Wobbly Cart Farm CSA week 21

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11-14-17

 

Wobbly Cart Farm CSA week 21

 

Large shares: Lower Salmon River winter squash, leeks, carrots, beets, purple potatoes, red Russian kale, vitamin green, sweet peppers

 

Small shares: Lower Salmon River or orange kabocha winter squash, leeks, carrots, beets, fingerling potatoes, red Russian kale, vitamin green, sweet peppers

 

Greens share: arugula, mustard greens, raddichio Varigata di Chioggia

 

Roots share: celeriac, red potatoes, parsley root

 

Juicing share: beets seconds, carrot seconds, chard, cilantro, green cabbage

 

Storage share: 10lb yellow Finn potato, 10lb delicata squash, 10 lb mixed winter squash, 3 lb red cipollini onions, garlic, 5lbs mixed root vegetables (beets, daikon, parsnips), 10lb carrots

 

 

Dear CSA members,

 

A windy and blustery start to our week on the farm! Yesterday we had a pretty tough day out harvesting in the 40 mph gusts and periodic heavy rain. Around the barn boxes and other loose things were definitely blowing around. There is a part of the barn called the “breezeway” where we pack CSA boxes that basically becomes an intense wind-tunnel. We stayed out of there and we were quite surprised that we didn’t loose power! In our case, no power means no running water and that makes washing crops and seeing in the barn after dark pretty difficult.

 

We got though yesterday and were happy to pack shares for you this morning! It was less rainy and windy so that was nice. This week I am sending out the storage shares for winter and next week will be our final box for the season! Be sure to round up any CSA totes you may still have for returns and check that your balance is paid.

 

 

Storage shares: We made some slight variations to the original storage share that is listed when you ordered these. Due to our lack of garlic this year and smaller onion crop we had to change around the quantities a bit and added some mixed root vegetables. Potatoes should be stored cool and dry and in the dark. Winter squash and onions should be kept at room temperature and dry. Carrots and other roots must be refrigerated. You should check through your stores periodically and remove /prioritize anything that might be failing in quality, this will prevent any rot from spreading.

 

Lower Salmon River winter squash: This Pacific Northwest heirloom squash variety was discovered in the Lower Salmon River area of Idaho, where it has been grown for generations. The pretty salmon pink skin with slight mottling can be quite thick and hard, a characteristic that makes it an excellent keeper. Under ideal conditions it has been known to store for up to one year! The Culinary Breeding Network calls Lower Salmon River a big flavor winner: “The texture was on point in each cooking method [raw, steamed, roasted]….will perform well in a variety of processes including a quick and mild pickle, sweet and sour, simple preparations such as roasted, skin on slices or cubed and cooked with hearty herbs and spices. Great squash for home and restaurant alike.”

 

Orange kabocha squash: These squat orange winter squash are popular in Asia and are also known as Japanese pumpkin. The flesh is an intense yellow-orange color with a sweet velvety and slightly dry texture. Great for making sauces, soups, sauteeing, and baking with. Before eating make sure the stem is very corky and dry which shows maturity. The squash itself will keep for many weeks if kept in a cool, dry location.

 

Raddichio Varigata di Chioggia: This raddichio variety that comes from the Chioggia region of Italy. It is an excellent winter keeper in our fields and has a nice variegated pink, red and green color pattern. It has a bitter taste that mellows with the onset of cold weather and also when you grill or roast it. Raddichio is an excellent addition to salads particularly when paired with cheese, fruits and toasted nuts. I liked this article from the New York Times  http://www.nytimes.com/1988/12/21/garden/radicchio-tasty-but-so-misunderstood.html?pagewanted=all

 

Vitamin Green: White stalks and very glossy green leaves. Mild-flavored for salad, steamed, or stir-fry. Easy to grow, unfazed by heat, very cold-hardy. Good choice for winter and early spring salads. Eat stalks, leaves, and flowers!

