Sweet & Light Kale
Red Tide Head Lettuce
Muir Head Lettuce
Cherry Bomb Radishes
Notes from the Farm
This is going to be fun.
In March, we nearly decided to take a pass on this growing season... It was only a notion, and really only for a minute, but we talked about it... a couple of times. You folks know as well as anyone that things have been weird, and weird times call for weirder solutions, so we couldn't quit on 2020, we leaned in... and I think we have a good thing going here for the CSA this season.
First, the CSA is huge this year... so thank you for the support!
Second, more than ever, you folks, the members, are our first priority... We'll have the farmstand, and we may end up going to market some, but really the CSA is getting our undivided attention. Growing food for this many families is going to be a hoot.
Third, we're here for you. We're here to help crack the code on a new vegetable, help find a different recipe, fill you in on the history and evolution of the different vegetables. What ever you need, just ask... we're pretty lonely and will likely talk long past the point of reason.
The season has been wonderful so far. We have a great crew. The vegetables are really getting well situated. And we have a good plan to safely get you your food.
These are weird times, undoubtedly... but, when the going gets weird, the weird turn pro... or so they say...
Thanks so much and lets have some good fun this summer!
Garlic Scape Pesto
1 Bunch Garlic Scapes
.1# Fresh Basil
¼ Cup Olive Oil
½ Cup Kalamata Olives
¼ Cup Fresh Grated Parmesain Cheese
Salt & Pepper to taste
Put the scapes, basil and oil into a food processor and blend to rough paste. Mix in cut up olives and cheese, salt and pepper to taste.
Good on almost anything. Keeps a couple days in the fridge.
Sauteed Swiss Chard with Raisins and Pine Nuts
1 bunch Swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)
2 tablespoons pine nuts
2 tablespoons olive oil
1/3 cup golden raisins
2 cloves garlic, minced
1 tablespoon balsamic vinegar
Coarse salt and ground pepper
1. Wash chard, leaving some water clinging to stalks and leaves; set aside. In a large saucepan with a lid, toast the pine nuts over medium-high heat, shaking pan to brown evenly, 2 to 4 minutes. Remove from pan; set aside.
2. In same saucepan, heat oil over medium-high. Add stalks, and cook until beginning to soften, about 4 minutes. Add leaves, raisins, and garlic. Cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally.
Pull lid back slightly, and tilt pan to pour off water. Stir in vinegar and pine nuts; season with salt and pepper. Serve.
3 garlic scapes
1/2 cup blanched almonds, toasted
1/4 cup finely grated Parmesan
1 bunch kale
1/2 cup extra-virgin olive oil
1. In a food processor, pulse garlic and almonds until finely chopped. Add cheese and half of kale; pulse until combined. Add remaining kale; pulse to a paste. With motor running, pour in oil. Season with salt.