Wobbly Cart Farm CSA week 14

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9-26-17

Wobbly Cart Farm CSA week 17

Large share: beets, carrots, cipollini onions, garlic, yellow finn potatoes, lettuce, radicchio, sweet peppers, sweet corn, rosemary, heirloom tomatoes, bell pepper

Small share: beets, carrots, cipollini onions, garlic, yellow finn potatoes, lettuce, bell pepper, rosemary, heirloom tomatoes

Greens share: lettuce, lacinato rainbow kale, chard

Roots share: parsnips, red carrots, shallots

Dear CSA members,

This is going to be a quick letter this week. Our big potato harvest is in full swing on this gorgeous fall day! Joseph is digging the rows with the potato digger attached to the tractor and the crew is out picking them up and bagging them. We will place them in temperature-controlled storage for the rest of the year so they won’t rot or start sprouting again. Last week we harvested all 6 tons of our winter squash and placed it in storage at our big barn!

This is likely to be our last round of heirloom tomatoes for the year. Large shares got sweet corn, and smalls should get it next week! New this week we have sweet peppers, cipollini onions, radicchio, and parsnips for the roots share

Radicchio: This hardy winter green is in the chicory family, it has a bitter taste that mellows with the onset of cold weather and also when you grill or roast it. Raddichio is an excellent addition to salads particularly when paired with cheese, fruits and toasted nuts. I liked this article from the New York Times  http://www.nytimes.com/1988/12/21/garden/radicchio-tasty-but-so-misunderstood.html?pagewanted=all

Cipollini onions:  Pronounced chip-oh-LEE-nee, this is a smaller, flat, pale onion. The flesh is a slight yellowish color and the skins are thin and papery. The color of the skin ranges from pale yellow to the light brown color of Spanish onions. These are sweeter onions, having more residual sugar than garden-variety white or yellow onions, but not as much as shallots.

The advantage to cipollinis is that they are small and flat and the shape lends them well to roasting. This combined with their sweetness makes for a lovely addition to recipes where you might want to use whole caramelized onions.

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.

Have a great week,

Asha

Quick Pickled Beets: Combine 4 medium beets, scrubbed, trimmed, halved, and cut into ¼ inch slices. 1 small onion, peeled and thinly sliced. ¾ cup apple juice or water, ¼ cup apple cider vinegar, 1/8 tsp ground allspice, and a pinch of sea salt in a pressure cooker. Lock the lid into place and over high heat bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 4 minutes. Reduce the heat by running cold water over the cooker in your sink. Remove the lid, tilting it away from you to allow any excess steam to escape. To serve, lift the beets out of the liquid with a slotted spoon. Serve warm or chilled. (from Recipes from an Ecological Kitchen by Lorna Sass).

Grilled Radicchio: heat grill to high heat. Slice your radicchio vertically, and discard any bruised leaves. Brush the greens with olive oil and balsamic vinegar and sprinkle with good sea salt and fresh ground pepper. Turn grill down to med-low. Place the greens on the grill and cook turning every 1 to 2 minutes until the leaves turn a rich crusty brown on both sides. 5 to 10 minutes. Cut the greens into 4 to 6 servings and serve warm or at room temperature with additional vinaigrette.

Radicchio salad with pear, goat cheese and hazelnuts: In a large bowl whisk together ¼ cup olive oil, 3 tbsp red wine vinegar, 1 ½ tsp sugar and season with salt and pepper. Tear up about 1 pound radicchio into bite sized pieces, add 1/3 cup blanched and toasted hazelnuts (almond and walnuts would work too) chopped. Serve salad topped with 1-cup goat cheese and diced pear.

Parmesan Potato Gratin: preheat oven to 325. Brush the bottom of a 3 quart baking dish with 1 tbsp olive oil; set aside. Shave 4 cups parmesan cheese into thin strips; set aside. In a small bowl combine 4 slices of crisp cooked and crumbled bacon, 2 thinly sliced green onions, 2 tbsp snipped fresh chives. In the prepared baking dish place 2 lbs peeled and finely sliced potatoes. Sprinkle with ½ tsp each salt and freshly ground black pepper, half the bacon mixture and ½ tbsp snipped fresh rosemary and ½ tbsp snipped fresh thyme. Top with half the parmesan (2 cups). Dot with 2 tbsp unsalted butter. Repeat layers using 2 more lbs potatoes, and additional fresh herbs, and 2 additional tbsp butter. In a small bowl whisk together ¾ cup whole milk, ¾ cup heavy cream, and 3 tbsp all purpose flour; pour evenly over potatoes. Bake, covered, for 1 ½ hours. Increase temperature to 400. Bake, uncovered for 15 to 20 minutes more or until potatoes are tender and top is golden brown.

