Wobbly Cart Farm CSA week 2

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7-5-17

Large shares: broccoli, chard, carrots, cabbage, kohlrabi, fresh garlic bunch, butterhead lettuce, greenleaf or romaine lettuce, scallions, cilantro

Small shares: broccoli, chard, carrots, fresh garlic bunch, greenleaf lettuce, scallions, cilantro

Dear CSA members,

We hope you all had a lovely 4th of July holiday. It was certainly nice for us to have the extra day to prepare for CSA this week! Mondays are our busiest harvest day and it was nice to spread out the workload a bit. Our Chehalis market was also cancelled this week which made things even mellower. The fireworks out here are not mellow though! I am slightly sleep deprived as we are very near the Chehalis tribe casino that does an rather loud and large fireworks show, that with the neighbors and it seemed to go on forever last night.

June and July are such busy months on the farm. We are still busy seeding and transplanting, our new crew members are still getting trained, CSA and markets start up and there are so many details to work out, there is so much weeding and irrigating to do, ground must be worked up for fall plantings and fertilized and amended, tomatoes need to be trellised and pruned, harvest needs to be done, the mowing never ends… You get the idea. With the long hours of day light we often find ourselves working 14 hours a day or more!

We look forward to a few weeks from now when things settle into a bit more manageable routine… But by then orders and harvest lists ramp up in a big way as we reach our peak in August and September. Our crew is doing awesome though and things have been relatively smooth for a transition year where we have quite a few new folks on the farm. So it should be no problem when we get to those weeks.

We have some pretty gorgeous broccoli this week. I am always happy when the early broccoli plantings work out nicely. Once you chop up the florets, I reccommend peeling the stems and chopping them too. I think they are the most delicious part of the broccoli.

Fairly soon we will be harvesting our garlic crop. This week we have bundles of freshly harvested garlic for you. Fresh garlic is not dried and cured like you may be used to buying at the store, but it is sought after by chefs for its milder flavor when raw. You can peel the cloves and use just like any garlic but I would reccommend storing in the refrigerator and using up sooner than later.

The rainbow colored green is Swiss chard. This member of the beet family is bred for its greens, not roots. It is tender, delicious and nutritious. Chard is high in vitamin C, A and B’s as well as iron, calcium and phosphorus. I reccomend it stirfried, steamed, or added to soups and stews. You can store chard in the crisper drawer for about 1 week. Finely chopped, the stems are good and add pretty color to a dish.

Cilantro is an herb that has been used in cuisine from Asia to the new world and has been cultivated for 3000 years or more. The seeds, known as coriander are also used as a spice. Apparently, coriander seeds have even been found in Egyptian tombs! Cilantro is great in salsas, dressings, to season beans, as topping for chili and burritos, or in Indian and Thai dishes. Store by placing the roots in a small jar of water and tenting a plastic bag on top, then place in the refrigerator. It will keep a long time like this.

Have a great week,

Asha

 

Honey roasted carrots: preheat oven to 425. Twist the tops of 16 carrots, leaving a 2 inch nub; wash and scrub the roots. Place the carrots on a rimmed baking sheet and drizzle with 2 tsps olive oil. Roll the carrots back and forth to coat before placing them in the oven. Melt 1 tbsp butter and 1 tbsp honey together in a small saucepan and keep warm. Shake the carrots occasionally as they roast. Remove from the oven when they are browned in spots and a sharp knife easily pierces them ( 15 to 20 minutes). Drizzle with honey butter over the carrots, roll them around to coat and place them back in the oven. Shake the baking sheet frequently and remove the carrots when their skin begins to caramelize and a knife easily slides through them, about 5 minutes more. Season to taste with salt and pepper.

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 placeover 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.

Oriental Cilantro Slaw: Shred 1 medium cabbage (6 cups). Place the cabbge in a large serving bowl. Mix in 1 large shredded carrot, 1 cup tightly packed minced fresh cilantro, 1/4 cup thinnnly sliced scallions. In a jar combine, 3 tbsp canola oil, 3 to 4 tbsp lime juice, 2 tbsp tamari, 1 to 2 jalapeno peppers seeded and finely chopped and sea salt to taste. Shake well to blend, pour dressing over the salad and toss well. Add more lime juice and tamari as needed.  Garnish with 1/2 cup chopped toasted and salted peanuts.