 

Have a great week,

 

Asha

 

 

 

Roasted Kabocha squash with pancetta and sage: Preheat oven to 400 degress. Halve and seed 1 4 lb kabocha squash. Roast squash cut side down, in an oiled roasting pan in the middle of the oven until tender, about 1 hour. When cool enough to handle scrape flesh from the skin. heat 1 cup vegetable oil in a small deep sauce pan until it registers 365 on a deep -fat thermometer. Fry 20 whole fresh sage leaves in 3 batches until crisp, 3 to 5 seconds. transfer leaves with a slotted spoon to paper towels to drain. Cool 1/4 lb sliced pancetta that has been coarsely chopped in a heavy 4 quart pot over moderate heat, stirring until browned. Transfer pancetta with slotted spoon to paper towels to drain. Add 1 tbsp olive oil to pancetta fat remaining in pot, then cook 1 large chopped onion, until softened. Stir in 2 minced cloves of garlic and 1 1/2 tbsp of chopped fresh sage and cook, stirring, until fragrant, about 1 minute. Add squash, 1 1/2 cups chicken broth, 3 1/2 cups water and simmer 20 minutes to blend flavors. Stir in 1 tbsp red wine vinegar and salt and pepper to taste. Serve sprinkled wiht pancetta and fried sage leaves.

 

Potato-Leek Vinaigrette: Wash 4 leeks well. Slice the bulb and tender green parts into ½ inch pieces. Drop the sliced leeks into boiling water, cook them for about minutes, drain, set aside to cool. Cut 4 medium potatoes into 1 ½ inch chunks. Drop them into boiling, salted water and cook them until tender, but firm, about 10 minutes. Drain, set aside. Slice 1 or 2 sweet pepper into 1 inch strips. Whisk together ¼ cup vinegar, 1 minced garlic clove, 1 ½ tsp chopped fresh dill, and salt and pepper to taste. Then combine the leeks, potatoes and peppers in a serving bowl, Pour the vinaigrette over and chill well before serving.

 

Garlicky Vitamin g\Green: heat 2 tsp olive oil in a large cast iron skillet over medium heat. Add 2 minced garlic cloves and cook until fragrant about 30 seconds. Add 1/3 cup finely chopped mildly spicy red peppers and cook until they begin to soften. Add about 4 or 5 cups chopped vitamin green and cook until wilted and bright green and the stems pierce easily with a fork, 3 to 5 minutes. Season with a bit of tamari.

 

Winter Squash Tacos with Spicy Black Beans: Preheat broiler. Place 2 jalapenos and 1 serrano chile in a broiler pan and broil, turning a few times, until charred and blistered in spots, 3 to 4 minutes. Remove and set aside. Change oven setting to bake at 400 degrees F. In a large bowl toss 5 cups diced Lower Salmon River Winter squash or other variety ( peel and seed first then dice to ½ inch cubes) with ½ cup diced onion, 2 tbsp olive oil, 1 ½ tsp ground cumin, 1 ½ tsp ground coriander, 2 tsp ancho chile powder, and 1 tsp salt. Stir to coat. Divide the mixture between 2 rimmed baking sheets, spreading the squash thinly and leaving some space between pieces. Roast for 20 to 25 minutes, or until the squash and onion edges begin to caramelize. Rotate the pans and stir halfway through. Meanwhile, peel, stem and seed the peppers and finely chop. Heat 1 tbsp olive oil in a large saucepan over medium high heat. Add 2 minced cloves of garlic and cook for 1 minute; add 1 15 ounce can fire-roasted diced tomatoes. Allow to bubbly briskly for 5 to 10 minutes. Sprinkle on 3 tsp ancho chile powder and add the roasted peppers and 2 15 ounce cans of black beans, one of the cans drained. Cook over medium heat for 10 minutes, stirring carefully to keep the beans whole. When they reach your preferred consistency, remove from heat, stir in ¼ cup chopped fresh cilantro and adjust seasonings as needed. Heat a cast iron skillet over medium high. Warm 12 small corn tortillas one by one, about 10 seconds per side. Assemble tacos by placing a few tbsp of beans on each tortilla, place on that a mound of roasted squash and onions, them sprinkle with Cotija cheese, cilantro and a squeeze of lime juice.

 

Oven Roasted Beets with Winter Citrus Vinaigrette: preheat oven to 400. Wrap 3 large beets individually in foil. Place them on a baking sheet and roast unitl fork tender about 40 to 60 minutes. Carefully open packets and allow to cool. Then remove skins and discard. Chop the beets inot ½ inch chunks. Combine ¼ cup freshly squeezed blood orange juice, ¼ cup freshly squeezed grapefruit juice, and 2 tbsp freshly squeezed lemon juice in a small saucepan. Bring to a boil, reduce heat , and simmer gently until reduced to ¼ cup. Remove from heat and whisk in 1 tbsp honey, 1 tbsp white wine vinegar. Add in 6 tbsp olive oil in a slow steady stream whisking until emulsified. Season to taste with salt and pepper. Toss the beets with 1 tsp blood orange zest, and ½ tsp lemon zest and ¼ cup of the vinaigrette; marinate for at least 20 minutes. Garnish with 1 tsp fresh chopped thyme.

