A much needed downpour in the flower garden. Thanks to everyone who did a rain dance last week, we got a much needed rainfall accumulating around 2 1/2 inches. And while it helped the crops tremendously, it also helped the weeds take off. So much of Saturday and today were spent weeding tomatoes, kale, lettuce, brussels sprouts, and more. Sunday we spent enjoying some family time with our fathers, sharing great food from the farm.
The snap peas have been trellised and we hope to get to the tomatoes this week too! Beets are bulging up, and peppers and summer squash have some buds starting. After the long cold winter, and slow start to spring, I thought we'd never get to that po
Our harvest this week will include
lettuce,
garlic scapes,
mustard greens, spinach or radishes,
kale,
scallions,
Grindstone Farm's asparagus
and Joseph Gingerichs's wonderful organic strawberries.
While I know a harvest list is a bit different than a precise "box contents" list, as I've explained, we have found that it is easier to look at what is available for harvest and harvest it in it's prime than to say we will have exactly this many bunches of radishes, to start harvesting and find most have been attacked by root maggots. I hope folks aren't too disappointed when something listed doesn't end up in shares, as we will do our best to rotate certain crops as available so everyone gets a little of everything.
This week's recipe is for kale chips. For many folks who love Kale, this might be old news, but for those unfamiliar with kale, this is a great way to enjoy it. Careful though, they go quick with kids in the house!
Kale Chips
About six servings
Remove the tough stems from the kale and wash and spin dry the kale thoroughly. This recipe can easily be doubled. Just be sure to rotate the baking sheets in the oven for even cooking.
Some people cook them at a higher temperature, California-style, which makes a crunchier, drier kale chip than those cooked at lower temperatures. I like them both ways. If you wish to roast them in a 425ºF (218ºC) oven, they’ll take about 12 minutes to cook.
2. Put the kale on a baking sheet and drizzle with the olive oil, then massage it into the leaves.
3. Spread the kale leaves in an even layer on the baking sheet and put in the oven. After about 5 minutes, use a spatula to separate any leaves of kale that are clumping together.
4. Continue cooking the kale for about 20 minutes, until the leaves are crisp. Remove from the oven and sprinkle fairly generously with salt.
I like to vary the seasoning, nutritional yeast, or Parmesan cheese add a creamy flavor, lemon pepper, are vinegar are nice flavorings as well. Play around, and find a crunchy taste you can't stop eating, and no guilt, since they are so healthy for you!
Some folks have asked me how best to store certain veggies, and while many do well on their own in the crisper, here's a link to a helpful article on the topic of produce storage. http://www.vegetariantimes.com/article/spoiled-rotten-how-to-store-fruits-and-vegetables/
The snap peas have been trellised and we hope to get to the tomatoes this week too! Beets are bulging up, and peppers and summer squash have some buds starting. After the long cold winter, and slow start to spring, I thought we'd never get to that po
Our harvest this week will include
lettuce,
garlic scapes,
mustard greens, spinach or radishes,
kale,
scallions,
Grindstone Farm's asparagus
and Joseph Gingerichs's wonderful organic strawberries.
While I know a harvest list is a bit different than a precise "box contents" list, as I've explained, we have found that it is easier to look at what is available for harvest and harvest it in it's prime than to say we will have exactly this many bunches of radishes, to start harvesting and find most have been attacked by root maggots. I hope folks aren't too disappointed when something listed doesn't end up in shares, as we will do our best to rotate certain crops as available so everyone gets a little of everything.
This week's recipe is for kale chips. For many folks who love Kale, this might be old news, but for those unfamiliar with kale, this is a great way to enjoy it. Careful though, they go quick with kids in the house!
Kale Chips
About six servings
Remove the tough stems from the kale and wash and spin dry the kale thoroughly. This recipe can easily be doubled. Just be sure to rotate the baking sheets in the oven for even cooking.
Some people cook them at a higher temperature, California-style, which makes a crunchier, drier kale chip than those cooked at lower temperatures. I like them both ways. If you wish to roast them in a 425ºF (218ºC) oven, they’ll take about 12 minutes to cook.
- 6 to 8 cups (140 to 200 g) kale leaves; if large, tear them into bite-sized pieces
- 1 tablespoon olive oil
- flaky sea salt or fleur de sel
2. Put the kale on a baking sheet and drizzle with the olive oil, then massage it into the leaves.
3. Spread the kale leaves in an even layer on the baking sheet and put in the oven. After about 5 minutes, use a spatula to separate any leaves of kale that are clumping together.
4. Continue cooking the kale for about 20 minutes, until the leaves are crisp. Remove from the oven and sprinkle fairly generously with salt.
I like to vary the seasoning, nutritional yeast, or Parmesan cheese add a creamy flavor, lemon pepper, are vinegar are nice flavorings as well. Play around, and find a crunchy taste you can't stop eating, and no guilt, since they are so healthy for you!
Some folks have asked me how best to store certain veggies, and while many do well on their own in the crisper, here's a link to a helpful article on the topic of produce storage. http://www.vegetariantimes.com/article/spoiled-rotten-how-to-store-fruits-and-vegetables/
We hope everyone is enjoying their CSA shares so far, and are looking forward to the warmer season crops as the summers draws close.
Happy eating!
Happy eating!
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