Wobbly Cart Farm CSA week 20

This slideshow requires JavaScript.

11-7-17

 

Wobbly Cart Farm CSA week 20

 

Large share: Black Futsu winter squash, January King cabbage, arugula, Italian parsley or cilantro, red cipollini onions, red carrots, purple potatoes, turnips

 

Small share: Black Futsu winter squash, January King cabbage, arugula, Italian parsley, red carrots, purple potatoes, turnips

 

Greens share: red Russian kale, rapini, chard

 

Roots share: beets, purple daikon, red cipollini onion

 

Jucing share: Beet seconds, red carrot seconds, red Russian kale, Italian parsley, cilantro, celariac

 

 

Dear CSA members,

 

I’m finding it hard to believe that we are already in November! Where exactly did the last couple of months go? The rhythm of our farming year propels us rapidly into the winter season and the last couple of boxes of the CSA. We are going extra late this year with the late start to the season this spring. But, before we know it it will be holiday time and we the farmers will get a bit of a much needed break!

 

Last week we saw some pretty chilly temperatures and even a bit of snow! Those of us that remain on the crew at this point in the year have had to work extra hard to get everything done this week and deserve extra props for doing it during a very cold and wet week. The days are pretty short now and we have to start later and work fast to get our days work done before we lose the light. Challenging to say the least.

 

As I have mentioned before most of what we do during the later part of the season is harvest and wash enormous amounts of root vegetables. We dig, grade and sort thousands of pounds each week. I really enjoy taking crates of mud-covered roots and running them through our root washing machine and seeing how beautiful they come out on the other side. It is quite a transformation.

 

I also love how hearty all the winter crops, even the cabbages, herbs and greens are to withstand freezing temperatures, driving rain and wind and come out looking so beautiful by the time they make it to the pack shed and into your CSA shares. All tese crops ( aside from arugula which is quite delicate and tender) will keep exceptionally well for you either in the pantry (squashes and onions) or in the crisper drawer (everything else) should you need to delay eating any of them.

I think it is extra important to eat local nutrient dense foods and lots of greens to stay healthy during the winter months. Not only are they extremely rich in nutrients and antioxidants its almost as if they impart some of their inherent hardiness to us.

 

Storage of hearty crops reminds me that next week we will be delivering the storage shares to those that have ordered them. Look for two waxed cardboard boxes each storage share labeled with your name at your drop sites next week. Each storage share will be about 50lbs worth of crops divided into 2 25lb boxes so be ready for that!

 

New crops this week,

 

Black Futsu winter squash: This amazing squash, also known as Japanese black pumpkin, is a rare Japanese heirloom variety. Unusual deeply ribbed and warty surface with a powdery blue/orange rind color. This squash starts out a deep green almost black color and then gradually matures to the powdery blue/orange color. Flavor has compared to chestnuts or hazelnuts. Stores well, edible & highly ornamental. These squash are amazing keepers and will keep up to 8 months. The flavor will continue to improve over the next several weeks.

 

January King cabbage: This variety, developed in northern Europe, is one of the most winter hardy of all cabbages. It is a semi-savoy type with a slightly flattened head that is blushed with purple. January King cabbages are known for their excellent flavor and crisp texture.

 

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.

 

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)

 

Braised Turnips: Cook in boiling water, uncovered, over high heat for about 6 minutes: 1 ½ lbs turnips. Peeled, left whole if small, quartered if large. Drain. Melt in a large, heavy skillet over high heat 3 tbsp butter. Add the turnips and cook, stirring, until coated with butter, about 5 minutes. Add 1-cup chicken stock, ½ tsp salt, and black pepper to taste. The stock should come to bout ¾ inch up the side of the turnips; add more stock or water if needed. Reduce the heat, cover the skillet, and simmer until the turnips are tender but still slightly resistant to the tip of a sharp knife, 10 to 20 minutes. Remove the turnips to a serving dish. Boil the cooking liquid over high heat until reduced to a thin, syrupy glaze. Pour it over the turnips and serve immediately.

