Notes From the Farm

Leon has finished cutting and baling hay and is now manically weed eating, and mowing around our farm. The crops are really starting to take off with the heat. The baby chicks organized a strategic break out last week, thirty plus birds running all over the place. We decided it was not worth the effort of chasing them around the farm and let nature take it’s course. They have thrived with their new freedom and extra exercise, you may spot them when you come pick up your veggies.

This Week’s Veggie Feast

New Potatoes, Scallions, Red Russian Kale, Salad Mix, and Broccoli

New This Week

New potatoes have a delicate flavor, softer texture and are less starchy than storage potatoes. They have thin skins that easily rub off; they do not store well and need to be used within a few days.

Using bunching onions (scallions) is fairly straightforward since the only inedible part is the very root end, which needs to be sliced off.  The white base can be cooked or added raw to salads, while the green tops are used as a raw garnish.

According to the Fedco catalogue this Siberian heirloom was brought to Canada in the 19th century by Russian traders. The leaves are tender and can be used in raw salads as in the recipe below or steamed, sauteed, baked….

Recipe

Easy Massaged Kale Salad

Ingredients

• 2 large bundles curly kale, large stems removed and roughly chopped
• 1 Tbsp lemon juice
• 1 Tbsp extra virgin olive oil (if avoiding oil, omit)
• 1 healthy pinch sea salt

DRESSING

• 1/3 cup tahini 
• 3 Tbsp lemon juice
• 1-2 Tbsp maple syrup or agave, or honey
• 1 pinch sea salt (optional)
• Water to thin (~3-6 Tbsp or 45-90 ml as original recipe is written)

Instructions

• Once you’ve rinsed and dried your kale, run your hand along the stem to remove the green leaves from the stalky stem. You don’t have to remove the stem completely (we actually enjoy the top 2/3 in the salad).
• Stack your stalks of kale on top of each other and finely chop. No need to mince, just cut into manageable, bite-size pieces.
• Add kale to a large mixing / serving bowl and top with lemon juice and extra virgin olive oil. Then massage with clean hands for about 3 minutes. The point of massaging is to infuse the kale with the lemon juice and oil, and also to break down some of the tough, fibrous characteristics of kale. This makes it easier to chew and digest, and makes for a more tender salad. Season with salt, massage/toss once more, then set aside.
• Next prepare the dressing by adding tahini, lemon juice, maple syrup, and salt (optional) to a medium mixing bowl. Whisk to combine. Then slowly add water until creamy and pourable. The mixture may seize up and thicken at first, but continue adding water a little at a time, whisking until creamy and smooth. Taste and adjust flavor as needed, adding more lemon juice for acidity, maple syrup for sweetness, or salt to taste. Set aside. (Store leftover dressing in the refrigerator up to 5-7 days — sometimes longer.)
• To serve, top with desired amount of dressing and crispy chickpeas (optional), toss, and serve.

Source: Minimalist Baker