Wobbly Cart Farm CSA week 2

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7-5-17

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

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

Dear CSA members,

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

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

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

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

Fairly soon we will be harvesting our garlic crop. This week we have bundles of freshly harvested garlic for you. Fresh garlic is not dried and cured like you may be used to buying at the store, but it is sought after by chefs for its milder flavor when raw. You can peel the cloves and use just like any garlic but I would reccommend storing in the refrigerator and using up sooner than later.

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

Cilantro is an herb that has been used in cuisine from Asia to the new world and has been cultivated for 3000 years or more. The seeds, known as coriander are also used as a spice. Apparently, coriander seeds have even been found in Egyptian tombs! Cilantro is great in salsas, dressings, to season beans, as topping for chili and burritos, or in Indian and Thai dishes. Store by placing the roots in a small jar of water and tenting a plastic bag on top, then place in the refrigerator. It will keep a long time like this.

Have a great week,

Asha

 

Honey roasted carrots: preheat oven to 425. Twist the tops of 16 carrots, leaving a 2 inch nub; wash and scrub the roots. Place the carrots on a rimmed baking sheet and drizzle with 2 tsps olive oil. Roll the carrots back and forth to coat before placing them in the oven. Melt 1 tbsp butter and 1 tbsp honey together in a small saucepan and keep warm. Shake the carrots occasionally as they roast. Remove from the oven when they are browned in spots and a sharp knife easily pierces them ( 15 to 20 minutes). Drizzle with honey butter over the carrots, roll them around to coat and place them back in the oven. Shake the baking sheet frequently and remove the carrots when their skin begins to caramelize and a knife easily slides through them, about 5 minutes more. Season to taste with salt and pepper.

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

Oriental Cilantro Slaw: Shred 1 medium cabbage (6 cups). Place the cabbge in a large serving bowl. Mix in 1 large shredded carrot, 1 cup tightly packed minced fresh cilantro, 1/4 cup thinnnly sliced scallions. In a jar combine, 3 tbsp canola oil, 3 to 4 tbsp lime juice, 2 tbsp tamari, 1 to 2 jalapeno peppers seeded and finely chopped and sea salt to taste. Shake well to blend, pour dressing over the salad and toss well. Add more lime juice and tamari as needed.  Garnish with 1/2 cup chopped toasted and salted peanuts.

Cilantro Pesto: In a food processor or blender combine. 1/3 cup olive oil, 3 tbsp freshly squeezed lime juice, 1 cup tightly packed minced fresh cilantro, 1/4 cup walnuts or pine nuts, finely chopped, 2 large cloves roasted garlic, or 1 small clove raw garlic peeled and minced, 1 tsp mild chili powder, 1/2 tsp whole cumin seeds, 1/8 tsp ground cinnamon, 3/4 tsp sea salt.  Great served over beans and grains, bean and grain salads, this pesto is delicious brushed onto grilled corn on the cob or tossed with cooked corn kernels.
Coleslaw: julienne 4 cups green cabbage, grate 1 cup of carrots, add in 2 tsp peeled and minced fresh ginger. Place in a large bowl and mix well. In a small bowl whisk 1 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp fresh lemon juice, 1 tbsp stone ground mustard, 1 tsp minced fresh dill, 1 tsp celery seed, ¼ tsp sea salt, ½ tsp black pepper, pinch of cayenne pepper and 2 tbsp tamari. Combine all ingredients, toss well and enjoy.
Easy Roasted garlic: Preheat oven to 400 degrees. Peel outer skin off a head of garlic, leaving the cloves exposed in their wrappers. Chop the top off the garlic, leaving the cloves open at the top. Place the garlic head in the middle of a foil square and drizzle with olive oil. Wrap in the foil. Roast for 40-45 min.  Remove from the oven and cool. The roasted garlic will be caramelized and soft.
Garlicky Roasted Broccoli: Preheat oven to 450 degrees. In a blender or food processor, puree 6 cloves roasted garlic with 1/2 cup olive oil and 1/4 tsp soy sauce. Add more garlic to taste. Chop up one large head of broccoli ( 4 cups) and drizzle with 3 tbsp of the garlic oil. Toss to coat in a bowl. Spread the broccoli onto a rimmed baking sheet and sprinkle with red pepper and salt to taste. Roast, stirring occasionally, until the broccoli is fork tender and quite brown and crispy in spots. 15 to 18 min.
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Wobbly Cart Farm CSA box #4