 

Caramelized Onions: Heat 2 tbsp butter and 2 tbsp olive oil over med-high heat until the butter is melted. Add 3 lbs yellow onions, thinly sliced. Sprinkle with 1 tsp salt. Cook stirring constantly, 15 minutes. Reduce the heat to low and continue cooking, stirring occasionally, until the onions are soft and brown, about 40 minutes. Add ½ cup dry white wine or water. Stir and scrape the pan to dissolve the browned bits. Remove from heat and season well with salt, black pepper and grated Parmesan cheese.

 

Mashed Potatoes with Cabbage and Scallions (Colcannon):

Place in a large saucepan or Dutch oven: 2 lbs fingerling potatoes peeled and cut into 1 ½ inch chunks. Add cold water just to cover, pile on top of the potatoes: 2 bunches scallions, white part only, sliced and 1 small green cabbage ( about 1 lb) cored and chopped into 1 inch pieces. Bring to a boil, then cover, reduce the heat to maintain a gentle boil, and cook until the potatoes are fork-tender, about 20 minutes. Drain and return the potatoes, cabbage and scallions to the pot. Mash the mixture over low heat adding: ½ cup milk or half and half, warmed. ¼ cup butter, softened, ¾ tsp salt, and ¼ tsp black pepper. When the mixture is coarsely mashed, taste and adjust the seasonings.

 

Black Futsu squash with Jasmine-Kale Rice: Preheat oven to 400 degrees and quarter and clean seeds (reserve the seeds) from a Black Futsu squash, then slice into thin slices. Arrange the squash pieces (skin on) in a single layer on a large baking sheet. Toss them in olive oil, salt and pepper, ½ tsp paprika, ½ tsp cinnamon, and a dash of cayenne pepper. Transfer to the oven for about 35 to 40 minutes or until the squash has softened and easily peels away from the skin, rotating halfway through. Meanwhile cook 1 cup brown Jasmine rice or other fragrant variety according to package directions, but add in 2 to 3 whole cloves, 2 tbsp fennel seeds, salt and pepper to taste and a touch of olive oil. In a small skillet over low heat, add your rinsed and dried pumpkin seeds. These will toast up quickly and can burn if you don’t watch them closely. Stir them often until just barely browned, then remove from pan and set aside. When rice is just about done, stir in 1 ½ cups finely chopped kale. You just want to wilt it down, not cook it, so wait until you’re just about ready to serve. Toss is ¼ cup golden raisins. Serve along side the slices of black futsu and top with the toasted pumpkin seeds.

 

Italian Parsley Pesto: In a food processor place 2 cloves peeled garlic, 2 cups packed, stemmed Italian parsley, a pinch of sea salt, ¼ cup walnuts, ½ cup freshly grated parmesan cheese. Process until they form a paste. Gradually drizzle in 2/3 cup olive oil while blending. Adjust seasoning as necessary. Great with pasta, poultry, vegetables and rice.

 

 

Advertisements

Wobbly Cart Farm CSA week 18

This slideshow requires JavaScript.

 

10-24-17

Wobbly Cart Farm CSA week 18

Large shares: Acorn squash, red cipollini onions, winter kale, rapini, rosemary, fingerling potatoes, carrots, parsnips, sweet peppers, jalapenos   

Small shares: Acorn squash, red cipollini onions, winter kale, rapini, beets, parsnips, sweet peppers, jalapeno   

Greens share: baby lettuce, rainbow lacinato kale, Italian parsley   

Roots share: shallots, carrots, daikon radish   

Juicing share: carrot seconds, beet seconds, apples, lacinato rainbow kale, cilantro, rapini     

Dear CSA members,

Well, we have come through an intensely rainy and windy week and back into the gorgeous fall blue skies and sun. Our fall colors seem to be at their peak in the trees, cover crops are coming up and looking very green, salmon are running again and so it is a very beautiful time out here on the farm.

I think we got over 5 inches of rain over the last seven days here, and our Chehalis river is looking completely different than it did two weeks ago! This time of year we have to start watching the hydrologic forecast to be sure to be aware and ahead of any flooding that may be eminent. Often times in this valley we are disrupted by flooded roads and blocked access to some of our fields and our beautiful rivers and wetlands do their thing throughout the winter. Its something we have learned to live by and around.

