Notes from the Farm
We finished our garlic harvest last week with a big help from friends! If you look on your left as you come into the driveway to pick up your CSA you will see a large, spacious weed free area. This is now planted with radishes and fall greens.
The weather continues to oscillate in temperature. While this works for many of our crops it is not working for the tomatoes, peppers and cucumbers. These plants do best in hot weather. The cucumbers are loaded with flowers and just starting to set fruit, we are hoping for an abundance!
This Week’s CSA
On the menu: cabbage, yellow crookneck squash, carrots, parsley, Red Russian kale, Italian basil, zucchini, wallas, apricots, cucumbers or tomatoes or berries.
These braids are made from inchilium garlic, which is known for its full flavor and storage capability. We had some bulbs from 2015 last until this July!
Massaged Kale Salad
1 bunch kale stalks removed and discarded, leaves thinly sliced
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
2 teaspoons honey
Freshly ground black pepper
1 mango, diced small (about 1 cup)
Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
Per Serving: Calories 269; Total Fat 17 grams; Saturated Fat 2.5 grams; Protein 6 grams; Total Carbohydrate 28 grams; Sugar: 14 grams; Fiber 4 grams; Cholesterol 0 milligrams; Sodium 170 milligrams
Recipe courtesy of Aarti Sequeira, 2010