Wobbly Cart Farm CSA week 11

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9-5-17

 

Wobbly Cart Farm CSA week 11

 

Large share: beets, fennel, carrots, Yellow Finn potatoes, Yellow onions, green beans, Italian parsley, Purple Bell pepper, Shishito peppers, cherry tomatoes, Heirloom tomatoes, sweet corn, arugula

 

Small shares: beets, fennel, Yellow Finn potatoes, Purple bell pepper, Italian parsley, Heirloom tomatoes, sweet corn, eggplant, arugula

 

Greens shares: Arugula, mustard greens, red Russian kale

 

Roots shares: carrots, gold beets, shallots

 

Juicing shares: carrots, beets, green cabbage, Italian parsley, tomato seconds

 

Dear CSA members,

 

September is here and we have had some productive time on the farm. Our entire onion crop has been harvested and spread out to cure in the barn, tomatoes are finally ramping up production, we purchased our garlic seed for next years crop and we are finally done with seeding and transplanting for the season.

 

Now that we have plenty of tomatoes I thought I would go over some of the varieties that we grow as well as a bit about their characteristics. Many of these varieties are among the originals that we chose when starting Wobbly Cart Farm and a few are new to us in recent years.

 

Cherokee Purple: Dates to 1890 or before. Dusky purple pink in color. Superb sweet smoky flavor.

 

Persimmon: Dates to 1781 or before. Supposedly grown by Thomas Jefferson. Bright orange gold large in size. Creamy low acid flavor, few seeds.

 

Aunt Ruby’s German Green: Large beefsteak size with excellent citrus, melon and old fashioned tomato flavor.

 

Green Zebra: small but beautiful chartreuse with lime green stripes. Very rich flavor, sweet with an acid bite.

 

Cosmonaut Volkov: Originally from the Ukraine this large red tomato is sweet, tangy, balanced and complex in flavor. Often has green shoulders.

 

Pork Chop: True yellow tomato with light green stripes that ripen to gold. Citrusy flavor.

 

Japanese Black Trifele: smaller pear shaped fruit, dark chocolatey brown to brick red when ripe. Almost never cracks. Flavor is rich and chocolately

 

Prudens Purple: Pruden’s is early for its size and makes a great sandwich tomato. Irregular pink 1 lb fruit with very few seeds, a silken texture and rich tomato taste, nicely tart with a balanced undertone of sweetness neither insipid nor cloying.

 

There are literally thousands of tomato varieties from around the word. Tomatoes are actually native to South and Central America. In Mesoamerica, the fruit was used in cooking and by 500 BC being cultivated in Mexico. In the early 1500’s, Spanish conquistadors starting exporting tomatoes, beginning the global exploration of the tomato as food.

 

The Latin name for tomato is Solanum lycopersicum. Interestingly, the scientific epithet lycopersicum means “wolf peach”. The German werewolf legends said that deadly nightshades were used by witches and sorcerers in potions to transform into werewolves, so the tomato’s similar, but much larger, fruit was called the “wolf peach” when it arrived in Europe, which may be one of the reasons why tomatoes were used only ornamentally in Europe until the 1700’s.

 

Heirloom refers to the seeds being true bred and open pollinated. Traditionally, it refers to seeds that get handed down from generation to generation. These seeds saved from these fruit will produce fruit alike to their parent’s plant year after year. In contrast, Hybrid seeds which are more commonly used today are seeds that are cross pollinated to create characteristics best representative of two different parent plants. The seeds from these fruit cannot be used to grow plants that will express the same characteristics year after year. Whereas with an open pollinated or heirloom variety you can save the seeds and expect it to grow out like its parent.

 

Tomatoes are a good source of vitamin A, C, B2, folate, chromium, potassium and are high in fiber. The vitamins act as anti-oxidants and the minerals help our bodies function well. Tomatoes have a variety of carotenoids which are thought to help chronic disease prevention. Lycopene is more readily absorbed by cooking the tomatoes! Store your tomatoes out on the counter for several days. Some more firm tomatoes may benefit from a bit of ripening time.

