Wobbly Cart Farm CSA week 10

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8-14-18

Large shares: beets, lettuce, cauliflower, broccoli, bell pepper, cucumber, yellow finn potato, padron peppers, romano beans, sungold cherry tomatoes, eggplant, red tomato, basil

Small shares: Beets, lettuce, bell pepper, cucumber, green beans, red tomatoes, basil, eggplant, garlic, Italian plums

greens shares: dandelion greens, lacinato kale

roots shares: gold beets, mixed potato, yellow onions

juicing shares: beets, kale, cucumbers, bell peppers, basil, dill

Dear CSA members,

The weekend of overcast and wet was a nice break in all this heat and smoke. The smoke is intense but I do appreciate the red and orange haze over the sun caused by our smokey skies. It is quite pretty.

Some changes have been occuring, one being, we have a new pack shed manager as of this week! He jumped right into our longest harvest and packing day, which is Mondays, so props to him. Some new crops this week are romano beans, padron peppers and sungolds. Romano beans are one of my favorites vegetables and I cannot wait to snack on them.

The small shares are getting Italian plums today. While these are delicious fresh, I like to scavenge all the dropped plums off the ground and dry them for winter eating! Also in the small share box is red beets, red leaf lettuce, slicing cucumber, eggplant, green beans, bell pepper, garlic, red tomato, and basil. This is a summer medley and I hope you all enjoy it as much as we did packing it. It looks beautiful.

The large shares really has a lot going on! Today’s share has red beets, red leaf lettuce, romano beans, sungold tomatoes, eggplant, slicing cucumber, cauliflower, broccoli, red tomato, bell pepper, basil and padrone peppers. The padrone peppers can be gently sauted in olive oil similiar to a shishito pepper. They are meant to be mild but we’ve found often they can be spicy. So, heads up.

A couple of things :

The field tomatoes are just getting started. They have been looking beautiful and so not too many blemishes yet for those of you waiting on seconds. The bulk tomato orders WILL be coming your way if you ordered them as we have availabilty! Hopefully for next week. Thank you all who did order seconds, it really helps us out and gets you prepared for winter eating! More and more tomatoes will start rolling in, for those of you who haven’t ordered, there’s still lots of time.

Sungold cherry tomatoes are bright tangerine orange cherry tomatoes that are citrusy and sweet with floral and grape notes. Considered by many to be the best cherry tomato, Sungolds are delicious raw in salads, grilled on skewers with other vegetables, or cooked into a relish or jam. Store cherry tomatoes at room temperature and use up within 3 or 4 days. Sungolds have a tendency to crack when ripe so watch out for that.

A friendly reminder to remember to return your boxes each week. If we don’t get those returned we could run short for the following week!

Hope you all enjoy this abundance.

Have a great week,

Asha

Baba Ganoush

Makes: approximately 1 1/2 cups 

• 1-2 medium sized eggplants sliced longways 1/2″
  
• 2 tablespoons lemon juice
  
• 4 tablespoons extra virgin olive oil
  
• 1 tablespoon tahini
  
• 1 clove garlic
  
• 1 tablespoon flat leaf parsley, chopped
  
• 5 leaves of basil, chopped
  
• Salt + pepper (to taste)

1. Place eggplant on baking sheet and coat heavily with olive oil. Bake at 450 degrees for approx. 25 minutes.
2. Once the eggplant has cooled, put into food processor or blender with other ingredients.
3. Adjust seasonings to taste. Garnish with herbs and toasted pine nuts or sesame seeds, and serve with pita chips or bread.

Long Cooked Romano Beans with Pancetta

Serves: 4

• 1pound Romano beans
  
• 3 ounces pancetta, cut into small cubes
  
• Olive oil
  
• sea salt
  
• Fresh ground black pepper
  
• 1teaspoon red pepper flakes (optional)
  

1. Place a three quart enameled Dutch oven over medium-low heat. Add a glug or two of oil and the pancetta while the pan is still cold. Render the fat from the pancetta and cook it till crispy but not overly so.
2. Add the Romano beans and stir them around to coat with the fat, season them with a good amount of salt, fresh ground pepper, and red pepper flakes if you choose. Cover the beans, reduce the heat to low and cook them for one hour occasionally removing the lid and giving them a stir.
3. The idea is to let the beans cook in their own juices, become tender but not mush. If you think they need a little water then add a tablespoon or two to the pan.
4. Serve the beans.

Blistered padron peppers: heat 1 tbsp olive oil in a large skillet over high heat until just smoking. add 1/2 lb of whole padron peppers; cook, tossing occasionally, until the skins are blistered and flesh is softened, about 4 minutes. Transfer to a bowl, sprinkle with salt and toss to coat.

Sungold Tomato Caprese Salad: Combine 3 cups halved Sungold cherry tomatoes, 1 cup chopped Cherokee Purple tomato, 2 tbsp extra virgin olive oil, 3 oz. fresh mozzarella balls, ½ tsp kosher salt, ¼ tsp fresh ground black pepper. Mix gently and top with 1/3 cup torn fresh basil leaves.

Basil-Blackberry Crumble: Preheat oven to 400 degrees. Combine 2-3 apples, chopped, 2 pints blackberries, 2 Tbsp balsamic vinegar, 1 large handful of chopped basil leaves, ¼ cup of honey, or more depending on the tartness of the berries. Put all of this in an oven-proof dish, mix and set aside. Cut 1 stick of cold butter into 5 Tbsp flour and 3 heaping Tbsp brown sugar, then rub with your fingers to make a chunky, crumbly mixture. Sprinkle it over the top of the fruit, bake 30 minutes until golden and bubbly. (from Animal, Vegetable, Miracle by Barbara Kingsolver.)

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 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.

Lemony pasta with cherry tomatoes: in a large bowl, whisk together the zest and juice of one large lemon, 1/3 cup extra virgin olive oil, ¼ tsp sea salt and pepper to taste. Gently fold in ¼ cup finely chopped basil leaves, ¼ cup finely chopped flat leaf parsley, 1 cup finely grated Parmesan cheese, and 4 cups halved cherry tomatoes, and set aside. Cook 1 lb penne pasta according to package directions. Drain the pasta and immediately place the pasta in the bowl on top of the tomato mixture. Let sit for 1 minute to soften the tomatoes, then toss until well combined. Sprinkle with ¼ tsp red pepper flakes and a pinch of sea salt. Serve immediately with additional Parmesan cheese if desired.

Wobbly Cart Farm CSA week 12

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8-30-16

Large shares: carrots, red potatoes, red onions, summer squash, Italian parsley, beets, cauliflower, tomatoes, sweet peppers, jalapeno peppers, garlic

Small shares: carrots, red onion, summer squash, Italian parsley, cauliflower, 1/2 pint sungolds and 1 heirloom tomato, or 1 pint heirloom tomatoes, arugula

Dear CSA members,

The final week of August already! As I have iterated in the last couple of weeks  – the bounty of the harvest season is here. We are starting to have mature sweet and hot peppers as well as more quantities of eggplant and tomatoes. We eagerly await the arrival of sweet corn and watermelons in the next couple of weeks to come. We are a little later on those crops this year as there were early on  problems with mice eating the seeds as well as cooler overall temperatures.

Fruit trees around the farm are loaded with apples, pears, grapes and plums in an amazing way that I can’t say I have seen before. Trying to imagine attempting to process it all makes my head spin!  It seems every year I wait non-chalantly until the excitement to preserve sets in, and then I cant seem to stop myself! Interestingly, my canning and preserving fervor seems to set in just as my kids head back to school and I have a little more free space in my brain.

Fall is certianly in the air and we have gorgeous cauliflower and broccoli again. Last year we had very little of either of these crops with the excessive hot and dry conditions so we are glad to have them back in abundance.