 

 

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Wobbly Cart Farm Fall CSA week 3

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11-3-15

Large shares: delicata squash, leeks, kale, turnips, carrots, radicchio, purple potatoes, garlic, thyme

Small shares: delicata squash, leeks, kale, radicchio, red fingerling potatoes, broccoli or extra red fingerling potatoes, garlic, thyme

Dear CSA members,

The final weekend of October finally brought us some serious fall weather here in our river valley. The storm brought close to 5 inches of rain over three days and wind gusts up to 30 mph! Our beautiful Chehalis River went from low-looking, to almost bank-full within 24 hours. She is now a muddy beast rolling and foaming along at great speed with logs and debris along for the ride as well.

This time of year we will begin to keep an eye on the hydrograph projections to watch what the river will be doing in regards to flooding, so we can plan ahead if and when crops and equipment need to be moved to higher ground. This is simply a fact of life in a river flood plain. While inconvenient at times, I do appreciate the powerful force of our river and the need to keep a respectful and watchful eye on her. Otherwise, we may find ourselves in grief over lost equipment and crops that could have been saved. In return, the flood waters will bring us a fresh supply of nutrients and topsoil when they do come. The river is what built the soil we farm on after all!

Our fields didn’t flood this time, but we certainly are getting used to being back in muddy conditions (something we havent had a whole lot of this season). Heavy wet rain gear and mud laden boots weigh us down, boxes are slippery, and trucks must be parked strategically so as not to get stuck when heavily loaded with produce. Not to mention the fact that washing the bunches is extra difficult when there is so much mud stuck to them.

November brings with it stormy weather, but also a nice reduction in work load. We are officially down to just two market days per week (Saturday and Sunday at the Olympia Farmers market). Additionally, after this week, there will be just one remaining CSA delivery! Setting the clocks back this last Sunday gives us an extra hour of sleep, and as it is dark so early, we are forced to come in for the day by 6pm. More dark hours means more rest, and more rest means happier farmers. We will also have more time to plan for next season and catch up on paper work. Whoo hoo!

Delicata squash: is the queen of the winter squash in my opinion. They are a nice size, easy to cut and clean, have a thin, edible skin and excellent flavor. Delicata is excellent roasted, caramelized, made into soups or baked into a pie! Most people think they are even sweeter and creamier than butternut squash. This squash will also keep for a several weeks in a cool dry place or just out on the countertop to be admired.

Purple potatoes: these beautiful tubers originate from heirloom varieties that have been cultivated for thousands of years in the Andes mountains of South America. Purple potatoes are beautiful in color and very high in an anti-oxidant called anthocyanin that is a known cancer fighting substance. Their flavor is slightly mealy and dry compared to a yellow finn or a fingerling but they are nonetheless excellent roasted, fried or used in soups and stews.

Radicchio: this hardy winter green is in the chicory family, it has a bitter taste that mellows with the onset of cold weather and also when you grill or roast it. Raddichio is an excellent addition to salads particularly when paired with cheese, fruits and toasted nuts.

Leeks: Leeks are a member of the allium family of onions, garlic, scallions etc. They are milder, sweeter, and more delicate in flavor than onions are are often used in soups and broths. To clean, cut the leek in half vertically, and fan out the sheaves under running water to get out any dirt that may be hiding there. The white part is the desirable portion, as the green leaves tend to be tougher and stronger flavored. You can store leeks in the crisper of the refrigerator for several weeks if they are left untrimmed.

Thyme: is an herb from a low growing woody perennial plant. This aromatic herb can be used for cooking, medicine, and aromatic purposes and stands up very well to our robust fall and winter vegetables. The leaves are excellent fresh added to your dishes near the end of cooking to preserve the delicate flavor. Also, you could easily dry your thyme for later use by spreading the sprigs out in a warm dry location for a few days, then stripping the dry leaves off into a storage container.

Enjoy and have a great week,

Asha, Joe and the crew at Wobbly Cart

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

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

Potato Leek Soup: Melt 3 tbsp butter in a soup pot over low heat. Add and cook, stirring, until tender but not browned about 20 minutes 2 large leeks, chopped. Stir in 1 1/4 lbs peeled and thinnly sliced yellow finn potatoes. Add 6 cups chicken or vegetable stock. Bring to a boil, reduce heat, simmer until the potatoes are soft about 30 minutes. Puree until smooth. Season with salt, pepper, and fresh thyme to taste.