I really can’t believe that the sweet peppers and jalapenos in the high tunnel are still doing so well and even came through a solid week of frozen nights! We have an abundance of them right now and so I wanted to make sure you got a good share. I expect you may see more peppers before the CSA is over!

This is the last week for one of our farm hands Trevor, who hails from Maine, and has been with us for just over a year. We had a really fun crew party last Saturday to celebrate and hit the bowling alley for some fun, beer and pizza. We all work really hard all summer and its nice to finally have some time and energy to relax and have a good time together!

New crops for you this week:

Acorn squash: this winter squash is a very familiar one to most of us. Acorn squash has a sweet, nutty flavor and is excellent baked, sautéed, or steamed. Acorn squash is also delicious made into soups. The seeds can be cleaned and roasted and make a tasty and nutritious snack. This and all the other squash will keep for quite some time in a cool dry place – in fact flavor will improve over time!

Rapini is essentially the Italian equivalent to turnip greens. Used extensively in Italian and Chinese cooking, it is not as popular in the United States but is gaining popularity. The stems are generally uniform in size (hence cook evenly) and need not be peeled. Clean it as you would other greens, removing the bottom portion of the stems, which appear tough (sometimes the stems are tougher than other times depending on the age of the rapini). They stems can be removed up to where the leaves begin, and sautéed before adding the leaves to the pan. This vegetable is a source of vitamins A, C, and K, as well as potassium.  To maintain crispness, refrigerate, unwashed, loosely wrapped in a plastic bag or wrap for up to 3 days.

Parsnips: parsnips are a root vegetable member of the carrot and parsley family that has been eaten in Europe for centuries. These sweet white roots are excellent served mashed, baked, boiled, roasted, made into fries, and cooked into soups and stews. You can store them in the crisper drawer of the refrigerator for quite some time to come if desired. We plant parsnips very early in the spring in order to have them ready for harvest when the cold weather sets in as they sweeten up with the cold and frosty weather.

Winter kale: This variety is the hardiest of kales, with finely curled, thick blue green leaves. Here are some great tips for success with kale. https://food-hacks.wonderhowto.com/how-to/tricks-making-delicious-tender-kale-salads-every-time-0157621/  

Have a great week,

Asha

Lentil and Vegetable Stew with Kale: Heat 2 Tbsp olive oil in a large pot over high heat. Add 1 large chopped onion, and 2 large carrots, peeled and chopped, 1 medium celery root, peeled and chopped, and 1 medium rutabaga, peeled and chopped; sprinkle with salt and pepper and sauté until beginning to soften and brown, 10 to 11 minutes. Stir in 1 lb brown lentils, rinsed and 1 Tbsp herbes de Provence. Add 8 cups vegetable broth and 1 large bunch kale, ribs removed and leaves coarsely chopped. Bring to a boil, stirring to incorporate Kale. Reduce heat to med-low, cover with lid slightly ajar, and simmer until lentils are tender, about 20 minutes. Add more broth to thin, if desired. Season with salt and pepper. (From the March 2011 issue of Bon Appétit magazine).

Maple-Braised Acorn Squash with Fresh Thyme: Melt 6 tbsp butter in a heavy large deep skillet over high heat. Add 1 3 to 3 1/2 lb Acorn squash, halved lengthwise, peeled, seeded, and cut into 1 inch cubes, sauté 1 minute. Add 1 ¼ cups low-salt chicken broth, 1/3-cup pure maple syrup. 1 tbsp minced fresh thyme, 1 tsp coarse sea salt, and ¼ tsp black pepper. Bring to a boil. Cover; reduce heat and simmer, to cook squash until almost tender, 8 to 10 minutes. Using a slotted spoon, transfer squash to a large bowl. Boil liquid in skillet until thickened, 3 to 4 minutes. Return squash to skillet. Cook until tender, turning occasionally, 3 to 4 minutes. Season with more pepper, if desired. (From Bon appétit.)

