Wobbly Cart Farm CSA week 14

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9-11-18

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

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

Greens share: radicchio, red kale, mustard greens

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

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

 

Dear CSA members,

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

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

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

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

Next week we will have Charentais cantaloupe melons!

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

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

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

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

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

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

Hope you have a great week,

Asha, Joe and the Crew at Wobbly Cart

 

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

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

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

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

Watermelon, Cucumber and Lime Salad

Watermelon, cut into small slices

Cucumber, sliced

Salad greens

Feta

Lime, zest and juice

Olive oil

Agave syrup

Salt and pepper

Thinnly sliced basil leaves

 

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

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

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Wobbly Cart Farm CSA week 13

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9-4-18

Large shares: Snow leopard honeydew melon, sweet corn, chard, purple or yellow finn potatoes, romano or green beans, yellow onion, eggplant, summer squash, heirloom tomatoes, Italian parsley,bell peppers, garlic

Small shares: sweet corn, chard, purple potatoes, romano beans, yellow onion, eggplant, summer squash, sungold or heirloom tomatoes, bell pepper, Italian parsley, garlic

Green shares: braising mix bunch, green cabbage, lettuce

Roots shares: kohlrabi, cipollini onions, carrots

Juicing shares: apples, cucumbers, red kale, tomatoes, bell peppers, green cabbage

 

Dear CSA members,

Here we are in September already. I hope you all had a great Labor day weekend! We have to harvest on Mondays whether it is a holiday or not so not such a long weekend for us. I love the weather in September, cool nights and reasonably warm days with beautiful blue skies. It is really the best time of year on the farm with all the fabulous food we have. There is tons of fruit growing in the wild trees and vines around the farm too. I have been busy harvesting pears, plums, blackberries and apples to dry and preserve before they are all gone.

Thank you all for ordering tomato seconds this week! I had the perfect ammount of orders to use up the seconds that we had available. There will be more next week so watch for the email if you are still interested in ordering.

The second planting of sweet corn came on so another round for us, plus plenty of tomatoes for all. Almost everyone got Romano beans this week except a few large shares got regular green beans. The Romano beans are large and flat podded. They are used often in Italian cooking and are delicious and robust, similar to green beans. I think they are excellent marinated and then roasted!

Large shares received a Snow leopard honeydew melon this week. This is our first time growing this variety. The vines weren’t super productive but they are really delicious and sweet. They have a showy white rind with green speckles. The white flesh has a sweet honeydew flavor with a bit firmer texture. They are lovely eaten with a squeeze of fresh lime juice, wrapped with prosciutto or in a fruit salad skewer. Store the melon in the refrigerator and use up asap. There wil be watermelons for all the shares next week!

The braising mix bunches for the greens shares are a mix of chard, kale, and mustard greens that are excellent for steaming, sauteeing, stewed, braised. They can be served on their own, as a side dish, or incorporated in tacos, burritos, pizza, soups and stews.

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.

Have a great week,

Asha

 

Fried Romano Beans: In a medium saucepan whisk ½ cup Dijon Mustard, ¼ cup honey, 2 tsp hot sauce, 1 ½ tsp soy sauce and a pinch of dried mustard, cook over low heat until warmed. Transfer to a small bowl and let cool. In a medium Dutch oven fitted with a thermometer over medium high heat, heat 4 cups canola oil to 350. In a medium bowl, whisk 2 large egg whites to soft peaks; add in 1 ½ cups all-purpose flour, and 1 ½ cups club soda. Working in batches, dip 1 lb Romano beans with ends trimmed, one at a time into batter, and then drop into hot oil. Fry until golden brown, about 3 minutes. Drain on paper towels. Sprinkle with salt. Serve with dipping sauce.

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.

Tangy Coleslaw: Combine: 1 cup mayonnaise, 4 scallions, chopped, 2 tsp cider vinegar, 1/8 tsp Worcestershire sauce, ¼ tsp salt, 1/8 tsp black pepper, ¼ tsp sugar. Place in a large bowl, dress and toss tightly: 3 cups shredded Cabbage, 3 cups shredded Arugula, 1 carrot, grated, and ½ of a green bell pepper cut into strips. Makes 6 servings. (From the Joy of Cooking.)

