Wobbly Cart Farm CSA box #11

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Wobbly Cart Farm CSA box #11



Large share: green bell pepper, cilantro, garlic, cucumber, summer squash, 1 bunch carrots, 1 bunch chard, 1.5 lbs purple potatoes, 1.5 lbs heirloom tomatoes, 1 lb red tomatoes, yellow onion, red cipollini onion.

Small share: purple bell pepper, cilantro, garlic, 1 bunch chard, 1 bunch carrots, 1 lb purple potatoes, lemon cucumber, red onion


Dear CSA members,


Here we are in the time of the season when the boxes and crates just seem to get heavier and heavier. As our days shorten in length plants all around prepare for the cold to come 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!


I wanted to mention we have bulk quantities available of tomatoes, pickling cucumbers, garlic, dill, basil for pesto and more. Now is a good time to place an order if you are interested in doing any canning or preserving for the year. For the pickling cucumbers, your name will be added to the list and you will get a call when we can deliver your order. Harvest for these varies, and there is a lot of demand. Most everything else we can deliver with your CSA share on Tuesdays as long as we receive the order Sunday night!

If you would like to order please check out our web store:




Or give Joseph a call at 208 512 3186.


Have a great week!


Asha Joe and the crew at Wobbly Cart


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)



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 one yellow 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.


Potato-Swiss Chard Curry:

Cut 3 medium, unpeeled purple potatoes, into 1 inch cubes, Put in a large pan, cover them with water and bring to the boil. Boil them for 4 to 6 minutes or until tender-crisp. Drain. Heat 1 tbsp olive oil in a large skillet over med-high heat. Add 2 cloves chopped garlic and sauté for a minute. Add the cooked potatoes, 1 tbsp sugar, 1 tsp ground cumin, ½ tsp salt, and ¼ tsp cayenne pepper. Cook 2-3 minutes more. Stir in 3 cups chopped chard, and 1 lb diced tomatoes (canned is fine too). Reduce heat to med-low, cover and simmer for 4-6 minutes. Serve over rice.



Mole de Olla:

In a stewpot or large saucepan, saute 1 cup chopped onion, 1 large clove garlic, and 1-2 Tbsp minced chiles in 3 Tbsp vegetable oil for about 5 minutes. Include the seeds from the chiles if you like a hotter stew, discard them if you don’t. Add ½ tsp cinnamon, ¼ tsp ground cloves, and 4 small potatoes that have been cut in to chunks (about 2 cups). Cook, covered for another 5 minutes. Stir in 3 cups of chopped tomatoes and 2 cups cut green beans. Cook 5 minutes more. Add 1 small zuccinni and 2 cups cut corn. Simmer, covered, on low heat until all the vegetables are tender. If the stew seems dry, add tomato juice or water. Add 1 -2 Tbsp chopped fresh cilantro and salt to taste. Serve topped with plenty of grated cheese or sour cream.

Serves 4.


Limonata Scozzese (Cucumber Cocktail):

Muddle 2 1 inch pieces of cucmber w/ peel in a mixing glass. Add a 16 oz glass of ice, along with 1 ½ oz of gin, the juice of one lemon, and ¼ oz cucumber infused simple syrup (recipe to follow) and shake well. Strain into a highball glass. Garnish with a cucumber slice.


Cucumber simple syrup: cut ¼ to 1/3 of a medium sized cucumber into large chunks. Boil 1 cup of water, and 1 cup of sugar and the cucumber chunks in a pot over medium heat. Stir until the sugar is dissolved, and liquid becomes syrupy, about 30 seconds after it comes to a boil. Strain out the cucumber and chill.