Wobbly Cart Farm CSA box #2

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6-21-16

Large shares: carrots, beets, butterhead lettuce, garlic scapes, summer squash, scallions, cilantro, 2 pints strawberries

Small shares: carrots, chard, baby lettuce, garlic scapes, summer squash, cilantro

 

Dear CSA members,

Happy summer solstice! We enjoyed our longest day of the year and the full strawberry moon on the farm yesterday. It is fitting that we still have strawberries to give our large shares this week! The summer solstice and our 16 1/2 hour long days mark the peak of vegetative growth for most plants for the season, from here on out the shortening days will initiate flowering, fruiting and reproduction.

For us farmers, June is also an incredibly busy time, days are so long that it is easy to just keep working and suddenly we realize its like 930 pm! We must balance growing Spring crops, weeding, sowing summer crop successions (beans, corn, lettuce etc) , watering, trellising tomatoes and beginning to seed all our fall brassicas (kale, collards, broccoli, cauliflower etc), chicories (raddicchio etc) and root crops (carrots, parsnips, storage beets etc) so that we have them in October, November and December. Not to mention our CSA deliveries begin and markets start up so we can sell all this gorgeous food.

We’ve had a few set backs this week. Last Tuesday’s hail storm has cause some damage to crops and you may notice some pock marks on the summer squash and greens. Looking everything over we have decided that the damage is mostly cosmetic and shouldn’t effect the flavor or storageability of the food. So we are sorry that things aren’t 100% up to our quality standards, but again, we felt like it is all still good food and can be utilized.

Also, our big tractor the David Brown 996 ( 1970’s era) needs a rebuilt engine this week! Joseph was able to do a last round of tilling to get some beds ready for transplants before it completely went kaput last night. We are also down our old Ford 8n due to a steering column rebuild. We’re not sure how long they will be out of commission but we will certainly be hoping for the best.

If you would like to join our Wobbly Cart Farm CSA facebook group email me at info@wobblycart.com and I will send you the link.

Have a great week,

Asha

 

Strawberry and Cornmeal Crostatas: Whirl 2 1/4 cups of flour, 2 tbsp medium grind cornmeal, 5 tbsp sugar, 1/2 tsp baking powder, and 3/4 tsp kosher salt in a food processor to blend. Add 1 cup plus 2 1/2 tbsp cold unsalted butter to bowl and freeze 20 minutes. Pulse until butter is a little smaller than pea size. Add 1/4 cup ice water and pulse until evenly distributed; the mixture will look dry. Pour ingredients onto a work surface. Press and squeeze with hands untl dough holds together. Flatten into a 6 in disk , wrap in plastic, and chill in the refrigerator 1 hour. Set out 12 4 in. flan molds or tart pans, preferably nonstick. Butter and flour pans if they are not non stick. Preheat oven to 375. On a lightly floured work surface, roll dough a bit bigger than a 12 x 16 in rectangle, lifting and reflouring as needed to prevent sticking. Cut 12 even 4 in squares. Gently set each square onto a flan or tart pan. Set pans on 2 rimmed baking sheets. If needed, chill until dough is cool but still flexible, 5 min. In a medium bowl gently combine 3 pints hulled and halved lengthwise strawberries and 1/2 cup sugar. Let stand until sugar looks wet but before syrup starts to pool, stirring occasionally, 5 min. Scoop 1/3 cup strawberries onto each dough square. Fold dough corners over berries by 1/2 to 1 in. Brush corners with milk and sprinkle lighty with sugar. Bake crostatas until pastry is deep golden brown and crisp, about 35 minutes, switching pans halfway through. Set baking sheets on a rack and let crostatas stand until just cool enough to touch, 10 min. Loosen crusts from pans with a knife. Carefully invert each pastry onto your hand, then set right side up on a plate. Serve warm or cool with whipped cream. ( from July 2016 issue of Sunset)

Swiss Chard Quesadillas: Wash but do not dry 1 bunch of chard. Cut off the stems and slice them 1/4 inch thick; cut the leaves into 1/4 inch ribbons. Set aside. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 cup finely chopped scallion and cook until they are soft and translucent, about 3 min. Add the chard stems and cook, stirring often, until they are tender but retain a slight bite, 6 to 8 min. Add the leaves and cook, stirring, until they wilt and become quite tender, 3 to 5 min. For each quesadilla, spread 1 tbsp sour cream on a flour tortilla. Top with 1 tbsp chopped fresh cilantro, 1/4 cup pepper jack cheese, 1/4 of the chard mixture, and 1/4 cup Cotija. Sprinkle with 1/4 tsp ground coriander, 1/4 tsp paprika, 1/4 tsp ground cumin, and a dash of hot sauce. Squeeze lime juice over the top. Fold the tortilla in half to enclose the filling. Brush a large skillet with vegetabl oil and placeover medium heat. Place the quesadilla in the pan and cook, turning once, until the tortilla is golden on both sides and the cheese is melted, about 4 minutes total. Repeat with the remaining quesadillas.