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 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.

Algerian Carrot Salad: Thinly slice 2 lbs fresh carrots. Put the carrots and enough water to cover by 2 inches in a 2 to 3 quart saucepan and bring to a boil over mediums-high heat. Reduce heat to low and simmer until tender, about 8 minutes. Drain and reserve until ready to use. Heat 2 tbsp of walnut oil in a large cast iron skillet over medium heat. Add 1 medium chopped yellow onion, 3 cloves of crushed garlic and cook, stirring, until tender, about 4 minutes. Add the reserved carrots and cook for 2 minutes more, stirring often. Meanwhile, prepare the dressing in a small bowl; whisk together ¼ cup walnut oil, 3 tbsp fresh lemon juice, 1 tbsp light brown sugar, 1 tbsp ground cumin, 1/8 tsp ground cayenne pepper, 1/8 cup minced fresh cilantro, 1/8 cup minced fresh parsley until well blended. Combine the carrot mixture, dressing and 1 cup finely chopped pitted dates in a serving bowl, toss until well blended. Season with salt and pepper to taste. Serve at once or let cool to room temperature and serve. Makes 4 to 6 servings. From Cooking in Cast Iron.

Italian Style Salsa Verde: In a small bowl, combine ½ cup coarsely chopped Italian Parsley, ¼ cup each coarsely chopped chives, fennel fronds, or dill, mint leaves, tarragon and shallots; 2 tbsp finely chopped capers; 2 tsp coarsely chopped sage leaves, and ¾ tsp kosher salt. Whisk in 1 ¼ cups fruity extra virgin olive oil. Taste and adjust salt. Chill overnight if possible, so flavors can marry. Makes 1 ¾ cups.

Tabbouleh: Cook 4 cups coarse bulgur or quinoa, and cool slightly. Combine bulgur or quinoa, 1 large grated carrot, 2 cups tightly packed fresh Italian parsley leaves and 2 tbsp dried currants. In a jar combine, 3 tbsp olive oil, 4 tbsp of lemon juice, 1 tsp Dijon mustard, 1 large clove roasted garlic, 1/3 cup fresh mint, minced, 1 tbsp lemon zest, and ½ tsp sea salt. Shake well to blend. Pour the dressing over the bulgur mixture and toss to thoroughly coat the grains. Taste and add more olive oil, lemon juice, mint or salt as needed.

Ratatouille Provencal: Heat in a large skillet or Dutch oven over high heat; ¼ cup olive oil. Add and cook, stirring, until golden and just tender, 10 to 12 minutes: 1 medium Eggplant, peeled and cut into 1 inch chunks, and 1 lb zucchini, cut into 1 inch chunks. Remove the vegetables to a plate and reduce the heat to medium high. Add and cook, stirring, until the onions are slightly softened: 2 tbsp olive oil and 1-½ cups sliced onions. Add a cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes: 2 large red bell peppers, cut into 1-inch chunks, 3 garlic cloves, finely chopped. Season with salt and black pepper to taste. Add: 1 ½ cups peeled, seeded, chopped fresh tomatoes, or one 14 oz can diced tomatoes, drained. 2 to 3 sprigs fresh thyme, and 1 bay leaf. Reduce the heat to low, cover, and cook for 5 minutes. Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in ¼ cup chopped fresh basil and chopped pitted black olives if desired. From the Joy of Cooking.

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

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

 

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)

Wobbly Cart Farm CSA week 10

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8-14-18

Large shares: beets, lettuce, cauliflower, broccoli, bell pepper, cucumber, yellow finn potato, padron peppers, romano beans, sungold cherry tomatoes, eggplant, red tomato, basil

Small shares: Beets, lettuce, bell pepper, cucumber, green beans, red tomatoes, basil, eggplant, garlic, Italian plums

greens shares: dandelion greens, lacinato kale

roots shares: gold beets, mixed potato, yellow onions

juicing shares: beets, kale, cucumbers, bell peppers, basil, dill

Dear CSA members,

The weekend of overcast and wet was a nice break in all this heat and smoke. The smoke is intense but I do appreciate the red and orange haze over the sun caused by our smokey skies. It is quite pretty.

