Harvest complete, but then again, this isn’t saying much because it is well past dark! Yes, this was our first harvest solo, just ma, pa and the reluctant kids. Luckily, the weather was brisk but lovely and we smiled and picked the whole day through, not a bad way to spend a crisp fall friday, not bad at all.
We enjoyed a week “off” these past days, relaxing a bit after a series of big pushes to get us through a fiber show in north carolina, a wood working show at the farmer’s market and all the other tasks it takes to hold together a family and crew through a long growing season. With Deanna’s departure last weekend and all our extracurricular activities complete, we played personal catch up this week: phone calls returned, laundry done, you know the list.
It is hard to believe but next week is actually the final week of our fall extension, thanksgiving is just around the corner and with the cooler weather blowing outside, it really is time to think of the holiday season rapidly approaching. I won’t get sentimental, not yet, I like to save that for the final newsletter. For now, I will head off to help Paul bake his famous survival cookies: for those of you that have not yet partaken, I have to urge you to do so, they are truly a hit. I hope you all have had a great week past and a wonderful weekend ahead, this basket is one that makes us truly proud and I hope you each enjoy every morsel. I know I will
fall week 8 in your basket:
Kale Sesame and Ginger Salad from wake the wolves
1 bunch of kale, washed and chopped into 2″ pieces (ribs left on)
2 tablespoons toasted sesame seeds
1 tablespoon ginger, minced
2 tablespoons toasted sesame oil
2 tablespoons apple cider vinegar
1/8 teaspoon fresh ground pepper
1/8 teaspoon sea salt
In a large bowl, prepare an ice bath (about 12 ice cubes and cold water). Set aside. In a medium pot, boil 4 cups of water. Using tongs, blanche the kale in hot water (for about 30 seconds) and immediately drop into the
cold, ice bath to stop the cooking process. The leaves should turn bright green. Set aside to cool.
Prepare your dressing in a small bowl by whisking the minced ginger, sesame oil, apple cider
vinegar and salt. Strain the kale to remove all of the water. Toss with toasted sesame seeds and dressing
Spicy chard with Ginger from martha stewart
1 bunch Swiss chard
1 tablespoon olive oil
2 teaspoons minced peeled fresh ginger
2 sliced jalapenos
Coarse salt and ground pepper
Separate stems and leaves from Swiss chard. Chop leaves and dice stems small. In a large skillet, heat olive oil over medium-high. Add chard stems, minced peeled fresh ginger, and jalapeno slices; cook until stems soften, 3 minutes. Season with salt and pepper. Add chard leaves, cover, and cook until wilted, 3 minutes. Uncover and cook until tender, 4 minutes.
Freezing fresh baby ginger:
The ginger can be stored in the freezer for use later, but not pickling or candying. If a recipe calls for fresh grated ginger, take the rhizome out of the freezer, grate what you need, return the ginger to the freezer.