Wobbly Cart Farm CSA week 11

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9-5-17

 

Wobbly Cart Farm CSA week 11

 

Large share: beets, fennel, carrots, Yellow Finn potatoes, Yellow onions, green beans, Italian parsley, Purple Bell pepper, Shishito peppers, cherry tomatoes, Heirloom tomatoes, sweet corn, arugula

 

Small shares: beets, fennel, Yellow Finn potatoes, Purple bell pepper, Italian parsley, Heirloom tomatoes, sweet corn, eggplant, arugula

 

Greens shares: Arugula, mustard greens, red Russian kale

 

Roots shares: carrots, gold beets, shallots

 

Juicing shares: carrots, beets, green cabbage, Italian parsley, tomato seconds

 

Dear CSA members,

 

September is here and we have had some productive time on the farm. Our entire onion crop has been harvested and spread out to cure in the barn, tomatoes are finally ramping up production, we purchased our garlic seed for next years crop and we are finally done with seeding and transplanting for the season.

 

Now that we have plenty of tomatoes I thought I would go over some of the varieties that we grow as well as a bit about their characteristics. Many of these varieties are among the originals that we chose when starting Wobbly Cart Farm and a few are new to us in recent years.

 

Cherokee Purple: Dates to 1890 or before. Dusky purple pink in color. Superb sweet smoky flavor.

 

Persimmon: Dates to 1781 or before. Supposedly grown by Thomas Jefferson. Bright orange gold large in size. Creamy low acid flavor, few seeds.

 

Aunt Ruby’s German Green: Large beefsteak size with excellent citrus, melon and old fashioned tomato flavor.

 

Green Zebra: small but beautiful chartreuse with lime green stripes. Very rich flavor, sweet with an acid bite.

 

Cosmonaut Volkov: Originally from the Ukraine this large red tomato is sweet, tangy, balanced and complex in flavor. Often has green shoulders.

 

Pork Chop: True yellow tomato with light green stripes that ripen to gold. Citrusy flavor.

 

Japanese Black Trifele: smaller pear shaped fruit, dark chocolatey brown to brick red when ripe. Almost never cracks. Flavor is rich and chocolately

 

Prudens Purple: Pruden’s is early for its size and makes a great sandwich tomato. Irregular pink 1 lb fruit with very few seeds, a silken texture and rich tomato taste, nicely tart with a balanced undertone of sweetness neither insipid nor cloying.

 

There are literally thousands of tomato varieties from around the word. Tomatoes are actually native to South and Central America. In Mesoamerica, the fruit was used in cooking and by 500 BC being cultivated in Mexico. In the early 1500’s, Spanish conquistadors starting exporting tomatoes, beginning the global exploration of the tomato as food.

 

The Latin name for tomato is Solanum lycopersicum. Interestingly, the scientific epithet lycopersicum means “wolf peach”. The German werewolf legends said that deadly nightshades were used by witches and sorcerers in potions to transform into werewolves, so the tomato’s similar, but much larger, fruit was called the “wolf peach” when it arrived in Europe, which may be one of the reasons why tomatoes were used only ornamentally in Europe until the 1700’s.

 

Heirloom refers to the seeds being true bred and open pollinated. Traditionally, it refers to seeds that get handed down from generation to generation. These seeds saved from these fruit will produce fruit alike to their parent’s plant year after year. In contrast, Hybrid seeds which are more commonly used today are seeds that are cross pollinated to create characteristics best representative of two different parent plants. The seeds from these fruit cannot be used to grow plants that will express the same characteristics year after year. Whereas with an open pollinated or heirloom variety you can save the seeds and expect it to grow out like its parent.

 

Tomatoes are a good source of vitamin A, C, B2, folate, chromium, potassium and are high in fiber. The vitamins act as anti-oxidants and the minerals help our bodies function well. Tomatoes have a variety of carotenoids which are thought to help chronic disease prevention. Lycopene is more readily absorbed by cooking the tomatoes! Store your tomatoes out on the counter for several days. Some more firm tomatoes may benefit from a bit of ripening time.

 

If you are interested in getting some boxes of #2 heirloom tomatoes, we have them priced at $20 lb for $20. We can deliver them with your CSA share or you can pick up at the farm. It’s a great deal if you are into making sauce or salsa. You can order on our webstore. http://wobblycart.smallfarmcentral.com/store/wobbly-cart-farm

 

Have a great week and enjoy,

Asha

 

 

 

 

 

Heirloom Tomato Salad

serves 4

 

Cut 3 lbs of tomatoes into large chunks, a variety of colors will make for a pretty salad.