Some changes have been occuring, one being, we have a new pack shed manager as of this week! He jumped right into our longest harvest and packing day, which is Mondays, so props to him. Some new crops this week are romano beans, padron peppers and sungolds. Romano beans are one of my favorites vegetables and I cannot wait to snack on them.

The small shares are getting Italian plums today. While these are delicious fresh, I like to scavenge all the dropped plums off the ground and dry them for winter eating! Also in the small share box is red beets, red leaf lettuce, slicing cucumber, eggplant, green beans, bell pepper, garlic, red tomato, and basil. This is a summer medley and I hope you all enjoy it as much as we did packing it. It looks beautiful.

The large shares really has a lot going on! Today’s share has red beets, red leaf lettuce, romano beans, sungold tomatoes, eggplant, slicing cucumber, cauliflower, broccoli, red tomato, bell pepper, basil and padrone peppers. The padrone peppers can be gently sauted in olive oil similiar to a shishito pepper. They are meant to be mild but we’ve found often they can be spicy. So, heads up.

A couple of things :

The field tomatoes are just getting started. They have been looking beautiful and so not too many blemishes yet for those of you waiting on seconds. The bulk tomato orders WILL be coming your way if you ordered them as we have availabilty! Hopefully for next week. Thank you all who did order seconds, it really helps us out and gets you prepared for winter eating! More and more tomatoes will start rolling in, for those of you who haven’t ordered, there’s still lots of time.

Sungold cherry tomatoes are bright tangerine orange cherry tomatoes that are citrusy and sweet with floral and grape notes. Considered by many to be the best cherry tomato, Sungolds are delicious raw in salads, grilled on skewers with other vegetables, or cooked into a relish or jam. Store cherry tomatoes at room temperature and use up within 3 or 4 days. Sungolds have a tendency to crack when ripe so watch out for that.

A friendly reminder to remember to return your boxes each week. If we don’t get those returned we could run short for the following week!

Hope you all enjoy this abundance.

Have a great week,

Asha

Baba Ganoush

Makes: approximately 1 1/2 cups 

  • 1-2 medium sized eggplants sliced longways 1/2″
  • tablespoons lemon juice
  • tablespoons extra virgin olive oil
  • tablespoon tahini
  • clove garlic
  • 1 tablespoon flat leaf parsley, chopped
  • leaves of basil, chopped
  • Salt + pepper (to taste)
  1. Place eggplant on baking sheet and coat heavily with olive oil. Bake at 450 degrees for approx. 25 minutes.
  2. Once the eggplant has cooled, put into food processor or blender with other ingredients.
  3. Adjust seasonings to taste. Garnish with herbs and toasted pine nuts or sesame seeds, and serve with pita chips or bread.

Long Cooked Romano Beans with Pancetta

Serves: 4

  • 1pound Romano beans
  • ounces pancetta, cut into small cubes
  • Olive oil
  • sea salt
  • Fresh ground black pepper
  • 1teaspoon red pepper flakes (optional)
  1. Place a three quart enameled Dutch oven over medium-low heat. Add a glug or two of oil and the pancetta while the pan is still cold. Render the fat from the pancetta and cook it till crispy but not overly so.
  2. Add the Romano beans and stir them around to coat with the fat, season them with a good amount of salt, fresh ground pepper, and red pepper flakes if you choose. Cover the beans, reduce the heat to low and cook them for one hour occasionally removing the lid and giving them a stir.
  3. The idea is to let the beans cook in their own juices, become tender but not mush. If you think they need a little water then add a tablespoon or two to the pan.
  4. Serve the beans.

Blistered padron peppers: heat 1 tbsp olive oil in a large skillet over high heat until just smoking. add 1/2 lb of whole padron peppers; cook, tossing occasionally, until the skins are blistered and flesh is softened, about 4 minutes. Transfer to a bowl, sprinkle with salt and toss to coat.

Sungold Tomato Caprese Salad: Combine 3 cups halved Sungold cherry tomatoes, 1 cup chopped Cherokee Purple tomato, 2 tbsp extra virgin olive oil, 3 oz. fresh mozzarella balls, ½ tsp kosher salt, ¼ tsp fresh ground black pepper. Mix gently and top with 1/3 cup torn fresh basil leaves.