Eggplant: In Italian it is known as “Melanzana”, which originates from it’s Latin name which translates to “Apple of Madness”. Whoa! This terminology is believed to have originated with the poisonous nature of some members of the nightshade family – which also includes tomatoes, peppers, and potatoes. I assure you none of what is in your box is poisonous however! Eggplant and and like have been eaten around the world for hundreds if not thousands of years. Believed to have first been cultivated and eaten in India or China, with written accounts of it dating to the 5th century,  Eggplant didn’t make it to Europe until the 1500’s and wasn’t recognized as an edible food until the 1600’s.

Store Eggplant at room temperature and use up as soon as possible. Salting and then draining the cubed, sliced or halved fruit will help it to absorb less oil in cooking. According to the Joy of Cooking Eggplant goes well with lamb, tomatoes, mushrooms, onions, peppers, cheese, cream sauces, oregano, marjoram, soy sauce and garlic.

Hopefully, small shares will get sweet pepper and eggplant next week!

Have a great week,

Asha

 

Red Curry with Eggplant and Sweet Peppers:

2 cans unsweetened Coconut Milk

2 to 3 Tbsp Red Curry Paste (see recipe below)

1 lb Eggplant (cut into bite sized pieces)

12 lime leaves

2 Cups vegetable stock

1 Tbsp brown sugar

2 tsp soy sauce

1 ½ tsp salt

1 lb firm tofu cut into chunks

1 sweet bell pepper cut into 2 inch strips

½ cup fresh cilantro leaves

Shake the coconut milk can well. Spoon out 1/3 cup into a medium saucepan and bring to a gentle boil over medium heat. Cook, stirring occasionally, until it thickens and releases its sweet fragrance, about 3 minutes.

Add the curry paste and cook for about 3 more minutes, mashing, scraping and stirring often to soften the paste and combine it with the coconut milk. Add the eggplant and stir gently to coat it with the curry paste. Add the remaining coconut milk, half the lime leaves, the vegetable stock, sugar, soy sauce, and salt and stir well. Bring to an active boil, reduce the heat, and simmer, stirring occasionally, just until the eggplant is tender, 10 to 15 minutes.

Add the tofu, the sweet peppers, the remaining lime leaves to the curry and stir gently. Let the curry return to the boil and then remove from heat. Let stand for 5 minutes. Transfer to a serving dish, sprinkle with the cilantro leaves, and serve hot or warm over rice.

 

Home-made Red Curry Paste:

20 Ring of Fire chilies

1 Tbsp whole coriander seeds

1 tsp whole cumin seeds

10 white or black pepper corns

3 stalks lemongrass

¼ cup coarsely chopped fresh cilantro

¼ cup coarsely chopped shallots

2 Tbsp coarsely chopped garlic

1 tbsp coarsely chopped, peeled fresh ginger

1 tsp grated lime zest

1 tsp salt

Stem the chilies and shake out and discard a lot of the seeds. Break into large pieces. In a small skillet over medium heat, dry fry the coriander sees, until they darken a shade or two, shaking the pan often, 2 to 3 minutes. Tip out into a saucer. Toast the cumin seeds in the same way, until they darkens and release their rich aroma, 1 to 2 minutes. Add to the saucer along with the peppercorns and then grind the spices to a fine powder in a mini-processor or a mortar and pestle. Set aside. To prepare the lemongrass, trim away and discard any root section below the bulb base, cut away the top portion, leaving a stalk about 6 inches long, including the base. Finely chop the stalk. Combine the chilies with the lemongrass and the toasted spices and the remaining ingredients in a blender. Grind everything to a smooth puree’, stopping often to scrape down the sides and adding a few tbsp of water as needed. Makes one cup.

Smoky Eggplant Raita:

Heat your grill t o 450 to 550 degrees with an area left clear or turned off for indirect heat. Peirce 1 lb of eggplant in several places with a knife. Grill Eggplant over indirect heat, covered, until very tender, 20 to 30 minutes. Let stand until cool enough to touch. Meanwhile, toast about ½ tsp of cumin in a small dry frying pan over med. Heat until fragrant and beginning to darken, 2 to 3 minutes. Pound fine with a motar and pestle. Warm 1 tbsp olive oil in pan over medium heat. Saute ¼ large onion for 3 minutes. Add 1 lg minced garlic clove and continue to sauté until both are softened, about 2 min more. Let cool slightly. Slit the eggplant lengthwise and scrape flesh from the skin. Chop flesh coarsely and set aside. Combine 1 cup whole milk yogurt, the onion mixture, 2 tbsp chopped cilantro, ¼ tsp sugar. Add eggplant and stir gently. Season to taste with coarse sea salt and cayenne pepper. Garnish with a little more cilantro. From the September 2010 issue of Sunset

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.

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).

Lemony pasta with cherry tomatoes: in a large bowl, whisk together the zest and juice of one large lemon, 1/3 cup extra virgin olive oil, ¼ tsp sea salt and pepper to taste. Gently fold in ¼ cup finely chopped basil leaves, ¼ cup finely chopped flat leaf parsley, 1 cup finely grated Parmesan cheese, and 4 cups halved cherry tomatoes, and set aside. Cook 1 lb penne pasta according to package directions. Drain the pasta and immediately place the pasta in the bowl on top of the tomato mixture. Let sit for 1 minute to soften the tomatoes, then toss until well combined. Sprinkle with ¼ tsp red pepper flakes and a pinch of sea salt. Serve immediately with additional Parmesan cheese if desired.

Ratatouille Provencal: Heat in a large skillet or Dutch oven over high heat; ¼ cup olive oil. Add and cook, stirring, until golden and just tender, 10 to 12 minutes: 1 medium Eggplant, peeled and cut into 1 inch chunks, and 1 lb zucchini, cut into 1 inch chunks. Remove the vegetables to a plate and reduce the heat to medium high. Add and cook, stirring, until the onions are slightly softened: 2 tbsp olive oil and 1-½ cups sliced onions. Add a cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes: 2 large red bell peppers, cut into 1-inch chunks, 3 garlic cloves, finely chopped. Season with salt and black pepper to taste. Add: 1 ½ cups peeled, seeded, chopped fresh tomatoes, or one 14 oz can diced tomatoes, drained. 2 to 3 sprigs fresh thyme, and 1 bay leaf. Reduce the heat to low, cover, and cook for 5 minutes. Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in ¼ cup chopped fresh basil and chopped pitted black olives if desired. From the Joy of Cooking.

Arugula, Beet and Avocado Salad with Goat Cheese: Preheat oven to 375. In a small baking dish rub 1½ lbs medium beets all over with 1 tbsp olive oil and season with salt. Cover with foil and bake for 1 hour, until the beets are tender. Uncover the dish and let the beets cool slightly. Peel the beets and cut them into 1-inch wedges. Meanwhile, spread ¼ cup pine nuts in a small baking dish and bake for about 7 minutes, until golden. Let cool completely. For the dressing: with a sharp paring knife peel 1 whole lemon, removing all the bitter white pith. Cut in between the membranes to release the sections; cut the sections into small pieces. In a small bowl, whisk the ½ tsp lemon zest and juice of the lemon with 1/4 cup of olive oil and season with salt and pepper. Stir in the lemon pieces. In a large bowl toss 2 Hass avocados, cut into 1-inch pieces, and 4 cups lightly packed baby arugula. Toss with half of the lemon dressing and season lightly with salt and pepper. Transfer to plates. In the same bowl, toss the beets with remaining dressing. Spoon the beets over the salad, top with the toasted pine nuts and 4 oz shaved semi-firm aged goat cheese and serve.