Cilantro Pesto: In a food processor or blender combine. 1/3 cup olive oil, 3 tbsp freshly squeezed lime juice, 1 cup tightly packed minced fresh cilantro, 1/4 cup walnuts or pine nuts, finely chopped, 2 large cloves roasted garlic, or 1 small clove raw garlic peeled and minced, 1 tsp mild chili powder, 1/2 tsp whole cumin seeds, 1/8 tsp ground cinnamon, 3/4 tsp sea salt.  Great served over beans and grains, bean and grain salads, this pesto is delicious brushed onto grilled corn on the cob or tossed with cooked corn kernels.
Coleslaw: julienne 4 cups green cabbage, grate 1 cup of carrots, add in 2 tsp peeled and minced fresh ginger. Place in a large bowl and mix well. In a small bowl whisk 1 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp fresh lemon juice, 1 tbsp stone ground mustard, 1 tsp minced fresh dill, 1 tsp celery seed, ¼ tsp sea salt, ½ tsp black pepper, pinch of cayenne pepper and 2 tbsp tamari. Combine all ingredients, toss well and enjoy.
Easy Roasted garlic: Preheat oven to 400 degrees. Peel outer skin off a head of garlic, leaving the cloves exposed in their wrappers. Chop the top off the garlic, leaving the cloves open at the top. Place the garlic head in the middle of a foil square and drizzle with olive oil. Wrap in the foil. Roast for 40-45 min.  Remove from the oven and cool. The roasted garlic will be caramelized and soft.
Garlicky Roasted Broccoli: Preheat oven to 450 degrees. In a blender or food processor, puree 6 cloves roasted garlic with 1/2 cup olive oil and 1/4 tsp soy sauce. Add more garlic to taste. Chop up one large head of broccoli ( 4 cups) and drizzle with 3 tbsp of the garlic oil. Toss to coat in a bowl. Spread the broccoli onto a rimmed baking sheet and sprinkle with red pepper and salt to taste. Roast, stirring occasionally, until the broccoli is fork tender and quite brown and crispy in spots. 15 to 18 min.

Wobbly Cart Farm CSA box #4

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7-5-16

Wobbly Cart Farm CSA box #4

Large shares: Tokyo turnips, Purplette onions, 2 heads fresh garlic, green cabbage, romaine lettuce, Italian parsley, kohlrabi, beets, French lavender

Small shares; Tokyo turnips, Purplette onions, fresh garlic, butterhead lettuce, mustard greens, Italian parsley, summer squash, French lavender

Dear CSA members,

I hope you have all had a nice holiday weekend and are ready to get back into the CSA routine. We have several new items to introduce this week. Tokyo turnips are a mild, tender and juicy variety of turnip. They taste like a cross between a radish and a turnip and you can enjoy both the greens and the roots. Most if not all root vegetables will store better if you separate the roots from the greens before wrapping and placing in the crisper drawer. Tokyo turnips are delicious raw in salads, sliced to eat with dips as well as cooked in miso soups, stir fries, and marinated in vinegar and salt for quick pickles. The greens are tender and spicy and can be prepared as other cooking greens.

Purplette onions: are a yummy and cute spring onion that is a nice change from scallions this time of year. You can cook them just like regular onions, roast them whole with your beets and garlic, add fresh to salads, or pickle them. The tops can be used like scallions but are a bit stronger in flavor.

French lavender: Both shares will receive a bunch of French lavender this week. You can keep the lavender as a flower arrangement, dry it and use it for teas and sachets, or cook with it. I have used lavender to make cookies, ice cream, and even for a honey lavender glaze for roast chicken. You can toss the stalks on the grill to add flavor and aroma to grilled meats. Lavender is a known medicinal herb with soothing and relaxing properties as well. I love this variety for its long full flower spikes and heady fragrance. Enjoy!

Next week we should have peas!

Have a great week,

Asha

 

Spicy Cabbage Slaw: combine the zest and juice of one lime, 1 tsp cider vinegar, 1 tbsp sugar, ½ tsp salt, 1/3 cup canola oil, 2 hot chilies (stemmed and seeded), 1 plump garlic clove, chopped, ½ cup packed cilantro leaves in a food processor and process until well combined. Mix 4 cups thinly sliced cabbage, 1 cup shredded carrots, ½ cup thinly sliced red onion, and freshly ground black pepper. Pour the dressing over the vegetables and toss to combine. Cover and refrigerate for at least 2 hours but preferably overnight before serving.

