this week's
HARVEST
Cabbage $.90/lb.
Sweet Potatoes
Since we don't grow these yet, we purchased them from another local organic farm this year as a treat! We're going to try growing them next year.
2 heads Romaine Lettuce $1.75/head
2 Broccoli $2.50/lb.
Cauliflower
These are on the small side, and only some sites will receive them this week.
1 bunch Carrots $2
3 Kohlrabi $2.50
1 bunch Green Kale $2
on the
HORIZON
These are the crops that you can look forward to finding in the coming weeks...
Potatoes
Winter Squash
November 1st & 2nd, 2005 ~ Issue #23
HAPPENINGS news & musings from the fields
Happy November!
Cabbages, whose heads, tightly folded, see and hear nothing of this world, dreaming only of the yellow and green magnificence that is hardening within them." -John Haines
A Note on Kale
We know that for many of you, the discovery of a bunch of kale in the bottom of your box is not the most exciting thing! However, when well prepared, kale can be full of flavor, tender and delicious. It is chuck full of vitamins and nutrients that our bodies crave. For more nutritional information, click here. Matthew and I eat it every day! Try our favorite kale recipe for a quick meal tonight...
Wash leaves and remove stems. Chop leaves into 1" strips. Steam leaves until tender and transfer to bowl. Finely chop one clove of garlic and mix into greens together with 2-3 tbsp. organic olive oil. This is delicious served over penne pasta with a shaving of parmesan cheese.
RECIPES from the farm & from our friends
KOHLRABI AND APPLE SALAD WITH CREAMY MUSTARD DRESSING
1/2 cup heavy cream
2 tablespoons fresh lemon juice
1 tablespoon coarse-grained mustard
3 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon sugar
2 bunches kohlrabi (about 2 pounds), bulbs peeled and cut into julienne strips, stems discarded, and the leaves reserved for another use
1 Granny Smith apple
In a bowl whisk the cream until it holds soft peaks and whisk in the lemon juice, the mustard, the parsley, the sugar, and salt and pepper to taste. Stir in the kohlrabi strips and the apple, peeled, cored, and diced, and combine the salad well.
KALE WITH GARLIC AND BACON
2 1/2 lb kale (about 4 bunches), tough stems and center ribs cut off and discarded
10 bacon slices (1/2 lb), cut into 1/2-inch pieces
4 garlic cloves, finely chopped
2 cups water
Stack a few kale leaves and roll lengthwise into a cigar shape. Cut crosswise into 1/4-inch-wide strips with a sharp knife. Repeat with remaining leaves. Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain. Pour off and discard all but 3 tablespoons fat from pot, then cook garlic in remaining fat over moderately low heat, stirring, until pale golden, about 30 seconds. Add kale (pot will be full) and cook, turning with tongs, until wilted and bright green, about 1 minute. Add water and simmer, partially covered, until just tender, 6 to 10 minutes. Toss with bacon and salt and pepper to taste.