Kale is a member of the cabbage family and very nutritious. Google the internet for “kale chips” and find a wonderful, surprise recipe. I hear it goes well with beer when shared with neighbors in your backyard. Pictured above: Lacinato Kale.
Harvest Newsletter, July 2011
Week 6 of 18
Farm News: As we approach week 6 of 18, we are also mentally preparing ourselves for the sauna like temps and hopeful for a breeze when we go to harvest. The summer crops are going to love the heat, which also means that there will be more color in the harvest boxes. Some watermelons have fruit the size of a tennis ball, and the tomato and pepper plants in the field are looking amazing as well! The greenhouse tomatoes are full of fruit, and soon there will be plenty for us to include in the CSA share boxes. This past week we were only able to send green beans on Monday due to the rain on Thursday. Harvesting green beans when they are wet can spread a disease known as rust. The peas for the season are cashed out; the heat caused the peas to turn quickly. We hope you enjoyed the sugar snap peas as much as we did!
This week’s harvest includes: Green and lacinato kale (very nutritious, source of iron and Vitamin C, etc., Rawsome!), Rainbow chard (green leaf with either a white, red/magenta or yellow stalk), red head lettuce, basil, fennel (white bulb and bushy top, smells like anise, all edible), new potatoes, beets, green beans (we will harvest if the plants are dry), carrots, cucumbers, scallions, maybe spinach, and most likely zucchini.
Recipe Ideas & Tips: We strongly encourage you to leave the peels of the carrots and potatoes on since they also are full of nutrients, just scrub them with a veggie brush to remove any visible soil.
Kale Salad Yield: 2-4 servings (Rawsome!)
- 1 bunch kale or collard greens, finely chopped
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon chili powder
- ½ teaspoon Celtic salt
Place the greens in a bowl. Mix the remaining ingredients together in a separate bowl, and then “massage” the seasonings into the greens.
Variations: add chopped tomatoes, sliced avocado, and/or shredded Parmesan cheese.
Try making this version of homemade French Dressing!
French Dressing Yield: 2 cups (Rawsome!)
- 3 dates, soaked for 20 minutes
- 1.5 cups extra-virgin olive oil
- 2/3 cup lemon juice
- ½ teaspoon celery seeds
- ½ teaspoon paprika
- 1 teaspoon chopped fresh basil
- 1 teaspoon Celtic salt
Combine all ingredients in a blender and blend until smooth. Serve over your salad. Stores well in a glass container in the refrigerator for 4 – 7 days.
For visuals if something is unfamiliar in your share box/harvest newsletter check out:
• www.highmowingseeds.com (the column on the left side of the website provides a list of vegetables, etc)
• www.johnnyseeds.com (Product Index)
• www.seedsavers.org (scroll to the bottom, and click on Helpful Links)
Remember to return your box clean and exchange it for the full share box. Thanks in advance!
Happy eating! ~ Lupita & Adam