 

If you are interested in getting some boxes of #2 heirloom tomatoes, we have them priced at $20 lb for $20. We can deliver them with your CSA share or you can pick up at the farm. It’s a great deal if you are into making sauce or salsa. You can order on our webstore. http://wobblycart.smallfarmcentral.com/store/wobbly-cart-farm

 

Have a great week and enjoy,

Asha

 

 

 

 

 

Heirloom Tomato Salad

serves 4

 

Cut 3 lbs of tomatoes into large chunks, a variety of colors will make for a pretty salad.

Add coarse sea salt to taste.

Stir in 1 Tbsp of good olive oil.

It’s ready to eat or let marinate in its juices for awhile and it will be even better.

 

Cream of Roasted Tomato Soup

serves 4 

 

4 lbs Heirloom Tomatoes or Roma Tomatoes

4 cloves of garlic

1/4 c olive oil

salt

1 sprig rosemary

6 tbsp heavy cream

  •  Black Pepper, coarsely ground
4 sliced of rustic bread toasted with olive oil for serving

Heat the oven to 375 degrees and line a rimmed baking sheet with foil. Lay the tomatoes cut-side up. Add the garlic cloves (with skins on). Sprinkle with olive oil and season with salt. Roast until the tomatoes are soft and caramelized, about 1 hour. Remove from the oven and let cool.
Add the ¼ cup olive oil, the rosemary and thyme to a small saucepan and place over low heat. Let warm until you begin smelling the herbs, about 10 minutes. Remove from the heat and let cool.
Peel the tomatoes and add the pulp and juices to a soup pan. Squeeze the garlic from its skin and add it to the pan. Place the pan over medium heat, and begin mashing the tomatoes with a potato masher until it’s pulpy, but not chunky (if you prefer to use a food processor, go ahead – just make sure you leave it pulpy). When the mixture is hot but not boiling, stir in the cream. Season to taste with salt. Add a pinch of sugar, if needed. Ladle into bowls and season with pepper. Sprinkle a little herb oil on top of the soup. Pass the toasts at the table.

 

 

Roasted Tomato Jam

makes about 3 cups

 

2 cups sugar

3 lbs tomatoes, sliced thinly 1/4″

large pinch of salt

grated zest of 1 lemon

juice of 1 lemon

1 cinnamon stick

1/2 tsp fennel seeds, lightly crushed

2 cayenne peppers or chiles

 

  1. Pour 1/3 of the sugar over the base of a 12-inch braising pan or other baking dish. Layer half the tomatoes, overlapping the slices, in the pan. Sprinkle with 1/3 cup sugar, and top with the lemon zest, lemon juice, cinnamon stick, fennel seeds, and chiles. Top with the remaining tomatoes, followed by the rest of the sugar. Let sit for 30 minutes. Heat the oven to 400 degrees F.
  2. Place the pan, uncovered in the oven and let cook for 1 hour. The tomato juices should simmer actively. Check every 20 minutes, spooning the juices over the top tomatoes, and removing the chiles if they char.
  3. Continue roasting and checking every 20 minutes — the tomato juices should begin to gel at 2 hours, but it could happen a little sooner or later. Test the juices by spooning a little onto a plate, letting it cool, and running your finger though it. If it holds the line, the jam is ready. Remove the jam from the oven and let cool. I eat this jam fresh so I put it into jars and keep it in the fridge.

 

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

 

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

 

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.

 

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

 

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

 

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.

 

Eggplant Caponata: peel and cut into cubes 1 medium (1 lb) eggplant. Sprinkle generously with salt, place in a colander, and let stand for 30 to 60 minutes. Rinse and pat dry. Heat 2 tbsp olive oil in a large heavy skillet over medium heat. Add 1 cup chopped celery and cook, stirring often, until softened, about four minutes. Add 1 medium onion, finely chopped, 1 garlic clove, minced, and cook, stirring often until onion is soft and lightly colored, about 5 minutes. With a slotted spoon, remove the vegetables to a bowl; add to the skillet 2 tbsp olive oil. Add the eggplant cubes and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Add the celery mixture, along with 1 ½ cups canned plum tomatoes, drained and coarsely chopped, 12 green olives, pitted and coarsely chopped, 1 ½ tsp drained capers, 2 tbsp red wine vinegar, 1 tbsp tomato paste, 2 tsp sugar, 1 tsp minced fresh oregano or ¼ tsp dried oregano, 1 tsp salt, and black pepper to taste. Bring to a boil, then reduce heat to low and simmer, uncovered, until thickened, about 15 minutes. Taste and adjust the seasonings with additional salt, pepper, and or vinegar if needed. Remove to a serving bowl, let cool and garnish with 2 tbsp minced parsley.

