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| Baby kale seedling in the greenhouse photo: Sophie Shillue |
We been waiting weeks and weeks for a good soaking rain like we had these last few days and the crops are loving it. This rain storm was perfectly timed too, as we spent the end of last week on a major planting spree, putting in a bunch of summer crops like squash and cucumbers and eggplants.
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| Edible chive blossoms |
A note about the micro greens and pea shoots: These crops have a short shelf life (less than 2 days) after they have been washed, so we don't wash them before we give them to you. Unwashed they will last up to 5 days in the refrigerator. When you're ready to eat them, please wash them gently and enjoy them immediately afterwards. They make great salad toppings!
Recipes of the Week
For the recipe section this year I want to feature both old favorites (that might be familiar to returning members) and new culinary experiments. If you have favorite recipes to share, leave them in the comments section and I'll include them in future newsletters--thanks!
My favorite salad dressing recipe--from Vegetarian Times a few years ago (full recipe here)--features toasted hazelnuts and pairs well with snipped chives or chive blossom florets.
2 Tbs chopped toasted hazelnuts (plus I add more as a salad topping at the end)
3 Tbs apple cider vinegar
1 Tbs honey
1 tsp whole grain mustard (I've used powdered mustard in a pinch, but it doesn't taste as good.)
1/4 c. olive oil
Combine hazelnuts, vinegar, honey, mustard, and 1 Tbs water in a blender (or in a bowl using an immersion blender) and blend until smooth. Slowly drizzle olive oil in while you're blending until the mixture emulsifies. Season with salt and pepper to taste.
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My all-time favorite kale recipe is super fast, super easy, and super yummy! I always use the Red Russian variety that we're harvesting this week because it's the tenderest and sweetest of all the kale varieties, but you can also use the other kale varieties we grow on the farm (and we'll be harvesting in the coming weeks!). Red Russian kale is also my go-to kale for juicing and smoothies--it's awesome!
Lemon-Garlic Sauteed Kale
1-2 Tbs olive oil, butter or better yet a 50/50 mix
1-2 cloves garlic, minced and rested for 10 minutes (this allows the garlic's anti-oxidant properties to fully develop!)
1 bunch kale, stripped from stem & rib, torn roughly and slightly wet from washing
a few pinches of salt
juice of one lemon (or 1-2 Tbs lemon juice from the bottle)
In a large skillet or saute pan with a tightly fitting top, heat the olive oil/butter over medium-high heat. Add minced garlic and saute until the garlic just begins to brown. Add the slightly wet kale and a pinch or two of salt and toss lightly to combine with the garlic and the olive oil/butter. Reduce heat to medium and place the top on for about 5 minutes. Remove the top and add the lemon juice. Continue to saute until all the kale is fully wilted and dark green. Add any additional salt to taste and serve immediately.
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This week's new recipe comes from Susie Middleton's awesome Fast, Fresh & Green. Susie lives on the Vineyard and is the author of several fabulous CSA-friendly cookbooks and she's a delightful person as well!
Spinach with Shallots & Parmigiano
serves 2
1 Tbs Extra Virgin Olive Oil
1 tsp heavy cream
1 Tbs finely grated Parmigiano Reggiano
kosher salt
2 small shallots, thinly sliced
2 bunches of spinach, stems removed
Heat olive oil in a medium non-stick skillet over medium-low heat. When hot, add the shallots and a pinch of salt. Cook, stirring until the shallots are softened and just a light golden brown, about 4 minutes. Don't brown too much or the shallots will taste slightly bitter. Add half the spinach and another pinch of salt and fold the spinach with tongs until most of it is wilted and dark green, 1-2 minutes. Add the remaining spinach and stir well again until the spinach is almost completely wilted, another minute or two. Remove the pan from the heat, add the cream, and stir to incorporate. Add the parmigiano, stir well and serve right away.
Enjoy your veggies this week!
My all-time favorite kale recipe is super fast, super easy, and super yummy! I always use the Red Russian variety that we're harvesting this week because it's the tenderest and sweetest of all the kale varieties, but you can also use the other kale varieties we grow on the farm (and we'll be harvesting in the coming weeks!). Red Russian kale is also my go-to kale for juicing and smoothies--it's awesome!
Lemon-Garlic Sauteed Kale
1-2 Tbs olive oil, butter or better yet a 50/50 mix
1-2 cloves garlic, minced and rested for 10 minutes (this allows the garlic's anti-oxidant properties to fully develop!)
1 bunch kale, stripped from stem & rib, torn roughly and slightly wet from washing
a few pinches of salt
juice of one lemon (or 1-2 Tbs lemon juice from the bottle)
In a large skillet or saute pan with a tightly fitting top, heat the olive oil/butter over medium-high heat. Add minced garlic and saute until the garlic just begins to brown. Add the slightly wet kale and a pinch or two of salt and toss lightly to combine with the garlic and the olive oil/butter. Reduce heat to medium and place the top on for about 5 minutes. Remove the top and add the lemon juice. Continue to saute until all the kale is fully wilted and dark green. Add any additional salt to taste and serve immediately.
~~~
This week's new recipe comes from Susie Middleton's awesome Fast, Fresh & Green. Susie lives on the Vineyard and is the author of several fabulous CSA-friendly cookbooks and she's a delightful person as well!
Spinach with Shallots & Parmigiano
serves 2
1 Tbs Extra Virgin Olive Oil
1 tsp heavy cream
1 Tbs finely grated Parmigiano Reggiano
kosher salt
2 small shallots, thinly sliced
2 bunches of spinach, stems removed
Heat olive oil in a medium non-stick skillet over medium-low heat. When hot, add the shallots and a pinch of salt. Cook, stirring until the shallots are softened and just a light golden brown, about 4 minutes. Don't brown too much or the shallots will taste slightly bitter. Add half the spinach and another pinch of salt and fold the spinach with tongs until most of it is wilted and dark green, 1-2 minutes. Add the remaining spinach and stir well again until the spinach is almost completely wilted, another minute or two. Remove the pan from the heat, add the cream, and stir to incorporate. Add the parmigiano, stir well and serve right away.
Enjoy your veggies this week!
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