Basil-Blackberry Crumble: Preheat oven to 400 degrees. Combine 2-3 apples, chopped, 2 pints blackberries, 2 Tbsp balsamic vinegar, 1 large handful of chopped basil leaves, ¼ cup of honey, or more depending on the tartness of the berries. Put all of this in an oven-proof dish, mix and set aside. Cut 1 stick of cold butter into 5 Tbsp flour and 3 heaping Tbsp brown sugar, then rub with your fingers to make a chunky, crumbly mixture. Sprinkle it over the top of the fruit, bake 30 minutes until golden and bubbly. (from Animal, Vegetable, Miracle by Barbara Kingsolver.)

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 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.

Lemony pasta with cherry tomatoes: in a large bowl, whisk together the zest and juice of one large lemon, 1/3 cup extra virgin olive oil, ¼ tsp sea salt and pepper to taste. Gently fold in ¼ cup finely chopped basil leaves, ¼ cup finely chopped flat leaf parsley, 1 cup finely grated Parmesan cheese, and 4 cups halved cherry tomatoes, and set aside. Cook 1 lb penne pasta according to package directions. Drain the pasta and immediately place the pasta in the bowl on top of the tomato mixture. Let sit for 1 minute to soften the tomatoes, then toss until well combined. Sprinkle with ¼ tsp red pepper flakes and a pinch of sea salt. Serve immediately with additional Parmesan cheese if desired.

Wobbly Cart Farm CSA week 7

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7-24-18

Large shares: lettuce, chard, arugula, walla walla onions, cauliflower, eggplant, summer squash, cucumbers, basil

Small shares: chard, purplette onions, carrots, cauliflower, summer squash, cucumber, basil, garlic

Greens shares: 2 heads lettuce, lacinato kale, arugula

Roots shares: red carrots, gold beets, red beets, walla walla onions

Juicing shares: carrots 2nds, beet 2nds, green cabbage, lacinato kale, cilantro

 

Dear CSA members,

The week has really flown by as I find myself back at the computer writing this week’s letter. Our summer harvests are getting to be in full swing and the back room of the cooler is filling up with seemingly endless mountains of summer squash,cucumbers, basil, and the beginnings of the tomato harvests.

The last of the years plantings are pretty much behind us now. We have transplanted thousands of brassica seedlings ( brocoli, cabbage, cauliflower and more) that will be harvested in the late fall and early winter. We have also seeded the last of the carrots, beets, and beans and most of the winter root crops such as turnips, rutabagas, and winter radishes.

Soon we will be also transplanting the last of the lettuces, raddichios, and kale to wrap up the transplants within the next week or so.

In the years when we first began farming, our season was essentially over by late October. We didn’t have the land, nor did we plant crops that would last us through the winter months. These days, we are farming and marketing year round, barring a flood or a long stretch of super cold (single digit temperatures) weather! It is kind of awesome to be out in the field harvesting carrots in the dead of winter with just a few folks, often with supplemental light from tractor mounted LED’s and a lot of slippery mud! But it is just so great to be able to produce crops year round.

Green beans: our first harvest of green beans was quite plentiful and so small shares will get 3/4 lb and large a full lb this week. The first pickings of the planting are always has the best, most tender beans. I hope you enjoy!

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

Large shares received Arugula this week. Arugula is an aromatic salad green often found in Italian cuisine. It has a peppery and nutty flavor and is quite delicate, use it up as soon as possible!

Large shares also received Eggplant In Italian it is known as “Melanzana”, which originates from it’s Latin name which translates to “Apple of Madness”. Whoa! This terminology is believed to have originated with the poisonous nature of some members of the nightshade family – which also includes tomatoes, peppers, and potatoes. I assure you none of what is in your box is poisonous however! Eggplant and and like have been eaten around the world for hundreds if not thousands of years. Believed to have first been cultivated and eaten in India or China, with written accounts of it dating to the 5th century,  Eggplant didn’t make it to Europe until the 1500’s and wasn’t recognized as an edible food until the 1600’s. I love learning about the histories of our different foods.