Lavender Herb Butter This herb butter is good for toasted cheese sandwiches, veggies, boiled potatoes, or noodles.1 stick softened butter,1 tsp. Chopped chives, 2 tsp. dried lavender. (I pulse a batch ahead in my coffee grinder), 1tsp. chopped parsley. Mix together.

Lavender Coffee Cake: Preheat oven to 350 degrees F.  Make the topping: 1 cup chopped walnuts, 1/2 cup brown sugar, 3 tsp. cinnamon. Mix together and set aside. Make the batter: 3 cups all-purpose flour, 1 tsp. baking soda, 1 tbs. baking powder, 1 tsp. salt, mix and set aside. Cream ¾ cup butter,  add in 1 cup sugar, 2 tsp dried lavender buds (pulse this in blender with ½ cup of the above sugar), ½ cup brown sugar, 3 eggs, 1 ½ cups buttermilk or sour cream or thin yogurt, and 2 tsp vanilla extract. Put in pan. (See below) Put half of the batter into your pan, top with 1/2 of the topping. Swirl it in gently with a fork so it is just lightly blended. Repeat.

Pan sizes and baking times.
One 10-inch tube pan or Bundt pan 50 to 60 minutes.
One 9-inch spring form pan for 60 to 70 minutes.
Two 4 1/2 x 8 1/2 inch loaf pans for 40 to 50 minutes.
Two 8-inch round or square cake pans for 30 to 35 minutes.

Bake until done. The top will spring back when pressed gently in middle or use toothpick or knife in center of cake, if it comes out clean, remove from heat and cool for 10 minutes before you remove it from your pan.

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.

Quick Sauerkraut: Thinly slice 1 head of cabbage and place in a large microwave safe bowl with 1 ¼ cups apple cider vinegar, 1/3 cup apple cider, 1 tbsp crushed toasted caraway seeds, and 2 tbsp kosher salt. Cover with a large piece of plastic wrap and seal edges. Microwave on high, 4 to 5 minutes. Let sit, still covered, until cabbage has absorbed its brine and bowl is cool to the touch, about 15 minutes. (from Sunset magazine May 2012)

Wobbly Cart Farm CSA box #3

6-28-16

Large shares: baby lettuces, scallions, mustard greens, 2 fresh garlic, chard, summer squash, cilantro, radishes, 1 pint strawberries

Small shares: lettuce, fresh garlic, summer squash, cilantro, radishes, beets, kohlrabi

Dear CSA members,

We have had a very interesting week to say the least! Last week it was the hail damage and tractors pooping out. But that is nothing compared to the events of last Tuesday evening/Wednesday. An armed felon in a stolen pickup was chased by 3 police through our and neighboring fields that night. At times they were nearly airborne and at other times they were snapping off irrigation hydrants while weaving in and out of crop rows. Several fence lines later he was caught in a pasture down the way. His truck and at least one police vehicle were totaled. Following the tracks over crushed cabbage and Walla Wallas made for an exciting and somewhat dumbstruck morning. We lost some infrastucture, some supplies and some crops but we are getting it figured out now.

New this week is freshly harvested garlic! You can use it just like cured garlic, but it is more tender and slightly more mild. This garlic wont keep well as it is green and fresh and has lots of moisture so you will need to use it up. It is very beautiful and fresh so hopefully this will not be a problem for you!

Mustard greens are delicate and peppery, but less bitter than kale and collards. You can use them sauteed, in fried rice, in soups , and as a minor addition to salads. See recipe below.

Last call for strawberries!(Large shares)

Next week, keep an eye out for fresh French Lavender, maybe Cauliflower and pearl onions too!?

Enjoy the fresh veg,

 

Asha

 

 

 

Ginger Scallion Sauce: 2 1/2 cups thinnly sliced scallions (greens and tops), 1/2 cup finely minced fresh ginger, 1/4 cup grapeseed or other neutral oil, 1 1/2 tsp light soy sauce, 3/4 tp sherry vinegar or mirin, 3/4 tsp kosher salt. Mix all ingredients together in a bowl. Add additional salt if needed. Excellent with soba noodles, in miso soup, with chicken etc.