Wobbly Cart Farm week 16

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9-29-15

Wobbly Cart Farm CSA week 16

Large shares: Jonagold apples, purple potatoes, red cipollini onions, garlic, arugula, beets, cherry or roma tomatoes, purple beauty bell pepper, shishito peppers, rosemary, green beans.

Small shares: Jonagold or Liberty apples, purple potatoes, red cipollini onions, beets, sweet pepper, tomatoes, romaine lettuce, romano beans or summer squash.

 

After Apple-Picking

 

By Robert Frost

 

My long two-pointed ladder’s sticking through a tree

Toward heaven still,

And there’s a barrel that I didn’t fill

Beside it, and there may be two or three

Apples I didn’t pick upon some bough.

But I am done with apple-picking now.

Essence of winter sleep is on the night,

The scent of apples: I am drowsing off.

I cannot rub the strangeness from my sight

I got from looking through a pane of glass

I skimmed this morning from the drinking trough

And held against the world of hoary grass.

It melted, and I let it fall and break.

But I was well

Upon my way to sleep before it fell,

And I could tell

What form my dreaming was about to take.

Magnified apples appear and disappear,

Stem end and blossom end,

And every fleck of russet showing clear.

My instep arch not only keeps the ache,

It keeps the pressure of a ladder-round.

I feel the ladder sway as the boughs bend.

And I keep hearing from the cellar bin

The rumbling sound

Of load on load of apples coming in.

For I have had too much

Of apple-picking: I am overtired

Of the great harvest I myself desired.

There were ten thousand thousand fruit to touch,

Cherish in hand, lift down, and not let fall.

For all

That struck the earth,

No matter if not bruised or spiked with stubble,

Went surely to the cider-apple heap

As of no worth.

One can see what will trouble

This sleep of mine, whatever sleep it is.

Were he not gone,

The woodchuck could say whether it’s like his

Long sleep, as I describe its coming on,

Or just some human sleep.

 

 

Dear CSA members:

Week 16 brings another busy week on the farm! We’re loving these crisp cool nights and warm gorgeous days that’s for sure. The eclipse of the full blood moon was something else on Sunday night if you got a chance to see it. The whole Wobbly Cart crew was together for the Chehalis Farmers Market Harvest dinner during the eclipse, which was pretty cool, since I believe it was a harvest moon as well!

Despite some very chilly nights, we haven’t had a substantial frost in the fields yet and so our summer crops are still giving it their last hurrah. I wanted to get tomatoes, peppers, beans and summer squash into the share at least one more time, as this time of year they could be gone literally overnight!

I spent a good amount of the weekend harvesting apples for CSA. I was lucky enough to inherit a small orchard of Jonagold apples, and a few other varieties, with the property I live on. So, every year I prune and care for the trees in the winter and harvest and sort the apples for CSA in the fall. They are ready extra early this year and haven’t been quite as prolific due to the drought. The large gold and red apples are Jonagold. It is a very crisp, sweet tart balanced apple that is excellent in flavor when ripe and fresh. The smaller red apples are Liberty which is firm but not as crisp with sweet /sharp flavors. Both are great eaten fresh, in a pie, or in a salad. Hope you enjoy! All the apples that didn’t make the cut for CSA will be pressed for cider, made into apple butter or dried for my family.

Large shares got a taste of our shishito peppers. These are a Japanese frying pepper that are often used as appetizers and snacks. I like to fix them like the below recipe, and wonder how they would be pickled like a peperoncini. This is our first year growing these and we find them to be tasty and prolific!

Cipollini onions are Italian varieties that are small and flat. They have high residual sugars that make them excellent for roasting and caramelizing. The red variety seems to be an excellent keeper and in my mind, lends itself to warming, sustaining, meals during cold weather. I find that my palette starts to shift during mid September away from sweet fruits and light salads towards nourishing fare such as root vegetables, hearty greens, cabbages and the like. It makes sense to me that when you are connected to the seasons, to a piece of land that provides your food, that your needs/tastes would shift naturally along with the changes the land undergoes throughout the year.

Have a great week,

Asha, Joe and the crew at Wobbly Cart.

 

 

 

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

 

Apple Pie: For the crust: place 1 cup all purpose flour in a large bowl. Grate in ½ cup frozen unsalted butter, add a pinch of salt. Gradually drizzle in up to 1/3 cup ice water, and mix gently just until the dough comes together to form a ball. To much mixing will make the crust tough. Wrap in plastic and place in the refrigerator. Heat oven to 425 degrees. For the filling: peel, core and slice into thin slices enough apples to make 6 cups. Gently stir into the sliced apples, 1/4 cup flour, 3/4 cup sugar, 1/2 tsp cinnamon, ½ tsp nutmeg, a dash of salt. Divide your pastry in half and roll out one half. Place in a 9 inch pie pan. Turn the filling into the pie pan. Either dot with additional butter and over with the other half of the pastry, or prepare this topping by mixing ½ cup brown sugar, ½ cup cold butter, and 1 cup flour. Cover the pie with this crumble. Bake until crust is brown and juice begins to bubble through slits in the crust, 40 to 50 minutes. You may need to cover the pie with foil to prevent excessive browning during baking.

 

Celariac and Apple Slaw: Trim, peel, and cut into 1 inch matchsticks, 1 12oz Celery root. Cut 1 large 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.

 

Honey Balsamic Beet Salad: place 2 lbs trimmed and scrubbed baby beets in a baking pan. Combine ½ cup balsamic vinegar, 1 tbsp honey, and 1 tbsp olive oil; pour over the beets. Sprinkle with salt and pepper. Cover and bake at 400 degrees for 40 minutes or until tender. On a platter combine ½ cups cooked quinoa, 2 cups watercress or arugula, and the beets and roasting juices. Top with chopped fresh tarragon.(from Better Homes and Gardens Magazine November 2012)

 

Caramelized Onions: Heat 2 tbsp butter and 2 tbsp olive oil over med-high heat until the butter is melted. Add 3 lbs yellow onions, thinly sliced. Sprinkle with 1 tsp salt. Cook stirring constantly, 15 minutes. Reduce the heat to low and continue cooking, stirring occasionally, until the onions are soft and brown, about 40 minutes. Add ½ cup dry white wine or water. Stir and scrape the pan to dissolve the browned bits. Remove from heat and season well with salt, black pepper and grated Parmesan cheese.

 

Fall Green Salad with Apples, Nuts, and Pain d’epice Dressing:

Preheat oven to 350 degrees. Put ¾ cup walnut halves in a pie pan. In another pie pan, toss 2 cups cubes of rustic multigrain bread with crusts removed with 1 tbsp walnut oil. Bake walnuts and bread, stirring occasionally, until walnuts are golden and croutons are golden and crisp, 12 to 25 minutes. Let cool. Coarsely chop nuts. Whisk together, 3 tbsp walnut oil, 1 tsp orange zest, 1/3 cup orange juice, ½ tsp each cinnamon and ground cloves and ¼ tsp each salt and pepper in a large bowl. Toss gently with 2 qts lightly packed small lettuce leaves or pieces, 2 cups lightly packed escarole, 1 thinly sliced tart-sweet apple, the nuts and croutons. Add more salt and pepper to taste if you like. (from October 2011 issue of Sunset Magazine)

 

Roasted Tomatoes and Cipollini: Preheat oven to 375. Boil a small pot of water and blanche 1 lb whole cipollini for 10 seconds, then plunge them into cold water. Use paring knife to make a small slit in each, and slide them out of their skins and outer layer. Spread peeled onions and 1 lb chopped tomatoes in a roasting pan. Drizzle with ¼ cup olive oil and a few good pinches of coarse salt. Toss everything together until well coated and roast in oven for 45 minutes, reaching in every 15 minutes with a spatula to roll the tomatoes and onions around to ensure all sides get blistered. Just before you take the tomatoes and onions out, place 4 1-inch thick slices of country or ciabatta bread on the oven rack and let them toast lightly. You can rub the toasts with a halved garlic clove, if you like, while still hot. Use tongs to arrange the toast in one layer on a serving platter. Dump 1½ cups cooked white beans over the bread. You can also use 1 15 oz can of white beans rinsed and drained. Scrape the entire contents of the tomato- and -onion roasting pan, still hot, over the beans. Do not skimp on the juices that have collected, all of them – don’t leave any in the pan. Sprinkle the dish with a few slivered basil leaves and eat at once. Serves 4 as a small dish, 2 as a main. (From

smittenkitchen.com)

 

Blistered Shishito peppers: heat 2 tbsp olive oil in a heavy skillet over medium high heat. Cook peppers, turning occasionally, until they begin to blister on all sides. Add a bit of chopped garlic, sautee for a minute more. Sprinkle with sea salt and serve immediately.