Store Eggplant at room temperature and use up as soon as possible. Salting and then draining the cubed, sliced or halved fruit will help it to absorb less oil in cooking. According to the Joy of Cooking Eggplant goes well with lamb, tomatoes, mushrooms, onions, peppers, cheese, cream sauces, oregano, marjoram, soy sauce and garlic.

Fresh basil: I recommend using the basil up asap and avoid putting it in the refrigerator as it has a tendency to turn black with the cold.

Have a great week,

Asha

 

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

 

Creamy Cauliflower Soup: In a soup pot saute in olive oil for 5 minutes: 1 chopped Walla Walla onion, 4 cloves minced garlic, 1 large head cauliflower that has been broken into florets, 3 to 4 medium potatoes, cubed, 3 chopped carrots, 1 tsp caraway seeds. Simmer the veggies in just enough water to cover them, and cook until soft.  Puree the mixture until smooth. Return to the soup pot and add 1 cup milk, 2 cups grated sharp cheddar, salt to taste, and several tbsp chopped fresh dill. simmer very gently for 5 to 10 min more. Serve with toasted sourdough rye. (adapted from the Moosewood Cookbook)

Eggplant and Zucchini Fries with Roasted Tomato Dip: Heat oven to 375. Toss 1 cup chopped heirloom tomato in 1 tsp olive oil and roast on a sheet pan for 15 minutes. Transfer to a food processor and puree with 1 cup greek yogurt, 2 tsp cider vinegar, 1/2 tsp Dijon mustard, and 1/4 tsp each salt and pepper. Transfer to a bowl and chill. Place 5 large egg whites in a bowl and beat, then place in a separate bowl and mix  2 1/2 cups Panko bread crumbs and and additional 1/4 tsp each salt and pepper. Cut 1 medium yellow squash, 1 medium zuchinni, and 1 small eggplant into 1/2 inch fries. Dip in egg whites, roll in bread crumbs, and place on a baking sheet. Bake until golden, 15 to 18 minutes. Serve with Roasted Tomato Dip.

 

Green (or Romano) Beans on the Grill: put 1 lb of green beans on a sheet of aluminum foil large enough to fold and seal. You may need to fold two sheets together. (you can also use one sheet of foil to set the pouch on. This way if any liquid seeps out or it pulls apart it dosen’t leave a mess.) drizzle 1 tbsp olive oil over the beans. Add 2 – 3 minced garlic cloves and 1 tsp crushed red pepper, salt and pepper to taste. Toss beans with tongs until well coated. Add 1 to 2 tbsp water and fold aluminum foil together at the top and pinch the sides closed. Cook the green bean pouch on the grill until the beans are tender. (food.com)

Roasted Cauliflower: Preheat oven to 450 degrees. Break 1 2 lb head of cauliflower into bite sized peices. Toss the cauliflower with 1/4 cup olive oil, 5 chopped cloves of garlic, and 1/4 tsp crushed red pepper on a baking sheet. Sprinkle with 2 tsp kosher salt and 2 tsp chopped fresh thyme leaves and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.

Ratatouille Provencal: Heat in a large skillet or Dutch oven over high heat; ¼ cup olive oil. Add and cook, stirring, until golden and just tender, 10 to 12 minutes: 1 medium Eggplant, peeled and cut into 1 inch chunks, and 1 lb zucchini, cut into 1 inch chunks. Remove the vegetables to a plate and reduce the heat to medium high. Add and cook, stirring, until the onions are slightly softened: 2 tbsp olive oil and 1-½ cups sliced onions. Add a cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes: 2 large red bell peppers, cut into 1-inch chunks, 3 garlic cloves, finely chopped. Season with salt and black pepper to taste. Add: 1 ½ cups peeled, seeded, chopped fresh tomatoes, or one 14 oz can diced tomatoes, drained. 2 to 3 sprigs fresh thyme, and 1 bay leaf. Reduce the heat to low, cover, and cook for 5 minutes. Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in ¼ cup chopped fresh basil and chopped pitted black olives if desired. From the Joy of Cooking.

