This week, many of our fields were cultivated to rid them of weeds. We also seeded living mulches in our tomato and pepper fields. Living mulches are a green cover crop – like rye and clover – that can be sowed in between the rows of crops. These mulches can be mowed many times over the course of the season and still continue to grow. The best part of living mulches is that they are effective at crowding out weeds and reducing our labor time for hoeing! In addition to seeding living mulches, we also seeded more corn and beans to enjoy later this summer.
What’s In Your Share
For June 5th, you’ll find:
+ Red Leaf Lettuce
+ Romaine Lettuce
+ Red Russian Kale
+ Braising Mix (with Arugula)
+Turnips are a root vegetable in the Brassica family and generally store well. This vegetable is high in potassium and sulfuric compounds that act like antioxidants. The spring turnips are sweet and tender; they are perfect for eating raw in salads or braising lightly. Peeling is optional – they are fine to eat as is, just simply scrub, chop, and cook.
+Many of you are familiar with Cilantro, and a bunch of this aromatic herb is in this week’s share. Cilantro is in the same family as carrot. The seeds from the cilantro plant is the herb coriander. Cilantro is common in Mexican cuisine, like salsa, but try pairing it with fish, tofu, eggs, beans, or corn as well. You can also try it with Turnips from this week’s share (recipe below).
+This is the second week for Kale in the share. Kale is also in the Brassica family. The best part of kale? Kale is highly nutritious – full of beta carotene, vitamin K, vitamin C, lutein (the “eye vitamin” to prevent eye disease), and calcium. Remove the ribs of kale before eating, except from the smallest leaves, as the ribs will not tenderize. Kale salads work great, and you can mix in the Spinach from this week’s share as the two greens complement each other nicely, and are frequently substituted for one another in recipes. Try massaging the kale to soften it a bit; we’re including a farm-tested and farm-approved recipe, below. Unlike lettuce salads, kale salads actually will improve in flavor after spending a day or two in the fridge. Other foods that may “improve” the flavor of kale include bacon, onions, smoked paprika, vinegar, strong olive oils, or lemon.
2 heads romaine lettuce
Extra-virgin olive oil
Citrus Caesar Vinaigrette, recipe follows
Citrus Caesar Vinaigrette:
1 clove garlic, minced
1 tablespoon grated lemon zest
3 tablespoons fresh lemon juice (from 1 to 2 lemons)
2 tablespoons anchovy paste
1 tablespoon white wine vinegar
2/3 cup extra-virgin olive oil
Preheat a grill to medium-high.
Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing. With a vegetable peeler, shave some pieces from a wedge of Reggiano-Parmigiano over each salad and serve.
Citrus Caesar Vinaigrette:
Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week.
Massaged Kale Salad with Strawberries and Pine Nuts
We made this salad at the farm this past week (sans pine nuts) and it was a hit with everyone!
1 bunch kale, hard stems removed and torn into pieces
3 oz strawberries, sliced
2 tbsp pine nuts, raw or toasted (optional)
1 tbsp Extra Virgin Olive Oil
1 tsp salt
Juice of 1 lemon
1 tbsp honey
Salt and freshly ground pepper to taste
1. Place kale pieces in a large bowl, add olive oil and salt.
2. Massage kale until it turns a darker shade of green and becomes soft.
3. Combine lemon juice and honey in a smaller bowl and add to the massaged kale.
4. Add salt and pepper.
5. Drizzle with more EVOO and add more honey if a little bit more sweetness is desired.
6. Add the slices strawberries and pine nuts.
7. Chill in the fridge for a few minutes and serve cold.
Sweet Turnips with Honey and Cilantro
3 medium sweet turnips, cut in bite sized pieces
2 tablespoons oil
Cayenne pepper to taste
1 tablespoon honey
2 tablespoons chopped cilantro
Preheat grill. Combine turnips, oil, and cayenne pepper. Tear a sheet of heavy duty wide aluminum foil about 4 feet long. Double foil, spray one side with non stick cooking spray. Pour turnips on top of foil. Place on grill over medium low heat for 25 minutes, turning once. Remove turnips from foil, drizzle with honey and sprinkle with cilantro.
Variation: Cook turnips in oiled cast iron skillet instead of the grill over medium heat for 8-10 minutes or until turnips are tender.