Things have mostly been status quo around the farm this past week. We have (almost) completed our garlic harvest and the cloves are looking wonderful drying in our greenhouse. There will be many weeks that will include garlic in your shares, plus we plan to save much of what we grew to replant for next year. While we grow most crops just in the amounts we need to fulfill shares, we plan to grow garlic on a greater scale so that we can sell it in bulk quantities or take part in garlic festivals. Since organic seed garlic is quite pricey we are slowly building our own stock of garlic to replant.
I am pleased to say that both the tent and the truck are now fixed. Although don't give the truck any mean looks or it may decided to give up completely :) We do have plans to purchase a new farm vehicle, but would like to hold out a little while longer. While I know some people love buying new vehicles, I find as much pleasure in it as putting in a new septic tank or paying for dental surgery. So none at all....
Eggs are available again this week. We have used up any surplus we had, so we are now asking members to limit themselves to 1 dozen per week. If it becomes apparent that several members miss out each week, then I will reduce it to 1 dozen every other week. This allows all share members equal opportunity to enjoy eggs.
Pickling Cucumbers will be available for purchase. We will be bringing bulk quantities of pickling cucumbers to each drop off for share members to purchase, if interested. There will be a variety of sizes, based on your pickling needs. These will be $5 per kg.
Kale is ubiquitous in CSA shares and has almost become emblematic of the local food movement. We love to eat and grow kale on this farm. In fact, we love it so much, we grow 4 varieties: red curly, green curly, white Russian, and dinosaur. Each has similar flavour but is best used in a specific way. This week you are receiving green curly kale as a choice in your shares. This is the classic kale that most people are familiar with and probably the most versatile. We use it in smoothies, juices, salads, sauteed with garlic, or tossed into soups or stews. Kale, like all dark leafy greens, is extremely nutritious and has the highest protein content of any cultivated vegetable. Here are two of my favourite ways to eat it:
Kale Pineapple Smoothie
4 - 5 large kale leaves
1 cup frozen pineapple (or mango)
Juice of 1 lime
1/2 - 1" piece of ginger
1/2 - 1" piece of tumeric root (optional)
1 tbsp honey
Water or coconut water or ice
Add all ingredients to blender with enough water to achieve your desired consistency. If you have a high powered blender, then there is no need to chop ingredients. Otherwise, chop the ingredients in small chunks. Makes enough for 2 servings.
Creamy Kale Salad
6 cups thinly sliced kale
2 medium carrots, grated
1 medium shallot or 3 green onions, finely chopped
1 ripe avocado
3 tbsp water
3 tbsp lemon juice
2 tbsp extra virgin olive oil
1 tbsp Dijon mustard
1 tbsp dark maple syrup
Sea salt and pepper, to taste
2 tbsp slivered almonds, pine nuts, or sunflower seeds, toasted
In a large mixing bowl, toss together the kale, carrots, and onions.
Using a blender (I use an immersion blender), blend the avocado, water, lemon juice, oil, mustard and maple syrup until creamy.
Toss the dressing with the salad ingredients to coat evenly. Season to taste with salt and pepper. Let stand at room temperature for 15 minutes. Sprinkle with nuts and seeds just before serving.
Taken from: The Pure Kitchen by Hallie Klecker