Arugula, Onion and Citrus Salad: wash and trim a large bunch of arugula. In a medium bowl drizzle the arugula with ½ tbsp extra virgin olive oil, 1 tsp fresh lemon juice, gently toss to coat. Divide the salad among 4 salad plates and top with the divided segments to 2 oranges or grapefruits and thinly sliced red onion to taste. Season with salt and pepper and a drizzle of additional olive oil.

Arugula Pesto: in a food processor combine, ½ cup walnuts, 1 large garlic clove, 2 cups packed arugula leaves, ½ cup freshly grated Parmesan cheese, 1 cup olive oil and kosher salt to taste. Puree until smooth. You can also cut back the arugula and substitute in some basil leaves. From epicurious.com

 

Cucumbers Wedges with Chile and Lime: Wash 2 8 to 10 inch cucumbers and slice off the ends. Halve each crosswise and then slice each half lengthwise to make wedges. Place cucumbers in a large bowl. Halve a lime and discard any seeds. Squeeze lime juice over the cucumber wedges and toss gently to coat, dust with salt and a spicy flavorful chile powder such as Chimayo. Serve immediately.

 

Summer Squash and Arugula Pesto Pasta: boil water for pasta and make a batch of pesto (see above). Saute I medium chopped onion and 3 + cloves of chopped garlic. Add 3 cups cubed summer squash and sauté until tender. When pasta is done, pile a generous helping on your plate and mix with the vegetable sauté and pesto.

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

 

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

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

Wobbly Cart Farm CSA week 7

 

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8-8-17

 

Large shares: Arugula, lacinato kale, red onion, yellow onion, new potatoes, summer squash, shell peas, lemon cucumbers, jalapeno pepper, garlic, sungold cherry tomatoes, basil

 

Small shares: Arugula, lacinato kale, green cabbage, yellow onion, cucumber, shell peas, new potatoes, summer squash, garlic

 

Greens shares: Arugula, romaine lettuce, mustard greens

 

Roots shares: carrots, turnips, Walla Walla onion, beets

 

Juicing shares: red cabbages, cucumbers, beet seconds, red carrot seconds, Italian parsley

 

Dear CSA members,

 

Hope you are all weathering these hot smoky conditions well enough. I work outside all day and I must say I have developed some mild throat and lung irritation due to the smoke. We are certainly hoping for a nice westerly wind sometime soon to clear things out a bit, and of course that the fires are over soon for the forests of British Columbia.

 

Though things have been pretty hot temperature wise it thankfully didn’t reach the 105 to 107 that was originally forecast for last Thursday. I have been continually amazed by the extreme weather fluctuations we now seem to experience with regularity. This year we went from the wettest rainy season in 60 years to one of the longest stretches with out precipitation ever recorded for the area. We have also had consistent high temperatures above 80 degrees for 15 days or so… also unusually warm for us. I guess we can just expect the unexpected when it comes to climate conditions.

 

Out in our fields the crew has been working super hard as our harvest volumes increase by the week. They have been doing a great job getting the produce harvested, washed and to the cooler in the extra hot and dry conditions. We have a picking of the last of the shell peas for the year, tomatoes beginning to ripen, fresh onions being harvested, and even a jalapeno pepper for the large shares. The Heirloom tomato plants that are so loaded with fruit are starting to get color, so it won’t be long until we have enough for CSA. We managed to find enough Sungolds for the large share this week as well as a generous portion of fresh basil.

 

Sungold cherry tomatoes are bright tangerine orange cherry tomatoes that are citrusy and sweet with floral and grape notes. Considered by many to be the best cherry tomato, Sungolds are delicious raw in salads, grilled on skewers with other vegetables, or cooked into a relish or jam. Store cherry tomatoes at room temperature and use up within 3 or 4 days. Sungolds have a tendency to crack when ripe so watch out for that.

 

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

 

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

 

Everyone received Arugula this week. Arugula is an aromatic salad green often found in Italian cuisine. It has a peppery and nutty flavor and is quite delicate, use it up as soon as possible!

