Wobbly Cart Farm CSA week 15

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9-18-18

Large shares: Charentais melon, chard, cauliflower, eggplant, yellow onions, Austrian crescent fingerling potatoes, kohlrabi, beets, garlic, cilantro

Small shares: Charentais melon, cauliflower or kohlrabi, eggplant, yellow onion, red or fingerling potatoes, beets, garlic, tomatoes, cilantro

Green shares: perpetual spinach, red cabbage, lettuce

Roots shares: daikon radish bunch, parsley root, red carrots

Juicing shares: red kale, Charentais melon, chard, Italian parsley, carrot seconds, green cabbage

 

Dear CSA members,

Hello from an absolutely gorgeous fall day. Today besides CSA and deliveries we are finishing up our big winter squash harvest. Sometimes it can be a really fun group harvest for the crew while we all work to toss squashes to each other chain-gang style to fill the big bins on the tractor forks.

Today we brought in several tons of winter squash of many varieties! We will store the squash in our storage barn where it will stay warm and cozy and safe from rain and frosts. In the next several weeks it will cure and sweeten up for our fall and winter enjoyment.

Charentais Melon: A true French cantaloupe that originated in the Poitou-Charentes region circa 1920. Considered by many to be the most divine and flavorful melon in the world. Smooth round melons mature to a creamy gray or golden with faint ribs. Sweet, juicy, orange flesh with a heavenly fragrance. Store dry on the countertop until ready to eat, they don’t hold for long and so asap is best. . Small cracks are ok and just represent true ripeness. These are heirlooms that have been bred for flavor and not convenient pack ability for grocery stores.

Perpetual spinach: Perpetual spinach is actually a chard (beet family) but is very similar to true spinach in flavor. We prefer it as it is much easier to grow and far more vigorous than true spinach. It also has the advantage of constantly producing a new crop when picked and so is ideally suited to gardening in a small space. It’s a biennial that is grown as an annual for its big crinkly leaves. The stalks are red or white with large, dark green leaves that can be used as lettuce or spinach is used.

Daikon Radish: these long white winter radishes are primarily grown in Southeast and East Asia. Daikon is characterized by large, rapidly growing leaves and a long, white root. It is technically considered a cruciferous vegetable, and therefore has many of the same benefits in its leaves as those other popular vegetables. It is also praised for the nutrient content of its root, which is commonly pickled and eaten as a vegetable in Japan, China, and other Asian countries as a part of their cuisine. Daikon is also commonly used in diced form as an ingredient in soups, salads, curries, rice dishes, and various condiments, while the leaves are often consumed as typical green salad vegetable. The juice is most commonly marketed as a healthy beverage for a wide range of conditions. Daikon is extremely high in nutrients and antioxidants and low in calories.

Hope you all have a great week,

Asha

 

 

Charentais Melon Salad: In a small bowl combine 3 tbsp olive oil and 1 tbsp balsamic vinegar. Stir to combine. Halve and seed a large Charentais melon, then slice into 1-inch thick wedges. Arrange the melon slices over 6 salad plates. Top melon slices with a slice of Prosciutto di San Daniele, scatter basil leaves on top and dress with the balsamic vinaigrette and freshly ground black pepper. From thecooksatelier.com

Melon smoothie:     1 (1-1/4 pound) Charentais melon 1-cup low fat vanilla yogurt 1 teaspoon lemon juice ⅛ teaspoon ground cardamom (or cinnamon or nutmeg) Peel and seed melon. Chop into large chunks. Place in the freezer for 10-15 minutes (don’t freeze completely). Place the yogurt in a blender. Place the chilled melon chunks on top of the yogurt. Add lemon juice and cardamom. Blend until frothy. Chill until ready to serve.

Spicy Cantaloupe Salad adapted from The Splendid Table’s How to Eat   1 medium and very ripe cantaloupe, peeled, seeded and cut into cubes 1/3 cup fresh basil leaves, cut into strips 2 limes, zested and juiced 1-2 tablespoons sugar 2 drops Asian fish sauce Dash of cayenne pepper, or 2 dashes if you’re serious Salt and pepper to taste. Put everything in a bowl. Stir! Refrigerate for an hour or so to let the flavors meld.

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 temperature garnished with slivered toasted almonds. From Better Homes and Gardens August 2010 issue.  

