We have one more harvest day that we are short staffed – tomorrow! If you are willing and able to chip in, many hands do make lighter work! Or, stop by around noon-ish with some cool drinks for the crew, check it out, support the work and the workers! In the afternoon we are usually under cover, shaded, dry-ish, bagging and distributing produce. This is lighter, more stationary, and more social. We appreciate any and all helping hands – all are welcome.
in your crate – harvest 7
swiss chard, bunched and banded
loose kale, bagged
recipe – harvest 7
kale chips – Click on that kale chip link for a more complete kale chip recipe than I offered before. We’ve been totally enjoying the (over?) abundance of small, young, tender, loose kale. But ehat to do with it all? You’ve either figured this out, or you’ve tossed a lot out!? This kale has been our 2012 “steady-eddie” thus far. This has had to take the place of early spinach this year. As well as taking its usual prominent place in your harvest crate.
Our many spring seedings of spinach were overwhelmed by unusual early heat. This resulted in very slow and sporadic germinations of spinach. (We did have great, repeated flushes of weeds. Oh how that soil wants to grow something! We did plenty of hand weeding. Lots of nursing with irrigation. The spinach which pulled through was just too thin. We tilled it in and moved on with other crops. I have been seeding fall spinach. Cross your fingers, let’s eat spinach!)
Grated Raw Beet Salad with Fresh Dill and Mustard Vinagrette
Marinating raw beets tenederizes them very slightly, transforming their hearty crunch to a delectable tender-crispiness. Serve this tangy-sweet salad on lettuce, over cottage cheese, or as an unusual and colorful condiment. You can make the dish a day ahead of time and let it marinate in the refrigerator to concentrate the flavor. Angelic Organic Kitchen
4 medium beets, peeled, coarsely grated (3-4 cups)
1/2 cup olive oil
3 tablespoons white wine vinegar
1 tablespoon finely chopped shallot
1 teaspoon prepared dijon mustard
1 small clove garlic, minced or pressed (about 1/2 teaspoon)
freshly ground black pepper
1-2 teaspoons finely chopped fresh dill
1.) Put the grated beets in a large salad bowl.
2.) Combine the olive oil, vinegar, shallot, mustard, and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until the oil and the vinegar are thickened (an easy, surefire way to get a good, thick vinagrette).
3.) Pour the dressing over the beets and toss until well coated. Season with salt and pepper to taste. Transfer beet mixture to the refrigerator to marinate for at least one hour.
4.) Add the fresh dill, toss again, and serve chilled.