 

Have a great week,

 

Asha

 

 

 

 

 

 

Sungold Tomato Caprese Salad: Combine 3 cups halved Sungold cherry tomatoes, 1 cup chopped Cherokee Purple tomato, 2 tbsp extra virgin olive oil, 3 oz. fresh mozzarella balls, ½ tsp kosher salt, ¼ tsp fresh ground black pepper. Mix gently and top with 1/3 cup torn fresh basil leaves.

 

Arugula, Onion and Citrus Salad: wash and trim a large bunch of arugula. In a medium bowl drizzle the arugula with ½ tbsp extra virgin olive oil, 1 tsp fresh lemon juice, gently toss to coat. Divide the salad among 4 salad plates and top with the divided segments to 2 oranges or grapefruits and thinly sliced red onion to taste. Season with salt and pepper and a drizzle of additional olive oil.

 

 

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.

 

Arugula Pesto: in a food processor combine, ½ cup walnuts, 1 large garlic clove, 2 cups packed arugula leaves, ½ cup freshly grated Parmesan cheese, 1 cup olive oil and kosher salt to taste. Puree until smooth. You can also cut back the arugula and substitute in some basil leaves. From epicurious.com

 

Cucumbers Wedges with Chile and Lime: Wash 2 8 to 10 inch cucumbers and slice off the ends. Halve each crosswise and then slice each half lengthwise to make wedges. Place cucumbers in a large bowl. Halve a lime and discard any seeds. Squeeze lime juice over the cucumber wedges and toss gently to coat, dust with salt and a spicy flavorful chile powder such as Chimayo. Serve immediately.

 

Summer Squash and Arugula Pesto Pasta: boil water for pasta and make a batch of pesto (see above). Saute I medium chopped onion and 3 + cloves of chopped garlic. Add 3 cups cubed summer squash and sauté until tender. When pasta is done, pile a generous helping on your plate and mix with the vegetable sauté and pesto.

 

Pesto Potato Salad 

4 pounds fingerling potatoes, quartered

1 pound green beans, cut into one-inch segments

1 to 2 small garlic cloves, peeled

2 bunches of basil (about one ounce each)

1/4 to 1/2 cup olive oil

¨6 tablespoons (or more to taste)

mild vinegar, such as champagne, white wine or a white balsamic

1/4 cup chopped green scallions

1/2 cup pine nuts toasted

Parmesan cheese to taste

Salt and freshly ground black pepper

Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook four minutes longer. Drain well and let cool, then transfer potatoes and beans to a large bowl. Wash and dry the basil. Puree in a food processor with garlic, drizzling in enough olive oil that it gets saucy. Season the pesto with salt and pepper. Toss the beans and potatoes with pesto. Stir in vinegar, green onions, pine nuts and season with salt, pepper and/or additional vinegar to taste. Finally, shave some parmesan over the salad. Serve immediately, or make this up to two hours in advance. It can be stored at room temperature.

 

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.

 

 

Wobbly Cart Farm CSA week 8

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8-2-16

Large shares: cucumbers, summer squash, Yukon Gem new potatoes, Purplette onions, cherry tomatoes, carrots, lettuce, shell peas, fresh basil

Small shares: cucumber, beets, carrots, shell peas, purplette onion, garlic, kohlrabi, fresh basil

 

Dear CSA members,

August is here!

Here we are in the time of the season when the boxes and crates just seem to get heavier and heavier. As farmers, our bodies begin to feel the weight of all the work as well around this time of year. I have learned the importance of self preservation in this profession as heavy lifing and repetitive motions start to take their toll on the finite resource of the body. Anything we can do to make our work more efficient and reduce lifting and moving things by hand really makes a difference over the long run.

As our days shorten in length plants all around prepare for the cold to come (despite summer temperatures) 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!

We have also recently participated in a bird survey called WSU Avian Biodiversity: Impacts, Risks And Descriptive Survey. The ornitoligists that came out were really impressed with the diversity of species found in our fields as well as the grassland habitat the fallow areas of the farm provided. She said “This survey I observed very high densities of birds in the crop areas including song sparrows, American robins, killdeer, American goldfinches, barn swallows, violet-green swallows (my favorite swallows!), Wilson’s warblers, Western bluebirds, and Savannah sparrows. I’m not sure I’ve observed such a wide range of species in the row crops in one field.” It’s nice to know we are able to provide habitat/refuge for bird species that may have increasing difficulty finding food sources as our area becomes more densly populated.