Add coarse sea salt to taste.

Stir in 1 Tbsp of good olive oil.

It’s ready to eat or let marinate in its juices for awhile and it will be even better.

 

Cream of Roasted Tomato Soup

serves 4 

 

4 lbs Heirloom Tomatoes or Roma Tomatoes

4 cloves of garlic

1/4 c olive oil

salt

1 sprig rosemary

6 tbsp heavy cream

  •  Black Pepper, coarsely ground
4 sliced of rustic bread toasted with olive oil for serving

Heat the oven to 375 degrees and line a rimmed baking sheet with foil. Lay the tomatoes cut-side up. Add the garlic cloves (with skins on). Sprinkle with olive oil and season with salt. Roast until the tomatoes are soft and caramelized, about 1 hour. Remove from the oven and let cool.
Add the ¼ cup olive oil, the rosemary and thyme to a small saucepan and place over low heat. Let warm until you begin smelling the herbs, about 10 minutes. Remove from the heat and let cool.
Peel the tomatoes and add the pulp and juices to a soup pan. Squeeze the garlic from its skin and add it to the pan. Place the pan over medium heat, and begin mashing the tomatoes with a potato masher until it’s pulpy, but not chunky (if you prefer to use a food processor, go ahead – just make sure you leave it pulpy). When the mixture is hot but not boiling, stir in the cream. Season to taste with salt. Add a pinch of sugar, if needed. Ladle into bowls and season with pepper. Sprinkle a little herb oil on top of the soup. Pass the toasts at the table.

 

 

Roasted Tomato Jam

makes about 3 cups

 

2 cups sugar

3 lbs tomatoes, sliced thinly 1/4″

large pinch of salt

grated zest of 1 lemon

juice of 1 lemon

1 cinnamon stick

1/2 tsp fennel seeds, lightly crushed

2 cayenne peppers or chiles

 

  1. Pour 1/3 of the sugar over the base of a 12-inch braising pan or other baking dish. Layer half the tomatoes, overlapping the slices, in the pan. Sprinkle with 1/3 cup sugar, and top with the lemon zest, lemon juice, cinnamon stick, fennel seeds, and chiles. Top with the remaining tomatoes, followed by the rest of the sugar. Let sit for 30 minutes. Heat the oven to 400 degrees F.
  2. Place the pan, uncovered in the oven and let cook for 1 hour. The tomato juices should simmer actively. Check every 20 minutes, spooning the juices over the top tomatoes, and removing the chiles if they char.
  3. Continue roasting and checking every 20 minutes — the tomato juices should begin to gel at 2 hours, but it could happen a little sooner or later. Test the juices by spooning a little onto a plate, letting it cool, and running your finger though it. If it holds the line, the jam is ready. Remove the jam from the oven and let cool. I eat this jam fresh so I put it into jars and keep it in the fridge.

 

Arugula Pesto: in a food processor combine, ½ cup walnuts, 1 large garlic clove, 2 cups packed arugula leaves, ½ cup freshly grated Parmesan cheese, 1 cup olive oil and kosher salt to taste. Puree until smooth. You can also cut back the arugula and substitute in some basil leaves. From epicurious.com

 

Peach and Tomato pasta: Prepare 12oz of spaghetti or linguine according to package directions. Reserve ¼ cup of the spaghetti cooking liquid. Drain spaghetti and return to pot. Keep warm. Meanwhile, in a 12 inch skillet cook 3 cloves of thinly sliced garlic in 1 tbsp hot oil over medium heat for 1 minute. Add 1 pint cherry tomatoes. Cook, uncovered, for 2 minutes. Add 2 lbs of pitted and sliced peaches. Cook for 4 minutes or more until peaches are just soft, stirring occasionally. Stir in ½ cup halved, pitted kalamata olives, 1/3 cup chopped basil leaves, ¼ tsp salt, ¼ tsp crushed red pepper, 1/8 tsp black pepper; heat through. Add Peach mixture to cooked spaghetti along with reserved spaghetti cooking water. Toss to combine, season to taste with additional salt and pepper. Serve warm or at room temperatiure garnished with slivered toasted almonds. From Better Homes and Gardens August 2010 issue.