Sautéed Daikon Greens with Onion, Garlic and Lemon 2 tsp sesame oil 1/2 onion, cut in thin half-moons pinch of sea salt 1-2 garlic cloves, chopped small 3 bunches daikon greens (1 bunch is the amount from 1 radish), washed and chopped a few slices of fresh lemon 1.  Heat a large sauté pan on medium heat. Add the oil. Add the onion and sea salt as soon as a little piece gently sizzles in the oil. Sauté, stirring frequently for about 5 minutes or until onion starts getting translucent.   2.  Add the garlic and sauté for 2 minutes. 3.  Add the daikon greens and stir until the greens get coated with the oil and onions. Add a Tbsp or two of water. Cover and let cook until tender, 3-4 minutes. 4.  Remove from heat. Add squeezes of lemon juice when serving.

Cilantro Lime Cauliflower Rice: Cut 1 lb of cauliflower into peices and put in a food processor. Pulse until the cauliflower looks like rice. Into a medium skillet over medium heat add 1 tsp olive oil, 4 minced garlic cloves, then cauliflower. Season with salt and pepper and fresh squeezed lime juice to taste. Heat for 5 to 10 minutes ( fluff with a fork). You just want to heat it not burn. Once cauliflower is heated add 1/2 to 1 cup of loosely packed cilantro, mix and enjoy.

Eggplant with Lemon Tahini Dressing: Cut one large eggplant into ½ inch dice. Place in a steamer basket and steam until the cubes are tender and silky but still hold their shape, 5 to 7 minutes. Transfer to a medium bowl and set aside. In a small bowl whisk together 2 tbsp tahini, 1 tsp lemon zest and 2 tbsp freshly squeezed lemon juice, 2 cloves minced garlic, ¼ tsp salt, ¼ tsp cayenne, 2 tbsp olive oil, 2 tbsp cold water, and 1 tbsp minced fresh parsley. Stir the dressing into the eggplant, 1 tbsp at a time, until the eggplant is evenly coated but not drowning in dressing. Serve warm or at room temperature, garnished with parsley.

 

Perpetual Spinach Salad: Chop 1 bunch chard, 4 cups perpetual spinach, shred 3 medium carrots, ¼ head of red cabbage, ¼ of a sweet onion. Toss together with 2 tbsp fresh lemon juice. Toast ½ cup raw pumpkin seeds. Add spicy herb salad dressing (see below) and top salads with toasted pumpkin seeds.

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

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 place over 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.

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Wobbly Cart Farm CSA week 13

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9-4-18

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

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

Green shares: braising mix bunch, green cabbage, lettuce

Roots shares: kohlrabi, cipollini onions, carrots

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

 

Dear CSA members,

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

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

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

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

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

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

Have a great week,

Asha

 

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

Garlicky Roasted Romano Beans: Preheat oven to 450 degrees. Trim 1 lb Romano Beans and toss whole with ¼ cup olive oil, 3 cloves smashed garlic, 3 sprigs of fresh thyme, and salt and pepper to taste. Spread in a single layer on a large baking sheet and roast for 15 to 20 minutes, turning once, until the beans are browned and tender. Serve warm or at room temperature.

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

Sesame ginger romano beans: preheat oven to 400 degrees. Meanwhile, in a small pan over medium high heat, heat 1 cup vegetable oil. Add 3 small shallots, thinly sliced, and fry, stirring occasionally with a wooden spoon, until golden brown, 12 to 15 minutes. Transfer to a paper towel lined plate to drain. Meanwhile, on a rimmed baking sheet, toss 1 lb fresh romano beans (stem ends trimmed), with 1 tbsp olive oil, 1 tbsp sesame oil, 1 tbsp freshly grated ginger, and 1 tsp salt to coat. Roast beans until tender but still green, 5 to 8 minutes. Transfer beans to a serving dish and toss with sesame seeds. Top with reserved shallots.

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

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

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

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

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

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

 

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

Wobbly Cart Farm CSA week 8

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8-2-16

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

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

 

Dear CSA members,

August is here!

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

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

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

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

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

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

Have a great week,

Asha

 

 

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

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

 

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

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

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

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

Serves 4.