Pepper, Cucumber, and Chickpea salad: Toast 2 tsp cumin seeds in a small frying pan over medium-high heat, stirring often, until fragrant, about 2 minutes. Pour from pan into a large bowl. Stir in ¼ cup extra virgin olive oil, 1 tbsp lemon juice, zest from one large lemon, 1tsp minced garlic, 1 tsp kosher sea salt, and black pepper to taste. Seed 1 lb bell peppers and or sweet thin skinned frying peppers and cut into ¼ inch rounds. Slice 4oz of peeled cucumber into ¼ inch rounds and cut in half again if large. Add peppers, cucumbers, and 1 can rinsed and drained chickpeas to the salad dressing and toss to blend well. Let stand about 1 hour, then stir in 1 cup chopped flat leaf parsley. ( from Sunset Magazine September 2017 issue)

Grilled pepper and herb relish: Heat grill to medium-high. Grill 1 ½ lbs bell, sweet frying or pimento peppers, covered and turning occasionally, until softened and lightly charred, 7 to 12 minutes, transferring to a medium bowl as done. Let stand until cool enough to handle. Pull skins off the peppers, pull off stems and swipe out seed with your hand, working in a strainer over a bowl to catch juices. Finely chop peppers, then return to the bowl with the juices. Stir in ¼ cup extra virgin olive oil, 1 tbsp sherry or wine vinegar, and 2 tbsp coarsely chopped fresh marjoram, oregano, or basil leaves. Smear this spread over bread with goat cheese, as a topping for grilled fish, chicken or steak; even pasta sauce. (from Sunset Magazine September 2017 issue)

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

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

Fall Potato Salad: Toss 2 lbs cubed potatoes with salt and olive oil and spread on a baking sheet. Roast in a 450 degree oven for 20 to 30 minutes. Combine with various fall vegetables of your choice; onion, shallot, garlic, carrots, roasted winter squash,celariac or parsnips for example. Toss with fresh tomato wedges, basil, thyme or other herbs of your choice. Dress with ¼ cup olive oil whipped with 1 Tbsp balsamic vinegar.

 

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Wobbly Cart Farm CSA week 9

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Wobbly Cart Farm CSA week 9

 

8-21-17

 

Large shares: cauliflower, broccoli, cherry tomatoes, Walla Walla onions, summer squash, Yellow Finn potatoes, Romano beans, lettuce, carrots, cilantro

 

Small shares: cauliflower, red tomatoes, Walla Walla onion, jalapeno pepper, summer squash, Yellow Finn potatoes, beets, Romano beans, garlic or extra jalapeno pepper, cilantro

 

Greens share: lettuce, Italian parsley, bulk chard

 

Roots share: red carrots, yellow onions, red potatoes

 

Juicing share: carrots, beets, green cabbage, cilantro, tomato seconds

 

Dear CSA members,

 

What a gorgeous late summer day to be packing your CSA shares. The fields are looking really nice right now with ripening melons, tons of tomatoes on the vines and tasseled sweet corn standing tall. Our pepper plants are also super loaded with fruits and we are excited to start harvesting more of those.

 

We have begun pulling our onion crop to dry down in the field. It’s kind of nice to live in a climate where are summers are so dry that we can often field cure our onions right where they lay. It is still a huge job to haul them out of the field and into the barn for further processing though! I expect we will begin that process in a week or two. We were worried this spring that we were getting our onion transplants in really late due to the wet weather, and we are completing the harvest pretty late but they seemed to have sized up and we have plenty of dry weather for curing so it all worked out well after all.