Mustard Greens: In a large saute pan heat 1 tbsp olive oil and saute 1 1/2 cusp thinnly sliced onions, over medium heat until the onions start to caramelize and brown, about 5 to 10 minutes. Add 2 cloves minced fresh garlic and coook a minute more. Add in 1 lb mustard greens that have been washed and torn into large peices, and 2 to 3 tbsp chicken broth and cook until the greens are barely wilted. Toss with 1/4 tsp sesame oil and salt and pepper to taste.

Fresh garlic toasts: Heat the broiler, place crusty slices on bread on a baking sheet and broil them, flipping halfway through the cooking time until golden brown on both sides, keep warm. In a bowl stir together 1 stick softened butter, 1/2 cup finely grated parmesan cheese, 2 1/2 tbsp finely chopped fresh garlic, 1 tbsp minced chives, 1/4 tsp each salt and pepper, and a pinch of red chile flakes if desired. Spread the toasts with the butter mixture. Broil again for 30 seconds to 2 minutes.

Zuchinni Oven Chips: Preheat oven to 425 degrees. Combine 1/4 cup bread crumbs, 1/4 cup grated parmesan cheese, 1/4 tsp salt, 1/4 tsp finely chopped green garlic, 1/8 tsp black pepper and mox together in a bowl. Place 1 cup milk in a shallow bowl. Slice 2 summer squash into 1/4 inch thick slices. Drip slices into milk and then coat with the crumb mixture. Place on an oiled baking rack that is set over a baking sheet. Bake for 30 min or unitl browned and crisp.

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. Drizzle each serving with ¼ of the dressing and sprinkle with roasted and salted pistachios, fresh tarragon leaves, and coarsely crushed pink peppercorns. Serves 4. (From May 2013 issue of Country Living Magazine)

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 and radish greens. (daikon would work great). (from the November 2011 issue of SunsetMagazine).

 

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 CSA box #13

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9-8-15

 

Wobbly Cart Farm CSA box #13

Large shares: Sweet corn, summer squash, fingerling potatoes, Walla Walla onions, garlic, cherry tomatoes, kohlrabi, cucumbers, Italian parsley, carrots, lettuce

Small shares: Charentais melon, carrots, sweet or bell pepper, cherry, heirloom or roma tomatoes, garlic, lettuce, lemon cucumbers

 

Dear CSA members,

I was a little surprised this morning at just how dark and cold it was when I got ready to head down to the barn for CSA. Fall is most certainly in the air! We have a nice selection of our late summer crops this week, but look for a transition to occur in the next couple of weeks. We will be moving away from cucumbers, peppers and tomatoes, and on to broccoli, cauliflower and leeks!

Harvest of the peak summer crops has dropped off dramatically with the rain, clouds, shortening days, and cold nights. I for one am happy to have the hot dusty summer behind us. While I will miss the corn, tomatoes and melons a bit, I am certainly a big fan of comfortable working temperatures and all those hearty fall veggies! . Our late plantings of kale, broccoli, cabbage and cauliflower are looking great with the extra influx of moisture as well as the reduced pressure from insect pests that the cooler weather brings. It is encouraging to see that we have so much more great produce out in the fields to carry us through the fall and even into the winter.

We are thinking now about preparing ground for garlic planting, cover-cropping bare spots in the field, and the big winter squash and potato harvests that will be right around the corner. We must harvest these crops and get them into storage before we have any major cold snaps, or prolonged wet periods that will turn the ground into soup and rot the crop.

Have a great week,

Asha, Joe and the crew at Wobbly Cart

 

Kohlrabi and Carrot Slaw

Serves 4-6

1 large kohlrabi, peeled, stems trimmed off, grated

1/4 head purple cabbage, shredded

2 medium carrots, peeled and grated

1/2 red onion, grated

4 tablespoon chopped cilantro

1/4 cup golden raisins (optional)

1/4 cup mayonnaise

1 tablespoon cider vinegar

1 tablespoon sugar

1 teaspoon salt

Combine the kohlrabi, cabbage, carrots, onion, cilantro, and raisins (if using) in a large bowl. In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt. Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.

 

Melon smoothie:

  1 (1-1/4 pound) Charentais melon

1 cup lowfat 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 Supper From: http://two-kitchens.blogspot.com/2009/05/spicy-cantaloupe-salad.html

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.