 

 

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Wobbly Cart Farm CSA week 10

 

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8-29-17

 

Wobbly Cart Farm CSA week 10

 

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

 

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

 

Greens share: Chard, dandelion, green cabbage

 

Roots share: Purple potatoes, Cipollini onions, beets

 

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

 

Dear CSA members,

 

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

 

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

 

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

 

The watermelon is a variety called Yellow Doll and has a bright lemon yellow flesh with a sweet, dense and crisp flavor and mouth-feel. This variety is good for our climate because they are small in size and mature quickly. I would store this melon in the refrigerator until ready to consume. Later in the season it looks like we will have tons of Charentais melons as well.

 

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

 

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

 

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

 

Thank you and have a great week,

 

Asha

 

 

 

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

 

 

Watermelon, Cucumber and Lime Salad

 

Watermelon, cut into small slices

Cucumber, sliced

Salad greens

Feta

Lime, zest and juice

Olive oil

Agave syrup

Salt and pepper

Thinnly sliced basil leaves

 

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

 

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

 

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

 

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

 

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

 

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

 

 

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

 

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

 

Tomato, Red onion, and Purple Pepper Salad with yogurt dressing: Thinly slice 1 medium red onion, place in a salad bowl, sprinkle on 2 tbsp fresh lime juice and 1 tsp salt and mix well. Set aside for 30 minutes. Slice 1 hot chile into matchsticks and add to the onion, cut one medium purple bell pepper into ½ inch wide strips about 1 inch long and toss with the onions and chile. Just before serving add 2 to 3 tomatoes cut into ½ inch pieces and ¾ cup full fat yogurt and toss gently to mix. Taste for salt and adjust, if you wish, and add freshly ground black pepper to taste.

 

Kolhrabi Carrot Fritters with Avocado Cream Sauce

by: a Couple Cooks

Serves: 8 fritters

What You Need

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

 

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

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

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

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

 

 

Wobbly Cart Farm CSA week 6

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8-1-17

 

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

 

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

 

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

 

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

 

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

 

Dear CSA members,

 

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

 

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

New crops this week:

 

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

 

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

 

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

 

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

 

Enjoy and have a great week,

 

Asha

 

 

 

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

 

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

 

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

 

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

 

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

 

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

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

 

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

 

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

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

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

Wobbly Cart Farm CSA week 5

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7-25-17

 

Large shares: red cabbage, lettuce, purplette onions, cauliflower, green beans, snow peas, eggplant, summer squash, fresh dill, garlic

 

Small share: red cabbage, cauliflower, purplette onions, summer squash, green beans, fresh dill, garlic

 

Greens share: lacinato kale, Italian parsley, hearts of romaine

 

Roots share: red beets, gold beets, carrots, fresh yellow onion

 

Juicing share: 5lb carrot seconds, fennel, red beets, arugula, Italian parsley

 

Dear CSA members,

 

Hopefully you have all had a nice week and are as excited as we are for this week’s CSA shares. We have really enjoyed receiving your positive feedback these past weeks and thank you for sharing recipes and ideas on the face book group page. I love getting new ideas for recipes as well as fun things to do with lavender!

 

This week we have begun the add-on share options. Look for your add on share at the drop site if you have ordered one, they will be labeled with your name. Greens shares have a green dot, roots shares a red dot, and juicing shares a blue dot. Ocean Shores folks, I have added the add-on shares to your regular boxes in the interest of space.

 

We have harvested some new crops for you this week. First off cauliflower, this harvest was not quite as amazing as some of our plantings from last year but pretty nice. Green beans: our first harvest of green beans was quite plentiful and so small shares will get a ½ lb and large a full lb this week. The first picking of the planting always has the best, most tender beans. I hope you enjoy!

 

I anticipate that next week we will have new potatoes, basil, cucumbers and hopefully cherry tomatoes as well. Our potatoes and tomatoes are several weeks behind normal due to the extremely rainy and cold spring we had this year. Better late than never though! We still have another planting of peas so hopefully we will enjoy more peas in the next couple of weeks as well.

