CSA Harvest #11 – Sept 3rd & 5th

 

 

three examples of this week’s full crates

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to enjoy some new farm photos, click here

just a reminder, you can SEARCH our website for recipes, for a vegetable identification guide, for past web entries, etc, etc

The last few weeks I’ve been working on putting many of our garden beds to rest for the winter. This has involved final harvests from those beds, removing irrigation drip lines, waiting for some rain (and oh boy did we get some! 2.2 inches in approx 24 hours, last Wednesday into Thursday), broadcast seeding oats as a cover crop, and then rototilling it all in.

The amazing mass and volume of crop residue varies, but often, especially if you factor in the jungle of weeds, it’s HUGE. A lot of green matter gets worked into the soils, feeding and boosting them as it all decomposes.

As I walked out this morning I can see the oats sprouting green. Last week’s rains, and now today’s misty rain were much needed for any of this to happen (especially back in our very sandy soils).

I’ve been spending many days on my hands and knees meticulously hand weeding the hoophouses. By the time I finish one round, another is already much needed. The weed seed bank we’re working through is deep pocketed.

The hoophouses hold much of our future harvests (especially if we face some very hard frosts out doors). I have many of these same frost tolerant crops planted outside as well. Growth and establishment are slowing. Re-growth even more so. The weather will tell. 

in your crate

sunflowers

winterbor kale

sweet green peppers

black czech hot peppers

turnips

summer squash

tomatoes

melons, cantaloupe

garlic

onions

kohlrabi (full crates only)

eggplant (full crates only)

broccoli (full crates only)

cukes (full crates only)

 

 

Picture of Cantaloupe Soup Recipe

 

cantaloupe soup recipe

This is really tastey. Yes, pretty much a melon drink. Really refreshing, with some zing. Pretty similiar, in ways, to gazpacho. Taken from the food network online.

Ingredients

  • 1 large, or 2 small, cantaloupe (to yield 3 tightly-packed cups sliced cantaloupe)
  • 3 lemons, juiced
  • 1 cup sparkling cider (nonalcoholic)
  • 2 to 3 teaspoons granulated sugar, optional
  • 1/4 cup cold water, optional
  • 1 small cucumber, peeled, seeded and diced
  • Kosher salt
  • Freshly ground black pepper

Directions

Place the cantaloupes on a flat surface and split them in half. Scoop out and discard the seeds. Use a spoon to scoop out the flesh in small increments. The goal is to tightly pack 3 cups of cantaloupe flesh.

Place the cantaloupe in the blender and add the lemon juice and cider. Puree until smooth and taste for seasoning. Add the sugar, if needed. Use the water if more liquid is needed. Pour the soup into a medium bowl. Make an ice bath to chill the soup by combining some ice cubes and cold water in the bottom of a larger bowl. Put the soup in the ice bath and store in the refrigerator until ready to serve.

Season the cucumber lightly with salt and pepper. When ready to serve, pour the soup into the chilled bowls and add some of the cucumber to each.

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winterbor kale June 2013

 

too much kale? no problem!

 

 

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Garlicky Braised Kale

 
They’re good for you. Isn’t that what your mother always said? Did you think it was a convincing argument? Well, I’ve got a better one for you: eat your greens because they’re delicious.
By the way, that’s beautiful Winterbor kale at the farmers market.Garlicky Braised Kale
Printable Recipe3 tablespoons extra virgin olive oil
4 to 6 cloves garlic, minced
Generous pinch red chile flakes
10 ounces kale
2 tablespoons water
1 tablespoon freshly squeezed lemon juice
Kosher salt
Freshly ground black pepper

Heat a large, heavy pot over medium-high heat until hot but not smoking. Add the oil and swirl to coat the bottom of the pot. Add the garlic and chile flakes and sauté for about a minute, or until fragrant. Add the kale and sauté for another 2 to 3 minutes, or until just wilted. Add the water. Cover, reduce the heat to medium-low, and cook, stirring occasionally, for 8 to 10 minutes, or until the kale is tender. Stir in the lemon juice and season to taste with salt and pepper. Transfer to a bowl and serve immediately.