 

We’re also planning our purchases for next years’ garlic seed and layout for building a new insulated storage facility for root crops over the winter in our big barn down the road at the Scatter Creek Farm and Conservancy. If you haven’t heard of the South of the Sound Community Farm Land Trust they have purchased this large farm property on James Rd near us and are doing great work to preserve farmland in Thurston County and make it accessible to small farms that are providing local food to our area. Here is the link to their website so you can read more if you are interested. http://www.communityfarmlandtrust.org/scatter-creek-farm–conservancy.html

 

New crop this week is Romano beans: Romano beans are broad and flattened in shape, averaging about five inches in length at maturity. The beans have a stringless seam that opens rather easily while still young. The pods cling loosely to a series of about six tiny lime green to white colored peas. The beans are crisp and fleshy in texture, extremely succulent, offering a subtlety sweet and grassy flavor. They are great both raw and cooked but hold up longer to cooking than regular green beans. Here is a nice article about them from the New York Times. https://www.nytimes.com/2015/08/05/dining/romano-beans-arent-just-any-green-beans.html

 

Red carrots: Orange carrots are actually a relatively new breeding development in the history of the cultivation of carrots. Orange carrots were apparently developed in Holland in the 17th century, while carrots in general have been cultivated since around 900 and probably originated in the Middle East. Originally carrots were probably yellow, purple and red like these carrots. Red carrots are higher in vitamins and lycopene than orange carrots, are slightly less sweet and have stronger flavor than what we know as regular carrots. They are excellent roasted and cooked into stews as they are more robust and hold up very well to cooking.

 

Have a great week,

 

Asha

 

 

Garlicky Roasted Romano Beans: Preheat oven to 450 degrees. Trim 1 lb Romano Beans and toss whole with ¼ cup olive oil, 3 cloves smashed garlic, 3 sprigs of fresh thyme, and salt and pepper to taste. Spread in a single layer on a large baking sheet and roast for 15 to 20 minutes, turning once, until the beans are browned and tender. Serve warm or at room temperature.

 

Roasted Cauliflower: Preheat oven to 450 degrees. Break 1 2 lb head of cauliflower into bite sized peices. Toss the cauliflower with 1/4 cup olive oil, 5 chopped cloves of garlic, and 1/4 tsp crushed red pepper on a baking sheet. Sprinkle with 2 tsp kosher salt and 2 tsp chopped fresh thyme leaves and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.

 

Heirloom Tomato and Romano bean salad: bring a small pot of salted water to the boil, then blanch ¼ lb romano beans, tops trimmed, for 3 to 4 minutes, until just tender. Transfer with tongs to a baking sheet to cool. Make balsamic vinaigrette: using a mortar and pestle pound 1 tbsp fresh oregano, ½ clove fresh garlic and a scant ¼ tsp salt to a paste. Transfer to a small bowl and pour in 2 ¼ tsp red wine vinegar, 1 ½ tsp balsamic vinegar. Whisk in 3 tbsp extra virgin olive oil and taste for balance and seasoning. Whisk 3 tbsp roasted hazelnut oil, ½ tsp lemon zest, and a couple of pinches of salt and pepper in a small bowl. Finely chop 1/8th cup skinned, toasted hazelnuts and stir into dressing; coarsely chop another 1/8th cup and stir in. drizzle hazelnut dressing over romano beans, season with salt and pepper, and toss together. Hold 1¼ lbs of heirloom tomatoes on their sides and slice into ¼ inch slices. Season with salt and pepper. Arrange slices on a large round platter, overlapping them, and spoon on about half of the balsamic vinaigrette. Scatter with ½ bunch baby arugula leaves. Stir1 cup of cherry tomatoes, stemmed and cut in half, with remaining vinaigrette and season with salt and pepper. Pile in center of platter, then top with romano beans. Spoon on a few dollops of crème fraiche and sprinkle about a 1/3 cup pesto onto and around salad.

 

Sesame ginger Romano Beans: preheat oven to 400 degrees. Meanwhile, in a small pan over medium high heat, heat 1 cup vegetable oil. Add 3 small shallots, thinly sliced, and fry, stirring occasionally with a wooden spoon, until golden brown, 12 to 15 minutes. Transfer to a paper towel lined plate to drain. Meanwhile, on a rimmed baking sheet, toss 1 lb fresh romano (or green) beans (stem ends trimmed), with 1 tbsp olive oil, 1 tbsp sesame oil, 1 tbsp freshly grated ginger, and 1 tsp salt to coat. Roast beans until tender but still green, 5 to 8 minutes. Transfer beans to a serving dish and toss with sesame seeds. Top with reserved shallots.