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7-5-16

Wobbly Cart Farm CSA box #4

Large shares: Tokyo turnips, Purplette onions, 2 heads fresh garlic, green cabbage, romaine lettuce, Italian parsley, kohlrabi, beets, French lavender

Small shares; Tokyo turnips, Purplette onions, fresh garlic, butterhead lettuce, mustard greens, Italian parsley, summer squash, French lavender

Dear CSA members,

I hope you have all had a nice holiday weekend and are ready to get back into the CSA routine. We have several new items to introduce this week. Tokyo turnips are a mild, tender and juicy variety of turnip. They taste like a cross between a radish and a turnip and you can enjoy both the greens and the roots. Most if not all root vegetables will store better if you separate the roots from the greens before wrapping and placing in the crisper drawer. Tokyo turnips are delicious raw in salads, sliced to eat with dips as well as cooked in miso soups, stir fries, and marinated in vinegar and salt for quick pickles. The greens are tender and spicy and can be prepared as other cooking greens.

Purplette onions: are a yummy and cute spring onion that is a nice change from scallions this time of year. You can cook them just like regular onions, roast them whole with your beets and garlic, add fresh to salads, or pickle them. The tops can be used like scallions but are a bit stronger in flavor.

French lavender: Both shares will receive a bunch of French lavender this week. You can keep the lavender as a flower arrangement, dry it and use it for teas and sachets, or cook with it. I have used lavender to make cookies, ice cream, and even for a honey lavender glaze for roast chicken. You can toss the stalks on the grill to add flavor and aroma to grilled meats. Lavender is a known medicinal herb with soothing and relaxing properties as well. I love this variety for its long full flower spikes and heady fragrance. Enjoy!

Next week we should have peas!

Have a great week,

Asha

 

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

Lavender Herb Butter This herb butter is good for toasted cheese sandwiches, veggies, boiled potatoes, or noodles.1 stick softened butter,1 tsp. Chopped chives, 2 tsp. dried lavender. (I pulse a batch ahead in my coffee grinder), 1tsp. chopped parsley. Mix together.

Lavender Coffee Cake: Preheat oven to 350 degrees F.  Make the topping: 1 cup chopped walnuts, 1/2 cup brown sugar, 3 tsp. cinnamon. Mix together and set aside. Make the batter: 3 cups all-purpose flour, 1 tsp. baking soda, 1 tbs. baking powder, 1 tsp. salt, mix and set aside. Cream ¾ cup butter,  add in 1 cup sugar, 2 tsp dried lavender buds (pulse this in blender with ½ cup of the above sugar), ½ cup brown sugar, 3 eggs, 1 ½ cups buttermilk or sour cream or thin yogurt, and 2 tsp vanilla extract. Put in pan. (See below) Put half of the batter into your pan, top with 1/2 of the topping. Swirl it in gently with a fork so it is just lightly blended. Repeat.

Pan sizes and baking times.
One 10-inch tube pan or Bundt pan 50 to 60 minutes.
One 9-inch spring form pan for 60 to 70 minutes.
Two 4 1/2 x 8 1/2 inch loaf pans for 40 to 50 minutes.
Two 8-inch round or square cake pans for 30 to 35 minutes.

Bake until done. The top will spring back when pressed gently in middle or use toothpick or knife in center of cake, if it comes out clean, remove from heat and cool for 10 minutes before you remove it from your pan.

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.

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

Wobbly Cart Farm CSA box #3

6-28-16

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

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

Dear CSA members,

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

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

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

Last call for strawberries!(Large shares)

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

Enjoy the fresh veg,

 

Asha

 

 

 

Ginger Scallion Sauce: 2 1/2 cups thinnly sliced scallions (greens and tops), 1/2 cup finely minced fresh ginger, 1/4 cup grapeseed or other neutral oil, 1 1/2 tsp light soy sauce, 3/4 tp sherry vinegar or mirin, 3/4 tsp kosher salt. Mix all ingredients together in a bowl. Add additional salt if needed. Excellent with soba noodles, in miso soup, with chicken etc.

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

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

Zuchinni Oven Chips: Preheat oven to 425 degrees. Combine 1/4 cup bread crumbs, 1/4 cup grated parmesan cheese, 1/4 tsp salt, 1/4 tsp finely chopped green garlic, 1/8 tsp black pepper and mox together in a bowl. Place 1 cup milk in a shallow bowl. Slice 2 summer squash into 1/4 inch thick slices. Drip slices into milk and then coat with the crumb mixture. Place on an oiled baking rack that is set over a baking sheet. Bake for 30 min or unitl browned and crisp.