 

Kolhrabi Carrot Fritters with Avocado Cream Sauce

by: a Couple Cooks

Serves: 8 fritters

What You Need

  • 2 kohlrabi
  • 1 carrot
  • 1 egg
  • ¼ teaspoon kosher salt
  • ¼ teaspoon cayenne
  • ½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
  • ½ avocado
  • ¼ cup plain yogurt
  • ½ lemon
  • ¼ teaspoon kosher salt
  • Green onions (for garnish)

 

Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.

Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.

In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor). Serve fritters with avocado cream and sliced green onions.

These fritters are best eaten warm the day of making; they don’t save well. Like anything made with avocado, the avocado cream sauce will become brown after exposure to air. Make sure to cover the surface with plastic wrap when storing.

 

 

 

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The soil is the great connector of lives, the source and destination of all. It is the healer and restorer and resurrector, by which disease passes into health, age into youth, death into life. Without proper care for it, we have no community, because without proper care for it we have no life.

-Wendell Berry

6-30-15

Wobbly Cart Farm CSA box #3

Large Shares: broccoli, fennel, lettuce, scallions, kohlrabi, sugar snap peas, radishes, garlic, zucchini, French lavender

Small Shares: broccoli, fennel, lettuce, radishes, shell peas, garlic

 

Dear CSA members,

A quick walk around the farm recently, got me thinking about a few things this week. One, the summer crops such as tomatoes, cucumbers, and summer squash are going to come on early this year and be very abundant. Two, I feel great full to live in a river valley with such deep and fertile soil and abundant water. Our soil is primarily loam and clay loam, so it holds nutrients, organic matter, and water exceptionally well. We certainly farm in a manner that is respectful to our soil by not tilling and plowing when the soil is too wet or too dry, cover cropping with rye, vetch and clover in winter and buckwheat in summer where ever there is barren ground, and then incorporating those cover crops back into the soil to add nutrients and organic matter that we may remove by growing crops.

However, we also feel that by continuously cropping the 10 acres that we have access to we are likely doing our soil a disservice. We do rotate the crops that we grow so that no crop is ever repeated on the same ground within 3 to 4 years’ time, but as we know from experience all ground needs fallow time to recover from our invasive methods of tilling, fertilizing, planting and harvesting. Ideally, within the next couple of years we would hope to be leasing another 10 acres or so, to ensure our sustainability as a diverse organic vegetable operation. And also to give proper respect to our soil!

The health of our soil is certainly reflected in the vitality of our crops this week! We have gorgeous heads of broccoli, crispy fresh lettuce, the last of the radishes for the summer, and the first of the garlic bulbs! New this week we have bulb fennel. Fennel is in the carrot family and is closely related to carrots, parsley, and dill. The crunchy white bulb, as well as the stalks and fronds are edible and are often found in Mediterranean cuisine. I have served fennel in salads, braised, roasted, and au gratin just to name a few ways! The flavor is reminiscent of anise or licorice, but mellows with cooking.

This week the large shares will receive a small bunch of French lavender. Next week there is going to be a lot more for both large and small shares! You can keep the lavender as a flower arrangement, dry it and use it for teas and sachets, or cook with it. I have used lavender to make cookies, ice cream, and even for a honey lavender glaze for roast chicken. You can toss the stalks on the grill to add flavor and aroma to grilled meats. Lavender is a known medicinal herb with soothing and relaxing properties as well. I love this variety for its long full flower spikes and heady fragrance. Enjoy!

Have a great week,

Asha, Joe and the crew at Wobbly Cart

 

Caramelized Fennel: Wash and trim a large bulb of fennel, removing the root and stems. Slice diagonally as you would an onion into thin slices. Discard any tough core if present. Heat 1 tbsp. olive oil over medium heat in a large skillet. Add fennel and ¼ cup chopped onion. Reduce heat to medium low and sauté for 5 to 7 minutes until fennel softens. Add 1 tsp sugar and ½ tsp kosher salt and continue to cook until fennel is caramelized and tender about 7 to 10 more minutes.

Honey Lavender Butter: This butter is so great on scones, toast, muffins, or coffeecakes.  1 stick softened butter, 4 tsp. dried lavender (pulsed or chopped), 4 tsp. honey. Mix together and enjoy!