 

In the fields we are attempting to keep up with the weeding, by flame weeding some direct seeded crops before the planted seeds emerge, cultivating with the tractors and various weeding implements and hand weeding with hand tools. We are also seeding and transplanting many of our fall crops this time of year. We are putting in many types of storage root crops such as winter radishes, rutabaga, carrots, beets and turnips. From the greenhouse we will be planting radicchio, escarole, winter kale, cabbages, and other greens within the next week.

 

Have a great week,

 

Asha

 

 

 

 

 

 

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.

 

Pickled Cabbage: Fill a saucepan with water and bring to the boil. Core a cabbage and chop into large pieces, you will need about 4 cups. Add the cabbage to the boiling water and cook for 30 seconds, then drain in a colander. Let cool to room temperature. When cool enough to handle squeeze leaves to soften them and release some water. Meanwhile, combine3/4 cup vinegar, ½ cup sugar, and 2 tsp salt. Bring to a boil to dissolve sugar, and pour into a bowl to cool. When cool, add the cabbage and toss to coat well. Pour all of this into a jar with a tight fitting lid. Refrigerate for 2 days, turning the jar occasionally to coat all the leaves with the brine. Serve cold.

 

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.

 

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

 

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.

 

 

Wobbly Cart Farm CSA week 17

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10-4-16

Large shares: Delicata squash, red onions, beets, watermelon radish, Purple mustard greens, Italian parsley, sweet peppers, cauliflower or broccoli, red potatoes, summer squash

Small shares: Delicata squash, red or yellow onions, watermelon radish, beets, green or romano beans, cauliflower, cucumbers

 

Dear CSA members,

It’s hard to believe we are at week 17 and next week will be the last delivery for the summer share! There are a couple of things I wanted to go over from the last couple of weeks. I received quite a few comments about the corn earworm damage to the sweet corn and wanted to let you know that we are really sorry about that! We have never had an infestation quite like that before and there is no way to tell unless you open up each ear one by one! We generally try to minimize any type of organically approved insecticide spraying due to their impacts on our pollinators and other beneficial insects, but will have to consider one for this pest next year.

Also, some mold issues with onions and shallots. Our alliums have not been keeping well this year due to alot of humidity and moisture during certain parts of this summer and the curing time of the onions ( the joys of farming in the maritime northwest!). Often times it is extremely difficult to tell if there is mold starting under the skin of an onion or shallot – so we may miss a few here and there.

I wanted to be sure to assure you all that the dollar value of the produce you receive over the course of the season is generally 15% more than what we have accounted for in the share price. Not that we are happy with the quality issues with the corn and onions  – but just to assure you that you are not losing out in dollar value!

Part of the journey of choosing a farm to support through a community supported agriculture progarm is to share in the successes and failures of each season. Each year brings up new challenges as an small organic farm with different pests, diseases, weather and climate challenges. We work to adapt to the problems and highlight our sucesses, and try to create a well balanced and delicious selection of vegetables for you each week.

New this week we have:

Watermelon radishes: This large turnip looking thing is green and white on the outside, but when you slice it watch out! The center is a gorgeous watermelon shade of pinkish red. This heirloom type of the Chinese Daikon radish (called shinreimei in China) is at its best in fall when the weather starts to cool down. Unlike many radishes the intensity of the flavor decreases as it matures. It is mild and delicious served raw, and its color is best preserved when it is served uncooked. Though they are also good sautéed or roasted.

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

Delicata Squash: These are, in my humble opinion, the best winter squash there is. Delicata have excellent sweet flavor, tender skins, and a very manageable size that make them easy to transport and process. Kept cool and dry, these squash will keep for several weeks and possibly months. Their flavor will improve over time if you can hold off from eating them tonight!

I have enclosed our flyer for sign up for our fall CSA share that will continue immediately after our 18th week of summer share as well as a brochure for locally raised Icelandic lamb from our friend and neighbor Selma. Selma is a long time farmer here in our valley, who raises mostly Icelandic sheep. This spring her ewes gave birth to more lambs than ever before. Many ewes had triplets. Selma thinks this had to do with the very nice pastures they grazed on in last summer and fall. As a result she has many more lambs to sell. If you are into lamb, Icelandic lamb is considered one of the best in the world because of its fine texture and mild flavor. Here is a link to her meat brochures on her website.  If you are interested you can contact her by email Selma@bonedryridge.com or give her a call 360 273 1045 or just send in the order form.