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

Nori Radish Toasts: Slice a 12 in. section of baguette in half length-wise, cut into 2-in. pieces, and toast in a 350 degree oven until golden brown on edges. Using scissors, snip 1 large sheet toasted nori into bits, then pulverize in a spice grinder. Mix nori powder with about 5 tbsp butter; smear thickly onto toasts. Top with thinly sliced radishes and radish greens. (daikon would work great). (from the November 2011 issue of SunsetMagazine).

 

Wobbly Cart Farm CSA box #4

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“Don’t judge each day by the harvest you reap, but by the seeds you plant.” -Robert Louis Stevenson  

 

Large shares: French lavender, lettuce, cucumber, purplette onions, carrots, Italian parsley, red cabbage, chard, shell peas

Small shares: French lavender, Italian parsley, scallions, fresh garlic, red cabbage, summer squash

 

7/7/15

Dear CSA members,

Thank goodness for cooler temperatures! Today is forecast to be dry and sunny, but only 81 degrees. After such a long stretch in the high nineties I feel we are justified in breathing a sigh of relief. I for one, who works often in the greenhouses, have been rising at 430 to work until noon or one and beat the very hottest part of the day. In my propagation house, temperatures have been up to 120 degrees by the afternoon, and that is just too hot. I am familiar with the nausea and headache that comes along with working for more than a few minutes in that kind of heat, and know when to say when! I have also been sneaking out around 730 or 8pm to work until dark to finish up tasks that are still to be done.

The quote by RLS is apt this week: as our work, watering, weeding, and harvest are seemingly endless each day. But there are yet so many seeds to plant! All the fall and winter crops we will be enjoying later in the cold dark months must be planted in July and early August. If we miss this time before the days shorten noticeably the plants are unlikely to size up to a marketable size. I have been trying to keep my head down and get the planting done, and not get too distracted by those ripening peppers, green beans, and cherry tomatoes!

We are almost done harvesting the garlic crop and have some really nice hard neck heads for the small shares. Hard neck garlics have a hard stalk in the center, usually have larger, easier to peel cloves, and a spicier more “garlicky” flavor. Hard neck garlic grows better in colder winter climates whereas the softneck garlic you received last week can tolerate warmer winter temperatures. We are luck in the PNW to be able to grow both types successfully! The soft neck garlic is nice for making garlic braids, has more cloves per head though they are often smaller and harder to peel, and has a lighter more vegetal flavor. For both varieties the flavor will intensify the longer the garlic “cures” after harvest.

Look in the next few weeks to see a transition from peas to green beans, to see pearl and sweet onions, cherry tomatoes, new potatoes and basil. Yum!

Thank you all,

 

Asha, Joe and the crew at Wobbly Cart

 

Shaved Summer Squash with Pecorino Romano: In a large bowl whisk together 1 tbsp lemon juice, 2 tbsp olive oil, and a pinch of sea salt. Using a vegetable peeler or a mandoline, shave a large summer squash into paper thin ribbons, about 1/16 of an inch thick, to yield 3 to 4 cups. Toss the squash ribbons with the dressing and marinate at room temperature for 5 minutes. Meanwhile, shave 2 ounces of Pecorino Romano into thin strips with a vegetable peeler to yield ¾ of  a cup. Add to the squash and toss gently. Taste and adjust seasonings, adding more lemon juice if desired. Garnish with thinly sliced basil and freshly ground black pepper.

 

Tabbouleh: Place ½ cup bulgur in a large bowl. Pour in 1/3 cup freshly squeezed lemon juice over the bulgur. Set aside for 10 minutes. Combine 3 medium tomatoes, cubed, 1 ½ cups finely chopped Italian parsley, 6 to 8 mint leaves, finely chopped, 2 scallions finely chopped, ½ tsp sea salt, ¼ tsp freshly ground black pepper, 1/3 cup extra virgin olive oil, ¼ cup cold water. Set aside for 2 hours or until the bulgur has softened to your preference. Taste and adjust seasonings, adding more salt, pepper, lemon juice, or olive oil as desired. Serve at room temperature. Keeps refrigerated for 2 to 3 days.

 

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

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.

 

Chard and Penne Soup: This recipe was shared by CSA member Lois Long. Thanks Lois!