 

Eggplant and Zucchini Fries with Roasted Tomato Dip: Heat oven to 375. Toss 1 cup chopped heirloom tomato in 1 tsp olive oil and roast on a sheet pan for 15 minutes. Transfer to a food processor and puree with 1 cup greek yogurt, 2 tsp cider vinegar, 1/2 tsp Dijon mustard, and 1/4 tsp each salt and pepper. Transfer to a bowl and chill. Place 5 large egg whites in a bowl and beat, then place in a separate bowl and mix  2 1/2 cups Panko bread crumbs and and additional 1/4 tsp each salt and pepper. Cut 1 medium yellow squash, 1 medium zuchinni, and 1 small eggplant into 1/2 inch fries. Dip in egg whites, roll in bread crumbs, and place on a baking sheet. Bake until golden, 15 to 18 minutes. Serve with Roasted Tomato Dip.

 

Roasted Golden Beets and Sauteed Beet Greens: trim one bunch medium beets with tops to 1 inch. Wash and chop greens and stems. Scrub beets and wrap tightly in heavy duty foil. Roast in the 400 degree oven until tender, 50 minutes. Cool, peel and cut into wedges. Sauté greens, stems and 2 tsp minced garlic in 1 tbsp olive oil in skillet over medium heat until tender, 6 minutes. Season with salt, pepper, 2 tbsp each pistachios and goat cheese. Drizzle with balsamic vinegar. ( from Prevention magazine June 2012)

 

Fall Salad with Apple Dressing: prepare the dressing: combine 2 small apples, peeled and chopped, 1/3 cup sugar, 1/3 cup good cider vinegar, and ½ cup water in a saucepan over medium heat. Simmer until apples are translucent, 25 minutes. Puree in a blender, slowly adding 1 ½ tbsp St-Germain elderflower liqueur. Adjust with more vinegar or liqueur to taste. Chill. For the salad: toss 4 cups loosely packed fall greens (arugula, escarole, kale, frisee, lettuce) with 2 tbsp extra virgin olive oil and ½ tsp kosher salt. Spoon dressing onto plates, divide salad among plates and top with 1 large apple that has been cut into thin wedges, 6 tbsp shelled pecans and 1 ½ oz shaved Pecorino cheese (divide amongst the plates). Serves 8

 

Tabbouleh: Cook 4 cups coarse bulgur or quinoa, and cool slightly. Combine bulgur or quinoa, 1 large grated carrot, 2 cups tightly packed fresh Italian parsley leaves and 2 tbsp dried currants. In a jar combine, 3 tbsp olive oil, 4 tbsp of lemon juice, 1 tsp Dijon mustard, 1 large clove roasted garlic, 1/3 cup fresh mint, minced, 1 tbsp lemon zest, and ½ tsp sea salt. Shake well to blend. Pour the dressing over the bulgur mixture and toss to thoroughly coat the grains. Taste and add more olive oil, lemon juice, mint or salt as needed.

 

Eggplant Caponata: peel and cut into cubes 1 medium (1 lb) eggplant. Sprinkle generously with salt, place in a colander, and let stand for 30 to 60 minutes. Rinse and pat dry. Heat 2 tbsp olive oil in a large heavy skillet over medium heat. Add 1 cup chopped celery and cook, stirring often, until softened, about four minutes. Add 1 medium onion, finely chopped, 1 garlic clove, minced, and cook, stirring often until onion is soft and lightly colored, about 5 minutes. With a slotted spoon, remove the vegetables to a bowl; add to the skillet 2 tbsp olive oil. Add the eggplant cubes and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Add the celery mixture, along with 1 ½ cups canned plum tomatoes, drained and coarsely chopped, 12 green olives, pitted and coarsely chopped, 1 ½ tsp drained capers, 2 tbsp red wine vinegar, 1 tbsp tomato paste, 2 tsp sugar, 1 tsp minced fresh oregano or ¼ tsp dried oregano, 1 tsp salt, and black pepper to taste. Bring to a boil, then reduce heat to low and simmer, uncovered, until thickened, about 15 minutes. Taste and adjust the seasonings with additional salt, pepper, and or vinegar if needed. Remove to a serving bowl, let cool and garnish with 2 tbsp minced parsley.

 

 

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Wobbly Cart Farm CSA week 15

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9-22-15

Wobbly Cart Farm CSA week #15

Large shares: fennel, carrots, lacinato kale, summer squash, potatoes, shallots, sweet pepper, Poblano peppers, cayenne peppers, garlic, purple mustard greens, salad cucumbers, dill

Small shares: fennel, carrots, lacinato kale, shallots or small sweet onions, purple beauty bell pepper, potatoes, jalapeno pepper, czech black pepper, garlic, dill

 

 Autumn Movement

 

I cried over beautiful things knowing no beautiful thing lasts.