Fall Potato Salad: Toss 2 lbs cubed potatoes with salt and olive oil and spread on a baking sheet. Roast in a 450 degree oven for 20 to 30 minutes. Combine with various fall vegetables of your choice; onion, shallot, garlic, carrots, roasted winter squash,celariac or parsnips for example. Toss with fresh tomato wedges, basil, thyme or other herbs of your choice. Dress with ¼ cup olive oil whipped with 1 Tbsp balsamic vinegar.

Leek and Potato Gratin: Preheat oven to 375. In a large pot of salted boiling water, parboil 3 lbs red potatoes, sliced 1/8 inch thick, for 5 minutes. Drain potatoes well and set aside. In a large skillet, heat 2 Tbsp unsalted butter over medium heat. Saute 10 medium leeks, white and light green parts only, halved lengthwise and cut crosswise into 1 inch pieces (washed thoroughly), and 4 chopped garlic cloves until leeks are tender about 7 minutes. Set aside. In a buttered 9 x 13 inch baking dish, arrange half of reserved potatoes in an overlapping pattern. Pour 1 cup cream and ½ cup milk over the top and sprinkle with 1 tsp salt. Top with reserved leeks and arrange remaining potatoes. Pour another cup of heavy cream and ½ cup milk and sprinkle with ½ tsp salt. Bake until potatoes are tender, top of gratin is golden brown, and most of the cream and milk have been absorbed, about 45 minutes. Garnish with parsely. Serves 12. From November 2011 issue of Country Living magazine).

Frizzled Leeks: Cut 2 leeks (white and very light green parts only) into 2 inch lengths and then cut lengthwise into very fine shreds. Rinse the shreds thoroughly, using your fingers to separate the pieces and remove any grit hiding there. Drain thoroughly and blot dry with a clean towel. While the leeks dry, heat 2 to 4 cups canola oil in a deep pan. The pan should hold about 1 ½ inches deep of the oil. When the oil surface is shivering, add a few leek shreds and fry for 10 to 15 seconds. Remove the leeks to a paper towel lined platter to drain and cool. The oil should be hot enough to crisp the leeks golden brown in about 10 to 15 seconds, adjust temperature as needed. Fry the leeks in small batches until all are golden and crisp. Lightly season them with salt and use for snacking or to top salads and creamy soups. They will keep in an airtight container for 3 days at room temp.

 Baked delicata squash with brown sugar and butter: Preheat oven to 400. Cut 1 delicata squash in half and scoop out seeds. Mix together 2 tbsp brown sugar, 2 tbsp softened butter, 2 tbsp maple syrup, and salt and pepper to taste. Rub the inside of the squash with this mixture. Place the squash cut side up on a baking sheet and bake the squash for about 1 hour or until tender when pierced with a fork.

Wobbly Cart Farm CSA week 16

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10-6-15

 

Large shares: spaghetti squash, leeks, chard, yellow finn potatoes, bulk carrots, green beans, lettuce, Italian parsley, garlic, hot peppers, Liberty apples, green cabbage 

Small shares: spaghetti squash, leek, chard, yellow finn potatoes, bulk carrots, kohlrabi or green beans, Italian parsley

 

Fall Song

 

Another year gone, leaving everywhere

its rich spiced residues: vines, leaves,

The uneaten fruits crumbling damply

in the shadows, unmattering back

from the particular island

of this summer, this Now, that is nowhere

except underfoot, moldering

in that black subterranean castle

of unobservable mysteries-roots and sealed seeds

and the wanderings of water. This

I try to remember when time’s measure

painfully chafes, for instance when autumn

flares out at the last, boisterous and like us longing

to stay – how everything lives, shifting

from one bright vision to another, forever

in these momentary pastures

 

-Mary Oliver

 

Dear CSA members,

Absolutely gorgeous, if a bit unseasonably warm, fall week on the farm. Beautiful fall colors of reds and golds in all the decidious trees and shrubs in our surrounding country side right now. I love the contrast of the clear blue skies with the golden leaves fluttering down into the roads and fields.

It has been a fun week in the kitchen for me as well. I canned another round of tomato sauce (just cant resist those slightly blemished tomatoes that keep piling up around the barn), salsa, apple butter, and some escabeche too. My family hopes to press cider within the week as well. We make both hard and sweet cider for our winter indulgence. I love stocking up the pantry this time of year as we all know the clock is ticking on alot of this produce!