Serves 2 to 4. A fantastic side dish that will go with just about anything. Toss with pasta and grated Parmegiano-Reggiano to turn it into a simple and delicious complete meal.

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Christine’s Kale Salad

Little did I know how much Christine R. enjoys her kale salads, until one week she was willing to trade her basil (what!?) for kale. My mind was pleasantly blown. To be frank, she has been “forced” into this favorite kale salad by the non-stop frequency of kale coming in your CSA crates. But she now enjoys it so much that she’s “even bought some kale at the grocery store, and it wasn’t as good as yours, Chris”.

Thursday, on the curbside, she explained to Cheryl B. how to make her kale salad. I eaves dropped.

Rip and Tear the leaf off the stem. Chop the leaf very fine. To ease the inherent tough nature of the winterbor kale leaf, Poke and Stab repeatedly with a fork. Pierce it again and again, throughout. (Christine, did I get the sequence correct?) 

Dress with your favorite dressing Now. The pokes and stabs will help the dressing “marinate” the leaf, infusing and tenderizing it.  (Our girls have really enjoyed Caesar dressing on their winterbor. Me too.) Store in an airtight container in the fridge, you’ve got salads marinating, ready to eat on a moment’s notice. 

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kale caesar salad

from Food & Wine: Feb 2013

Kate followed this recipe very loosely; usiing just the simplest of ingredients we already had on hand. It turned out absolutely delicious! She served this, amongst many other dishes, at the Garlic Harvest Party. People marvelled, and complimented. Many went back for seconds! (who knows how great it may taste if followed to a “t” – enjoy that kale.)

photo - kale caesar salad

 ingredients - kale caesar salad

method - kale caesar salad

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Beet, Apple and Feta Cheese Salad Nestled in Winterbor Kale

Read more: http://www.veria.com/recipe/diets-that-work-beet-apple-and-feta-cheese-salad-nestled-in-winterbor-kale#ixzz2eDz0lhko

Ingredients

6 beets, cleaned
2 cups water
1 apple, cored and diced
2 ounces feta cheese, crumbled
3 tablespoons olive oil
1 tablespoon apple cider vinegar (or white wine vinegar)
Sea salt
Freshly ground black pepper
1 teaspoon dill, minced
2-3 kale leaves, cleaned and chopped

Preparation

Level: Easy
Servings: 4
Cook Time: 10 min
Ready In: 45 min

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Bring beets and water to a boil. Cover and reduce heat to medium.
Cook 35-40 minutes or until beets soften.
Remove beets, peel and dice.
Combine diced apple, beets and feta cheese.
Whisk olive oil, vinegar, dill and a pinch of sea salt and black pepper. Mix into the salad.
Steam kale leaves until bright green and soft (5-7 minutes). Place kale on a plate and top with Beet Apple Feta Salad.
 
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Freezing Greens (kale, collard, chard, spinach)

Wash your greens thoroughly and cut out thick stems.  Cut the greens into large pieces.  Boil a large pot (2 gallons) of water and blanch the greens for 2 minutes, you can use a wire basket, mesh bag or metal strainer and I have also just dunked and used a large slotted spoon to scoop them out.  Put batches in that are small enough to avoid matting the leaves.  Start the timer as soon as you put the greens in the water and stir them or cover them for the 2 minutes.  Prolonged blanching causes loss of all those good vitamins and minerals and under blanching will stimulate the activity of enzymes that ruin flavor for longer term freezer storage.  Once the two minutes is up put them in a bath of water ice water to stop the cooking process.  The greens should be stirred several times while cooling and about 2 minutes of cooling time is enough.  Once the greens are cooled, drain them and pack into freezer jars leaving 1/4 inch head space or in freezer bags.  The greens are great for adding into any recipe you would add frozen spinach.

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kale chips – Click on that kale chip link for recipe. We’ve been totally enjoying the (over?) abundance of small, young, tender, loose kale.  But What to do with it all? You’ve either figured this out, or you’ve tossed a lot out!?