Also, now is the time to finish up any payments still due on your account and return any boxes that you may still have. Next week will be the last delivery for the summer share!

Thanks and have a great week,

 

Asha

 

 

Delicata squash with rosemary, sage and cider glaze: Peel 2 medium delicata squash, cut lengthwise in half, scoop out the seeds. Cut each half lengthwise again, and then into 1 1/2 inch slices. Melt 3 tbsp butter in a large heavy skillet over low heat, add in 1/4 cup finely chopped fresh sage, 1 tbsp coarsely chopped fresh rosemary and cook 3 to 5 minutes, just until the butter begins to brown. Do not brown the herbs. Add the squash to the skillet, then add 1 1 /2 cups fresh apple cider, 1 cup water, 2 tsp sherry vinegar, and 1 tsp salt. Cook, stirring occasionally, until the glaze is reduced and the squash is tender about 20 to 30 minutes. Season with salt and pepper to taste.

Sweet Pickled Onion Watermelon Radish Salad: Slice 1 small sweet onion into thin rounds, slice 1 large watermelon radish into thin rounds, Add 1/3 cup orange juice, 2 Tbsp olive oil, ½ tsp sea salt, ½ tsp pepper, 2 Tbsp apple cider vinegar, and a splash of rice wine vinegar. Toss well. Place in fridge to chill overnight. Serve!

Watermelon Radish Chips with Cumin Salt: Peel 4 to 6 Watermelon Radishes and thinly slice. If you have a mandolin, this is ideal for getting the most uniformly thin slices. Heat 2 cups of vegetable oil in a small pot. When hot, toss a handful of radish, making sure you don’t crowd the pot. Fry for about 8 t 10 minutes until really brown. You’ll be tempted to take them out earlier, but you need them to crisp up. They do take longer than potato chips. Continue until done. Season each batch separately and set aside. To make cumin salt – add one tsp salt and ½ tsp cumin and mix in a small bowl, season the radish chip with this. Makes a great appetizer. (From janespice.com.)

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

Mustard Greens turnovers (could use rapini, vitamin green, or mizuna here): prehat oven to 400. place 1 lb mustard greens (stems removed) in a colander, rinse with cool water, and set aside. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 cup chopped onion and cook until they are soft and translucent, about 3 minutes. Add 1 garlic clove, minced, and cook 1 minute more, add the chopped greens and cook unitl they wilt and are tender, about 5 minutes. transfer the green back to the colander and press to extract any extra liquid. place them in a large mixing bowl and stir in 5 oil-cured black olives that have been chopped, 8 slow-roasted tomato halves that have been finely chopped, and 1/4 cup feta cheese. You should have about 1 1/2 cups filling.

Unfold 2 sheets frozen puff pastry that has been defrosted onto a lighty floured surface. depending on pastry size, cut each sheet into four 4 inch squares. Divide the filling amongst 8 pastry squares, leaving a 1 inch border. Fold each square into a triangle, enclosing the filling, and seal the pastry by firmly pressing fork tines along the open edges. Use a sharp knife to make 2 1/2 inch long vents in the top of each turnover. Place the turnovers on a parchment paper lined baking sheet and brush their tops with beaten egg. Bake until golden brown, 25 to 30 minutes.

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. (watermelon radishes would work great). (from the November 2011 issue of Sunset Magazine).

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.

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

Wobbly Cart Farm CSA week 14

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9-13-16

Large shares: mixed bunch beets, bulk carrots or red snack carrots, cauliflower, red onions, sweet peppers, cherry tomatoes, heirloom tomatoes, green beans, lettuce, arugula

Small shares: mixed bunch beets, chard, bulk carrots, red onion, heirloom tomatoes, romano or green beans, lettuce

 

Dear CSA members,

The absolutely gorgeous days of Sepember are here. I love the cold crisp mornings with a bit of fog and dew that heat up into a warm blue skied daytime. Hints of fall color are in the shrubs and trees, the air smells great, and there is so much delicious food everywhere. Last weekend my family and I pressed fresh pear cider and also canned some grape jelly from fruits that grow on our property. Later today I plan to make a huge quantity of fire roasted tomato sauce from a crate of heirloom tomatoes that didn’t make the grade for sale. This time of year I find myself hauling home random crates of all kinds of stuff from the barn and just can’t resist the urge to preserve it for winter.