Our backs are sure feeling the ache of week 17 of CSA deliveries. We have started selling our winter squash and are moving bulk quantities of carrots, onions and potatoes day in and day out. The crew also had a record breaking kale and chard harvest on Monday, many hundreds of bunches. It was quite a long day so I want to give them a shout out for all their long hours and hard work this season.  It is amazing to think we have come through 17 weeks of deliveries already, and seen the season and the food change from the light greens filled boxes of spring all the way to these heavy boxes of winter squash, cabbages and bulk carrots. All this made possible through many many hours of hands on planting, tending, and harvesting. Once the summer CSA ends, there will be a slight down tick in the work load, so relief is in sight for all of us hard working folks. Though, within the next two weeks we will be planting next years garlic crop and having a gigantic potato harvest in which we bring in several tons of potatoes!

Speaking of bulk carrots, we had soo many in the cooler we just had to share the love. My kids like the little ones in their lunch boxes, but they are generally great all around and will keep for quite awhile in your fridge for cooking, juicing etc. You will also receive this week:

Spaghetti Squash: this large yellow football shaped squash is an excellent grain free substitute for pasta. It is very low in calories and high in fiber and nutrients. Halve it and bake or steam it until tender. Then use a fork to tease out the long strands of flesh that can be used just like pasta. The squash itself will keep for many weeks if kept cool and dry. Here is a great article covering all aspects of Spaghetti squash from the food blog Quick Easy Cook.  https://www.quickeasycook.com/spaghetti-squash/

and

Leeks: this long and lovely member of the Allium family (onions, garlic and the like) is one of our star winter performers. They will stay alive through most winters here as long as the temperature dosen’t go below 10 degrees or so. They are much prized by chefs for their mild and tender flavor. To use them, first slice the whole thing vertically. Then fan out the many layers under running water to remove any trapped sediments. Slice off the tougher deep green tops, and use the white and light green parts in your recipes. Leeks will also keep for many weeks in your fridge crisper drawer. By peeling away outer layers, you can remove any discolored parts if you do decide to keep them for an extended time.

 

 

Have a great week,

Asha, Joe and the crew at Wobbly Cart

 

 

Potato Leek Soup: Melt 3 tbsp butter in a soup pot over low heat. Add and cook, stirring, until tender but not browned about 20 minutes 2 large leeks, chopped. Stir in 1 1/4 lbs peeled and thinnly sliced yellow finn potatoes. Add 6 cups chicken or vegetable stock. Bring to a boil, reduce heat, simmer until the potatoes are soft about 30 minutes. Puree until smooth. Season with salt and pepper to taste.

Roasted Spaghetti Squash with Shallots, Parmesan and Herbs: halve a med/large spaghetti squash and scoop out the seeds. Preheat oven to 350 degrees. Place squash halves face down on an oiled baking sheet and bake for 40 minutes or until the squash flesh is tender. In a large sauce pan melt 1 ½ tbsp butter over medium heat. Add 2 diced shallots and 2 diced garlic cloves. Cook until softened. Stir in 1 tsp chopped fresh thyme, and ¾ tsp chopped fresh rosemary and cook until fragrant about 1 minute. Add in 6 cups spaghetti squash that has been scooped from the rind and toss to combine. Cook until warmed through. Stir in ¼ cup chopped fresh Italian Parsley and 2 tbsp grated parmesan and toss to combine. Season with salt and pepper and serve. Serves 6.

 

Spaghetti Squash with Feta and Sautéed Vegetables: preheat oven to 350 degrees. Lightly grease a baking sheet. Place a spaghetti squash cut side down on the baking pan. Bake for 30 min or until the squash is tender when pierced by a knife. Set aside to cool until it can be handled. Meanwhile heat 2 tbsp oil, add 1 chopped onion and sauté until tender. Add 1 minced clove of garlic and sauté for 2 min more. Add 1 ½ cups chopped tomatoes, and cook only until the tomatoes are warm. Use a large spoon to scoop the stringy pulp from the spaghetti squash and place it in a large bowl. Toss with the sautéed vegetables, ¾ cup crumbled feta cheese, ½ cup sliced black or kalamata olives, and 2 tbsp chopped fresh basil. Serve warm.