Wobbly Cart Farm CSA box #13

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9-8-15

 

Wobbly Cart Farm CSA box #13

Large shares: Sweet corn, summer squash, fingerling potatoes, Walla Walla onions, garlic, cherry tomatoes, kohlrabi, cucumbers, Italian parsley, carrots, lettuce

Small shares: Charentais melon, carrots, sweet or bell pepper, cherry, heirloom or roma tomatoes, garlic, lettuce, lemon cucumbers

 

Dear CSA members,

I was a little surprised this morning at just how dark and cold it was when I got ready to head down to the barn for CSA. Fall is most certainly in the air! We have a nice selection of our late summer crops this week, but look for a transition to occur in the next couple of weeks. We will be moving away from cucumbers, peppers and tomatoes, and on to broccoli, cauliflower and leeks!

Harvest of the peak summer crops has dropped off dramatically with the rain, clouds, shortening days, and cold nights. I for one am happy to have the hot dusty summer behind us. While I will miss the corn, tomatoes and melons a bit, I am certainly a big fan of comfortable working temperatures and all those hearty fall veggies! . Our late plantings of kale, broccoli, cabbage and cauliflower are looking great with the extra influx of moisture as well as the reduced pressure from insect pests that the cooler weather brings. It is encouraging to see that we have so much more great produce out in the fields to carry us through the fall and even into the winter.

We are thinking now about preparing ground for garlic planting, cover-cropping bare spots in the field, and the big winter squash and potato harvests that will be right around the corner. We must harvest these crops and get them into storage before we have any major cold snaps, or prolonged wet periods that will turn the ground into soup and rot the crop.

Have a great week,

Asha, Joe and the crew at Wobbly Cart

 

Kohlrabi and Carrot Slaw

Serves 4-6

1 large kohlrabi, peeled, stems trimmed off, grated

1/4 head purple cabbage, shredded

2 medium carrots, peeled and grated

1/2 red onion, grated

4 tablespoon chopped cilantro

1/4 cup golden raisins (optional)

1/4 cup mayonnaise

1 tablespoon cider vinegar

1 tablespoon sugar

1 teaspoon salt

Combine the kohlrabi, cabbage, carrots, onion, cilantro, and raisins (if using) in a large bowl. In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt. Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.

 

Melon smoothie:

  1 (1-1/4 pound) Charentais melon

1 cup lowfat vanilla yogurt

1 teaspoon lemon juice

⅛ teaspoon ground cardamom (or cinnamon or nutmeg)

Peel and seed melon. Chop into large chunks. Place in the freezer for 10-15 minutes (don’t freeze completely). Place the yogurt in a blender. Place the chilled melon chunks on top of the yogurt. Add lemon juice and cardamom.Blend until frothy. Chill until ready to serve.

 

Spicy Cantaloupe Salad adapted from The Splendid Table’s How to Eat Supper From: http://two-kitchens.blogspot.com/2009/05/spicy-cantaloupe-salad.html

1 medium and very ripe cantaloupe, peeled, seeded and cut into cubes
1/3 cup fresh basil leaves, cut into strips 2 limes, zested and juiced 1-2 tablespoons sugar 2 drops Asian fish sauce Dash of cayenne pepper, or 2 dashes if you’re serious
Salt and pepper to taste. Put everything in a bowl. Stir! Refrigerate for an hour or so to let the flavors meld.

 

Kolhrabi Carrot Fritters with Avocado Cream Sauce

by: a Couple Cooks

Serves: 8 fritters

What You Need

• 2 kohlrabi
• 1 carrot
• 1 egg
• ¼ teaspoon kosher salt
• ¼ teaspoon cayenne
• ½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
• ½ avocado
• ¼ cup plain yogurt
• ½ lemon
• ¼ teaspoon kosher salt
• Green onions (for garnish)

 

Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.

Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.

In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor). Serve fritters with avocado cream and sliced green onions.

These fritters are best eaten warm the day of making; they don’t save well. Like anything made with avocado, the avocado cream sauce will become brown after exposure to air. Make sure to cover the surface with plastic wrap when storing.

 

 

 

Wobbly Cart Farm CSA box #9

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Wobbly Cart Farm CSA box #9

 8-11-15

Large shares: carrots, green cabbage, red new potatoes, lettuce, yellow onion, red onion, salad cucumber, lemon cucumbers, red tomatoes, red cherry tomatoes, basil, garlic

 Small shares: Mixed red and gold beets, lettuce, red onion, salad cucumbers, sun gold or red cherry tomatoes, Romano beans, red new potatoes, garlic

 

“In his view we were already a success, because we were doing something hard, something that mattered to us, you don’t measure with words like success or failure, he said. Satisfaction comes from trying hard things and going on to the next hard thing, regardless of the outcome. What mattered was whether or not you were moving in a direction you thought was right.” -Kristin Kimball The Dirty Life: Memoirs of Farming, Food and Love

 

Dear CSA members,

It’s been and interesting week for us at Wobbly Cart. Unfortunately, Joseph managed to break an ankle last Thursday evening while out riding motor cross bikes around the field. He is going to have to be off his foot for the next 6 weeks or so, right in the peak of our season. What a bummer! Joe does so much around the farm that to have him out of commission is kind of a major blow. Our back –up field bosses and tractor operators from years past have all moved on to different jobs. So we are in a bind where Joe is training Caleb to do tractor work, and supervising the crew from the cab of his truck and via text message from the porch of his house. We will all be helping out where we can to fill the void, but it’s going to be hard to make up for Joe’s expertise and efficiency in running the fields, and at Sunday market in Olympia.

Despite it all, and thanks to our awesome crew, we have a fantastic CSA box this week! We are now coming into the heavy time of the season. Endless crates of potatoes, onions, tomatoes, beans, corn, carrots zucchini, and cucumbers are making our backs sore each day. You may notice your CSA box feels a bit heavier this week, multiply that by 200 and you’ll get a feel for the weight of the produce we moved just this morning alone. It’s a good reminder to have Joe injured, just how careful we need to be in this line of work (though he did not get injured on the job) to protect our bodies from injuries. Especially over the course of many years of heavy lifting, being around machinery, and doing a lot of repetitive motions.

Sometimes I wonder about it being a very sustainable profession body wise, but I think we still get a great sense of satisfaction at the end of a day, that you just cant find in other lines of work. It is an amazing feeling to provide fresh, locally grown, high quality organic produce to 1000’s of people throughout our region, and hopefully doing something to make our place on this Earth a little bit better. That’s the kind of thoughts that keep my head in the game.