Fusilli with Rapini, Garlic and Tomato Wine sauce: Fill a sauce pan with enough water to cover 1 bunch of Rapini that has been trimmed and cut into 1 inch peices. Sprinkle in some salt and bring the salted water to a boil, and add Rapini, cook until bright green and just starting to becoem tender, about 2 minutes. Drain and cool in a bowl of ice water to stop the cooking process. Drain well. Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling , stir in 1/2 cup uncooked fusilli pasta. Cook the pasta, uncovered, stirring occasionally, until the pasta has cooked through but is still firm, about 12 minutes. Drain well. While the pasta is cooking heat 3 tbsp olive oil in a sauce pan over medium heat. Add 2 chopped cloves of garlic and cook and stir the garlic for about 2 minutes, sprinkle with salt and black pepper, and stir in 1 spring fresh rosemary, 1/2 tsp dried Italian herb mix, and 1/4 tsp crushes red pepper flakes. Stir in the blanched Rapini, 1/4 cup white wine, 1 can diced tomatoes; remove the rosemary sprig, and bring the mixture to a boil. Mix in the cooked pasta, 2 sliced green onions, 1 minced clove of garlic; simmer for 1 minute. Remove from heat and top with a sprinkle of Parmesan cheese.

Parsnip Puree: cover 2 c. peeled and chopped parsnips with water in a medium pot. Bring to a boil over high heat and cook until very tender, 10 to 12 minutes. Drain and place in a food processor with ¼ cup milk, 1 tbsp butter and salt and black pepper to taste. Puree until smooth.

Baked acorn squash with brown sugar and butter: Preheat oven to 400. Cut 1 acorn squash in half and scoop out seeds and stringy pulp. 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.

Winter Squash Shepherd’s Pie: Preheat oven to 400 with rack in top third of oven. Put 2 ½ lbs cubed, peeled winter squash on a rimmed baking sheet. Roast squash, covered, until tender when pierced with a fork, 20 to 25 minutes. Meanwhile, heat 2 tbsp olive oil in a large, wide pot over high heat. Add 2 lbs lamb stew meat, cut into bite-sized pieces, 1 tsp salt, and ½ tsp pepper. Cook, stirring as needed, until meat is browned on all sides. Add 1 medium onion, cut into wedges, and 3 chopped garlic cloves and cook until vegetables are starting to soften, about 2 minutes, transfer lamb mixture with juices to a bowl; add 4 medium carrots, peeled and cut into ½ inch chunks and 8 oz medium mushrooms, stems removed. Reduce heat to medium low. Add ¼ cup flour to the same pot and cook, whisking continuously, until flour smells toasted, about 1 minute. Pour in ½ cup red wine and 1 cup beef or chicken broth and simmer, stirring frequently, until thickened, about 4 minutes. Pour over the lamb mixture and stir to combine. Spoon the mixture into 6 individual ramekins. Mash the squash in a bowl with 1 tsp salt, and 1/3 cup cream, adding more cream if needed until mixture is consistency of mashed potatoes. Dollop over the lamb. Bake until browned and sauce is bubbling, about 30 minutes. Let sit 10 minutes; sprinkle with 2 tbsp chopped flat leaf parsley. Serves 6. (from Sunset October 2012)

Roasted Winter Squash and Beet salad: Preheat oven to 400. Tightly wrap 1 lb small beets in aluminum foil bundles. Place on middle shelf of oven. Roast 45 minutes to 1 hour, or until tender when tested with a sharp knife. Remove from oven; cool slightly. Peel beets and set aside. Place the slices of 1 ¼ lb of winter squash on a rimmed baking sheet. Toss with salt, pepper, and 1 tbsp olive oil. Place on middle shelf in oven; roast 15 minutes. Drizzle 1/3 cup maple syrup over the squash, and roast another 10 minutes, or until tender; cool. To make the dressing: in a small bowl whisk 1 tsp Dijon mustard, ¼ cup fresh lemon juice, and ¼ cup maple syrup together. Add 1/3 cup olive oil and whisk until smooth. Season to taste. To assemble, place 3 cups mixed salad greens in the middle of a large plate. Arrange beets and squash on the greens. Pour half of dressing over salad. Sprinkle with 1/3 cup fresh pomegranate seeds. Pass remaining dressing. Serves 6 to 8.