Cabbage Soup: In a medium stock pot over medium low heat, heat 2 tbsp olive oil. Add 2 leeks, chopped, 2 medium onions, diced, 2 tbsp finely chopped garlic. Stir in and bring to a boil 4 cups chicken or vegetable stock. 2 cups water, 2 large carrots sliced, and 2 small potatoes peeled and diced. Reduce heat and simmer until the potatoes are mostly cooked, about 15 minutes. Stir in; 4 cups shredded green cabbage. simmer until the cabbage is wilted, about 15 minutes, adding a little water to cover if necessary. Stir in: 1 tsp salt, 1/4 tsp black pepper, 1/4 cup chopped parsley. Sprinkle each serving with crumbled blue cheese.

Wobbly Cart Farm Fall CSA box #4

Large Fall Share #4

Large Fall Share #4

Wobbly Cart Farm Fall CSA box #4

11-12-13

Large Shares: Beets, Carrots, Parsley Root, Leeks, Potatoes, Delicata Squash, Chard, Rapini, Celariac, Thyme, Rosemary, Garlic

Small Shares: Leeks, Potatoes, Delicata Squash, Rapini, Beets, Carrots, Thyme, Rosemary, Garlic

Dear CSA members,

Here we are at the last week of our Fall season. Again, the weeks seem to have flown by and it’s hard to believe it is almost Thanksgiving! On the farm we have been enjoying the relatively mild weather, and the slower pace of the late season. It has been such a pleasant fall season. Seems like in years past there has been much more freezing weather, sideways rain and near floods! Thankfully, not this year.
Many of the end of season tasks around the farm are virtually done. The cover crops are growing, manure has been spread on some of our fallow fields, most of the onions and squash have been sold or sorted, and all the irrigation equipment has been put away till next year. The only exception seems to be our two high tunnels, which still await me to break down what’s left of the summer tomatoes and peppers, roll up the drip irrigation tape, compost and cover crop. It seems to be a dilemma of the season extension, timing the crops so there is actually a break to amend the soil and cover crop. Hopefully, I will get that done this week or next!
New this week we have Rapini, Delicata Squash and Parsley Root. Rapini is essentially the Italian equivalent to turnip greens. I read this article last night and thought is was quite a fitting summary as well as a nice recipe. Rapini will keep, wrapped in plastic in the refrigerator for about a week.

http://www.huffingtonpost.com/zester-daily/rapini_b_4072299.html

Parsley root is another vegetable better known in Europe than the United States. This long white root is a member of the carrot family, and looks like a parsnip, but tastes more like celery or parsley. The roots have a strong flavor that lends itself well to caramelizing or adding flavor to soups and stews. Stored like carrots these roots will keep for several weeks.
Delicata is the queen of the winter squash in my opinion. They are a nice size, easy to cut and clean, have a thin, edible skin and excellent flavor. Delicata is excellent roasted, caramelized, made into soups or baked into a pie! Most people think they are even sweeter and creamier than butternut squash. This squash will also keep for a long time in a cool dry place, like a pantry shelf.
I want to be sure to say thank you to everyone for joining us this season. It has been a wonderful 22 weeks growing food for you. I thought I should also be sure to tell you that we have lots of great produce for sale at the Olympia Farmer’s Market Saturday and Sundays. We have a $22 to $23“Market Special” box each week that is very similar to picking your weekly CSA box. Ask about a discount for our CSA members!
We hope you have enjoyed the season as much as we have! Please remember to take care of any balance due on your account, as well as return all plastic CSA boxes to the drop sites! We will be back to pick them up next week!

Have a happy and healthy holiday season and we’ll see you next year!

Asha, Joe and the Crew at Wobbly Cart

Creamy Barley and Chard Dressing: Preheat oven to 325. Cook 1 ¼ cups pearled barley in 4 cups chicken broth according to package directions and add ¾ tsp cracked black pepper. Meanwhile in a large skillet cook 2 cups chopped onion, and 1 ½ lbs winter squash, peeled, seeded, and cut into 1 inch pieces in ½ cup butter over medium heat, covered, until just tender, stirring occasionally, about 10 minutes. Remove from heat. Stir in cooked barley, 5 cups chopped Swiss chard, 1 cup toasted, chopped walnuts, and 1 ½ cups finely shredded Parmesan cheese. Transfer to a 3- quart rectangular baking dish. Bake, uncovered, 25 to 30 minutes or until heated through. Makes 8 servings. (From BHG magazine November 2013)

Lemon Garlic Mashed Potatoes: in a large saucepan cook 3 lbs potatoes, scrubbed and cut into chunks and 4 cloves of garlic halved in lightly salted boiling water, covered, 20 to 25 minutes or until tender. Drain potatoes, reserving 1 cup water. Mash potatoes with a potato masher until smooth. Add 2 tbsp olive oil, 2 tbsp butter, ¼ tsp salt, ¼ tsp freshly ground black pepper and enough of the reserved liquid to reach the desired consistency. Stir to combine. Transfer potatoes to serving dish. Top with 2 tbsp capers, drained, 1/3 cup chopped Italian parsley, 2 tsp finely shredded lemon peel. Drizzle with 1 tbsp olive oil and squeeze the juice of 1 lemon over before serving.