Garlic Scape Pesto: Place 8 10 inch long garlic scapes in a food processor and chop into small peices. Sdd 1/2 cup finely grated Parmesan cheese, 1/2 cup shelled walnuts, zest and juice of one large lemon. Process into a rough paste. Scrape down the sides of the bowl. With the blade running, slowly drizzle in 1/3 to 1/2 cup olive oil. Process unil the oil is thoroughly incorporated and the pesto is fairly smooth, about 30 seconds. Season with seas salt to taste.

 

 

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Wobbly Cart Farm CSA box #1

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6-16-15

Wobbly Cart Farm CSA box #1

 

Large shares: strawberries, garlic scapes, scallions, chard, dill, broccoli, snow peas, red leaf lettuce, romaine lettuce, and radishes

Small shares: strawberries, garlic scapes, chard, dill, carrots, sugar snap peas, crisp head lettuce, and radishes

 

Dear CSA members,

Let the harvest season begin! Here we are at the first week of CSA deliveries for 2015. We want to first recognize and THANK you all for your support this spring. As you know by signing up for a CSA you are investing your food dollars in a small, local, organic, farm. By providing us with upfront money to keep the farm and our 10 employees going in the late winter and early spring when we don’t have produce to sell, you truly help sustain our business. Now it’s our turn to return the favor with all the fresh organic goodness that we spend so much time, care and energy producing for you!

It has been a warm, dry and busy spring here at Wobbly Cart. Days have been long and hot, more like August than June. This unseasonably warm and dry weather has been pushing our crops ahead of normal, which is great, IF we can keep up with the irrigation and demanding harvest schedule. Which can hard when the staff and infrastructure aren’t quite at August levels yet! Luckily we have hired several new crew members this week, and are rolling out a lot of brand new drip irrigation to help keep up with the watering.

I am very pleased that the early onset of strawberry harvest was not mutually exclusive with CSA receiving a taste of our small strawberry plot! We don’t dedicate a lot of land to strawberry production, and mainly have them around to add fruit variety to our CSA boxes. I was worried that they were going to come on early and be done before we had enough produce to begin CSA. It all worked out pretty well, as the Monday morning picking was bigger than expected!

Some of you who are to the world of CSA and/or local, seasonal eating may not be familiar with the garlic scapes that are in this week’s box. Garlic scapes are the elegant goose necked flower stalks of the garlic plant. They emerge this time of year as the garlic matures and it is best for the final product of the bulb if we snap them off. As an added bonus they are delicious to eat and can be chopped and used just like garlic in any recipe, blended up into a pesto, braised whole and much more. They keep for a long time in the crisper drawer of the refrigerator so no need to worry about using them up right away.

Speaking of using things up, we thought we would share some suggestions for using up the produce in your CSA box each week. Amazingly, one of the biggest complaints (and there are very few complaints) we get from CSA customers is that it is difficult to use up all the produce from week to week! We all know that eating more organic fresh produce is certainly in accords with living a long healthy life, so it’s great we have all taken a first step in getting there, by joining a CSA!

Next, be creative and inspired. Don’t be afraid to try new things! Cook at home with our recipe suggestions, or check out new cookbooks and food blogs. We will try to make suggestions for good books and other resources throughout the season. Sautee vegetables with your eggs in the morning, make a green juice or smoothie, have a salad for lunch! If you have time to prepare a lunch for yourself the night before to take to work, you can avoid eating out in restaurants and use up more of your vegetables

You might be surprised with how your tastes change when you get a weekly (and daily) dose of ultra fresh organic vegetables. Suddenly over processed and fast foods don’t taste so great any more… you can really taste the excessive salt, sugar, and artificial additives. I also find my kids will quickly devour our farm fresh produce while shun grocery store stuff. It works well for me to set out a snack tray with fresh carrots, radishes, snap peas etc. and allow them to graze on it throughout the day. I am actually amazed at how quickly a large share disappears in our house of four! As well as how much the grocery bill goes down once the harvest season begins again.