Ingredients:

2 cloves garlic (I used about half of the garlic scapes we received instead)

1 medium onion, chopped

1 bunch chard

3 Tbsp olive oil

6 cups vegetable broth

3 cups water

1 cup tubular pasta (I used cellentani)

15 oz can white navy beans (or other white  beans of your choice), drained

1/4 tsp fennel seed

1/4 tsp salt

1/4 tsp freshly ground black pepper

To taste:  Parmesan cheese, freshly grated

 

Cut the stems of the chard into about 1″ pieces.

Chop the garlic scapes and the onion (about a medium chop)

Heal oil in frying pan. Add garlic, onion and chard stems. Cook until soft, about 15 minutes.

Put stock and water in soup pot,  bring to boil. Add pasta and cook for about 5 minutes.

 

In the meantime, roll chard leaves and cut into about 1″ strips.

 

Add contents of frying pan to soup pot along with chard leaves, beans and seasonings.

 

Bring to a boil and cook about 10 minutes, until pasta is tender.

 

Keep warm until ready to serve. Top with grated parmesan cheese.

 

 

 

 

 

Wobbly Cart Farm CSA box #7

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July 29th 2014

Wobbly Cart Farm CSA box #7

 

Large shares: green leaf lettuce, 1 bunch multicolored carrots, cauliflower, 2 Walla Walla onions, 1 lb multicolored new potatoes, cilantro, 1 pint cherry tomatoes, patty pan or other summer squash, cucumber, garlic, 1 lb shell or snow peas

 

Small shares: red leaf lettuce, 1 bunch multicolored carrots, 1 Walla Walla onion, 1 lb multicolored new potatoes, cilantro, 1 red slicing tomato, cucumber, ¾ lb green beans or romano beans, garlic

 

Dear CSA members,

Such a nice box this week! I’m so happy to see the fresh Walla Walla onions, tomatoes of several types, and the first cauliflower of the season. With the cilantro too I’m thinking about making a zucchini frittata as well as some fresh salsa for dinner tonight. One nice thing about writing the newsletter and recipes is I get a slew of new ideas of what to make for dinner.

We had another great weekend at market this week as well as a smooth sailing harvest and packing for CSA. I was just thinking how great it is to have returning crew -members as well as a few awesome new folks. It really helps the farm flow so much more manageably. People who see the bigger picture, and pick up and do what needs to be done when they see the need are the best kind to have around a farm such as Wobbly Cart. I’m seeing a lot of that this year and I like it!

One thing I did notice this week is the carrot greens look a tiny bit wilted. I would attribute this to the intense heat we had on Monday. Our apologies! It’s probably best to break them off and compost them asap when you put your vegetables away tonight. Everthing else was looking just fine.

Some of the large shares will get 1 lb of snow peas instead of shell peas this week, and a few of the small shares will get romano beans instead of green beans. Our pickings came up a bit short so we had to improvise! Romano beans are a large flat podded fresh bean, with a robust flavor. Use and store just like green beans. The fresh Walla Walla’s are sweet, tender and delicious. Mild enough for fresh eating in salads and on sandwiches or burgers its great to have full size onions again!

Until next week, enjoy!

Asha, Joe and the crew at Wobbly Cart

 

Fresh Salsa: Chop 6 tomatoes, mince 4 garlic cloves, seed and mince 2 fresh Jalapeno peppers, plus 2 roasted, skinned and chopped jalapenos, dice 1 bell pepper, chop ½ red onion, 1 tbsp olive oil, juice of 1 lime, chili powder, salt and pepper to taste, fresh scallions and cilantro to taste, and 2 dry ancho chilies, seeded, cut into short strips and snipped into pieces. Combine all ingredients in a bowl. Place in the fridge for up to 12 hours for flavor infusion. Serve with chips.

 

Green Beans and Olives: In a large skillet combine 1 lb fresh , thin green beans, trimmed, 1/3 cup water, 2 tsp olive oil, and a pinch of salt. Bring to coiling, reduce heat to medium, cook covered, 5 minutes or until beans are tender. Drain if necessary. Transfer beans to a large bowl and cool completely. Add ½ cup pimento stuffed olives, ½ cup sliced celery, ¼ cup thinly sliced Walla Walla onion, 2 tbsp lemon juice, 1 ½ tsp finely shredded lemon peel, and 2 tbsp olive oil. Season to taste with salt and pepper.

 

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.