If you are interested in getting some boxes of #2 heirloom tomatoes, we have them priced at $20 lb for $20. We can deliver them with your CSA share or you can pick up at the farm. It’s a great deal if you are into making sauce or salsa.

Many of the crops are at their peak around the farm. We have an amazing fall brassica plot and have had the best cauliflower year ever at Wobbly Cart. The tomato poundage is at its apex- not all of them perfect – but still delicious. Many of the fall crops such as leeks an celariac are sizing up very well, winter squashes are starting to show color too. The big barn floor is covered in drying onions that have been out of the field for a couple of weeks now.

I am so glad we have another week of sun to push through the cucumbers, melons and sweet corn. I know I have been talking about them for a while, but we just felt we would be better off waiting another week. I promise next Tuesday for sure! I am hooping to emphasize the summer crops for a bit longer before they are all gone.

 

Enjoy!

Asha

 

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

Tomato, Red onion, and Purple Pepper Salad with yogurt dressing: Thinnly slice 1 medium red onion, place in a salad bowl, sprinkle on 2 tbsp fresh lime juice and 1 tsp salt and mix well. Set aside for 30 minutes. Slice 1 hot chile into matchsticks and add to the onion, cut one medium purple bell pepper into ½ inch wide strips about 1 inch long and toss with the onions and chile. Just before serving add 2 to 3 tomatoes cut into ½ inch pieces and ¾ cup full fat yogurt and toss gently to mix. Taste for salt and adjust, if you wish, and add freshly ground black pepper to taste.

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

Halibut with Persimmon Tomato and Dill Relish: Prepare your grill. Combine 2 cups diced Persimmon tomato, 3 tbsp finely chopped red onion, 1 tbsp finely chopped seeded Jalapeno pepper, 1 tsp fresh dill, 2 tsp fresh lemon juice, and ¼ tsp salt in a medium bowl and add ¼ tsp freshly ground black pepper. Toss gently to coat. Brush 6 6oz halibut filets with 1 tbsp extra-virgin olive oil, sprinkle evenly with ¼ tsp more salt and pepper. Place fish on a grill rack coated with cooking spray; grill 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with tomato mixture; garnish with dill sprigs, if desired.

Ham and Cheese Tartines with Cherokee Purple Tomato Salad: preheat broiler, to prepare tartines, place 4 1 ½ oz slices of ciabatta bread in a single layer on a baking sheet. Arrange 1 of four Serrano ham slices and 1 or four thin slices of Manchego cheese on each bread slice. Broil 3 minutes or until cheese melts. Sprinkle evenly with 1 tsp oregano. To prepare salad: combine 1 tbsp chopped fresh oregano, 1 tbsp finely chopped shallots, 1 tsbp sherry vinegar, 2 tsp extra-virgin olive oil, 1 garlic clove, minced in a bowl and stir well with a whisk. Arrange 1 cup torn boston lettuce on each of four plates. Top each with ¾ cup honeydew melon and ½ cup Cherokee purple tomato slices. Drizzle each with about 1 tbsp dressing. Place 1 tartine on each plate. (both from Cooking Light Magazine)

Heirloom Tomato and Eggplant Gratin: Preheat oven to 425. Brush a large oval baking dish with 1 tbsp of olive oil. Arrange 1 ½ lbs of Heirloom Tomatoes, sliced ½ inch thick and 1 lb eggplant peeled and sliced into rounds ¼ to 1/3 inch thick, in overlapping concentric circles. Scatter with fresh thyme sprigs on top and season with salt and pepper. Drizzle with 3 tbsp olive oil over the top. Cover with foil and bake for about 30 minutes, or until the eggplant is barely tender and the tomatoes have exuded their juices. Uncover and bake for 25 minutes longer, or until juices have evaporated and vegetables are very tender. Sprinkle with ¼ lb coarsely crumbled goat cheese and bake for about 10 minutes, or until lightly browned. Serve warm. (I have made a similar recipe but made the addition of lots of minced garlic and thinly sliced summer squash and potato. The kids and family loved it!) (from foodandwine.com)

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.

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

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

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.

Wobbly Cart Farm CSA week #18

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10-13-15

Day in Autumn

by Ranier Maria Rilke

After the summer’s yield, Lord, it is time 

to let your shadow lengthen on the sundials 

and in the pastures let the rough winds fly. 