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.

Leek and Potato Gratin: Preheat oven to 375. In a large pot of salted boiling water, parboil 3 lbs red potatoes, sliced 1/8 inch thick, for 5 minutes. Drain potatoes well and set aside. In a large skillet, heat 2 Tbsp unsalted butter over medium heat. Saute 10 medium leeks, white and light green parts only, halved lengthwise and cut crosswise into 1 inch pieces (washed thoroughly), and 4 chopped garlic cloves until leeks are tender about 7 minutes. Set aside. In a buttered 9 x 13 inch baking dish, arrange half of reserved potatoes in an overlapping pattern. Pour 1 cup cream and ½ cup milk over the top and sprinkle with 1 tsp salt. Top with reserved leeks and arrange remaining potatoes. Pour another cup of heavy cream and ½ cup milk and sprinkle with ½ tsp salt. Bake until potatoes are tender, top of gratin is golden brown, and most of the cream and milk have been absorbed, about 45 minutes. Garnish with parsely. Serves 12. From November 2011 issue of Country Living magazine).

Celariac and Apple Slaw: Trim, peel, and cut into 1 inch matchsticks, 1 12oz Celery root. Cut 1 large Johnagold 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.

Pumpkin, Parsley Root, and Thyme Soup: Clean and peel 1 small Pie Pumpkin or Delicata Squash, cut into cubes. Combine the squash with 1.5 L chicken stock, 1 chopped onion, 5 cubed parsley roots (or Celaria), 1 cubed potato, ½ tsp salt, 1 clove minced garlic, 2 sprigs fresh thyme, stems removed, and bring to a boil, reduce heat to simmer without the lid on and cook for 30 minutes. Puree the soup and add ½ tsp chili flakes. Simmer for 20 minutes more. Garnish with ½ tsp more chili flakes, more fresh thyme and black pepper. Serve with homemade croutons. (honestcooking.com)

Wobbly Cart Farm CSA box #17

2013fallcsaflyer2 Wobbly Cart Farm CSA box #17

Large Shares: Spinach, Delicata Squash, Leeks, Potatoes, Red Onions, Butterhead Lettuce, Carrots, Sweet Peppers, Celariac, Parsnips, Fresh Thyme, Garlic

Small Shares: Eggplant, Delicata Squash, Leeks, Red Onion, Lettuce, Carrots, Cabbage, Fresh Thyme, Garlic

Dear CSA members,

Seems like almost overnight the leaves have turned color and are blowing down in the fall wind. What happened to summer? The week’s have flown by and now we are reaching the end of our season. It has been an amazing journey and such a pleasure growing and packing these vegetables for you. Hope you have enjoyed the journey as well! We still have tons of produce in the fields and barns to carry us through the next several months, as this week’s box will reflect. We have many of our best fall staples this week. A fresh bunch of spinach for the large shares, as well as, our first taste of leeks, Delicata squash, thyme, celariac and parsnips. Delicata squash is a delicious winter squash variety. This long yellow and green striped squash will keep for several weeks on your counter top or in the pantry, and in fact will develop more flavor in time. To eat cut in half lengthwise, scoop out the seeds and bake face down in a buttered glass baking pan at 350 degrees until tender. Scoop out the sweet and tender flesh and enjoy. There are many ways to use winter squash including baking them into pies. If you don’t want to eat it now, it will keep for several weeks, so no hurry. The large and unusual knobby root with celery-like tops is celeriac. When the root is scrubbed and peeled, inside is a firm ivory flesh. The celeriac roots is very low in starch and is a nice alternative to potatoes and other starchier root vegetables. It tastes like a subtle blend of celery and parsley. You can use it in soups, grated into salads, roasted in a pan of other root vegetables, or even French fried instead of potatoes. Large shares will also get 1 lb of parsnips. These are the gorgeous white carrot-like roots. Indeed, they are related to the carrot and have been eaten as a vegetable since antiquity. The parsnip develops an incredibly sweet and rich flavor once we have had several weeks of cold weather, a phenomenon that has occurred early this year! You can enjoy parsnips peeled, then roasted, fried, boiled and mashed and even raw. Both parsnips and celeriac will keep a very long time if wrapped and refrigerated. Thyme is an herb from a low growing woody perennial plant. This aromatic herb can be used for cooking, medicine, and aromatic purposes and stands up very well to our robust fall and winter vegetables. The leaves are excellent fresh added to your dishes near the end of cooking to preserve the delicate flavor. Also, you could easily dry your thyme for later use by spreading the sprigs out in a warm dry location for a few days, then stipping the dry leaves off into a storage container. And last but not least, another star of the fall and winter: leeks! These tall alliums look like giant scallions and are and excellent addition to your fall and winter menu. Slice the leek lengthwise and rinse out any sediment before chopping. The white part is the most desirable and adds a sweet subtle onion flavor to your dishes. Leeks are superb in soups, braised, or sliced very thin and crisp-fried and a garnish. Hope you enjoy! And please remember to return your CSA boxes to the drop site and well as clear up any remaining balance on your account before the season is over. Thank you! Asha, Joe and the Crew at Wobbly Cart