Easy Rapini: wash and chop 1 large bunch rapini greens (discard stems). Heat 1 tbsp olive oil in a large dutch oven. Add 1 chopped shallot, 1 clove chopped garlic, and 1 tsp chopped cayenne pepper (or to taste) and sautee until tender. Add the washed and chopped turnip greens and cook down for 3 minutes. Season with pepper. Mix together 1 cup chicken stock and 2 tbsp Dijon mustard. Add to the turnip greens and cook until most of the liquid has evaporated. Add 1/3 cup toasted pecans and serve immediately.

Grilled pepper and herb relish: heat a grill to medium-high ( 400 to 450 degrees). Grill 1 ½ lbs sweet frying peppers, covered and turning occasionally, until softened and lightly charred. 7 to 12 minutes then transfer to a medium bowl as done. Let stand until cool enough to handle. Pull off pepper skins that come off easily ( no need to remove all of them), pull off stems, and swipe out seeds with your hand, working in a strainer over a bowl to catch juices. Finely chop peppers, then return to bowl with juices. Stir in ¼ cup extra virgin olive oil, 1 tbsp wine vinegar, and 2 tbsp coarsely chopped fresh marjoram, oregano or basil leaves. Season to taste with salt and black pepper.  (from Sunset September 2017 issue)

Pepper, cucumber, and chickpea salad: toast 2 tsp ground cumin in a small frying pan over medium high heat, stirring often, until fragrant, about 2 min. Pour from pan and into a large bowl. Stir in ¼ cup extra virgin olive oil, zest of one large lemon, 1 tbsp lemon juice, 1 tsp each minced garlic and kosher salt and ½ tsp black pepper. Seed 1 lb sweet peppers and cut into 1 inch pieces. Slice 1 large thin skinned cucumber into ¼ inch rounds and cut in half again if large. Add peppers, cucumber, and 1 can chickpeas that has been rinsed and drained to the salad and toss to blend well. Let stand about 1 hour, then stir in 1 cup loosely packed chopped Italian parsley.  (from Sunset September 2017 issue)

Wobbly Cart Farm CSA week #18

This slideshow requires JavaScript.

10-13-15

Day in Autumn

by Ranier Maria Rilke

After the summer’s yield, Lord, it is time 

to let your shadow lengthen on the sundials 

and in the pastures let the rough winds fly. 

As for the final fruits, coax them to roundness. 

Direct on them two days of warmer light

to hale them golden toward their term, and harry 

the last few drops of sweetness through the wine. 

Whoever’s homeless now, will build no shelter; 

who lives alone will live indefinitely so, 

waking up to read a little, draft long letters, 

and, along the city’s venues, 

fitfully wander, when the wild leaves loosen.

Large shares: Delicata squash, red fingerling potatoes, yellow onions, Korean red garlic, mizuna, rapini, eggplant, watermelon radishes, cherry tomatoes, butterhead lettuce, rosemary

Small shares: Delicata squash, red fingerling potatoes, cabbage, vitamin green, yellow onion, Korean red garlic, sweet pepper, green beans, rosemary

Dear CSA members,

We have, at long last, arrived at our 18th and last delivery for the summer CSA. It has been an amazing journey from the delicate lettuces and strawberries of early summer to the heavy cabbages and winter squash of this last box. It all seems to have gone by so fast, and yet mid June seems so long ago at the same time. We, as a farm crew, are all ready for a bit of respite. But we will also be sad to see the season end, as many of our long time crew members will be moving on to bigger and better after this season.

This, being our 11th season as a small organic farm, in some ways blends together with the many seasons we have behind us. A few things stand out in my mind however.  It was the hottest, driest spring/summer that I can ever remember. In years past, we have always worried that we could get enough warm, sunny dry weather for our heat loving crops to mature. In fact too much water has always been a bit of a problem around here (big floods of 2007 ring a bell?) This year we had the opposite, with crop failures/yield reductions due to the hot dry conditions. Beans dropped blossoms during the hottest part of the summer, tomatoes experienced sunburn, sections of the potato and winter squash didn’t get the water they needed and had a smaller yield or in the case of the potatoes that did get water, grew so fast they developed hollow centers. Overall though, these crops as well as most of the fall greens and root crops experienced a nice comeback once we got that big rainstorm in late August and things cooled down a bit.