 

Zuchinni and Tomato Frittata: preheat broiler. In a medium bowl whisk together 8 eggs, ¼ tsp salt, and ¼ tsp crushed red pepper. In a 10 inch oven going skillet heat 1 tbsp olive oil over medium heat, layer in sliced of 1 small summer squash evenly over the bottom of the skillet. Cook 3 minutes, turning once. Top with ½ cup cherry tomatoes, thinly sliced lengthwise. Pour egg mixture over the vegetables in the skillet. Top with 2 oz bite sized fresh mozzarella balls and 1/3 cup coarsely chopped walnuts. Cook 3 to 5 minutes or until sides begin to set, lifting with a spatula to allow the uncooked portion to run underneath. Transfer to a broiler. Broil 4 inches from the heat 2 to 3 minutes or until set. Cut into wedges to serve. Serve with fresh tomato slices, basil, and a drizzle of olive oil.

 

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

 

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

 

 

Wobbly Cart Farm CSA box # 5

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7-15-14

 

Wobbly Cart Farm CSA box #5

 

Large share: fresh garlic, pearl onions, ½ lb green beans, green cabbage, romaine lettuce, summer squash, 1 ½ lb yellow finn new potatoes, beets, cucumber, kohlrabi, fresh thyme

 

Small share: fresh garlic, pearl onions, ½ lb green beans, romaine lettuce, summer squash, 1 lb yellow finn new potatoes, chard, rosemary

 

Dear CSA members,

 

I’m so glad the weather has cooled back down! It has been hot hot hot and tough to work in the fields and greenhouses. We were hitting mid-nineties by 5 pm here, and in the greenhouse that means well over 100. Keeping up with watering the transplants and irrigating the fields can become an all –consuming task during weather like that! And keeping oneself hydrated is just the same. I am very happy we live on the Chehalis River and can head down for a swim after a long hot day.

 

This week we have yellow finn new potatoes for you to enjoy. They are very delicate and the skins are tender and peel off easily. Their flavor is exceptional, tender and sweet. It is best to eat them up as soon as possible, but if you need to store them the refrigerator is the best place. In contrast, potatoes that are more mature and “cured” are best stored in a cool, dry and dark place, but not the refrigerator. Last week the variety “red norland’ was a bit of a disappointment, and I was glad to see the yellow finn’s were better quality. They aren’t perfect, as organically grown potatoes on our soil rarely are, but they are very delicious nonetheless.

There is tons of romaine in the field right now, so both share sizes will get a head. It’s so crunchy and scrumptious. To me romaine is a quintessential summer lettuce. It stands up to the heat and is very versatile; great as a ceazar salad, on a sandwich, or even grilled and then dressed with vinaigrette made with fresh thyme.

We also have pearl onions coming on. These are little tear-drop shaped onions that can be boiled whole, caramelized, or used as you would any regular onion. A nice change from scallions until the big onions such as Walla Walla sweet come on. We’ll probably have them next week, as well as cherry tomatoes, and I’m hoping fresh basil. Yay summer!

Things are going to ramp up for us from here on out, as harvests come quicker and heavier, until the first frosts of fall. We’ve got a packed schedule of CSA, markets, restaurant and co-op orders, harvesting, watering and weeding just to name a few of the things we must manage as a small, diverse organic farm. We’ll do what we can to keep up and in the meantime, thank you for your support!

Until next week,

 

Asha, Joe and the crew at Wobbly Cart

 

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

 

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

 

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

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

 

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

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

 

 

Wobbly Cart Farm CSA box #4

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Wobbly Cart Farm CSA box #4

 

7-8-14

 

Large shares: 1lb new red potatoes, 2 heads fresh garlic, 1 bunch fresh lavender, crisp-head lettuce, 1 zucchini, 1 bunch scallion, ½ lb green beans, ½ lb snow peas, 1 bunch rainbow chard, 1 bunch radishes, fresh rosemary

 

Small shares: 1 head fresh garlic, 1 bunch fresh lavender, butterhead lettuce, 1 cucumber, 1 small zucchini, 1 bunch scallion, 1 bunch beets, and ½ lb snow peas

 

Dear CSA members,

 

Here we are at week four and I feel like we are truly into the beginning of the summer crops here at Wobbly Cart. We are moving away from peas and scallions and radishes, and on to green beans, new potatoes, summer squash and cucumbers. While we had a pretty wet spring around here and I feel like it wasn’t our best year for peas, I am excited to see that we can begin digging potatoes and have a bit of the first picking of green beans for the large share this week! New potatoes are very tender with delicate skins. I recommend steaming them until just tender and serving with butter, fresh garlic and good salt. They wont need much cooking or seasoning to fully enjoy their freshness.