 

Lemon Ricotta Summer Squash Galette: thinly slice 2 medium zucchini ( about 2 ½ cups) and sprinkle lightly with salt. Transfer to a colander; drain for 15 minutes. Pat dry with a paper towel. Preheat oven to 400 degrees. Meanwhile, on a large piece of lightly floured parchment, roll ½ of a 15oz package of refrigerated unbaked dough to a 12 inch circle. Transfer parchment and dough to a large baking sheet; set aside. For ricotta filling; in a medium bowl whisk together ¾ cup ricotta cheese, ½ cup grated parmesan cheese, ¼ cup shredded mozzarella cheese, 1 clove of minced garlic, 1 tsp olive oil, 2 tsp finely shredded lemon peel, 1 tbsp lemon juice, ¼ tsp salt, and ¼ tsp pepper. Using a spatula spread the ricotta filling over dough, leaving a 1 ½ inch border. Top with squash rounds. Drizzle with more olive oil. Gently fold over pastry edges, pleating as necessary. In a small bowl whisk together 1 egg yolk and 1 tsp water. Lightly brush pastry edges with egg mixture. Transfer galette to oven. Bake 35 to 40 minutes or until edges are golden brown. Sprinkle with fresh dill weed, if desired. Serve warmor ar room temperature. Makes 6 servings.

 

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.

 

Quick Pickled Beets: Combine 4 medium beets, scrubbed, trimmed, halved, and cut into ¼ inch slices. 1 small onion, peeled and thinly sliced. ¾ cup apple juice or water, ¼ cup apple cider vinegar, 1/8 tsp ground allspice, and a pinch of sea salt in a pressure cooker. Lock the lid into place and over high heat bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 4 minutes. Reduce the heat by running cold water over the cooker in your sink. Remove the lid, tilting it away from you to allow any excess steam to escape. To serve, lift the beets out of the liquid with a slotted spoon. Serve warm or chilled. (from Recipes from an Ecological Kitchen by Lorna Sass).

 

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

 

Zuchinni and Tomato Frittata: preheat broiler. In a medium bowl whisk together 8 eggs, ¼ tsp salt, and ¼ tsp crushed red pepper. In a 10 inch oven going skillet heat 1 tbsp olive oil over medium heat, layer in sliced of 1 small summer squash evenly over the bottom of the skillet. Cook 3 minutes, turning once. Top with ½ cup cherry tomatoes, thinly sliced lengthwise. Pour egg mixture over the vegetables in the skillet. Top with 2 oz bite sized fresh mozzarella balls and 1/3 cup coarsely chopped walnuts. Cook 3 to 5 minutes or until sides begin to set, lifting with a spatula to allow the uncooked portion to run underneath. Transfer to a broiler. Broil 4 inches from the heat 2 to 3 minutes or until set. Cut into wedges to serve. Serve with fresh tomato slices, basil, and a drizzle of olive oil.

 

Cauliflower and Potato Curry: Cook 1 cauliflower cut into florets, for 5 minutes in a saucepan of boiling water. Remove from water with a slotted spoon and transfer to a bowl. Add to the boiling water 2 medium potatoes (or equivalent) that have been peeled and cut into ½ inch chunks, cook for 5 minutes. Drain, rinse under cold water, and drain well again; transfer to the bowl of cauliflower. Meanwhile, combine in a food processor; 1 large tart apple, peeled, cored, and sliced, 3 large garlic cloves, 1 2-inch piece of fresh ginger, peeled and sliced, and optionally; 2 hot chile peppers such as jalapeno or Serrano, seeded and diced. Process until minced but not pureed. Heat in a dutch oven over medium heat; ¼ cup vegetable oil, clarified butter, or ghee. Add 2 medium onions, coarsely chopped, and the apple mixture and cook, stirring, until the onions are softened ands starting to color, 5 to 7 minutes. Add 2 tbsp curry powder and 1 tbsp all purpose flour. Cook, stirring, for 3 to 5 minutes to lightly brown the curry powder and flour. Then add 1 14 oz can of coconut milk, ½ cup water or chicken stock, and 1 tsp salt. Bring to a boil over high heat, stirring, then add the reserved cauliflower and potatoes and 1 16 oz can chickpeas, rinsed and drained. Reduce heat to medium, cover, and cook for 15 minutes. Stir in, cover and cook until tender 10 oz fresh shell peas. Season with salt and black pepper to taste. Serve the curry over cooked rice and garnish with golden raisins and chopped cashews if desired.