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  2. It is still drizzling, the sound of rain falling on our metal roofs has been the background noise for the week. The rumble of the creek raging, deafening almost, has been a surprise to all of us on the 4th of July. Here we are, mid way through the season, and we are eating lettuce and kale and cabbage and the creek is so high it is impassable, this is so spring like, it is hard to believe it is the peak of summer season: early July. But it is summer, there are dangling peppers and the first ripening tomatoes and even a smattering of beans and zucchini, so it must be true. I know a lot of parties were cancelled around the region yesterday. Barbeque and fireworks and thundershowers don’t mix I suppose, there were 3 inches of rain and more still falling around the time you would want to fire up the grill. Around the farm though, things are always a little different. Paul, Charlotte and Deanna spent the wet morning laying an enormous bonfire, the final phase of completion for the fencing project done a few weeks ago. Once that was set, a bit of indoor seeding completed, we headed up the hill on near deserted roads to pick the last of the summer sauce apples at Highland Orchard. These fruits have such a short picking window and are so divine for apple sauce and butter, we were motivated enough to don our rain gear and have at it, right to the tops of those trees no less. We laughed and chatted while the kids had an art lesson and smiled at the insanity of sticking with it despite less than favorable weather conditions. The old timers are wonderful to talk with about weather, they can always recall a story from their childhood when the creek was higher or the snow was deeper: it puts it all in perspective. We returned home to light the bonfire and grill hot dogs and roast marshmallows for s’mores : a July’s celebration at its best. Despite the fact that we had to string a heavy rope across the Flat Rock Creek to cross her safely, cross we did, to the party. It’s down now, the creek that is, for now anyway. You never really know what to expect when the rain falls in summer in Kentucky!

Kale Chips

1 bunch kale

1 tablespoon olive oil

1 teaspoon salt

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.

With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.

Bake until the edges brown but are not burnt, 10 to 15 minutes.

Whole-Grain Spaghetti With Garlicky Kale and Tomatoes

From Real Simple

6 ounces whole-grain spaghetti

2 tablespoons olive oil

1 medium red onion, thinly sliced

2 cloves garlic, chopped

kosher salt and black pepper

1 bunch kale, thick stems removed and leaves torn into bite-size pieces (about 8 cups)

2 pints grape tomatoes, halved

1/3 cup chopped roasted almonds

1/4 cup grated pecorino (1 ounce), plus more for serving

Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water, drain the pasta, and return it to the pot. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper. Cook, stirring occasionally, until beginning to brown, 4 to 5 minutes. Add the kale and cook, tossing frequently, until tender, 2 to 3 minutes. Add the tomatoes and cook, tossing frequently, until the tomatoes begin to soften, 1 to 2 minutes more.

Add the kale mixture, almonds, pecorino, and reserved cooking water to the pasta and toss to combine. Serve with additional pecorino.

Supercharge this heart-healthy dinner by adding chopped oil-packed sardines to the pan along with the tomatoes.

week ten in your basket:

lettuce

kale

cabbage

peppers

an option

 

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