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Karen B’s Spicy Kale

I like to saute the kale in some olive oil.
I add 3-5 jalapeno rings (from a jar) – diced
a handful chopped scapes
1/2 tsp of spicy Spike
salt to taste

Saute on low to medium heat for 15 to 20 minutes.

It’s yummy to take this spicy kale and add it to your taco or nacho!

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Kale & Roasted-Potato Salad

From MarthaStewart

Contributed by CSA member Marianne

  • 1 ½ pounds small potatoes, sliced ¼ inch thick
  • red onion, halved and thinly sliced
  • 1 Tbs plus 2 tsp olive oil
  • Coarse salt and fresh ground pepper
  • 1 ½ tsp Dijon mustard
  • 1 Tbs grated lemon zest plus 2 Tbs lemon juice
  • 1 garlic clove, thinly sliced
  • 1 pound kale, trimmed, cut into large pieces, rinsed well with water clinging to leaves

Preheat oven to 450. Combine potatoes, onion slices, 1 tablespoon oil, and ¾ teaspoon salt on rimmed baking sheet.  Season with pepper, and toss.  Spread mixture in a single layer (use another sheet if necessary).  Roast, stirring potatoes and scraping bottom of sheet about every 10 minutes, flipping halfway through, until potatoes are brown and crisp, 40 to 45 minutes.

Combine mustard lemon zest and juice in a bowl, Heat remaining 2 teaspoons oil in a large straight-sided skillet over medium-high heat.  Add garlic, and cook, stirring constantly, until golden brown, about 2 minutes, Add kale and cook, stirring occasionally, until wilted, about 6 minutes.  Add mustard-lemon mixture, toss to coat.

Cook until heated through.  Sprinkle with ¼ teaspoon salt and season with pepper.  Toss with potatoes.

Green Pizza

contributed by CSA member Cindy

Green Pizza
A bunch of greens, cooked with onions and a touch of vinegar, then squeezed dry.
Pizza crust
Alfredo Sauce
Feta Cheese
Mozzarella Cheese
Toasted Pine Nuts
Spread a thin layer of alfredo sauce on the pizza crust. Place greens evenly, and sprinkle pine nuts. Crumble feta, then put a layer of mozzarella cheese. Bake according to pizza crust directions.

Marinated Kale Salad By CSA member Angie

Here’s one of my favorite salad recipes:

Marinated Kale Salad
Serves 4

2 tablespoons apple cider vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1 teaspoon herb, dried or minced fresh (such as oregano or thyme)
1/2 bunch kale, de-stemmed and torn into bite-sized pieces (or a big bag of the baby kale)

In a small bowl, whisk together the vinegar, oil, salt and herb. Place the kale in a large bowl, add the dressing and toss gently. Let salad marinate for 10 minutes before serving.

Delicious! If you don’t like the bitterness of raw greens, try this recipe; the vinegar removes the bitterness and the marinating process softens the greens. You could add other veggies too, like shredded red cabbage or radishes. The dressing is awesome and simple, try it on salad mix, too!

Cooking Greens (kale, chard, spinach) Recipe

By CSA Angie-cook extraordinaire!

Ooh! And here’s another greens recipe:

Sukuma Wiki–a Kenyan recipe that a friend introduced me to. A delicious way to eat greens!

1-2 lbs of greens (kale, collards, spinach, etc), cleaned, de-stemmed and chopped
2 tablespoons flour
juice of one lemon
oil for sauteing
1 onion, chopped
2-3 tomatoes, chopped or 1 14 oz can
1 green chili, chopped (optional)
Salt (to taste)
Chili powder (to taste)

Combine flour, lemon juice, and a few spoonfuls of water in a small bowl or cup. Stir vigorously until the mixture is smooth. Heat oil in a large sauce pan. Saute the onion, tomatoes, and hot pepper together. Add spices to taste. Add flour-lemon juice mixture and stir until smooth. Add greens. Reduce heat. Cover and simmer over low heat until greens are tender and sauce is thickened. You could add some cooked leftover protein to make a meal. Serve with chapati or flatbreads.

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