 

Have a great week,

Asha, Joe and the crew at Wobbly Cart

 

Fried Romano Beans: In a medium saucepan whisk ½ cup Dijon Mustard, ¼ cup honey, 2 tsp hot sauce, 1 ½ tsp soy sauce and a pinch of dried mustard, cook over low heat until warmed. Transfer to a small bowl and let cool. In a medium Dutch oven fitted with a thermometer over medium high heat, heat 4 cups canola oil to 350. In a medium bowl, whisk 2 large egg whites to soft peaks; add in 1 ½ cups all-purpose flour, and 1 ½ cups club soda. Working in batches, dip 1 lb Romano beans with ends trimmed, one at a time into batter, and then drop into hot oil. Fry until golden brown, about 3 minutes. Drain on paper towels. Sprinkle with salt. Serve with dipping sauce.

 

Algerian Carrot Salad: Thinly slice 2 lbs fresh carrots. Put the carrots and enough water to cover by 2 inches in a 2 to 3 quart saucepan and bring to a boil over mediums-high heat. Reduce heat to low and simmer until tender, about 8 minutes. Drain and reserve until ready to use. Heat 2 tbsp of walnut oil in a large cast iron skillet over medium heat. Add 1 medium chopped yellow onion, 3 cloves of crushed garlic and cook, stirring, until tender, about 4 minutes. Add the reserved carrots and cook for 2 minutes more, stirring often. Meanwhile, prepare the dressing in a small bowl; whisk together ¼ cup walnut oil, 3 tbsp fresh lemon juice, 1 tbsp light brown sugar, 1 tbsp ground cumin, 1/8 tsp ground cayenne pepper, 1/8 cup minced fresh cilantro, 1/8 cup minced fresh parsley until well blended. Combine the carrot mixture, dressing and 1 cup finely chopped pitted dates in a serving bowl, toss until well blended. Season with salt and pepper to taste. Serve at once or let cool to room temperature and serve. Makes 4 to 6 servings. From Cooking in Cast Iron.

 

Red New Potato Salad: Place 2 ½ lbs red new potatoes in a large pot. Cover with cold water by 1 inch and season generously with salt. Bring to a boil; reduce heat and simmer until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, and then drain. Meanwhile, in a large bowl, whisk together ¼ cup olive oil, 3 tbsp Dijon Mustard, 2 tbsp sherry vinegar, 1 small minced shallot, 3 tbsp minced fresh parsley, and 1 tsp chopped fresh thyme; season with salt and pepper. Add potatoes and ¼ of a sliced red onion and toss to combine. Serve at room temperature. (To store, refrigerate, up to overnight.) Makes 6 servings. From Everyday Food.

 

Marinated Tomato Salad: Combine 3 tomatoes, cut into wedges, 1 Tbsp extra-virgin olive oil, 1 minced garlic clove, 2 to 3 leaves fresh basil, minced, 2 tsp balsamic vinegar, salt, and plenty of freshly ground black pepper.

 

Creamy Cucumber Salad with Fresh Dill: Peel 1 large cucumber (several small lemon cucumbers would work just great). Slice very thin, sprinkle with a ½ tsp salt, and set in a colander to drain for at least 20 minutes. In a separate bowl combine 1 Tbsp white wine vinegar, 4 oz sour cream, 2 tsp oil, 1 tsp sugar, 2 Tbsp fresh chopped dill, or to taste. Combine with the cucumbers and serve chilled.

 

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.

 

Tangy Coleslaw: Combine: 1 cup mayonnaise, 4 scallions, chopped, 2 tsp cider vinegar, 1/8 tsp Worcestershire sauce, ¼ tsp salt, 1/8 tsp black pepper, ¼ tsp sugar. Place in a large bowl, dress and toss tightly: 3 cups shredded Cabbage, 3 cups shredded Arugula, 1 carrot, grated, and ½ of a green bell pepper cut into strips. Makes 6 servings. (From the Joy of Cooking.)

 

Golden Beet Slaw: Whisk together ¼ cup olive oil, 2 Tbsp red wine vinegar, 1 tsp orange zest, 1 Tbsp orange juice, ¾ tsp coarse sea salt, ¼ tsp freshly ground black pepper. Peel 1 ½ lb Golden Beets, and cut into matchsticks. Toss the beets with 3 sliced scallions, and ½ cup chopped fresh cilantro, and the dressing. Serves 6. (From Martha Stewart Living April 2011).

 

 

 

 

Wobbly Cart Farm CSA box #8

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8-4-15

Wobbly Cart Farm CSA box #8

Large share: heirloom tomato, Italian plums, Walla Walla onions, lemon cucumber, slicing cucumber, summer squash, beets, carrots, butterhead lettuce, fresh dill, garlic, jalapeno or Czech black pepper, romano beans

 Small share: Romaine lettuce, cucumber, Walla Walla onion, summer squash, eggplant, bell pepper, cilantro, red or heirloom tomato.

 “To husband is to use with care, to keep, to save, to make last, to conserve. Old usage tells us that there is a husbandry also of the land, of the soil, of the domestic plants and animals – obviously because of the importance of these things to the household. And there have been times, one of which is now, when some people have tried to practice a proper human husbandry of the nondomestic creatures in recognition of the dependence of our households and domestic life upon the wild world. Husbandry is the name of all practices that sustain life by connecting us conservingly to our places and our world; it is the art of keeping tied all the strands in the living network that sustains us.

 And so it appears that most and perhaps all of industrial agriculture’s manifest failures are the result of an attempt to make the land produce without husbandry.”

― Wendell Berry, Bringing it to the Table: Writings on Farming and Food

 

Dear CSA members,

Well, we survived the latest heat wave. I’m pretty sure we hit 100 here on Saturday. Yikes! Thankfully we now are back to some “normal” summer weather again this week. Some tree species up and down our valley are turning yellow and brown with the drought conditions in a way that is a bit alarming. Heirloom tomatoes are coming in en masse on harvest days, at least those that have survived the sunburn. When temperatures climb into the mid 90’s and higher exposed fruits of delicate tomatoes, peppers and eggplants will literally scorch and cook to the point we can no longer market them. Crazy but true, it is actually too hot for tomatoes in Western Washington this summer!

We also have an enormous abundance of cucumbers, pickling cucumbers, and summer squash happening. If you are interested in bulk quantities of pickling cucumbers we are taking orders now. You can order on our web store http://www.wobblycart.com or call Joe 208 512 3186 and we can deliver with your CSA share or you can pick up on the farm or at our market stands in Olympia and Chehalis.

I took a quick field walk after packing CSA with the intention if checking out our melon crop. This is the first time we have attempted to grow melons on any sizeable scale. And what a great year to do so! We have both a French cantaloupe and a baby size watermelon out there and both are looking amazing. The vines are loaded with sizeable fruit and I’m guessing in a few short weeks we will be enjoying them! I’m very excited about having new and interesting crops around. These melons are fulfilling that need right now!

Also, every year the amazing Italian plum tree that grows by our barn produces a ton of fruit. When the landowner has had her fill, we get to harvest them for our own use. Addison was able to procure enough plums this year for the large shares to get a taste of them! I have vivid fond memories as a child climbing up into large Italian plum trees on my parents’ property and eating myself sick each summer. You wont receive enough plums today to achieve that state, but I hope you enjoy them nonetheless.

Another new item for the large shares is the lemon cucumbers. These small, light yellow, lemon shaped (but not flavored) cucumbers are an heirloom variety. They are tender and thin- skinned and have a nice small serving size.

Some large shares received a jalapeno pepper, and some a Czech black pepper. The Czech blacks are black and red in color and have a sweet flavor that is similar in heat to the jalapeno.

Large shares also received fresh dill. This amazing dark green frondy herb is the same plant that we sell for pickling, just not in its flowering state. As a fresh leafy herb, dill has a mild licorice and parsley flavor and is delicious with egg, cheese, vegetable, potato and fish dishes.