Lavender Herb Butter This herb butter is good for toasted cheese sandwiches, veggies, boiled potatoes, or noodles.1 stick softened butter,1 tsp. Chopped chives, 2 tsp. dried lavender. (I pulse a batch ahead in my coffee grinder), 1tsp. chopped parsley. Mix together.

Lavender Coffee Cake: Preheat oven to 350 degrees F.  Make the topping: 1 cup chopped walnuts, 1/2 cup brown sugar, 3 tsp. cinnamon. Mix together and set aside. Make the batter: 3 cups all-purpose flour, 1 tsp. baking soda, 1 tbs. baking powder, 1 tsp. salt, mix and set aside. Cream ¾ cup butter,  add in 1 cup sugar, 2 tsp dried lavender buds (pulse this in blender with ½ cup of the above sugar), ½ cup brown sugar, 3 eggs, 1 ½ cups buttermilk or sour cream or thin yogurt, and 2 tsp vanilla extract. Put in pan. (See below) Put half of the batter into your pan, top with 1/2 of the topping. Swirl it in gently with a fork so it is just lightly blended. Repeat.

Pan sizes and baking times.
One 10-inch tube pan or Bundt pan 50 to 60 minutes.
One 9-inch spring form pan for 60 to 70 minutes.
Two 4 1/2 x 8 1/2 inch loaf pans for 40 to 50 minutes.
Two 8-inch round or square cake pans for 30 to 35 minutes.

Bake until done. The top will spring back when pressed gently in middle or use toothpick or knife in center of cake, if it comes out clean, remove from heat and cool for 10 minutes before you remove it from your pan.

Garlicy Roasted Broccoli: Preheat the oven to 450 degrees. In a blender puree 6 large cloves garlic with ½ cup olive oil and ¼ tsp soy sauce. Chop one large head of broccoli into florets, peel and chop the stems too. Place the broccoli in a large bowl and drizzle with 3 tbsp. of the garlic oil. Toss until the florets are well coated. Spread the broccoli on a rimmed baking sheet and sprinkle with red pepper flakes and salt to taste. Roast, stirring occasionally, until the broccoli is fork tender and quite

Wobbly Cart Farm CSA box # 5

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7-15-14

 

Wobbly Cart Farm CSA box #5

 

Large share: fresh garlic, pearl onions, ½ lb green beans, green cabbage, romaine lettuce, summer squash, 1 ½ lb yellow finn new potatoes, beets, cucumber, kohlrabi, fresh thyme

 

Small share: fresh garlic, pearl onions, ½ lb green beans, romaine lettuce, summer squash, 1 lb yellow finn new potatoes, chard, rosemary

 

Dear CSA members,

 

I’m so glad the weather has cooled back down! It has been hot hot hot and tough to work in the fields and greenhouses. We were hitting mid-nineties by 5 pm here, and in the greenhouse that means well over 100. Keeping up with watering the transplants and irrigating the fields can become an all –consuming task during weather like that! And keeping oneself hydrated is just the same. I am very happy we live on the Chehalis River and can head down for a swim after a long hot day.

 

This week we have yellow finn new potatoes for you to enjoy. They are very delicate and the skins are tender and peel off easily. Their flavor is exceptional, tender and sweet. It is best to eat them up as soon as possible, but if you need to store them the refrigerator is the best place. In contrast, potatoes that are more mature and “cured” are best stored in a cool, dry and dark place, but not the refrigerator. Last week the variety “red norland’ was a bit of a disappointment, and I was glad to see the yellow finn’s were better quality. They aren’t perfect, as organically grown potatoes on our soil rarely are, but they are very delicious nonetheless.

There is tons of romaine in the field right now, so both share sizes will get a head. It’s so crunchy and scrumptious. To me romaine is a quintessential summer lettuce. It stands up to the heat and is very versatile; great as a ceazar salad, on a sandwich, or even grilled and then dressed with vinaigrette made with fresh thyme.

We also have pearl onions coming on. These are little tear-drop shaped onions that can be boiled whole, caramelized, or used as you would any regular onion. A nice change from scallions until the big onions such as Walla Walla sweet come on. We’ll probably have them next week, as well as cherry tomatoes, and I’m hoping fresh basil. Yay summer!

