inches over glowing coals 5 minutes. Brush kebabs with the remaining sauce and turn. Grill kebabs 5 minutes more, or until squash is tender.

Serves 4.

 

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.

 

 

Mole de Olla:

In a stewpot or large saucepan, saute 1 cup chopped onion, 1 large clove garlic, and 1-2 Tbsp minced chiles in 3 Tbsp vegetable oil for about 5 minutes. Include the seeds from the chiles if you like a hotter stew, discard them if you don’t. Add ½ tsp cinnamon, ¼ tsp ground cloves, and 4 small potatoes that have been cut in to chunks (about 2 cups). Cook, covered for another 5 minutes. Stir in 3 cups of chopped tomatoes and 2 cups cut green beans. Cook 5 minutes more. Add 1 small zuccinni and 2 cups cut corn. Simmer, covered, on low heat until all the vegetables are tender. If the stew seems dry, add tomato juice or water. Add 1 -2 Tbsp chopped fresh cilantro and salt to taste. Serve topped with plenty of grated cheese or sour cream.

Serves 4.

 

Limonata Scozzese (Cucumber Cocktail):

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

 

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

 

Wobbly Cart Farm CSA box #16

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Wobbly Cart Farm CSA box #16

10-1-13

Large Shares: Kale, Arugula, Bunch Beets, Red Kuri Squash, 2  Cipollini Onions, 2 Purple Kohlrabi, 2 lbs Potatoes, Garlic, Rosemary.

Small Shares: Kale, Arugula, Bunch Beets, Cipollini Onion, Purple Kohlrabi, 1.5 lbs Potatoes, Garlic, Rosemary.

Dear CSA members,

Wow, what a wet and dark beginning to our week at Wobbly Cart. We have had something like 8 inches of rain since last Friday and have blown away all the records for rainfall in September. Our beloved Chehalis River crested just inches below minor flood stage today. This is a bit less like late September and more like late November. Guess it’s time to get ready for winter in a hurry! The fall migrations of geese and other species are in full effect in the skies above the farm. If this last several days are any indication of what our fall and winter are going to be like, I would be headed south a.s.a.p as well. We started in the dark this morning, and got the boxes packed and trucks loaded in quite a hurry, so maybe we are feeling a bit like the birds and animals, with an urge to fly outta here!
The weather has but a slight damper on the harvest list for this week, but we still have a nice box in store for you. The large shares will get our first offering of winter squash for the year. This variety is called “Red Kuri”. Read more about it here; http://en.wikipedia.org/wiki/Red_kuri_squash. You can store this squash on the countertop until you are ready to use it, and it will last for quite a while if kept cool and dry. We also have Cipolinni Onions. These slightly flattened, disc like onions are Italian in origin. They are exceptionally sweet and great for roasting or caramelizing. Also, the potato harvest is complete. The crew brought in somewhere around 8,000lbs of potatoes before the storm hit on Friday! Everyone will get a generous share of Yellow Finn or Desiree red potatoes. They may not be the prettiest things you ever did see, but they are organic and delicious. Just peel, scrub or cut away any blemishes that are beyond you, and enjoy locally grown organic potatoes! No hurry they will keep a long time in the potato bin or fridge.
Lastly I would like to mention, our neighbors and fellow Wobbly Cart crew -members at August Farm have some great offerings. Now is the time to stock your freezer with delicious, pasture -raised meat. Their Fall Chicken CSA starts next week. When you sign up for a Chicken CSA share you can choose between two and five chickens a month, for October through December. Delivery to Portland and Olympia is available. They still have pork and lamb shares available for their Oct, 19th harvest. Order half a pig or grass fed lamb now before they are gone. All of their animals are hand raised on pasture and fed certified organic feed. You can find out more information and place an order on their website http://www.august-farm.com.

Thanks everyone and have a great week,

Asha, Joe and the Crew at Wobbly Cart

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

Vodka Rosemary Lemonade Fizz: Bring 1 cup fresh lemon juice, 1 cup sugar, and 2 (8 inch) sprigs of rosemary to a boil in a small saucepan. Stirring until sugar has dissolved, then reduce heat and simmer 2 minutes. Cool completely, about 1 hour. Disgard rosemary sprigs. Fill 8 (8 ounce glasses) halfway with ice. Divide syrup (about 2 tbsp each) among glasses and add 1 shot vodka to each. Top off with club soda. Garnish each with a fresh rosemary sprig and serve. (www.epicurious.com)

Arugula, Beet and Avocado Salad with Goat Cheese: Preheat oven to 375. In a small baking dish rub 1½ lbs medium beets all over with 1 tbsp olive oil and season with salt. Cover with foil and bake for 1 hour, until the beets are tender. Uncover the dish and let the beets cool slightly. Peel the beets and cut them into 1-inch wedges. Meanwhile, spread ¼ cup pine nuts in a small baking dish and bake for about 7 minutes, until golden. Let cool completely. For the dressing: with a sharp paring knife peel 1 whole lemon, removing all the bitter white pith. Cut in between the membranes to release the sections; cut the sections into small pieces. In a small bowl, whisk the ½ tsp lemon zest and juice of the lemon with 1/4 cup of olive oil and season with salt and pepper. Stir in the lemon pieces. In a large bowl toss 2 Hass avocados, cut into 1-inch pieces, and 4 cups lightly packed baby arugula. Toss with half of the lemon dressing and season lightly with salt and pepper. Transfer to plates. In the same bowl, toss the beets with remaining dressing. Spoon the beets over the salad, top with the toasted pine nuts and 4 oz shaved semi-firm aged goat cheese and serve.

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