 

The field of cornflower yellow is a scarf at the neck of the copper sunburned woman, the mother of the year, the taker of seeds.

 

The northwest wind comes and the yellow is torn full of holes, new beautiful things come in the first spit of snow on the northwest wind, and the old things go, not one lasts.

 

-Carl Sandburg

 

 

Dear CSA members,

The heavy lifting days of late September are here. Cold, crisp night last night, near 38 degrees and Orions’ belt peeking over the horizon. We are near the Autumnal equinox and our days will grow short again. I have been hearing the calls of snow geese over -head as they begin the fall migrations to the south and love seeing fresh snow on the slopes of Mt. Rainier. Now is the time that we must bring in all the winter squash, tons and tons of it. The squashes must cure in a warm dry place on order to be stored for the winter months to come. Once cured, we will move them into an insulated room to protect them from freezing. Within the next week or so will be the big potato harvest as well!

In the fields, the late cauliflower and broccoli plantings have been looking really amazing. However, we have been disappointed to find an outbreak of aphids that is really cutting the harvest down. I was hoping to have cauliflower for CSA this week, but it is not to be. We do have some really nice kale instead.

Each share will get a couple of our hot peppers. The large share will have cayenne peppers. These are really hot! I use them for Thai and Indian dishes ( in small quantities). They dry really well and you can grind them easily after they are dried. Small shares get a Jalapeno pepper (mildly hot) which is excellent for salsa and a Czech black pepper. The Czech black pepper starts out black and then ripens to the gorgeous dark red color. They are similar in heat to the Jalapeno, but have a sweeter more complex flavor.

Large shares received a couple poblano peppers. These are the block, conical dark green or dark red peppers. The flesh of these peppers is mildly hot, sweet, and savory. These peppers are excellent for stuffing, chile relleno style.

Both shares received fresh dill this week. This fern like herb has a nice sweet licorice and parsley like flavor. I think it is delicious with potatoes, in green and pasta salads and in creamy dips. Also, new this week is shallots (some of the small shares did not receive shallots). Shallots, like onions and garlic, are a member of the allium family, but their flavor is richer, sweeter, yet more potent. Shallots add a great depth of flavor to pan sautés, soups, sauces, and stews, and pair especially well with chicken and fish. To substitute one for the other in recipes, use half the amount of shallot that you would onion.

 

Have a great week,

 

Asha, Joe and the crew at Wobbly Cart

 

 

 

Greek Spinach Dip: heat 2 tbsp olive oil over medium heat, add ¼ cup chopped shallots, 4 chopped green onions, 1 tbsp minced garlic. Sauté 1 minute, stir in 12 oz. spinach leaves. Cook 2 more minutes. Transfer to a food processor and puree. Add in ½ tsp salt, ½ tsp lemon zest, 2 tsp lemon juice, 1 cup greek yogurt, ½ cup feta cheese, 2 tbsp chopped fresh dill, and salt and pepper to taste. Pulse just until combined.

 

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.

 

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.

 

*a variation is to add thinly sliced fennel and chopped pistachio nuts.

 

Lemon Potato Soup with Feta: in a 4 quart dutch oven heat 1 tbsp olive oil over medium high heat, add 1 cup chopped onion and 2 cloves of minced garlic; cook and stir 3 to 4 minutes or until tender. Stir in 4 cups chicken broth and 4 cups chopped potatoes. Bring to the boil, reduce heat, cover and simmer until the potatoes are tender 10 to 15 minutes. Stir in 2 cups chopped kale or spinach and 1 tsp chopped fresh oregano. Cover and cook for 2 to 3 minutes, or until kale is wilted. Remove from heat. Stir in the juice and zest of one lemon and an additional tbsp of olive oil. Let stand for 10 minutes. Season to taste with salt and pepper. Top with 2 oz crumbled feta cheese and additional lemon zest if desired. Serves 4.

 

 

 

 

 

 

 

 

Wobbly Cart Farm fall CSA box #1

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10-21-14

Wobbly Cart Farm Fall CSA box #1

Large share: Acorn squash, leeks, fingerling potatoes, celeriac, vitamin green, carrots, butterhead lettuce, cherry tomatoes, shallots, thyme

 Small: Acorn squash, leeks, carrot, vitamin green, celeriac, mixed potatoes, cherry tomatoes, thyme

 

Dear CSA members,

 

Welcome to the first box of the fall season! We are so happy you have joined us/ continued on from the summer season with us. We have so much delicious produce available in our pacific-northwest fall/winter and it’s exciting to be able to share it with you!

