Greetings and welcome to a week of summer-like weather.
After near freezing temperatures on the weekend we are hoping that the weather is finally settled enough to plant peppers. The tomatoes outside made it through and so did some beans that were up and about 2" tall. Some of the potatoes have a few black leaves and also some radishes have a few "yellowed" leaves, but they should not have any trouble recovering. The biggest challenge this week will probably be the wind. I kept some tomato plants aside to replace plants that get cracked off in the wind. So far we have only lost about 5 and none yet to the rabbits which is usually a bigger problem.
John spent some time this afternoon releasing the sides on our tunnels that we had boarded down earlier this spring because of wind. We needed to get them rolled up for more air flow due to the higher temps. Overall we are pleased with how things are looking and with the kids help we have been able to keep on top of weeding, harvesting and planting. Thursday evening we finished planting the last group of onions for fall storage - 30 bunches (about 3000) - in about 1 hour with four of us - Not bad!
But now on to the good stuff.....what is in your basket this week.
Crunchy Royale Radish - timing is everything. We had them ready earlier, but they would have been overdone for you so we took them to market and had to wait until the next group was ready to offer them to you. These are nice mild beauties.
Parsley - Some flat leaf, some curly. Use it as a garnish or with the kale recipe below.
Lettuce - wonderful heads of butterhead or romaine. This is a great year for lettuce, so get out your salad spinner! I find it easiest to just chop up the head and toss it in a sink of cold water to rinse and crisp. Then spin it out and eat. If you have too much for one meal, bag it and your salad is ready for the next meal.
Elegance Greens - add texture, color and flavor to your salads.
Kale - if you are looking for a "super food", kale is "it". Enjoy it cooked or raw. We enjoyed the stewed kale (recipe below) on Sunday noon.
Green Onions - another first of the season.
Full share will also include Arugula this week - a delightful, mild, slightly peppery green that is a wonderful addition to your salad, as a late addition topping on pizza, etc.
Have a great week!
Stewed Kale
1 bag of Kale
1 small bunch green onions, chopped (green and white parts)
1 small bunch parsley, chopped
3-4 slices of bacon, chopped
Salt and Pepper to taste
1. Cook bacon in soup pot for 5 minutes until partially cooked.
2. Add onions and parsley sauté for 2 min.
3. add Kale and constantly stir until wilted
4. add 1/3 to 1/2 cup of water and simmer for 20-25 min covered, uncover the last 5 min
5. salt and pepper to taste and serve
If you still have some parsnips you could chop them up and add them with the water. You might want to increase the water slightly.
Adapted from a recipe by Chef Jonathan A. Ricks
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