A couple of tips for the best uses of abundant and large summer squash ( these came from the August 2015 issue of Sunset magazine)

– grate it, let it sit, drain it, and freeze in 2 cup portions for zucchini bread

-slice it lengthwise on a mandoline and layer into moussaka, or substitute for noodles in lasagna

-make salt and vinegar zucchini chips in the oven or dehydrator. Thinly slice on a mandoline, toss with salt and vinegar and a bit of olive oil. Layer in the food dehydrator and dehydrate for 8 to 14 hours. Or bake in a single layer at 200 degrees for 2 to 3 hours. I’m going to make these tonight!

Hope you enjoy this week’s box,

Asha, Joe and the crew at Wobbly Cart

 

 

 

Takeout style sesame noodles with cucumber: from the smittenkitchen.com

Serves 4, generously, and up to double that if served as shown, with lots of cucumber, peanuts and herbs

3/4 pound dried rice noodles (see notes up top)

2 tablespoons toasted sesame oil, plus a splash to loosen noodles

2 tablespoons Chinese sesame paste or tahini (see note up top)

1 tablespoon smooth peanut butter

3 1/2 tablespoons soy sauce

2 tablespoons Chinese rice vinegar

1 tablespoon granulated or brown sugar

1 tablespoon finely grated ginger

2 teaspoons minced garlic (from 1 medium-large clove)

Chili-garlic paste, to taste

1/2 pound cucumber, very thinly sliced

1/2 cup roasted salted peanuts, roughly chopped

A handful of chopped fresh herbs, such as mint and cilantro, for garnish

Cook noodles according to package directions and rinse with cold water to cool. Drain well. Drizzle with a tiny splash of toasted sesame oil to keep them from sticking until dressed.

Meanwhile, whisk sesame paste and peanut butter in the bottom of a small bowl, then whisk in soy sauce, rice vinegar, remaining 2 tablespoons sesame oil, sugar, ginger, garlic and chile-garlic paste to taste until smooth. Adjust flavors to taste. It might seem a bit salty from the bowl, but should be just right when tossed with noodles.

Toss sauce with cold noodles.

Place a medium-sized knot of dressed noodles in each bowl, followed by a pile of cucumber. Garnish generously with peanuts and herbs. Serve with extra chile-garlic paste on the side.

Butter lettuce and egg salad: from myrecipes.com

• 6 large eggs
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 tablespoon Champagne vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons extra-virgin olive oil
• 1 1/2 heads butter lettuce, torn into bite-size pieces (about 6 qts.)
• 1/2 cup fresh dill fronds
• 3 tablespoons chopped chives
• Herb or edible flowers (optional)

Preparation

1. Put eggs in a medium saucepan, cover with 1 in. water, and bring to a boil. Immediately remove from heat and let sit 9 minutes. Meanwhile, whisk salt, pepper, vinegar, mustard, and oil together.
2. Transfer eggs to a bowl of cold water and let cool a minute. Crack gently all over, then return to water for 5 minutes. Peel and cut or break into quarters.
3. Put lettuce in a large bowl and toss gently but thoroughly with dill, chives, and most of dressing. Add eggs and gently toss again. Top with flowers if you like.

 

Roasted Italian Plums: Preheat oven to 400 degrees. Halve and pit 2 ¾ lbs of Italian plums. Toss in a bowl with 2 tbsp melted butter and ¼ cup brown sugar. Place cut side down on a large rimmed baking sheet. Roast until cooked through and slighty caramelized 15 to 20 minutes. From marthastewart.com

 

Braised eggplant and broccolini with fried ginger: in a bowl blend 2 tbsp packed light brown sugar, 1 tbsp lemon juice, 2 tsp sesame oil, ¼ tsp red chili flakes, ½ cup chicken broth, 1 tbsp minced fresh ginger; set sauce aside. Cut 1 lb eggplant into 1 ½ inch chunks and set aside. Bring 3 cups of water to boil in a 12 inch wok or frying pan over high heat. Add ¼ lb slender broccolini , cut in half crosswise. Cook, covered, until stems are just tender, 3 to 4 minutes. Transfer to a bowl of ice water; when cool, drain and set aside. Drain and dry wok, ass 3 tbsp canola oil, and heat over high heat. Add 1/3 cup finely slivered ginger matchsticks, and cook, stirring, until golden, 2 minutes. Transfer ginger to a paper towel to drain. Pour oil into a bowl; return 1 tbsp to the wok. Add half of the eggplant to wok over high heat. Cook, turning often, until lightly browned, 3 minutes. Transfer to a bowl. Add remaining oil to the wok with remaining eggplant and ½ cup finely chopped shallots. Cook as before. Return eggplant to the wok with the sauce. Bring to a boil; cover, reduce heat and simmer, stirring occasionally, until eggplant is soft when pressed, 8 to 15 minutes. Lay broccolini on eggplant, cover, and heat 2 minutes. If needed, cook, uncovered, over high heat until most of the liquid evaporates, 1 minute. Stir in 1 tbsp each of chopped cilantro and mint and top with the fried ginger. From August 2015 issue of Sunset magazine

 

Marinated plums over pound cake: mix sliced plums with equal splashes of pomegranate molasses and brandy and a sprinkle of sugar. Let steep for at least 10 minutes. Spoon onto grilled or toasted pound cake. Top with whipped cream and sliced almonds. From August 2015 issue of Sunset magazine

 

Wobbly Cart Farm CSA box #7

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7-28-15

Wobbly Cart Farm CSA box #7

Large shares: chard, new potatoes, salad cucumbers, purplette onion, cilantro, purple bell pepper, snow peas, red tomato, eggplant, garlic, oak leaf lettuce

Small shares: chard, carrots, new potatoes, purplette onions, Italian parsley, ½ pint sungold cherry tomatoes, garlic, shishito peppers

 

Bread and beauty grow best together. Their harmonious integration can make farming not only a business but an art; the land not only a food-factory but an instrument for self-expression, on which each can play music to his own choosing.

Aldo Leopold A Sand County Almanac

 

Dear CSA members,

The week has seemingly flown by as I find myself sitting down to write this weeks’ newsletter! We have certainly enjoyed some cooler temperatures, and crystal clear blue skies this week. The way the grasses and landscape have dried out in the drought I keep thinking this is September… The seasonal fast forward has been a perpetual problem for me this whole season with the unusual weather patterns.

A lot of fall planting got done this last week. We have been transplanting thousands of brassica starts such as cabbage, kale and kohlrabi, as well as seeding the final successions of carrots, beets, turnips and other root crops. I have also seeded a lot of raddichio and endive in the greenhouse, and will continue to seed successions of lettuce for a while yet. It has been nice to bust out all this work in the more reasonable temperatures we have been experiencing.

If you are interested in continuing your CSA share to enjoy these abundant fall harvests we have a fall CSA option available for sign up if you haven’t already done so. The fall share will begin Tuesday October 20^th and last for four weeks. The large share is #115 and the small $80. The fall share is great because most of the produce is hardy and will keep for some time so you can enjoy it for several weeks after the deliveries end. Think root crops, leeks, hardy greens, and winter squash.

In the years when we first began farming, our season was essentially over by late October. We didn’t have the land, nor did we plant crops that would last us through the winter months. These days, we are farming and going to market year round, barring a flood or a long stretch of super cold (single digit temperatures) weather! It is kind of awesome to be out in the field harvesting carrots in the dead of winter with just a few folks, often with supplemental light from tractor mounted LED’s and a lot of slippery mud! But it is just so great to be able to produce crops year round.

