Archive for kale

Week 14; September 6, 2012

What’s in the box?

Full Share


red onions


sweet red peppers and red bell peppers

heirloom tomatoes

roma tomatoes


sweet orange pepper


pie pumpkin

curly kale

(single shares got all the same items as the full, but in smaller/less quantity)

Notes on the box….

We are happy to have some broccoli again!  It’s coming on very strong because of the continuing hot weather.  We are really hoping the weather will cool down some so that it doesn’t all come ready at once and leave us with very little in the weeks to come (as the tomatoes have done, getting ripe all at once).  This broccoli is very tasty.  Otto has been begging for it!  He sees it on the counter or table or in the field and he points at it and says “bah-ee, bah-ee, bah-ee!” until we give him some.  He ate an entire head (stem and all!) the other day while running around.  Let us know if your kids enjoy it, too!

The greens are back as well.  This week it’s curly kale.  Usually by this time of year the greens are starting to pull out of the summer slump, but this season not so much.  The curly kale is much more resilient than the collards and even the lacinato kale.  Hopefully the other varieties will start looking better as the weather cools.  (The weather is going to cool, isn’t it?!?!)  Store kale in the fridge in  a  plastic bag best in your crisper.  For a quick tutorial on how to de-stem kale, see the link in the kale recipe below.

Winter squash for the week is pie pumpkins.  These are great ones for roasting, then scooping the flesh out and using for pumpkin pie, pumpkin breads, pumpkin soup, or even as a sauce on pizza.  You can also cut them in half and seed them, peel the outside skin with a good vegetable peeler, and dice the pumpkin into chunks to cook in stir fry or curries.  Or you can season them roast them when they are cubed.  These pumpkins will keep for at least a month and usually more.  There’s a good possibility that they may make it to Halloween if you wanted to eat them after keeping them for fall decoration.  Store pie pumpkins out of your fridge along with your potatoes, garlic, onions, and tomatoes.

Thyme can be used in soups or with roasts by giving it a rinse and leaving it in a tied together bundle and added to whatever you are cooking.  When you are ready to serve, simply take out the bundle of what’s left of the thyme.  You can also pull the little leaves off the tough stem by holding the thyme by the upper end of the stem and sliding your fingers down toward the thicker end


Massaged Kale shared by the Boatmans.  Thanks!  They said that even a veggie hater in their family loved this and asked for seconds!


Lemon Olive Oil Cookies with Thyme are one of my personal favorites.  If you are eating all your veggies, you deserve a sweet treat!

  • 2 cups unbleached flour
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup Olive oil
  • 4 teaspoons grated lemon zest
  • several sprigs of thyme with leaves removed from stems
  • Juice of 1 ½ lemons
  • 1 tsp. vanilla extract
  • Sugar, for rolling


  1. Preheat oven to 350 degrees.
  2. Whisk flour, sugar, salt, thyme leaves, and baking soda together in medium-sized bowl. In another small bowl, stir together the olive oil, lemon zest, lemon juice, and vanilla.
  3. Add wet ingredients to the dry ingredients, then mix lightly until it resembles wet sand (I like to use my hand, when the dough is squeezed it should form a solid clump). Using your hands, roll dough into balls about the size of a walnut.
  4. Roll in a  little sugar and roll the cookie balls gently in your hands to distribute it. Put the cookies about 2 inches apart on cookie sheets and bake for about 12-15 minutes


Kale and Potato Soup from Alice Waters Chez Panisse Vegetables

Remove the stems from a bunch of  kale.  WAsh the leaves, and cut them into a chiffonade.  Peel about 2 pounds of potatoes (or just wash them) and chop them up into small pieces.  Bring 1.5  quarts of water to a boil with 1 tsp salt.  Add the chopped potatoes and return to a boil.  Cook for 2 minutes, covered.  Add the kale and cook 2 minutes more.  Taste for seasoning.  If desired, serve with sliced garlic sausage and a splash of olive oil.


from our wonderful member, Kelly Lynn and her little boy Maxwell, it’s a Kale Smoothie!  

“We are continuing our quest to entice our son to eat more veggies, especially of the green variety.  This morning I (Kelly Lynn) had the bright idea to try kale in a smoothie.  And it worked!  (of course 🙂  All you need to do to make it at home is add 1 cup chopped kale to 1 cup apple juice, a few chunks frozen banana, 1/2 cup yogurt and peeled apple.  Voila!  It’s a “new taste treat” that even the pickiest of eaters can enjoy.  My hubby enjoyed his smoothie too, so grown ups and kid got their super green veggies this morning.  Ye-ah!  A gold star for this mom!”


And in case you didn’t try these recipes earlier in the season or from last season….

Broccoli Parmesan Fritters from Smitten Kitchen


Broccoli Slaw

Wash a couple heads of broccoli and either finely chop (stems and all) by hand or run them through your food processor with the cutting blade attachment.  Place them in a bowl.  Add several finely chopped radishes and/or turnips, a few chopped green onions, and a couple of chopped garlic scapes.  Mix about 1/3 cup mayo with a few tablespoons of apple cider vinegar, 3 Tbsp. (or less) sugar, some salt and pepper.  Pour dressing over veggies, mix well, and allow to sit for at least 10 min before serving.  You can also add silvered almonds, toasted sunflower seeds, and raisins or dried cranberries if you like.