We would love to have you all share ideas, storage tips and recipes with us, as well successes and failures you’ve had with the produce you have received. It would be nice to have a lively discussion with interested CSA members and also get new ideas for good recipes to try! Maybe a face book CSA group would be the way to accomplish this dialogue? I will work on setting one up this week for us all to share on!

Thank you so much and have a great week,

Asha, Joe and the crew at Wobbly Cart

 

 

Garlic-braised broccoli: Bring 4 qts of water to the boil in a stockpot, and add 11/2 tsp of salt. Cut 1 lb of broccoli into 1-inch pieces (stems peeled if desired). Add to the boiling water and boil for 2 minutes, then drain and cool slightly. Squeeze out the excess moisture from the broccoli. Heat in a large skillet over medium heat 2 tbsp extra virgin olive oil, add: 1 thinly sliced garlic scape, and 1 small red chile pepper if desired. Add the broccoli and cook, stirring occasionally, until tender, about 4 minutes. Remove and discard the chile. Season with salt and black pepper to taste. (Serves 4). (Adapted from the Joy of Cooking.)

 

Roasted Garlic Scapes: Preheat oven to 350. Rinse scapes and pat dry. Cut into smaller pieces of desired size, or leave whole, and place in a 9×13-roasting pan. Drizzle with olive oil and sprinkle with good sea salt. Optional: add cracked pepper or other herbs/spices. Roast for 24-35 minutes, until softened, browned and just slightly crispy to your liking. Remove from oven and enjoy hot or chilled.

Brown Sugar Strawberry Tart: Preheat oven to 350 degrees. In a food processor whirl 1-cup flour, 2 tbsp sugar, 1 tbsp cornstarch, and 1/8 tsp salt. Add ½ cup cold unsalted butter, cut into pieces, and ½ tsp vanilla and pulse until fine crumbs form and dough just begins to come together. Press evenly into the bottom and up the sides of a 9 -inch round tart pan with a removable rim. Bake until the edges are golden, 20 to 22 minutes. Let cool on a rack, then gently push tart crust from pan rim; set on a plate. In a bowl with a mixer on high speed, beat ½ cup crème fraiche, ½ cup whipped cream, 2 tbsp sugar and ½ tsp vanilla until thick. Spread in the cooled crust. Arrange 12oz of hulled and sliced fresh strawberries in circles on top. Chill loosely covered, up to 4 hours and serve. (From the April 2010 issue of Sunset Magazine.)

 

Simple Stir Fried Snow Peas: rinse and trim ends from 8 to 10 oz of snow peas. Heat 1 tbsp oil in a wok, over medium high heat. When oil is hot add several tbsp chopped garlic scapes or to taste. Stir-fry briefly, and then add snow peas and ¼ tsp salt. Stir-fry briefly then add 1 to 2 tbsp soy sauce or to taste. Stir-fry for another minute and then serve over rice. (Total stir-frying time is 2 minutes).

 

Strawberries with Balsamic Vinegar: 30 minutes to an hour before serving; thickly slice 2 pints of fresh strawberries, add 2 ½ tbsp balsamic vinegar, 1 tbsp sugar, and 1/8 tsp freshly ground black pepper in a bowl. Set aside at room temperature. When ready to serve place a serving of strawberries and a scoop of vanilla ice cream on top. Top with freshly grated lemon zest. Serves 4.

 

Baby lettuces with goat-cheese dressing, pistachios, and pink peppercorns: for the dressing: in a food processor puree 4 oz goat cheese, ½ cup buttermilk, 2 tbsp apple cider vinegar, 1 tbsp honey and 1 tsp salt until smooth. Refrigerate dressing until ready to use. Divide up 4 cups of lettuce leaves amongst 4 salad plates. Drizzle each serving with ¼ of the dressing and sprinkle with roasted and salted pistachios, fresh tarragon leaves, and coarsely crushed pink peppercorns. Serves 4. (From May 2013 issue of Country Living Magazine)

 

 

 

 

 

 

 

Wobbly Cart Farm 2013 CSA Box #1

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Wobbly Cart Farm CSA box #1

6-18-13

Large Shares: 2 pints strawberries, radishes, garlic scapes, 1 lb broccoli, butterhead lettuce, 2 kohlrabi, 1 bunch scallions, snow peas, 1 bunch spinach, 1 medium summer squash, bulb fennel

Small Shares: 1 pint strawberries, radishes, garlic scapes, 1 lb broccoli, butterhead lettuce, kohlrabi, spinach, bulb fennel

