Wobbly Cart Farm CSA box #15

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Wobbly Cart Farm CSA box #15


Large Share: Green Cabbage, Carrots, Red Fingerling Potatoes, Watermelon Radishes, Sweet Peppers, Hot Peppers, Red Onions, Garlic, Sweet Corn, Red Leaf Lettuce, Green Beans, Italian Parsley


Small Share: Butterhead Lettuce, Red Fingerling Potatoes, Carrots, Bell Pepper, Sweet Corn, Hot Peppers, Italian Parsley, Red Onion, Garlic


Dear CSA Members,

Fall hit us like a ton of bricks here at Wobbly Cart! Many years we have a beautiful and sunny month of September. When it’s like that summer leaves us sweetly, like a nice lingering taste in your mouth. Not this year! We have had cool, wet and windy weather for most of the month, and this along with shortening days can quickly shut down many of our summer crops like tomatoes and basil. In the big high tunnel tomatoes and peppers are still hanging on, just ripening more slowly now.

Luckily, Joe and the crew have been super on it with getting much of the big heavy harvesting out of the way. Onions are all under cover, and also the winter squash. Now all that is left is the big potato harvest. That should be happening some time this week.

This week’s box is nice and heavy, as is to be expected this time of year. Everyone gets lots of delicious sweet corn, and probably our last serving of green beans. The beans look amazing, and I hope you enjoy them as much as I plan to! The crew harvested them in the pouring rain on Monday, which can mean moldy gross beans, but Joe had them set them out in open crates in the back room of the cooler to dry before weighing and packing today. The quality seems to show the extra work!

Everyone will be getting a few hot peppers this week. You will get either a Jalapeno, Czech Black, or a Ring of Fire Cayenne or Carrot chile. The Cayennes and Carrot chilies are extremely hot so use caution! New for the large shares are watermelon radishes. Those of you woe have been in our csa before will remember these. For the others, the white and green roots that look like turnips are the watermelon radishes. When you slice them open they are the most gorgeous watermelon red/pink inside. They are spicy like a radish and make excellent quick pickles, or grated as a garnish on salads or tacos. Hopefully we will see more of these as the fall goes on.

If you would like to see more of these delicious and interesting fall veggies please remember to extend your season and join our fall csa option. It starts the week immediately following summer csa and the first box will be Tuesday October 22nd. The large share is $110 and the small is $66. Hope to have you join us! http://www.wobblycart.com


Thanks and have a great week!


Asha, Joe and the crew at Wobbly Cart




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

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

Grilled Pork Chops with Scallion-Herb Sauce: rub 8 thick cut pork chops with 2 tsp salt and 1 tsp sugar. Transfer to a platter and refrigerate for at least 1 hour or up to 4 hours. Remove the pork chops from fridge and blot with paper towels to remove excess seasonings. In a small bowl, whisk together 2 tbsp oil, 1 ½ tsp minced fresh thyme, 3 grated cloves of garlic, and 1 ½ tsp black pepper. Rub pork chops with mixture and set aside. Preheat grill to med-high and rub 1 bucnh of trimmed scallion with 1 tbsp oil. Grill scallions and ½ a jalapeno pepper until completely wilted and slightly charred. Let jalapeno cool to the touch; then using a slotted spoon, remove the seeds. In a food processor, pulse scallions, jalapeno, ¾ cup chopped fresh parsely, ½ cup fresh basil leaves, and 1 whole clove garlic unitl finely chopped. Add 1 cup sour cream, ¼ tsp salt and ¼ tsp black pepper, and process until smooth. Add 1 to 2 tbsp whole milk to thin sauce to preference. Set aside. Sprinkle chops lightly salt and grillover medium high heat until seared on the underside, about 6 minutes. Flip and grill until an instant read thermometer reads 145 at the thickest part of the chop, about 6 minutes. Transfer to a warmed platter and allow to rest for about 3 minutes. Cut pork off the bone; then slice meat crosswise, against the grain, as you would a t-bone steak. Serve with reserved scallion herb sauce. (both recipes from Country Living September 2013)

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