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,
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)