Dear CSA Members,

It has been a great day of harvesting for the first CSA box of the season! Thanks to our fantastic crew and a “relatively” excellent spring we have nice first box in store for you. Tons of strawberries, summer squash for the large shares (thanks to our high tunnel) as well as 1 lb of tender broccoli for both share sizes. Considering planting started in February, it is so nice to see all the planning come together to bring you and your families fresh, local and organic produce. With our new fields and high tunnels I think this is going to be an extra abundant year for Wobbly Cart. I have fantastic looking tomatoes, eggplant and peppers in our largest high tunnel that should bring us an early crop to enjoy! Next week, I’m sure we’ll have more strawberries as well as bunched carrots and more peas. We grow three types; shell, snow and sugar snap and we’ll be sure you get your share of all three types. Hope you enjoy the bounty!
For each letter, I like to go through and explain any unusual produce to help you use it better. I also will have a full page of recipes to try. Some things probably look really familiar to you, while others may be a bit mystifying if you haven’t had a CSA share before. The long pointy curly green things are called garlic scapes. They are the flowering part of the garlic plant that emerges this time of year. They can be broken off the plant without any harm and make a delicious substitute for bulb garlic. They are a bit milder, but for some that may be a welcome trait. Another strange but wonderful vegetable in your box is the purple or green bulb with leaves growing from it. This is a kohlrabi. All you have to do is peel and slice. The inside of the bulb is sweet and tender, a bit like turnip, but yummier fresh. My kids are known to fight over these when they see me peeling one. I have ideas for cooking them on the recipe page, but they are also delicious raw, and grated into coleslaw-like creations. Bulb fennel is a herb/vegetable most commonly known in Italian cuisine. It has a distinct anise- like flavor that mellows with cooking. The white bulb is a crisp vegetable that can be sautéed, stewed, braised, grilled, or eaten raw. The frondy parts are used for garnishes and to add flavor to salads and sauces. Everything else seems (hopefully) pretty self- explanatory and delicious this week! Everything in your box will store well wrapped in plastic and in the crisper of your refrigerator. Strawberries should not be wrapped, and should only be washed right before use to prevent mold. Though I doubt there will be any problems with using them up a.s.a.p!!!

One last note, please bring your plastic box back each week! We have to have them returned to keep our CSA running and we would really like to reduce our waste by having these reusable boxes. Thank you!!! And thank you again for supporting a small, local and organic farm.

Have a great week,

Asha, Joe and the Crew at Wobbly Cart

info@wobblycart.com
360 273 8008
http://www.wobblycart.com

Grilled turkey and zucchini burgers: heat grill to medium (350-450) mix 1 lb ground turkey, 1 medium zucchini, shredded, 5 large cremini mushrooms, chopped, 1 tsp each salt and pepper, 1 tbsp each ketchup and Dijon mustard, and 1 tbsp water in a medium bowl. Form into 6 patties. Brush patties and rings from one medium onion with 2 tbsp vegetable oil. Grill both, turning once, until burgers are cooked through, about 8 minutes, and onion rings are starting to brown, about 3 minutes. In the last few minutes toast 6 sourdough English muffins, split, on the grill. Addemble burgers on muffins with lettuce, onion, and any additional toppings you like. (from the September 2012 issue of Sunset Magazine).

Baby lettuces with goat-cheese dressing, pistachios, and pink peppercorns: for the dressing: in a food processor puree 4 oz goat cheese, ½ cup buttermilk, 2 tbsp apple cider vinegar, 1 tbsp honey and 1 tsp salt until smooth. Refrigerate dressing until ready to use. Divide up 4 cups of lettuce leaves amongst 4 salad plates. Dirizzle each serving with ¼ of the dressing and sprinkle with roasted ans salted pistachios, fresh tarragon leaves, and coarsely crushed pink peppercorns. Serves 4. (from May 2013 issue of Country Living Magazine)
Spinach salad with bacon, blue cheese, and bourbon vinaigrette: in a small saucepan over medium heat, bring bourbon to a boil. Cook until liquid is reduced to about 2 tbsp, 3 to 4 minutes. Transfer to a ramekin and refrigerate until well chilled. In a small bowl, whisk together ¾ cup olive oil, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, ¼ tsp salt, ½ tsp pepper, and reserved bourbon. Set aside. In a small skillet over medium-low heat, cook 9 slices bacon , cut into small pieces, until crispy, 5 to 6 minutes. Transfer to a paper towel lined plate. Set aside. In a large bowl, combine 8 oz fresh spinach, ½ cup pecans, 1 green apple, cored and cut into matchsticks, several thinly sliced radishes, 4 oz mild blue cheese, and reserved bacon. Toss gently with reserved vinaigrette. (from May 2013 issue of Country Living Magazine)

