Wobbly Cart Farm CSA week 15

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Wobbly Cart Farm CSA week #15

Large shares: fennel, carrots, lacinato kale, summer squash, potatoes, shallots, sweet pepper, Poblano peppers, cayenne peppers, garlic, purple mustard greens, salad cucumbers, dill

Small shares: fennel, carrots, lacinato kale, shallots or small sweet onions, purple beauty bell pepper, potatoes, jalapeno pepper, czech black pepper, garlic, dill


 Autumn Movement


I cried over beautiful things knowing no beautiful thing lasts.


The field of cornflower yellow is a scarf at the neck of the copper sunburned woman, the mother of the year, the taker of seeds.


The northwest wind comes and the yellow is torn full of holes, new beautiful things come in the first spit of snow on the northwest wind, and the old things go, not one lasts.


-Carl Sandburg



Dear CSA members,

The heavy lifting days of late September are here. Cold, crisp night last night, near 38 degrees and Orions’ belt peeking over the horizon. We are near the Autumnal equinox and our days will grow short again. I have been hearing the calls of snow geese over -head as they begin the fall migrations to the south and love seeing fresh snow on the slopes of Mt. Rainier. Now is the time that we must bring in all the winter squash, tons and tons of it. The squashes must cure in a warm dry place on order to be stored for the winter months to come. Once cured, we will move them into an insulated room to protect them from freezing. Within the next week or so will be the big potato harvest as well!

In the fields, the late cauliflower and broccoli plantings have been looking really amazing. However, we have been disappointed to find an outbreak of aphids that is really cutting the harvest down. I was hoping to have cauliflower for CSA this week, but it is not to be. We do have some really nice kale instead.

Each share will get a couple of our hot peppers. The large share will have cayenne peppers. These are really hot! I use them for Thai and Indian dishes ( in small quantities). They dry really well and you can grind them easily after they are dried. Small shares get a Jalapeno pepper (mildly hot) which is excellent for salsa and a Czech black pepper. The Czech black pepper starts out black and then ripens to the gorgeous dark red color. They are similar in heat to the Jalapeno, but have a sweeter more complex flavor.

Large shares received a couple poblano peppers. These are the block, conical dark green or dark red peppers. The flesh of these peppers is mildly hot, sweet, and savory. These peppers are excellent for stuffing, chile relleno style.

Both shares received fresh dill this week. This fern like herb has a nice sweet licorice and parsley like flavor. I think it is delicious with potatoes, in green and pasta salads and in creamy dips. Also, new this week is shallots (some of the small shares did not receive shallots). Shallots, like onions and garlic, are a member of the allium family, but their flavor is richer, sweeter, yet more potent. Shallots add a great depth of flavor to pan sautés, soups, sauces, and stews, and pair especially well with chicken and fish. To substitute one for the other in recipes, use half the amount of shallot that you would onion.


Have a great week,


Asha, Joe and the crew at Wobbly Cart




Greek Spinach Dip: heat 2 tbsp olive oil over medium heat, add ¼ cup chopped shallots, 4 chopped green onions, 1 tbsp minced garlic. Sauté 1 minute, stir in 12 oz. spinach leaves. Cook 2 more minutes. Transfer to a food processor and puree. Add in ½ tsp salt, ½ tsp lemon zest, 2 tsp lemon juice, 1 cup greek yogurt, ½ cup feta cheese, 2 tbsp chopped fresh dill, and salt and pepper to taste. Pulse just until combined.


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


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


*a variation is to add thinly sliced fennel and chopped pistachio nuts.


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