This week we have several new crops for you to enjoy, cucumbers, fresh basil, and cherry tomatoes and Yukon gem potatoes for the large share. I reccommend using the basil up asap and avoid putting it in the refrigerator as it has a tendenc to turn black with the cold. Yukon gem is a new variety of potato for us, it was actually shipped to us by mistake. The Yukon gem is very similar to it’s parent Yukon Gold with smooth tan skin and dense, buttery yellow flesh for baking, boiling and frying. But it has the added bonus of having pretty pink splashes of color around the eyes!

A couple of tips for the best uses of abundant and large summer squash ( these came from the August 2015 issue of Sunset magazine)
– grate it, let it sit, drain it, and freeze in 2 cup portions for zucchini bread
-slice it lengthwise on a mandoline and layer into moussaka, or substitute for noodles in lasagna
-make salt and vinegar zucchini chips in the oven or dehydrator. Thinly slice on a mandoline, toss with salt and vinegar and a bit of olive oil. Layer in the food dehydrator and dehydrate for 8 to 14 hours. Or bake in a single layer at 200 degrees for 2 to 3 hours. I’m going to make these tonight!

I also wanted to let you know: our neighbors at August Farm have pork shares available for their August harvest. Order a half or whole pig now before they’re gone and stock your freezer with delicious, pasture raised pork. Their pigs are hand raised on pasture and fed locally grown, Non-GMO grains. You can find out more information and place an order at www.august-farm.com.

Have a great week,

Asha

 

 

Algerian Carrot Salad: Thinly slice 2 lbs fresh carrots. Put the carrots and enough water to cover by 2 inches in a 2 to 3 quart saucepan and bring to a boil over mediums-high heat. Reduce heat to low and simmer until tender, about 8 minutes. Drain and reserve until ready to use. Heat 2 tbsp of walnut oil in a large cast iron skillet over medium heat. Add 1 medium choppedonion, 3 cloves of crushed garlic and cook, stirring, until tender, about 4 minutes. Add the reserved carrots and cook for 2 minutes more, stirring often. Meanwhile, prepare the dressing in a small bowl; whisk together ¼ cup walnut oil, 3 tbsp fresh lemon juice, 1 tbsp light brown sugar, 1 tbsp ground cumin, 1/8 tsp ground cayenne pepper, 1/8 cup minced fresh cilantro, 1/8 cup minced fresh parsley until well blended. Combine the carrot mixture, dressing and 1 cup finely chopped pitted dates in a serving bowl, toss until well blended. Season with salt and pepper to taste. Serve at once or let cool to room temperature and serve. Makes 4 to 6 servings. From Cooking in Cast Iron.

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

 

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 purplette 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.

 

Pistou: 

2 tablespoons toasted pine nuts

3 garlic cloves

sea salt

2 cups basil leaves

1/2 cup extra-virgin olive oil

freshly ground black pepper

To make the pistou, pound the pine nuts and garlic with a pinch of salt in a mortar. Add a few basil leaves and continue to pound. Alternating basil and olive oil, continue pounding until a smoothing past is achieved. Stir in any remaining olive oil and season with salt and pepper. Makes about one cup. From thecooksatelier.com

Cucumber Lime Guacamole: chop 1 ½ cups seeded cucumbers. Place cucumbers in a colander, sprinkle with ¼ tsp salt, toss to coat. Let stand for 1 hour. Pat cucumbers dry with paper towels. Transfer to a medium bowl. Chop 2 medium pitted and peeled avocados, and mash 2 more. Add the avocado, 2 thinly sliced scallion, ¼ cup chopped cilantro, and 3 tbsp lime juice to cucumbers; stir to combine. Season to taste with salt and pepper. Makes 3 cups Rose’ Cucumber Cooler: combine 1 bottle dry rose’ wine, 1 cup St Germain elderflower liqueur , ½ cup lemon juice, 1 thinly sliced lemon, and about 6 inches of a cucumber also thinly sliced.