2016.5

It has been a fine week here on the farm, one full of hot days, scattered thundershowers and integrating a fine fella from New Jersey, Jake. He made contact with us earlier this Spring looking for a month long farm experience. A current student at my Alma Mater, I couldn’t help but be fascinated by someone who was spending his undergraduate years on that hill in mid state New York that I haven’t seen since graduation in 1988. Jake is proving to be a great asset to the farm team, lending a hand wherever needed and sticking with us even when the air is thick with 100% humidity and the thunder roars with anticipation of a storm moving in. We managed to get a lot done between showers and when it poured we sought refuge in the high tunnels and turned the beds emptied by our carrot harvests into summer crops.
I got a call from our dear friends at Highland Orchard that their cherry tree was loaded. If we wanted to beat the birds, the time was now to get picking. The kids and I dropped everything and rushed over for a happy morning of cherry picking. Obviously, this led to a long night of jam making. I questioned my sanity in those wee hours but on one of those long winter evenings when I adorn my freshly baked biscuit with the sweet taste of early summer, the fatigue of that early June night will be but a distant memory! My able baker daughter Madeline jumped in the next day and baked us an absolutely splendid cherry pie. These cherries are a labor of love friends I tell you because pitting cherries, well, you can truly understand the origins of the expression “the pits”.
The daylight wanes here on harvest Friday and it is time to load the van with the array of spring vegetables for your tables. I hope you enjoy these tastes from the farm and wish you all a great week ahead!

week five in your basket:
lettuce
carrots
garlic scapes
cilantro
dill
kale
swiss chard

Massaged Kale Salad there are a lot of recipes out there for this raw kale
delight use this one from Nutrition Stripped as a n example.
2 heavy handfuls (2-3 cups) of organic raw kale leaves
1 tsp. of olive oil
1 lemon, juiced
1 tsp. of Celtic sea salt
De-stem the kale leaves from the stem by simply placing your index finger and middle finger (in the shape of a claw), and “claw” down the center of the leaf to de-stem while simultaneously pulling the leaf away from you with your other hand.
In a large bowl, combine the de-stemmed kale leaves with the remaining ingredients. Lightly pour an additional 1 tsp. of olive oil onto your hands to coat.
Using a massaging action (similar to kneading bread dough), start to tear the leaves apart and massage. Continue massaging for about 2-5 minutes or until the leaves are softened, the leaves will also turn a more vibrant green. Use this as a salad base or add toppings of your choice for a complete meal in a bowl.
Root Vegetable Kale Salad
2-3 cups Massaged Kale Salad above
3 tablespoons golden raisins
1 cup roasted root vegetable you enjoy (sweet potatoes, beets, parsnips, turnips, celery root, etc.) cut into chunks
1/2-1 cup edamame
1/4 cup walnuts
Take massaged kale salad and stir in all the remaining ingredients until combined. Dress with a lemony dressing.
Massaged Kale Salad with Parmesan and Garlic
2-3 cups Massaged Kale Salad above
4 garlic cloves, minced
1/2 cup parmesan, freshly grated
1/4 teaspoon kosher salt {or more to taste}
Pepper to taste
Take massaged kale and add pepper cheese, and minced garlic to taste

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