Kale Chips


Sesame Kale Salad

Chop a bunch of kale.  Steam or saute for a couple of minutes till just wilted.  Allow kale to cool.  Mix in a serving bowl with 1 T soy sauce or tamari, 1 T sesame oil, some finely chopped garlic scapes, 1 tsp. honey, a splash of apple cider vinegar or rice vinegar.  Garnish with toasted sesame seeds.


Pumpkin Smoothie Recipe (makes one serving)

Blend together adding more liquid as needed to get the right consistency:

1/2 cup  cooked pumpkin (roasted or steamed tender)
1/2 cup yogurt (plain, vanilla, or maple) OR milk, soymilk, coconut milk, or almond milk
handful of ice cubes or a frozen banana
1/4 cup apple juice or cider (optional)
2 tablespoons honey (or brown sugar, to taste)
1/4 teaspoon ground cinnamon
Dash ground nutmeg

On the farm….

Don’t forget to RSVP if you plan on coming to the PIZZA HARVEST PARTY on September 15th here on the farm!

Hail no!

We got some really large hail on Tuesday night.  Thankfully there was not a lot of it and all the crops still look good.  Phew.  Hail is never fun for farmers and can potentially do lots of damage.  We were very fortunate and we hope it wasn’t too bad for any other farmers that may have been hit.

We will be going away to Iowa for a wedding that Josh is a groomsman for, so if you have any questions or concerns, we may not get back to you about them until next Monday.  It’s always a little bit nerve-racking to leave the farm, but Derek and Cassandra will be here making sure no cows escape and everyone is fed and watered.  they will also pick broccoli that will be ready for next weeks delivery!  Thanks, guys!

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Week 2; June 30, 2011

What’s in the box?

Full share:

herb pot

sweet peas (you can eat the whole pea, no shelling required)


a cucumber or zucchini


green onions

lacinato (aka tuscan) kale

garlic scapes (the skinny, curly green things)

giant lettuce

Single Share:

herb pot

garlic scapes

green onions


lacinato kale

cucumber (or peas)

broccoli (or peas)

Notes on the box and Storage tips:

Peas are finally arriving!  We will have more in the coming weeks.  You can eat these guys whole and raw, or you can saute them until they are bright green in a little butter and add a sprinkle of salt.  They are best super fresh so I suggest eating them right away and not holding on to them.  Shouldn’t be a problem, right?  Half shares – if you didn’t get peas this week, you’ll get them next week.

Strawberries are still coming.  Hopefully we have another couple weeks.  It can be a challenge for us to find the balance between ripe and over ripe.  If your berries are looking super bright red, eat them right away!  This also shouldn’t be a problem, right?

Cukes and zukes are in the boxes in small quantities because they are from the green house.  Don’t worry, though.  We have plenty planted in the field which will be coming on later and in greater quantity.

Radishes should be topped and stored in the fridge.  Our drop site host, Melinda puts the topped radishes in a container of water in her fridge and said they stay nice and crisp for a really long time that way.  She likes to slice them thin and have them with butter on a baguette.  We’ve been enjoying them diced small and added as a seasonal replacement to celery in egg salad and pasta salad.  They add a nice crunch and a little spicy flavor.

Green Onions and Garlic Scapes can be paired together where you would use green onions.  Or you can substitute the scapes for green onions.  The garlic scape is the flowering part of the garlic plant.  We pull the scape off to enjoy before the garlic bulb is ready.  Pulling the scape off also helps the bulb size up more.  It’s win win.  The scapes can be made into a pesto, chopped and added to scrambled eggs or salads, or put into a vase and enjoyed for its beauty (before you eat it).  They can also be grilled or roasted whole till tender.  If you are intimidated by them you can keep them in your crisper drawer until you work up the courage to eat them, as they won’t go bad for a long time.

Lacinato Kale is great chopped and sautéed with garlic scapes as a side or added to mashed potatoes or macaroni and cheese.  It’s good in soup, too.

Lettuce should be stored in a plastic bag in the crisper.  Wash it before you eat it.  The dirt hides at the base between the leaves.  If you are eating the whole head at once (quite a feat) cut the base off and you’ll get rid of most of the dirt.  Give the leaves a good rinse.

If  your herb pot is getting over run with one type of herb (I’m lookin at you, thyme) snip off a good amount of that herb and cook with it.  Thyme is easy.  Snip off several sprigs and place them at the bottom of a baking dish with a little olive oil before you add your favorite protein to bake or roast.  Chicken, pork, fish, and tofu all taste great with this addition.  The leaves are very small and instead of spending a lot of time trying to get the little leaves off, it’s best to cook with the whole sprig and remove them before serving your dish.  Try putting whole sprigs into rice,  beans, or soup while cooking.


a link to a grilled salad recipe 

Sesame Kale Salad

Chop a bunch of kale.  Steam or saute for a couple of minutes till just wilted.  Allow kale to cool.  Mix in a serving bowl with 1 T soy sauce or tamari, 1 T sesame oil, some finely chopped garlic scapes, 1 tsp. honey, a splash of apple cider vinegar or rice vinegar.  Garnish with toasted sesame seeds.

Herb vinegar

Put a generous amount of chopped chosen herb or herbs in a pint jar.  You can also do this with garlic scapes! Heat 2 cups of vinegar (wine, champagne, or cider) in a non-reactive pot until it just simmers.  Pour vinegar over herbs in jar and cover tightly.  Let jar set in a dark place for a couple of weeks.  Strain through a coffee filter into your chosen bottle.  For a nice touch, put a sprig of the herb into the bottle for decoration.  Herb vinegar is a great base for salad dressing and it can make a lovely gift.

Let’s check in with some of the vegetables on the farm 

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