When we first started Wobbly Cart Farm 10 years ago we were for the most part done with our season by mid November. Winter was a time of rest and recuperation. These days, through planning, infrastructure, and having a market for the produce we now continue on virtually year round. Most of our fall and winter crops get deeded and transplanted in the month of August, which gives them ample growing time before the short wet days of late October come along. The moisture and lack of light dosen’t allow for much growth past late September, so we must get the crops in early to size up before that time. We also have 2 high tunnels (greenhouses where we grow in the ground) that have further extended our season and crop options. We also have a lot of produce such as winter squash, potatoes, and onions in storage that we rely on for the weeks to come.

What you see in your box this week is a great example of the crops that we do have available this time of year!

 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 squash will keep for quite some time in a cool dry place.

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.

 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.

 Celariac: the large and unusual knobby root with celery-like tops is celeriac. When the root is scrubbed and peeled, inside is a firm ivory flesh. The celeriac roots is very low in starch and is a nice alternative to potatoes and other starchier root vegetables. It tastes like a subtle blend of celery and parsley. You can use it in soups, grated into salads, roasted in a pan of other root vegetables, or even French fried instead of potatoes.

Thyme: is an herb from a low growing woody perennial plant. This aromatic herb can be used for cooking, medicine, and aromatic purposes and stands up very well to our robust fall and winter vegetables. The leaves are excellent fresh added to your dishes near the end of cooking to preserve the delicate flavor. Also, you could easily dry your thyme for later use by spreading the sprigs out in a warm dry location for a few days, then stripping the dry leaves off into a storage container.

 Shallot: large shares received 2 shallots. Shallots are another member of the onion family, and are used similarly to onions and garlic, but are generally milder and sweeter in nature. Shallots also incorporate themselves into dishes more fully than onions and leave a greater depth of flavor. Shallots are prized in many cuisines around the world and are excellent caramelized, fried crisp as a topping, pickled, and cooked with meats.

I hope you enjoy this week’s box and thank you all for joining us!

Asha, Joe and the crew at Wobbly Cart

 

 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.

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.

Celeriac Mash: Peel and dice 3 ½ cups of celeriac. Cook celeriac in a large saucepan of boiling slated water for 15 minutes. Add 1 12 oz potato that has been peeled, and cut into 1 ½ inch chunks, and boil until celeriac and potato are very tender, about 15 minutes longer. Drain. Return to same saucepan; stir over medium-high heat until any excess liquid in pan evaporates, about 2 minutes. Add ¼ cup heavy cream and 2 Tbsp butter; mash until mixture is almost smooth. Season to taste with salt and pepper.

 Frizzled Leeks: Cut 2 leeks (white and very light green parts only) into 2 inch lengths and then cut lengthwise into very fine shreds. Rinse the shreds thoroughly, using your fingers to separate the pieces and remove any grit hiding there. Drain thoroughly and blot dry with a clean towel. While the leeks dry, heat 2 to 4 cups canola oil in a deep pan. The pan should hold about 1 ½ inches deep of the oil. When the oil surface is shivering, add a few leek shreds and fry for 10 to 15 seconds. Remove the leeks to a paper towel lined platter to drain and cool. The oil should be hot enough to crisp the leeks golden brown in about 10 to 15 seconds, adjust temperature as needed. Fry the leeks in small batches until all are golden and crisp. Lightly season them with salt and use for snacking or to top salads and creamy soups. They will keep in an airtight container for 3 days at room temp.

 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.

 

 

Wobbly Cart Farm CSA box #16

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Wobbly Cart Farm CSA box #16

9/30/14

Large share: mixed red and gold beets, yellow finn potato, Czech black hot pepper, shallots, arugula, green cabbage, spaghetti squash, 1 pint cherry tomato, green leaf lettuce, garlic, rosemary

 Small share: mixed red and gold beets, fingerling potato, Czech black hot pepper, shallot, green beans, eggplant, spaghetti squash, garlic, rosemary

 

Dear CSA members,

Here we are at week 16. It’s amazing how the week’s fly by and suddenly the summer CSA is drawing to a close. I suppose it is the life of a vegetable farmer to have the summer blow by in a whirlwind of bountiful produce. It’s like go go go until the summer crops give out. Our fields are looking just like that after last week’s cold rains virtually shut down the tomatoes, peppers, eggplant, basil and what is left of the pickling cucumbers. The high tunnel is still holding out with an abundance of red and cherry tomatoes as well as beautiful peppers and eggplant.