Meanwhile, the summer harvests are coming on strong as the weather looks like it is going to heat up again this week. The tomato, pepper and eggplant crops are starting to fill up the back room of the cooler. As well as seemingly endless mountains of summer squash and cucumbers! Large shares will get their first tastes of cilantro this week. Normally, we would have plenty of cilantro in the early season, but we had a mix up with old, poorly germinating seed this year so the early plantings were a failure. We also have eggplant, red tomato and bell pepper for the first time.

Small shares will get Sungold cherry tomato and Shihito peppers as new items this week. Shisito peppers are a Japanese frying pepper that is iconic to izakaya (Japanese tapas/appetizers/bar food). They are mild, and prized because they are thin, delicate and thin-skinned and thus blister and char easily in the pan. Occasionally one of the peppers may be spicy instead of mild, but there is no way to tell until you taste it. For many, this is part of the enjoyment, but you may want to taste carefully before you dig in. Usually, a small hole is poked to keep the pepper from bursting and then pan fried whole in oil until wilted and slightly charred. Shisitos are often served as an appetizer with a dipping sauce. I just had some for lunch and they were delicious!

That’s all for this week, enjoy!

Asha, Joe and the crew at Wobbly Cart

 

Blistered Shishito peppers: heat 2 tbsp olive oil in a heavy skillet over medium high heat. Cook peppers, turning occasionally, until they begin to blister on all sides. Sprinkle with sea salt and serve immediately.

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.

Cucumber Salad with caramelized onions and herbs: slice onions into ¼ inch thick slices (enough to yield 1 cup) and toss to separate into rings. Have a slotted spoon and double layer of paper towels ready. Heat 2 cups vegetable oil to 275 in a small, deep heavy saucepan and drop in onion rings. Cook onions, stirring often, until they turn a uniform light brown, about 8 to 12 minutes. They’ll brown faster toward the end, so be careful. Lift onions from the oil with a slotted spoon and drain on paper towels. Reserve 2 tsp onion oil for vinaigrette; let cool. For the vinaigrette: whisk together 1 tbsp each champagne and rice vinegar, 2 tsp sugar, 2 tbsp lemon juice, ¼ tp salt, and ½ tsp pepper together in a bowl until salt and vinegar dissolve. Add reserved onion oil and 1 tbsp minced onion and whisk well to blend. Season to taste with more salt, pepper and lemon juice. Slice several fresh cucumbers into ¼ inch thick slices with a knife. Toss cucumbers and 1 cup halved cherry tomatoes with vinaigrette. Add 2 tbsp chopped fresh mint, 2 tbsp chopped fresh basil, and 1 tbsp roughly chopped red or green shiso (optional). Arrange salad on a platter and top with finely diced mild cucumber pickles and fried onions.

Moroccan Carrot Dressing: In a blender, process 2 cups carrots, chopped, 2 tomatoes, 1/3 cup flax oil, 1 peeled orange, 1 tsp sea salt, 1 tsp allspice, 1 tsp cumin, 1 tsp black pepper until smooth and creamy

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.

Swiss chard with lentils and feta cheese: heat 1 tbsp olive oil in a medium sauce pan. Add 2 cloves chopped garlic, and 2 purplette onions chopped. Sauté until tender. Add in 1 cup brown or green lentils and stir. Add 2 cups of water and bring to a boil. Reduce the heat to low and simmer until the lentils are tender, about 30 min. meanwhile, wash 1 bunch of chard and trim off the stem ends. Chop the stems into ¼ inch pieces, and the leaves into bite sized pieces. In another sauce pan, heat 1 tbsp olive oil, add the chard stems and salt and pepper to taste and sauté until tender, about 5 min. add the chard leaves and cook until wilted, about 2 min. stir in 4 tsp red wine vinegar and the reserved lentil mixture. Sprinkle with about ½ cup feta and more salt and pepper to taste. Serve warm or at room temperature.

 

 

 

 

 

 

 

Wobbly Cart Farm CSA box #17

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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 21^st. 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 CSA box #15

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9-23-14

Wobbly Cart Farm CSA box #15

 

large shares: cilantro, butter head lettuce, kale, bulk carrots, sweet onions, garlic, green bean, fennel, bell peppers, kohlrabi, red tomato

 

small shares: cilantro, lettuce, kale, bulk carrots, sweet or red onion, fennel, bell pepper, kohlrabi, ½ pint sun gold or mixed cherry tomatoes

 

Dear CSA members,

 

Happy Autumnal equinox! Today with the darkness at 7 am and the rain falling down on us, it certainly seemed as if summer has come to its end. Trees are rapidly turning red, orange and gold, while the grasses will be starting to green back up with the moisture. In the last weeks we have brought in the onion crop, all the winter squash, and a good portion of the potatoes to the big barn we are renting up the road. It’s good to have them under cover and out of the frosts and rain and ready for market and CSA.

 

This week we have bulk carrots, instead of bunches, and the last of the sweet onions. We still have tomatoes for you, but we’ll see after the next few days of rain! Also this we have bulb fennel. With its wispy fronds and bulbous base, fennel looks like a feather-topped, potbellied cousin to celery. But its flavor is remarkably different. The white bulb and bright green fronds have a gentle, slightly sweet anise flavor. The stalks of fennel are tough and usually not eaten. Fennel can be used chopped or sliced for stir fries, salads and cooked vegetable medleys. It is also excellent roasted or baked in gratins. The fronds can also be added to salads or used as a garnish.

 

As we transition into fall you may find a selection or hardier vegetables in your box. Things like fennel, leeks, winter squash, cabbage, kale, and root vegetables of all kinds. We are lucky in our climate to be able to continue to grow and provide you with delicious local vegetables for such a long season! There is so much more to come. We have just three more weeks of the summer season, but four more fall season weeks if you care to continue on! We left some fliers at the drop sites so please feel free to fill out the form and mail it in, or sign up on the website http://www.wobblycart.com

 

 

Fennel Gratin with Pecorino and Lemon: lightly oil a shallow 2 quart glass or ceramic baking dish. Heat 5 tbsp oil in a large wide pot over medium heat. Add 1 sliced onion and 3 cloves minced garlic; sauté until soft but not brown, about 5 minutes. Add 5 large fresh fennel bulbs, trimmed, cored, and cut into ¼ inch slices. Increase heat to medium high and saute until fennel is slightly softened and beginning to brown, stirring frequently, about 18 minutes. Stir in ½ cup chicken broth, 2 tbsp minced fresh Italian parsley, and 1 tbsp chopped fresh thyme. Reduce heat to medium low; simmer until most of the broth is absorbed, about 5 minutes. Transfer to the baking dish. Make the crumb topping: melt 3 tbsp butter in a large skillet over medium heat. Add ¾ cup panko bread crumbs and sauté until golden, about 3 minutes. Remove from heat; cool to room temperature. Stir in 1 cup grated Pecorino Romano cheese, 1 tbsp chopped fresh Italian parsley, and 1 ½ tsp finely grated lemon peel. Preheat oven to 425. Sprinkle panko mixture over fennel. Bake until gratin is heated through and topping is deep golden, about 20 minutes. Serve warm.

 

Roasted carrots: preheat oven to 400 degrees. Toss together 1 ½ lbs carrots, peeled and cut into large chunks, olive oil to coat, several sprigs fresh thyme, and salt and black pepper to taste. Spread the carrots in a single layer on a rimmed baking sheet. Roast until golden and tender, about 1 hour.