 

Pistou: 

2 tablespoons toasted pine nuts

3 garlic cloves

sea salt

2 cups basil leaves

1/2 cup extra-virgin olive oil

freshly ground black pepper

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

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

Wobbly Cart Farm 2013 CSA Box #1

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Wobbly Cart Farm CSA box #1

6-18-13

Large Shares: 2 pints strawberries, radishes, garlic scapes, 1 lb broccoli, butterhead lettuce, 2 kohlrabi, 1 bunch scallions, snow peas, 1 bunch spinach, 1 medium summer squash, bulb fennel

Small Shares: 1 pint strawberries, radishes, garlic scapes, 1 lb broccoli, butterhead lettuce, kohlrabi, spinach, bulb fennel

Dear CSA Members,

It has been a great day of harvesting for the first CSA box of the season! Thanks to our fantastic crew and a “relatively” excellent spring we have nice first box in store for you. Tons of strawberries, summer squash for the large shares (thanks to our high tunnel) as well as 1 lb of tender broccoli for both share sizes. Considering planting started in February, it is so nice to see all the planning come together to bring you and your families fresh, local and organic produce. With our new fields and high tunnels I think this is going to be an extra abundant year for Wobbly Cart. I have fantastic looking tomatoes, eggplant and peppers in our largest high tunnel that should bring us an early crop to enjoy! Next week, I’m sure we’ll have more strawberries as well as bunched carrots and more peas. We grow three types; shell, snow and sugar snap and we’ll be sure you get your share of all three types. Hope you enjoy the bounty!
For each letter, I like to go through and explain any unusual produce to help you use it better. I also will have a full page of recipes to try. Some things probably look really familiar to you, while others may be a bit mystifying if you haven’t had a CSA share before. The long pointy curly green things are called garlic scapes. They are the flowering part of the garlic plant that emerges this time of year. They can be broken off the plant without any harm and make a delicious substitute for bulb garlic. They are a bit milder, but for some that may be a welcome trait. Another strange but wonderful vegetable in your box is the purple or green bulb with leaves growing from it. This is a kohlrabi. All you have to do is peel and slice. The inside of the bulb is sweet and tender, a bit like turnip, but yummier fresh. My kids are known to fight over these when they see me peeling one. I have ideas for cooking them on the recipe page, but they are also delicious raw, and grated into coleslaw-like creations. Bulb fennel is a herb/vegetable most commonly known in Italian cuisine. It has a distinct anise- like flavor that mellows with cooking. The white bulb is a crisp vegetable that can be sautéed, stewed, braised, grilled, or eaten raw. The frondy parts are used for garnishes and to add flavor to salads and sauces. Everything else seems (hopefully) pretty self- explanatory and delicious this week! Everything in your box will store well wrapped in plastic and in the crisper of your refrigerator. Strawberries should not be wrapped, and should only be washed right before use to prevent mold. Though I doubt there will be any problems with using them up a.s.a.p!!!

One last note, please bring your plastic box back each week! We have to have them returned to keep our CSA running and we would really like to reduce our waste by having these reusable boxes. Thank you!!! And thank you again for supporting a small, local and organic farm.

Have a great week,

Asha, Joe and the Crew at Wobbly Cart

info@wobblycart.com
360 273 8008
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Grilled turkey and zucchini burgers: heat grill to medium (350-450) mix 1 lb ground turkey, 1 medium zucchini, shredded, 5 large cremini mushrooms, chopped, 1 tsp each salt and pepper, 1 tbsp each ketchup and Dijon mustard, and 1 tbsp water in a medium bowl. Form into 6 patties. Brush patties and rings from one medium onion with 2 tbsp vegetable oil. Grill both, turning once, until burgers are cooked through, about 8 minutes, and onion rings are starting to brown, about 3 minutes. In the last few minutes toast 6 sourdough English muffins, split, on the grill. Addemble burgers on muffins with lettuce, onion, and any additional toppings you like. (from the September 2012 issue of Sunset Magazine).

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. Dirizzle each serving with ¼ of the dressing and sprinkle with roasted ans salted pistachios, fresh tarragon leaves, and coarsely crushed pink peppercorns. Serves 4. (from May 2013 issue of Country Living Magazine)
Spinach salad with bacon, blue cheese, and bourbon vinaigrette: in a small saucepan over medium heat, bring bourbon to a boil. Cook until liquid is reduced to about 2 tbsp, 3 to 4 minutes. Transfer to a ramekin and refrigerate until well chilled. In a small bowl, whisk together ¾ cup olive oil, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, ¼ tsp salt, ½ tsp pepper, and reserved bourbon. Set aside. In a small skillet over medium-low heat, cook 9 slices bacon , cut into small pieces, until crispy, 5 to 6 minutes. Transfer to a paper towel lined plate. Set aside. In a large bowl, combine 8 oz fresh spinach, ½ cup pecans, 1 green apple, cored and cut into matchsticks, several thinly sliced radishes, 4 oz mild blue cheese, and reserved bacon. Toss gently with reserved vinaigrette. (from May 2013 issue of Country Living Magazine)

