|
|
|
|
|
News from the farm...
We covered everything we could for last Saturday night's freeze, even to stringing old fashioned Christmas lights in our tomato tunnels to give off a little heat and hoped it wouldn't stay cold for too long. It looked a little funky as you can see from the picture below. Well, it got below freezing and stayed there for hours but our preparations worked and only a few plants got nipped. We couldn't cover all our potatoes so they were set back some but will recover. All in all the farm made it with minimal damage. We hope all you gardeners out there can say the same.
|
The toadlets have moved to their next stage, four legs, and we are too, planting the summer veggies and flowers. This week, peppers, eggplant, winter squash, summer squash, cucumbers, beans, zinnias, sunflowers, dahlias, gomphrena, celosias, scented geraniums and more will go out into the fields
|
And just as a reminder pick up locations are: Saturdays: Cecilia's Kitchen (her new location, 870 Merrimon Ave) 8:30 -11:30am (no extra produce and flower for purchase here), NATM 8-12pm or the farm (9am until dusk). Wednesdays: RAD Farmers Market at Pleb Urban Winery on Lyman 3-6pm and at the farm (9am until dusk)
|
|
|
|
|
|
|
|
What's Available This Week
|
Strawberries are about at their peak. They come and go pretty fast for us. We'll have them at the RAD market on Wednesday, listed on the on-line store and at NATM market this coming Saturday. Lettuce mix and head lettuce, red leaf, red butter, romaine, red and green kale, and cilantro are all coming in. The peonies are coming in strong, and the snapdragons have finally decided to blooms like crazy! We have our peppers and eggplant starts in the online store this week as well tomato, cucumbers, squash, lots of varieties of nasturtiums, and a good mix of culinary herbs. We have a huge round of San Marzano paste tomato plants that will be ready in a week or two for all you canner and sauce makers out there.
|
|
|
|
|
|
John's Recipe of the Week
John Loyd is our dear friend, neighbor, CSA worker member and a gourmet Southern cook. His delightful cooking observations and delicious recipes offerings will appear here each week.
|
“Fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do.”
|
- J. O’Rourke
KALES – All kales are packed with vitamin K and iron and lots of other good things. If fact, kale made it’s comeback in the U. K. during the Second World War due to its nutrients after having gone into obscurity at the end of the middle ages. Kale was elevated to true fame at the dawn of the organic food movement. Kale can be added to just about any dish you cook, from soups to pizza topping.
|
STORING – Don’t get the kale wet. Do not de-stem it either. Wrap in a dry paper towel, put it in an airtight bag and place in your fridge. But NOT near apples, melons and other tree fruit as kale is very sensitive to ethylene gas.
|
CURLY KALE is the most common of the kales and is a bit on the bitter side. It’s full of potassium, vitamin B6 and lots of antioxidants plus more vitamin C than an orange. Throw away the stems, and since this kale is on the tough side, it is great for massaging and making kale chips.
|
RED OR RUSSAN KALE is the sweetest kale, which makes it perfect for eating raw. It’s great in salads and you only have to cut off the thick bottom stems.
|
TUSCAN KALE – The thin super dark leaves make this kale easier to eat after you remove the stems. Tuscan kale can be sliced for salads.
|
All kales are more tender after a five minute massage using a bit of oil and some optional salt if you like. Cooking lessens the somewhat intense taste
|
|
KALE CHIPS – 1 bunch kale, 1 tblsp. olive oil, 1 tsp. salt, ¼ tsp. garlic powder (optional)
|
Preheat oven at 350F and put on a baking pan. Sprinkle with the oil and spices and cook until crisp, about 15 to 20 minutes. Microwaves work as do air fry units.
|
|
|
A tidy looking farm makes the farmers SO happy!
|
Thank you for purchasing our produce and flowers. We are so grateful to be able to do work that feels meaningful to us and you all make it possible.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