Garlic-braised broccoli: Bring 4 qts of water to the boil in a stockpot, and add 11/2 tsp of salt. Cut 1 lb of broccoli into 1-inch pieces (stems peeled if desired). Add to the boiling water and boil for 2 minutes, then drain and cool slightly. Squeeze out the excess moisture from the broccoli. Heat in a large skillet over medium heat 2 tbsp extra virgin olive oil, add: 1 thinly sliced garlic scape, and 1 small red chile pepper if desired. Add the broccoli and cook, stirring occasionally, until tender, about 4 minutes. Remove and discard the chile. Season with salt and black pepper to taste. (Serves 4). (Adapted from the Joy of Cooking.)

Brown Sugar Strawberry Tart: Preheat oven to 350 degrees. In a food processor whirl 1 cup flour, 2 tbsp sugar, 1 tbsp cornstarch, and 1/8 tsp salt. Add ½ cup cold unsalted butter, cut into pieces, and ½ tsp vanilla and pulse until fine crumbs form and dough just begins to come together. Press evenly into the bottom and up the sides of a 9 -inch round tart pan with a removable rim. Bake until the edges are golden, 20 to 22 minutes. Let cool on a rack, then gently push tart crust from pan rim; set on a plate. In a bowl with a mixer on high speed, beat ½ cup crème fraiche, ½ cup whipped cream, 2 tbsp sugar and ½ tsp vanilla until thick. Spread in the cooled crust. Arrange 12oz of hulled and sliced fresh strawberries in circles on top. Chill loosely covered, up to 4 hours and serve. (From the April 2010 issue of Sunset Magazine.)

Roasted Fennel: Pre-heat oven to 400 degrees. Cut the stalks off of 2 bulbs of fennel. Half the bulbs lengthwise and slice into 1-inch thick pieces. Rub the fennel with just enough extra-virgin olive oil to coat. Sprinkle on some balsamic vinegar, also to coat. Line a baking sheet with aluminum foil (or skip if you don’t mind scrubbing pans). Lay out the fennel, and roast for 30 to 40 minutes, or until the fennel is tender and cooked through and beginning to caramelize.

Kohlrabi Coleslaw: peel and shred 2 kohlrabi and 2 carrots, combine with 2 tbsp chopped scallions in a bowl. Combine 1/3 cup vinegar, 1/3 cup sugar, 4 tbsp olive oil, ½ tsp salt, ¼ tsp celery seeds, and 1/8 tsp black pepper, blend well. Pour over the shredded vegetables and toss to coat. Cover and refrigerate for at least 2 hours.

Simple Stir Fried Snow Peas: rinse and trim ends from 8 to 10 oz of snow peas. Heat 1 tbsp oil in a wok, over medium high heat. When oil is hot add several tbsp chopped garlic scapes or to taste. Stir-fry briefly, then add snow peas and ¼ tsp salt. Stir-fry briefly then add 1 to 2 tbsp soy sauce or to taste. Stir-fry for another minute and then serve over rice. (total stir frying time is 2 minutes).

Sauteed Garlic Scapes: heat 2 tbsp olive oil and a large heavy sautee pan, and add 2 tbsp dark brown sugar. Stir to caramelize the sugar for about 2 to 3 minutes and then add 8 oz of garlic scapes with tips and tails trimmed. Cover and sautee over med-high heat for no more than 3 minutes, occasionally shaking the pan to prevent scorching. After 3 min, add 1½ cups chopped fresh tomatoes, and ¾ cup dry white wine. Stir, cover and cook over low heat for 5 to 6 minutes, until the scapes are tender, but not soft. Season with 1 tsp salt or to taste, then add 1 tbsp chopped parsely, and ½ cup grilled Haloumi cheese (or other salty cheese). Serve at room temperature. Also, greatly improves if served the next day. (recipe from Mother Earth News)

Strawberries with Balsamic Vinegar: 30 minutes to an hour before serving; thickly slice 2 pints of fresh strawberries, add 2 ½ tbsp balsamic vinegar, 1 tbsp sugar, and 1/8 tsp freshly ground black pepper in a bowl. Set aside at room temperature. When ready to serve place a serving of strawberries and a scoop of vanilla ice cream on top. Top with freshly grated lemon zest. Serves 4.