Second: we have some serious disease challenges that weren’t around when we started farming in this area 15 years ago. We have experienced an upswing in major diseases such as downy mildew in the onions, leaf rust fungus in the garlic, and clubroot in the brassicas (broccoli, cauliflower, cabbage etc.). We trialed some new onions varieties with the help of High Mowing Seeds that are possibly disease resistant and are working on solutions for the club root as well as other pests such as flea and cucumber beetles that are continuous challenges for us. One thing that I know will be a positive for us is leasing 5 new acres for next year! Good crop rotation/fallow cycles are of the utmost importance when it comes to pests and diseases, as well as fertility management of our soil.

Third; thanks to you, our CSA had its most sucessful year ever! Our membership increased to the largest yet, and we had a higher percentage of folks pay in full, which really helps out our finances in the early season. We also had a higher percentage of returning members than ever, which is always a great feeling. Despite the challenges of the hot, dry season, and Joseph breaking his ankle, we were still able to deliver 18 weeks of gorgeous produce, with the large share receiving 15% more than they paid for in produce.

We are certainly appreciative of the support you have given us by becoming members of our CSA, and hope that you have been satistifed with your experience and the produce that you have received. We will be continuing on for four more weeks with our fall CSA option if you are interested in joining us and haven’t already done so. The majority of the crops that we produce in the fall can be stored for several weeks if not longer, so it is a great way to stock up on local produce for the winter months.

Wobbly Cart will also continue to be at the Olympia Farmers Market  through October Thursday through Sunday. November and December Saturday and Sundays. We offer 15% off for all our CSA customers at the market stand so come on down and see us this fall and winter!

I also thought I would go over a couple of crops that may be unfamiliar to you:

Mizuna is a Japanese green that has a mild earthy, peppery taste. It is very tender and makes excellent salads and stir-fries. It will keep for 3 to 4 days loosely wrapped in plastic and stored in the crisper drawer of your fridge.

Delicata Squash: These are, in my humble opinion, the best winter squash there is. Delicata have excellent sweet flavor, tender skins, and a very manageable size that make them easy to transport and process. Kept cool and dry, these squash will keep for several weeks and possibly months. Their flavor will improve over time if you can hold off from eating them tonight!

Vitamin green: this asian green is similar to bok choy but more delicate in texture. I noticed that this batch is extra tender and likely to get slightly bruised. I would attribute this to the warm growing conditons we have been having this October. That said, you should probably use these up very soon! Vitamin green is also very sweet and delicious so that shouldn’t be a problem. They are great sautéed, or eaten fresh.

Rapini is essentially the Italian equivalent to turnip greens. Used extensively in Italian and Chinese cooking, it is not as popular in the United States but is gaining popularity. The stems are generally uniform in size (hence cook evenly) and need not be peeled. Clean it as you would other greens, removing the bottom portion of the stems which appear tough (sometimes the stems are tougher than other times depending on the age of the rapini). They stems can be removed up to where the leaves begin, and sautéed before adding the leaves to the pan. This vegetable is a source of vitamins A, C, and K, as well as potassium.  To maintain crispness, refrigerate, unwashed, loosely wrapped in a plastic bag or wrap for up to 3 days.

Thank you all and we hope to see you in the Fall CSA as well as in the 2016 Summer CSA!

Asha, Joe and the crew at Wobbly Cart

 

Delicata squash with rosemary, sage and cider glaze: Peel 2 medium delicata squash, cut lengthwise in half, scoop out the seeds. Cut each half lengthwise again, and then into 1 1/2 inch slices. Melt 3 tbsp butter in a large heavy skillet over low heat, add in 1/4 cup finely chopped fresh sage, 1 tbsp coarsely chopped fresh rosemary and cook 3 to 5 minutes, just until the butter begins to brown. Do not brown the herbs. Add the squash to the skillet, then add 1 1 /2 cups fresh apple cider, 1 cup water, 2 tsp sherry vinegar, and 1 tsp salt. Cook, stirring occasionally, until the glaze is reduced and the squash is tender about 20 to 30 minutes. Season with salt and pepper to taste.

