We have been very busy over the last few weeks with harvesting and planting. We have started on our second planting of Celery and Celeriac into the field this past week. Members can except to see this planting being harvested in early September. We also planted another round of sweet corn, green beans, and a yellow wax bean. These crops should be harvested in late July to early August. Also, our first planting of black eyed peas went in the ground this week. Our sweet potato slips are finally ready to be cut and planted into the field this week. If anyone would like to join us for planting this week, Wednesday and Thursday would be great days to come out to the farm and join us.
This week, according to share size, members will receive: kale, kohlrabi, broccoli, Swiss chard, radishes, bok choy, Napa cabbage, and garlic scapes.
Marinated Kale and Chickpea Salad
1 bunch kale, tough inner stems discarded, leaves roughly torn (about 1 pound)
2 tablespoons olive oil
1 small red onion, thinly sliced
1/2 teaspoon toasted sesame seeds
1 tablespoon juice from 1 lemon
1 clove garlic, grated on a microplane grater
2 teaspoons Dijon mustard
1 (14-ounce) can chickpeas or white beans, drained and rinsed
Freshly ground black pepper
Combine kale leaves with olive oil and 1 teaspoon salt in a large bowl. Toss until evenly coated. Allow to rest at room temperature until kale is lightly wilted, about 1 hour. Meanwhile, place onions in a medium bowl and cover with cold water. Allow to rest for 15 minutes. Rinse in several changes of water then carefully dry with a salad spinner lined with paper towels. Combine onions with sesame seeds. Season to taste with salt. Combine lemon juice, garlic, and mustard in a small bowl. Once kale is wilted, toss kale, lemon juice mixture, and chickpeas in a large bowl. Season to taste with salt and pepper.
Roasted Radishes with Brown Butter, Lemon, and Radish Tops
2 bunches medium radishes (such as red, pink, and purple; about 20)
1 ½ tablespoons olive oil
Coarse kosher salt
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon fresh lemon juice
Preheat oven to 450°F. Brush large heavy- duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 ½ tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired. Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice. Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
Roasted Kohlrabi with Parmesan
Kohlrabi bulbs, peeled
1 tablespoon olive oil
1 clove garlic, minced
Salt and pepper to taste
1/3 cup grated Parmesan cheese
Preheat an oven to 450 degrees. Cut the kohlrabi into 1/4 inch thick slices, and then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.
Don't Panic, It's Organic!