Things are going to ramp up for us from here on out, as harvests come quicker and heavier, until the first frosts of fall. We’ve got a packed schedule of CSA, markets, restaurant and co-op orders, harvesting, watering and weeding just to name a few of the things we must manage as a small, diverse organic farm. We’ll do what we can to keep up and in the meantime, thank you for your support!

Until next week,

 

Asha, Joe and the crew at Wobbly Cart

 

Mediterranean Tuna Salad with Olive Dressing: Place 1 lb tiny new potatoes (halved or quartered if large) in a 4 qt dutch oven; add water to cover. Bring to boiling, reduce heat. Cover and simmer 5 minutes. Add 1 lb thin green beans, stem ends trimmed. Cover, simmer 5 minutes or more or until potatoes and beans are just tender. Drain well. Meanwhile for Olive dressing; place ½ cup pimento stuffed green olives, 3 tbsp olive oil, 1 tbsp spicy brown mustard, 1 tbsp lemon juice, 1 tsp sugar, and ½ tsp pepper in a blender. Blend until smooth. Drizzle dressing over potatoes, green beans, and 1 12oz can solid white Albacore tuna, drained and broken into large chunks. Sprinkle with a bit of fresh thyme, and additional olives. Serve with lemon wedges.

 

Refrigerator Dilly Beans: place 2 pint sized canning jars and their lids in a pot of boiling water and heat for 1 minute. Lift out, drain and place on the counter. Divide 1 bunch fresh dill, 2 garlic cloves, peeled, 1 tsp yellow mustard seeds, 1 tsp dill seeds, ¼ tsp cayenne pepper, and 1 lb green beans, ends trimmed between the 2 jars, packing beans in lengthwise. In a small saucepan, combine 1 1/3 cup cider vinegar, 1 1/3 cup water, 2 tbsp kosher salt, and 1 tbsp sugar and bring to a boil over high heat, stirring until salt and sugar dissolve. Pour boiling liquid over the green beans and seal. Cool on a wire rack and refrigerate for 2 days before serving.

 

Braised pearl onions: remove tops from pearl onion bunch and drop into boiling water for 1 minute. Remove and cool slightly, then trim off ends and slip off skins.

Heat 2 tbsp butter in a large heavy saucepan and sautee the onions in one layer until slightly browned. Then add chicken or vegetable stock , until it comes halfway up the onions in the pan, add salt to taste and 1 tsp sugar. Cover and simmer slowly for 25 minutes, or until tender. Uncover and boil off excess liquid, add 1 more tbsp butter if desired.

 

Late Summer Vegetables with Aioli: Preheat oven to 450. Blanch ½ lb green beans in a large pot of salted boiling water until just tender, 3 to 4 minutes. Drain, plunge into a bowl of ice and water, then drain again and pat dry on a kitchen towel. Toss 1 lb of new potatoes, halved lengthwise, and 3 small summer squash, sliced diagonally, separately with 2 tbsp olive oil each, some sea salt, and about 5 or 6 sprigs of fresh thyme. Roast separately in a single layer on rimmed baking sheets until just tender, 7 to 10 minutes for zucchini and 20 to 25 for potatoes. Make aioli: in a bowl whisk egg with a pinch of fine sea salt and 2 tsp champagne vinegar or fresh lemon juice until thick. Whisk in 1 cup of extra virgin olive oil gradually, drop by drop for the first ¼ cup or so (until the mixture is emulsified) and then in a thin stream until aioli is nice and thick; you may not need all the oil. Sprinkle 2 to 4 garlic cloves with ½ tsp fine sea salt. Mince with a chef’s knife, then use the side of the blade to crush garlic into a paste. Stir garlic paste into the mayonnaise. Taste and add more salt or vinegar if you like. Arrange cooked vegetables as well as lettuce leaves, thin wedges of fennel, and halved cherry tomatoes on a large platter or ling board, top with more fresh thyme sprigs, and serve with aioli. (from August 2013 issue of Sunset Magzine).

Thai Cucumber Salad: in a strainer, allow 3 thinly sliced cucumbers and 1 tsp Celtic sea salt to sit for 1 hour while water drains. Combine ½ cup finely chopped onion, ½ cup sesame oil, 2 Tbsp lime juice, 2 T fresh basil, finely chopped, and ½ tbsp fresh ginger, minced with the cucumbers in a mixing bowl and mix well.