As for the final fruits, coax them to roundness. 

Direct on them two days of warmer light

to hale them golden toward their term, and harry 

the last few drops of sweetness through the wine. 

Whoever’s homeless now, will build no shelter; 

who lives alone will live indefinitely so, 

waking up to read a little, draft long letters, 

and, along the city’s venues, 

fitfully wander, when the wild leaves loosen.

Large shares: Delicata squash, red fingerling potatoes, yellow onions, Korean red garlic, mizuna, rapini, eggplant, watermelon radishes, cherry tomatoes, butterhead lettuce, rosemary

Small shares: Delicata squash, red fingerling potatoes, cabbage, vitamin green, yellow onion, Korean red garlic, sweet pepper, green beans, rosemary

Dear CSA members,

We have, at long last, arrived at our 18th and last delivery for the summer CSA. It has been an amazing journey from the delicate lettuces and strawberries of early summer to the heavy cabbages and winter squash of this last box. It all seems to have gone by so fast, and yet mid June seems so long ago at the same time. We, as a farm crew, are all ready for a bit of respite. But we will also be sad to see the season end, as many of our long time crew members will be moving on to bigger and better after this season.

This, being our 11th season as a small organic farm, in some ways blends together with the many seasons we have behind us. A few things stand out in my mind however.  It was the hottest, driest spring/summer that I can ever remember. In years past, we have always worried that we could get enough warm, sunny dry weather for our heat loving crops to mature. In fact too much water has always been a bit of a problem around here (big floods of 2007 ring a bell?) This year we had the opposite, with crop failures/yield reductions due to the hot dry conditions. Beans dropped blossoms during the hottest part of the summer, tomatoes experienced sunburn, sections of the potato and winter squash didn’t get the water they needed and had a smaller yield or in the case of the potatoes that did get water, grew so fast they developed hollow centers. Overall though, these crops as well as most of the fall greens and root crops experienced a nice comeback once we got that big rainstorm in late August and things cooled down a bit.

Second: we have some serious disease challenges that weren’t around when we started farming in this area 15 years ago. We have experienced an upswing in major diseases such as downy mildew in the onions, leaf rust fungus in the garlic, and clubroot in the brassicas (broccoli, cauliflower, cabbage etc.). We trialed some new onions varieties with the help of High Mowing Seeds that are possibly disease resistant and are working on solutions for the club root as well as other pests such as flea and cucumber beetles that are continuous challenges for us. One thing that I know will be a positive for us is leasing 5 new acres for next year! Good crop rotation/fallow cycles are of the utmost importance when it comes to pests and diseases, as well as fertility management of our soil.

Third; thanks to you, our CSA had its most sucessful year ever! Our membership increased to the largest yet, and we had a higher percentage of folks pay in full, which really helps out our finances in the early season. We also had a higher percentage of returning members than ever, which is always a great feeling. Despite the challenges of the hot, dry season, and Joseph breaking his ankle, we were still able to deliver 18 weeks of gorgeous produce, with the large share receiving 15% more than they paid for in produce.

We are certainly appreciative of the support you have given us by becoming members of our CSA, and hope that you have been satistifed with your experience and the produce that you have received. We will be continuing on for four more weeks with our fall CSA option if you are interested in joining us and haven’t already done so. The majority of the crops that we produce in the fall can be stored for several weeks if not longer, so it is a great way to stock up on local produce for the winter months.

Wobbly Cart will also continue to be at the Olympia Farmers Market  through October Thursday through Sunday. November and December Saturday and Sundays. We offer 15% off for all our CSA customers at the market stand so come on down and see us this fall and winter!

I also thought I would go over a couple of crops that may be unfamiliar to you:

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

Delicata Squash: These are, in my humble opinion, the best winter squash there is. Delicata have excellent sweet flavor, tender skins, and a very manageable size that make them easy to transport and process. Kept cool and dry, these squash will keep for several weeks and possibly months. Their flavor will improve over time if you can hold off from eating them tonight!

Vitamin green: this asian green is similar to bok choy but more delicate in texture. I noticed that this batch is extra tender and likely to get slightly bruised. I would attribute this to the warm growing conditons we have been having this October. That said, you should probably use these up very soon! Vitamin green is also very sweet and delicious so that shouldn’t be a problem. They are great sautéed, or eaten fresh.