Sweet Pickled Onion Watermelon Radish Salad: Slice 1 small sweet onion into thin rounds, slice 1 large watermelon radish into thin rounds, Add 1/3 cup orange juice, 2 Tbsp olive oil, ½ tsp sea salt, ½ tsp pepper, 2 Tbsp apple cider vinegar, and a splash of rice wine vinegar. Toss well. Place in fridge to chill overnight. Serve!

Rapini and garlic: Chop 3 cloves garlic. Heat 3 tbsp olive oil in a large skillet add the garlic and then the bunch of rapini that has the bottom of the stems removed and then been chopped. Turn the greens to wilt them and coat with the oil. Add 1 cup chicken broth, cover the pan, reduce heat to low and simmer for 10 to 12 minutes. Serve.

Watermelon Radish Chips with Cumin Salt: Peel 4 to 6 Watermelon Radishes and thinly slice. If you have a mandolin, this is ideal for getting the most uniformly thin slices. Heat 2 cups of vegetable oil in a small pot. When hot, toss a handful of radish, making sure you don’t crowd the pot. Fry for about 8 t 10 minutes until really brown. You’ll be tempted to take them out earlier, but you need them to crisp up. They do take longer than potato chips. Continue until done. Season each batch separately and set aside. To make cumin salt – add one tsp salt and ½ tsp cumin and mix in a small bowl, season the radish chip with this. Makes a great appetizer. (From janespice.com.)

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.

Mustard Greens turnovers (could use rapini, vitamin green, or mizuna here): prehat oven to 400. place 1 lb mustard greens (stems removed) in a colander, rinse with cool water, and set aside. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 cup chopped onion and cook until they are soft and translucent, about 3 minutes. Add 1 garlic clove, minced, and cook 1 minute more, add the chopped greens and cook unitl they wilt and are tender, about 5 minutes. transfer the green back to the colander and press to extract any extra liquid. place them in a large mixing bowl and stir in 5 oil-cured black olives that have been chopped, 8 slow-roasted tomato halves that have been finely chopped, and 1/4 cup feta cheese. You should have about 1 1/2 cups filling.

Unfold 2 sheets frozen puff pastry that has been defrosted onto a lighty floured surface. depending on pastry size, cut each sheet into four 4 inch squares. Divide the filling amongst 8 pastry squares, leaving a 1 inch border. Fold each square into a triangle, enclosing the filling, and seal the pastry by firmly pressing fork tines along the open edges. Use a sharp knife to make 2 1/2 inch long vents in the top of each turnover. Place the turnovers on a parchment paper lined baking sheet and brush their tops with beaten egg. Bake until golden brown, 25 to 30 minutes.

Wobbly Cart Farm Fall CSA box #3

This slideshow requires JavaScript.

Wobbly Cart Farm Fall CSA box #3

11-4-14

Large shares: Delicata squash, sunchokes, cabbage, rapini, carrots, red potato, daikon radish, yellow cipollini onion, rosemary

Small shares: Delicata squash, sunchokes, rapini, cabbage, carrots, purple potatoes, yellow cipollini, rosemary

 

Dear CSA members,

As our days darken and the year draws to a close, we at Wobbly Cart are finally feeling a reduction in the work load. Our Chehalis market is over for the year and our Olympia Farmers Market is down to just two days a week. After next week ( the last fall CSA box) we can really sit back and breathe a sigh of relief and satisfaction of another farm season almost done. We can celebrate our Thanksgiving holiday with a true sense of thanksgiving for the foods we have worked so hard to produce. There is nothing like sitting down to a meal of fresh, in season, and local produce. The taste and satisfaction just cannot be compared to commercially prepared, boxed, canned etc meals. We in our region are lucky to have access to locally and naturally raised meats, a huge array of fruits and vegetables (including cranberries) and more when it comes to planning our holiday celebrations. I love the relevancy of thanksgiving to those of us who care about local sustainable eating.

The fields are becoming so muddy and wet with the heavy rains of fall it really slows down harvest and access with tractors and vehicles. We are luck that the workload slows down along with the access issues and reduction in crew members! We get really used to sliding around in mud and carrying the weight of heavy raingear and mud laden boots. One benefit of the cool season and influx of rainwater is many of the root crops, carrots to name just one, become extra sweet and attain giant sizes. These crops are really at their best at this time of year. The same can be said for cabbages and kale as most insect pests are gone and flavor and crunch are at their peak.

