We got a couple breaks from the ceaseless rain this week and were able to get the farm ready for some big plantings and now winter squash and sweet potatoes are going in the ground. Thefarm is turning a corner from spring to summer. Summer squash are growing at alarming rates and it won’t be to long till you see cucumbers and tomatoes in your share. Meanwhile we are trying to stay ahead of all the rain we have been seeing, waiting (not so patiently) for the ground to dry out enough to work it, to form beds to plant into, to spread compost on. Just when we think the ground it starting to dry out, I see lightning out the window at night and another storm hits us with rain. On Sunday the ground finally dried out enough to be worked up and Kevin and I were out all day, prepping ground for transplanting squash, sweet potatoes and more into. We prepared exactly the amount we needed this week just as the sun was going down and then an hour or so later the rain came. But we were able to get out and plant today and now what was a soggy field of dirt on Saturday is a field of sweet potatoes. It is amazing how fast things can transform from nothing to something.
Your Farmers,
Margaret and Kevin
Recipes
Melt In Your Mouth Kale Salad
Submitted by Farm Member Rachel Jacobs
Ingredients
- 1 bunch kale, stems removed, rinsed and patted dry
- ⅓ cup currants (or chopped raisins)
- juice of one lemon
- 1 tbsp of olive oil
- 1 tsp local honey
- ½ cup pine nuts toasted
- salt and pepper to taste
- 4 tbsp grated raw parmesan cheese
Instructions
- In a food processor, process kale into small chopped pieces
- To make dressing, stir lemon juice, olive oil, honey, salt and pepper together in a large bowl
- Add chopped kale, currants, pine nuts and parmesan to bowl with dressing
- Stir all ingredients together and serve
- (Optional – Save some pine nuts and/or parmesan cheese for top of salad before serving for presentation purposes)