This week you will receive a bit of what is left of summery vegetables, as well as our first taste of winter squash and shallots. The eggplants are from the last of the field planting and do have some relatively minor blemishes. We were careful to limit it to those with only cosmetic flaws, and wanted to be sure the small share got eggplant one more time before the summer CSA is over.

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.

Shallots: Shallots are like onions and garlic, but their flavor is richer, sweeter, and more potent. They add great depth of flavor to sauces, soups, sautes and stews. Shallots can be used interchangeably with onions in a quantity about half that of onion.

Rosemary: This fragrant evergreen herb is used for seasoning a wide variety of dishes, particularly those of Mediterranean or Italian origin. Rosemary is excellent for seasoning stuffings, sauces, and compliments roast meats such as chicken and lamb. for cooking you will want to remove the leaves from the woody stems before chopping. If not used right away you can allow your rosemary to dry and use it for seasoning later by just leaving it out in a dry place.

Czech black pepper: this pepper is an heirloom from Czechoslovakia. it is very similar to a jalapeño in heat, but quite a bit sweeter. store in the fridge until ready to use.

I hope you enjoy this week’s box. Also, as we are winding down the summer share please remember to send in final payments and also to return any and all CSA totes to the drop sites.

 

Thank you,

Asha, Joe and the crew at Wobbly Cart

 

 Blueberry, Beet, and Basil Summer Salad: cook about 4 cups halved gold and red beets in lightly salted boiling water 15 minutes or until tender. Drain; cool. Remove skins, cut into wedges. Finely shred the peel of one lemon; juice lemon. Set aside. In a large bowl combine the beets, 1 cup fresh blueberries, 1 cup arugula, 2 cups fresh basil leaves, 1 medium fennel bulb (trimmed, cored, and cut into wedges), 1 medium red onion sliced, and reserved lemon juice. For dressing: in a small bowl stir together 1 6oz carton plain greek yogurt, lemon peel, 1 tbsp honey, 1 tbsp chopped fresh flat leaf parsley, and 1/8 tsp crushed red pepper. Whisk in 1 tbsp olive oil. Serve dressing with the salad. Makes 6 servings.

 

Arugula Walnut Pesto: place in a food processor 3 to 4 cups fresh arugula, ½ cup walnuts, toasted, 1 clove garlic, 1 tbsp fresh lemon juice, ½ cu olive oil. Process until smooth. Season to taste with kosher salt.

 

Caramelized Shallots: Heat 1 tbsp of olive oil in a heavy skillet over medium low. Thinly slice 6 to 8 oz of shallots and saute them in the oil for about 2 min. add 1 tsp salt and saute for 5 min more, or until soft. Reduce heat if necessary to prevent them from browning too quickly. Add 1 tsp sherry or apple cider vinegar, 2 tsp sherry or white wine, 2 tsp brown sugar, 2 sprigs fresh thyme, and freshly ground pepper to taste. Sautee for another 20 min, stirring occasionally. Add water as needed to prevent sticking and burning, about a tsp at a time. Remove sprigs of thyme before serving.

 

French Shallot Soup: Prepare 2 batches caramelized shallots and/or onions (see above). Melt 2 tsp unsalted butter over med-low heat in a deep pan or dutch oven. Add the caramelized shallots and stir to warm through. Add 1-quart beef stock, at room temperature and 1 cup red or white wine. Simmer at least 20 minutes and up to 40 minutes. Near the end of cooking preheat the oven broiler. Divide the soup into 4 oven-proof bowls, and stir in 1 to 2 tsp cognac into each bowl. Gently float a thick slice of day old baguette in each and top with 4 oz slices of Gruyere cheese. Broil until golden and bubbly about 3 to 5 minutes.

 

Rosemary Roasted Potaoes: preheat oven to 400 degrees. Quarter 1 ½ lbs potatoes and place in a bowl with 1/8 cup olive oil, 3 cloves minced garlic, ¾ tsp sea salt, ½ tsp fresh ground black pepper, and 2 tbsp minced fresh rosemary. Mix to coat the potatoes. Dump into a single layer on a baking sheet. Roast in the oven for at least one hour, or until browned and crisp. Flip twice with a spatula to promote even browning. Remove from oven and serve.

 

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.