Rapini is essentially the Italian equivalent to turnip greens. Used extensively in Italian and Chinese cooking, it is not as popular in the United States but is gaining popularity. The stems are generally uniform in size (hence cook evenly) and need not be peeled. Clean it as you would other greens, removing the bottom portion of the stems which appear tough (sometimes the stems are tougher than other times depending on the age of the rapini). They stems can be removed up to where the leaves begin, and sautéed before adding the leaves to the pan. This vegetable is a source of vitamins A, C, and K, as well as potassium.  To maintain crispness, refrigerate, unwashed, loosely wrapped in a plastic bag or wrap for up to 3 days.

Thank you all and we hope to see you in the Fall CSA as well as in the 2016 Summer CSA!

Asha, Joe and the crew at Wobbly Cart

 

Delicata squash with rosemary, sage and cider glaze: Peel 2 medium delicata squash, cut lengthwise in half, scoop out the seeds. Cut each half lengthwise again, and then into 1 1/2 inch slices. Melt 3 tbsp butter in a large heavy skillet over low heat, add in 1/4 cup finely chopped fresh sage, 1 tbsp coarsely chopped fresh rosemary and cook 3 to 5 minutes, just until the butter begins to brown. Do not brown the herbs. Add the squash to the skillet, then add 1 1 /2 cups fresh apple cider, 1 cup water, 2 tsp sherry vinegar, and 1 tsp salt. Cook, stirring occasionally, until the glaze is reduced and the squash is tender about 20 to 30 minutes. Season with salt and pepper to taste.

Sweet Pickled Onion Watermelon Radish Salad: Slice 1 small sweet onion into thin rounds, slice 1 large watermelon radish into thin rounds, Add 1/3 cup orange juice, 2 Tbsp olive oil, ½ tsp sea salt, ½ tsp pepper, 2 Tbsp apple cider vinegar, and a splash of rice wine vinegar. Toss well. Place in fridge to chill overnight. Serve!

Rapini and garlic: Chop 3 cloves garlic. Heat 3 tbsp olive oil in a large skillet add the garlic and then the bunch of rapini that has the bottom of the stems removed and then been chopped. Turn the greens to wilt them and coat with the oil. Add 1 cup chicken broth, cover the pan, reduce heat to low and simmer for 10 to 12 minutes. Serve.

Watermelon Radish Chips with Cumin Salt: Peel 4 to 6 Watermelon Radishes and thinly slice. If you have a mandolin, this is ideal for getting the most uniformly thin slices. Heat 2 cups of vegetable oil in a small pot. When hot, toss a handful of radish, making sure you don’t crowd the pot. Fry for about 8 t 10 minutes until really brown. You’ll be tempted to take them out earlier, but you need them to crisp up. They do take longer than potato chips. Continue until done. Season each batch separately and set aside. To make cumin salt – add one tsp salt and ½ tsp cumin and mix in a small bowl, season the radish chip with this. Makes a great appetizer. (From janespice.com.)

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

Mustard Greens turnovers (could use rapini, vitamin green, or mizuna here): prehat oven to 400. place 1 lb mustard greens (stems removed) in a colander, rinse with cool water, and set aside. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 cup chopped onion and cook until they are soft and translucent, about 3 minutes. Add 1 garlic clove, minced, and cook 1 minute more, add the chopped greens and cook unitl they wilt and are tender, about 5 minutes. transfer the green back to the colander and press to extract any extra liquid. place them in a large mixing bowl and stir in 5 oil-cured black olives that have been chopped, 8 slow-roasted tomato halves that have been finely chopped, and 1/4 cup feta cheese. You should have about 1 1/2 cups filling.

Unfold 2 sheets frozen puff pastry that has been defrosted onto a lighty floured surface. depending on pastry size, cut each sheet into four 4 inch squares. Divide the filling amongst 8 pastry squares, leaving a 1 inch border. Fold each square into a triangle, enclosing the filling, and seal the pastry by firmly pressing fork tines along the open edges. Use a sharp knife to make 2 1/2 inch long vents in the top of each turnover. Place the turnovers on a parchment paper lined baking sheet and brush their tops with beaten egg. Bake until golden brown, 25 to 30 minutes.