October 7, 2014
Wobbly Cart Farm CSA Box #17
Large share: broccoli, oakleaf or crisphead lettuce, yellow onions, garlic, cayenne peppers, sweet pepper, red tomato, turnips, chard, Italian parsley, carrots, red kuri squash.
Small share: cauliflower, oakleaf or crisphead lettuce, yellow onion, cayenne pepper, sweet pepper, red tomato, chard, carrots, red kuri squash.
Dear CSA members,
This last week has been a busy time of fall chores that prepare us, and the farm for winter. We dug our last beds of potatoes and bagged them for storage, mowed down summer crops like basil and cucumbers, got ground prepped and garlic seed ready for planting this week, and planted cover crops on all bare areas where crops are finished for the year.
Walking around the fields you can see that we truly are in the late season as far as crops go. The shining stars are now cabbage, kale, broccoli, cauliflower, mustard greens, parsnips, endive, escarole and leeks, all vegetables that can hold up to the cold temperatures and heavy rains to come. This week have some very nice broccoli and cauliflower for you. Our earlier plantings this year have not been successful due to various factors, but I am happy to say that the late planting is doing very well!
We also have a red kuri squash. The red kuri is an orange somewhat pumpkin like squash with a nice dense chesnutty flavored flesh. You can store this squash for many weeks in your pantry or a cool dry place, until you are ready to use it. I particularly like this squash in soups.
The tiny long red pepper is a Ring of Fire Cayenne pepper. It is VERY hot. Use caution when chopping, and most people will want to remove the seeds as they will add considerably to the heat factor!
Large shares will also receive a large bunch of turnips. Turnips are a versatile and delicious root vegetable, the greens are also edible and very nutritious. I would recommend removing those huge greens and cooking asap if you plant too, or just compost them. Then you can store the roots in the fridge easier, and they will last longer with the greens removed.
Enjoy your box. Also, next week will be the last share of the summer season. We would love to have you join us for the Fall share which begins Tuesday October 21st. You can extend your membership on our website http://www.wobblycart.com
Thanks,
Asha, Joe and the crew at Wobbly Cart
Buttered Turnip Puree: peel and chop 3 large turnips. Combine with 1 quart milk, 3 fresh thyme sprigs, and 1 clove of smashed garlic in a saucepan. Simmer over medium heat until the turnips are tender. 20 to 30 minutes. Drain, discarding the thyme but reserving the liquid. In a food processor, puree the turnips with 1 stick butter and 1 cup of the cooking liquid. Season with salt and pepper and serve hot.
Easy Turnip Greens: wash and chop 1 large bunch turnip 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.
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.
Winter Squash Soup with Red Chile and Mint: Halve 1 2 lb winter squash (red kuri), scoop out strings and seeds, and peel. Then cut into 1 inch cubes. Heat 2 tbsp light sesame oil or olive oil in a large pot over medium heat. Add squash, 1 onion chopped, 2 tbsp chopped fresh basil, and 1 tbsp chopped fresh mint, and cook, stirring occasionally, about 5 minutes. Add cinnamon stick, 1 tsp salt, and 1 tbsp ground chiles, followed by 4 cups vegetable or chicken stock and a cheese cloth sachet containing 12 coriander seeds, 12 black peppercorns, and 4 cloves. Bring to a boil, lower heat to a simmer and cook, partly covered, until squash is tender, 20 to 25 minutes. Remove spice sachet and cinnamon stick. Using a stick blender, puree the soup, and season to taste with salt. Ladle soup into bowls. Swirl 1 tsp or so of heavy cream into each, leaving it streaky. Finish with a pinch of ground chiles.
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)
Wobbly Cart Farm 