Fall Potato Salad: Toss 2 lbs cubed potatoes with salt and olive oil and spread on a baking sheet. Roast in a 450 degree oven for 20 to 30 minutes. Combine with various fall vegetables of your choice; onion, garlic, carrots, roasted winter squash,celariac or parsnips for example. Toss with fresh tomato wedges, basil, thyme or other herbs of your choice. Dress with ¼ cup olive oil whipped with 1 Tbsp balsamic vinegar.

Roasted Carrots with Parsnips and Thyme: Preheat oven to 350. Peel and trim 1 lb each of carrots and parsnips and cut them inhalf lengthwise. Large ones can be quartered. Place them on a large rimmed baking sheet. Drizzle the carrots and parsnips with 3 tbsp olive oil and 2 tbsp honey. Season with salt and pepper and toss to coat. Scatter 6 sprigs of fresh thyme on top. After 10 minutes, give the veggies a toss and put back in the oven for another 10 minutes until soft and slightly caramelized. Serve warm.

Celeriac Mash: Peel and dice 3 ½ cups of celeriac. Cook celeriac in a large saucepan of boiling slated water for 15 minutes. Add 1 12 oz potato that has been peeled, and cut into 1 ½ inch chunks, and boil until celeriac and potato are very tender, about 15 minutes longer. Drain. Return to same saucepan; stir over medium-high heat until any excess liquid in pan evaporates, about 2 minutes. Add ¼ cup heavy cream and 2 Tbsp butter; mash until mixture is almost smooth. Season to taste with salt and pepper.

Leek and Potato Gratin: Preheat oven to 375. In a large pot of salted boiling water, parboil 3 lbs potatoes, sliced 1/8 inch thick, for 5 minutes. Drain potatoes well and set aside. In a large skillet, heat 2 Tbsp unsalted butter over medium heat. Saute 10 medium leeks, white and light green parts only, halved lengthwise and cut crosswise into 1 inch pieces (washed thoroughly), and 4 chopped garlic cloves until leeks are tender about 7 minutes. Set aside. In a buttered 9 x 13 inch baking dish, arrange half of reserved potatoes in an overlapping pattern. Pour 1 cup cream and ½ cup milk over the top and sprinkle with 1 tsp salt. Top with reserved leeks and arrange remaining potatoes. Pour another cup of heavy cream and ½ cup milk and sprinkle with ½ tsp salt. Bake until potatoes are tender, top of gratin is golden brown, and most of the cream and milk have been absorbed, about 45 minutes. Garnish with parsely. Serves 12. From November 2011 issue of Country Living magazine).

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.

Frizzled Leeks: Cut 2 leeks (white and very light green parts only) into 2 inch lengths and then cut lengthwise into very fine shreds. Rinse the shreds thoroughly, using your fingers to separate the pieces and remove any grit hiding there. Drain thoroughly and blot dry with a clean towel. While the leeks dry, heat 2 to 4 cups canola oil in a deep pan. The pan should hold about 1 ½ inches deep of the oil. When the oil surface is shivering, add a few leek shreds and fry for 10 to 15 seconds. Remove the leeks to a paper towel lined platter to drain and cool. The oil should be hot enough to crisp the leeks golden brown in about 10 to 15 seconds, adjust temperature as needed. Fry the leeks in small batches until all are golden and crisp. Lightly season them with salt and use for snacking or to top salads and creamy soups. They will keep in an airtight container for 3 days at room temp.