Wobbly Cart Farm week 16

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Wobbly Cart Farm CSA week 16

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

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


After Apple-Picking


By Robert Frost


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

Toward heaven still,

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

Beside it, and there may be two or three

Apples I didn’t pick upon some bough.

But I am done with apple-picking now.

Essence of winter sleep is on the night,

The scent of apples: I am drowsing off.

I cannot rub the strangeness from my sight

I got from looking through a pane of glass

I skimmed this morning from the drinking trough

And held against the world of hoary grass.

It melted, and I let it fall and break.

But I was well

Upon my way to sleep before it fell,

And I could tell

What form my dreaming was about to take.

Magnified apples appear and disappear,

Stem end and blossom end,

And every fleck of russet showing clear.

My instep arch not only keeps the ache,

It keeps the pressure of a ladder-round.

I feel the ladder sway as the boughs bend.

And I keep hearing from the cellar bin

The rumbling sound

Of load on load of apples coming in.

For I have had too much

Of apple-picking: I am overtired

Of the great harvest I myself desired.

There were ten thousand thousand fruit to touch,

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

For all

That struck the earth,

No matter if not bruised or spiked with stubble,

Went surely to the cider-apple heap

As of no worth.

One can see what will trouble

This sleep of mine, whatever sleep it is.

Were he not gone,

The woodchuck could say whether it’s like his

Long sleep, as I describe its coming on,

Or just some human sleep.



Dear CSA members:

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

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

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

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

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

Have a great week,

Asha, Joe and the crew at Wobbly Cart.




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


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


Celariac and Apple Slaw: Trim, peel, and cut into 1 inch matchsticks, 1 12oz Celery root. Cut 1 large apple into matchsticks (2 cups). Combine together with 1/4 cup plus 1 tbsp fresh cider, 2 tsp sugar, 2 tsp dijon mustard, and 2 tsp chopped fresh parsley. Let stand for 30 minutes before serving.


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


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


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

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


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



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


Wobbly Cart Farm CSA box #18

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Wobbly Cart Farm CSA box #18

October 14th 2014


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

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


Dear CSA members,


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

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

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

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

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

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


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

Thank you all,

Asha, Joe and the crew at Wobbly Cart


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


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

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

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