 

We also have more fresh garlic this week as well as another round of French Lavender! It is so gorgeous and smells so fantastic, I hope you are enjoying it as much as we are, as this will be the last of it! My hands smelled amazing yesterday after harvesting lavender and rosemary! If you like, you can hang the bouquet up to dry in a cool dark place and later rub the flowers off into a bowl. Then stuff the flowers into little bags to make sachets to scent your closets and drawers. It’s a great way to preserve the fragrance for the winter months.

 

If you are interested in getting more flowers with your CSA our friends at August Farm are starting a flower bouquet CSA! The delivery will start next week and go for 8 weeks. 8 bouquets grown naturally without any herbicides and pesticides for $96 from 7/16 – 9/3 delivered with your Wobbly Cart CSA box. I get excited about naturally grown flowers as there are not many of them out there, and most conventionally grown ones are treated with persistent pesticides that are really effecting our bee populations. Hope you will join them! You can sign up on our web store at http://wobblycart.smallfarmcentral.com/store/august-farm-flower-csa .

 

No carrots this week, as there is a gap in the plantings due to the above average precipitation in March and April. Now, in June and July we have the opposite, with dryer than normal conditions. It seems the new normal is “abnormal” when it comes to the weather, at least in my observation. Even so, the first smatterings of tomatoes are showing their pretty colors in the fields, basil releases a delicious scent when you brush it on a field walk and Walla Walla onions are sizing up. We have much to look forward to in the summer weeks to come!

 

Thank you all,

 

 

Asha, Joe and the crew at Wobbly Cart

 

 

 

Banh Mi with grilled pork: prepare marinade by combining 1 ½ tbsp minced lemongrass, ¼ cup sugar, 2 tbsp fish sauce, ½ tbsp ground black pepper, 2 cloves crushed fresh garlic, 1 tbsp roasted sesame oil, 1 tbsp soy sauce in a shallow container with a tight-fitting lid. Place 1 ¼ lb pork sirloin cutlets, thinly sliced. Place cutlets between two sheets of plastic wrap and pound lightly with a mallet or with a flat side of a cleaver. Place pork in the marinade, turning to coat evenly. Cover and refrigerate for two hours or overnight. Combine ½ cup mayonnaise and 1 ½ tbsp Sriracha chili sauce, place in a covered container and reserve in the refrigerator. Preheat grill to high heat. Grill pork, turning once, until pork slices are lightly charred on both sides and meat is cooked through, about one to two minutes per side. Remove pork from grill and reserve. To build the sandwiches, cut 1 baguette lengthwise, slicing almost in half but leaving hinged at the side. Spread a thin laver or Siriracha mayonnaise on both sides of the bread. Cut the cutlets as needed to fit them into the sandwiches, laying them on one side of the bread. Add a layer of sliced cucumbers, followed by a generous amount of pickled carrots. Complete with a generous amount on fresh herbs such as cilanto, mint and Thai basil (as you might use lettuce in a another sandwich). Fold baguette together and gently press so that all the filling ingredients adhere to the bread. Slice into 4 to 6 individual sandwiches and serve.

 

Grilled new potatoes: Pre heat grill to medium heat. slice 1 lb new potatoes evenly. In a bowl toss with olive oil, good sea salt, rosemary and chopped fresh garlic to taste. Lay out a large double layer of foil, place the potatoes and herbs in the center and fold over and seal the edge, basically making a packet. Place on the grill and cook until tender 15 min or so. Open the packet to serve.

 

Watermelon-Cucumber Salad: in a large bowl combine 6 cups diced watermelon, 3 thinly sliced cucumbers, 3 tbsp olive oil, 3 tbsp red wine vinegar, 1 tsp sea salt, and 1 tsp pepper; toss to combine. Divide between plates and garnish evenly with ¼ cup crumbled feta and ¼ cup mint leaves.

 

Lavender and Honey Roasted Chicken: In a non-reactive bowl combine; 1 tbsp fresh thyme, 1 tbsp fresh rosemary, 1 tsp fresh lavender, ½ cup honey, 1 ½ tsp fresh marjoram, 1 minced garlic clove. 1 minced shallot, ¼ cup aged balsamic vinegar and stir thoroughly. Preheat your oven to 350 degrees. Season a whole roasting chicken with salt and pepper. Roast the chicken for 30 minutes. Baste the chicken with the lavender honey mixture every 5 minutes or so for an additional 30 minutes or until completely cooked. The bird is done when a thermometer inserted into the thickest part of the thigh registers 165 degrees. Do not overcook. Once finished you can brush additional marinade over the flesh and skin. (from food.com)

 

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

 

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