Garlic-braised broccoli: Bring 4 qts of water to the boil in a stockpot, and add 11/2 tsp of salt. Cut 1 lb of broccoli into 1-inch pieces (stems peeled if desired). Add to the boiling water and boil for 2 minutes, then drain and cool slightly. Squeeze out the excess moisture from the broccoli. Heat in a large skillet over medium heat 2 tbsp extra virgin olive oil, add: 1 thinly sliced garlic scape, and 1 small red chile pepper if desired. Add the broccoli and cook, stirring occasionally, until tender, about 4 minutes. Remove and discard the chile. Season with salt and black pepper to taste. (Serves 4). (Adapted from the Joy of Cooking.)

Brown Sugar Strawberry Tart: Preheat oven to 350 degrees. In a food processor whirl 1 cup flour, 2 tbsp sugar, 1 tbsp cornstarch, and 1/8 tsp salt. Add ½ cup cold unsalted butter, cut into pieces, and ½ tsp vanilla and pulse until fine crumbs form and dough just begins to come together. Press evenly into the bottom and up the sides of a 9 -inch round tart pan with a removable rim. Bake until the edges are golden, 20 to 22 minutes. Let cool on a rack, then gently push tart crust from pan rim; set on a plate. In a bowl with a mixer on high speed, beat ½ cup crème fraiche, ½ cup whipped cream, 2 tbsp sugar and ½ tsp vanilla until thick. Spread in the cooled crust. Arrange 12oz of hulled and sliced fresh strawberries in circles on top. Chill loosely covered, up to 4 hours and serve. (From the April 2010 issue of Sunset Magazine.)

Roasted Fennel: Pre-heat oven to 400 degrees. Cut the stalks off of 2 bulbs of fennel. Half the bulbs lengthwise and slice into 1-inch thick pieces. Rub the fennel with just enough extra-virgin olive oil to coat. Sprinkle on some balsamic vinegar, also to coat. Line a baking sheet with aluminum foil (or skip if you don’t mind scrubbing pans). Lay out the fennel, and roast for 30 to 40 minutes, or until the fennel is tender and cooked through and beginning to caramelize.

Kohlrabi Coleslaw: peel and shred 2 kohlrabi and 2 carrots, combine with 2 tbsp chopped scallions in a bowl. Combine 1/3 cup vinegar, 1/3 cup sugar, 4 tbsp olive oil, ½ tsp salt, ¼ tsp celery seeds, and 1/8 tsp black pepper, blend well. Pour over the shredded vegetables and toss to coat. Cover and refrigerate for at least 2 hours.

Simple Stir Fried Snow Peas: rinse and trim ends from 8 to 10 oz of snow peas. Heat 1 tbsp oil in a wok, over medium high heat. When oil is hot add several tbsp chopped garlic scapes or to taste. Stir-fry briefly, then add snow peas and ¼ tsp salt. Stir-fry briefly then add 1 to 2 tbsp soy sauce or to taste. Stir-fry for another minute and then serve over rice. (total stir frying time is 2 minutes).

Sauteed Garlic Scapes: heat 2 tbsp olive oil and a large heavy sautee pan, and add 2 tbsp dark brown sugar. Stir to caramelize the sugar for about 2 to 3 minutes and then add 8 oz of garlic scapes with tips and tails trimmed. Cover and sautee over med-high heat for no more than 3 minutes, occasionally shaking the pan to prevent scorching. After 3 min, add 1½ cups chopped fresh tomatoes, and ¾ cup dry white wine. Stir, cover and cook over low heat for 5 to 6 minutes, until the scapes are tender, but not soft. Season with 1 tsp salt or to taste, then add 1 tbsp chopped parsely, and ½ cup grilled Haloumi cheese (or other salty cheese). Serve at room temperature. Also, greatly improves if served the next day. (recipe from Mother Earth News)

Strawberries with Balsamic Vinegar: 30 minutes to an hour before serving; thickly slice 2 pints of fresh strawberries, add 2 ½ tbsp balsamic vinegar, 1 tbsp sugar, and 1/8 tsp freshly ground black pepper in a bowl. Set aside at room temperature. When ready to serve place a serving of strawberries and a scoop of vanilla ice cream on top. Top with freshly grated lemon zest. Serves 4.