 

Spanish omelet: heat ½ cup olive oil in a 8 to 10 inch skillet. Add 1 cup peeled thinly sliced potatoes. Turn them constantly until well coated with the oil. Reduce the heat and turn them occasionally, about 20 minutes. Meanwhile, heat in a large heavy skillet: 2 tbsp olive oil, add and cook about 5 minutes ½ cup thinly sliced onion and ½ cup julienned strips bell pepper. Add 1 minced garlic clove, 1/3 cup chopped peeled , seeded, and drained tomato, and salt and black pepper to taste. Continue to cook about 15 minutes. Add the potatoes to the onion mixture and keep hot. Beat 8 eggs with a fork, add ½ tsp salt and a pinch of black pepper. Melt 1 tbsp butter in an 8 to 10 inch skillet over medium high heat. For each omelet pour in ½ cup of the egg mixture. Add about 2 tbsp of the vegetable filling for each one. Also top each omelet with 2 additonal tbsp of the vegetable filling. Serves 4.

 

Salsa Fresca: combine in a medium bowl: ½ small sweet or red onion finely chopped, rinsed and drained, 2 tsbp fresh lime juice, 2 large ripe tomatoes seeded and finely chopped, ¼ to ½ cup chopped cilantro, 3 to 5 jalapeno peppers (or to taste) seeded and minced, also optional 6 radishes, finely minced and 1 medium garlic clove finely minced. Stir together well and season with ¼ tsp salt or to taste.

Wobbly Cart Farm CSA box #11

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Wobbly Cart Farm CSA box #11

8-26-14

 

Large share: green bell pepper, cilantro, garlic, cucumber, summer squash, 1 bunch carrots, 1 bunch chard, 1.5 lbs purple potatoes, 1.5 lbs heirloom tomatoes, 1 lb red tomatoes, yellow onion, red cipollini onion.

Small share: purple bell pepper, cilantro, garlic, 1 bunch chard, 1 bunch carrots, 1 lb purple potatoes, lemon cucumber, red onion

 

Dear CSA members,

 

Here we are in the time of the season when the boxes and crates just seem to get heavier and heavier. As our days shorten in length plants all around prepare for the cold to come by going into overdrive to complete their lifecycle. Winter squash ripening in the field are seemingly huge all of a sudden, tomatoes come off the vine over a pound each at times, and pepper plants start collapsing under their own weight. I have also noticed that as the surrounding natural landscape gets more and more dry, pressure from insect and mammalian pests increases as they loose natural food sources. I can see the beetles, deer and voles attraction to our lush irrigated produce fields! They do look awfully tasty!

 

I wanted to mention we have bulk quantities available of tomatoes, pickling cucumbers, garlic, dill, basil for pesto and more. Now is a good time to place an order if you are interested in doing any canning or preserving for the year. For the pickling cucumbers, your name will be added to the list and you will get a call when we can deliver your order. Harvest for these varies, and there is a lot of demand. Most everything else we can deliver with your CSA share on Tuesdays as long as we receive the order Sunday night!

If you would like to order please check out our web store:

 

http://wobblycart.smallfarmcentral.com/store

 

Or give Joseph a call at 208 512 3186.

 

Have a great week!

 

Asha Joe and the crew at Wobbly Cart

 

Roasted Tomatoes and Cipollini: Preheat oven to 375. Boil a small pot of water and blanche 1 lb whole cipollini for 10 seconds, then plunge them into cold water. Use paring knife to make a small slit in each, and slide them out of their skins and outer layer. Spread peeled onions and 1 lb chopped tomatoes in a roasting pan. Drizzle with ¼ cup olive oil and a few good pinches of coarse salt. Toss everything together until well coated and roast in oven for 45 minutes, reaching in every 15 minutes with a spatula to roll the tomatoes and onions around to ensure all sides get blistered. Just before you take the tomatoes and onions out, place 4 1-inch thick slices of country or ciabatta bread on the oven rack and let them toast lightly. You can rub the toasts with a halved garlic clove, if you like, while still hot. Use tongs to arrange the toast in one layer on a serving platter. Dump 1½ cups cooked white beans over the bread. You can also use 1 15 oz can of white beans rinsed and drained. Scrape the entire contents of the tomato- and -onion roasting pan, still hot, over the beans. Do not skimp on the juices that have collected, all of them – don’t leave any in the pan. Sprinkle the dish with a few slivered basil leaves and eat at once. Serves 4 as a small dish, 2 as a main. (From smittenkitchen.com)

 

 

Vegetable Kebabs with Mustard Basting Sauce: ( from Gourmet July 1995)

Prepare the Veggies: In a large saucepan of boiling salted water cook 1 bunch of topped carrots for 1 minute. Add 1 ½ lb of whole summer squash and cook for 5 minutes. Transfer vegetables with a slotted spoon to a large bowl of ice water to stop cooking and then drain well in a colander. Slice the cooled summer squash and carrots into ¾ inch slices. In boiling water that remains in the pan cook ¾ inch chunks of one yellow onion or about 4 minutes. Transfer them into a bowl of ice water to cool and then drain well in a colander. Do the same for 2 sweet peppers cut in to ¾ inch chunks. These veggies may be boiled 1 day ahead and chilled in bags in the fridge.

For the sauce: In a small bowl whisk together 11/2 Tbsp of white-wine vinegar, 11/2 Tbsp of Dijon mustard, 2 tsp olive oil, and salt and pepper to taste. The basting sauce may also be made 1 day ahead and chilled covered in the fridge.

Heat your grill to medium-high: Thread the vegetables, alternating them, onto skewers. Brush one side with about half the sauce and grill, coated side down on an oiled rack 5 to 6 inches over glowing coals 5 minutes. Brush kebabs with the remaining sauce and turn. Grill kebabs 5 minutes more, or until squash is tender.

Serves 4.

 

Potato-Swiss Chard Curry:

Cut 3 medium, unpeeled purple potatoes, into 1 inch cubes, Put in a large pan, cover them with water and bring to the boil. Boil them for 4 to 6 minutes or until tender-crisp. Drain. Heat 1 tbsp olive oil in a large skillet over med-high heat. Add 2 cloves chopped garlic and sauté for a minute. Add the cooked potatoes, 1 tbsp sugar, 1 tsp ground cumin, ½ tsp salt, and ¼ tsp cayenne pepper. Cook 2-3 minutes more. Stir in 3 cups chopped chard, and 1 lb diced tomatoes (canned is fine too). Reduce heat to med-low, cover and simmer for 4-6 minutes. Serve over rice.

 

 

Mole de Olla:

In a stewpot or large saucepan, saute 1 cup chopped onion, 1 large clove garlic, and 1-2 Tbsp minced chiles in 3 Tbsp vegetable oil for about 5 minutes. Include the seeds from the chiles if you like a hotter stew, discard them if you don’t. Add ½ tsp cinnamon, ¼ tsp ground cloves, and 4 small potatoes that have been cut in to chunks (about 2 cups). Cook, covered for another 5 minutes. Stir in 3 cups of chopped tomatoes and 2 cups cut green beans. Cook 5 minutes more. Add 1 small zuccinni and 2 cups cut corn. Simmer, covered, on low heat until all the vegetables are tender. If the stew seems dry, add tomato juice or water. Add 1 -2 Tbsp chopped fresh cilantro and salt to taste. Serve topped with plenty of grated cheese or sour cream.

Serves 4.

 

Limonata Scozzese (Cucumber Cocktail):

Muddle 2 1 inch pieces of cucmber w/ peel in a mixing glass. Add a 16 oz glass of ice, along with 1 ½ oz of gin, the juice of one lemon, and ¼ oz cucumber infused simple syrup (recipe to follow) and shake well. Strain into a highball glass. Garnish with a cucumber slice.

 

Cucumber simple syrup: cut ¼ to 1/3 of a medium sized cucumber into large chunks. Boil 1 cup of water, and 1 cup of sugar and the cucumber chunks in a pot over medium heat. Stir until the sugar is dissolved, and liquid becomes syrupy, about 30 seconds after it comes to a boil. Strain out the cucumber and chill.