I hope you enjoy this week’s box. Here is a rundown of a few of our crops this week:

Sunchokes aka. Jerusalem Artichokes: Sunchokes look like small, knobbly potatoes but crunchier, sweeter and do have a slight taste of artichoke. They practically contain no starch, but plenty of inulin (not insulin), which becomes fructose when spuds are stored in the ground or refrigerated. The humble sunchoke is considered gourmet fare by many. Raw, it’s an excellent substitute for water chestnuts in hot and spicy stir fries, or cooked in cream soups, broiled with sweet potatoes, or simply scrubbed and baked. Store them in an open plastic bag in the refrigerator crisper.

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

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 several weeks in a cool dry place or just out on the countertop to be admired.

Cipollini Onion: Another new addition to the boxes is the famous Cipollini onion. These round, flat, golden colored onions originate in Italian cuisine and are intense flavored but not as pungent as large storage onions. They are delicious roasted whole, caramelized, or used in kabobs and become very sweet when cooked.

 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.

Daikon Radish: This long white carrot shaped radish is also a favorite in Japanese cuisine, though it is believed to have originated in continental Asia. It is used throughout China and India as well. The flavor is milder than many radishes, and makes an excellent quick pickle to garnish other dishes. It can also be cooked in stir fries and soups, grilled, or cut up as a vehicle for dip. Daikon is low in calories but high in fiber and vitamin C.

Thank you and have a great week,

Asha, Joe and the crew at Wobbly Cart

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.

Rosemary Potatoes with Cipollini Onions: preheat oven to 400 degrees. Slice 3 lbs potatoes into 1-inch chunks. Skin 2 cups worth of Cipollini onions, cut into 1-inch chunks. Toss onions and potatoes with 3 tbsp olive oil in a large bowl. Add 2 tbp crushed fresh rosemary and sea salt and pepper to taste. Roast the potatoes until they are brown and crispy.

Fried sunchoke chips with rosemary salt: fill a large bowl with cold water. Slice 2 lb of scrubbed sunchokes into thin rounds about 1/16th inch thick, immediately dropping them into the cold water to prevent browning. Rinse and drain 3 times, pat very dry with paper towels. In a large heavy skillet heat 1 inch of cooking oil to 375 degrees, and monitor with a thermometer. Mix 1 tbsp salt with 1 ½ tsp fresh rubbed rosemary leaves and set aside. Fry the sunchoke slices in small batches until golden brown and crisp, about 3 to 4 minutes per batch. Using a skimmer remove the finished chips to paper towels to drain. Sprinkle chips with the rosemary salt and serve.

 Rapini and garlic: wash and chop 2 bunches of rapini, discarding the stems. Mince 4 cloves of garlic. Heat 2 tbsp olive oil in a large heavy skillet and sauté garlic until it sizzles. Add in the rapini and toss to coat with oil and allow the greens to wilt. Add in ½ cup chicken broth, cover and reduce heat to low. Simmer 10 to 12 minutes to reduce the bitterness of the greens.

 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 Sunset Magazine).

Sunchoke and Sausage Soup: Dice 4 slices turkey bacon. Place the turkey bacon, 16 oz sausage, 1 lb sunchokes, washed, peeled, halved and cut into ½ inch slices, 6 yellow finn potatoes, peeled and cut into chunks, 3 stalks celery, diced, ½ large onion, diced, 1 leek white and light green parts only, chopped, 3 cups chopped fresh greens (rapini!) or spinach, and 2 cloves minced garlic into a large saucepan. Pour in 1 quart chicken stock and season with ½ cup chopped fresh parsely, 2 tbsp chopped fresh basil, 2 tbsp chopped fresh oregano, 1 pinch cayenne pepper, 1 pinch ground paprika and salt and pepper to taste. Cover and bring to a simmer over medium-high heat. Reduce heat to low and simmer for 45 minutes. Stir ¼ cup flour into 1 cup water until no lumps remain. Stir into the simmering soup, and continue simmering, covered, 30 minutes until thickened, stirring occasionally. (adapted from a recipe found on allrecipes.com)

 

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)