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Two Spruce Farm 

CSA Pick Up: Week Eight

8/1/13

Pick Up Site 1: Cobblestone Valley Farm
 6609 New York State Bicycle Route 11, Homer • Friday 4-6pm
Pick Up Site 2: Northland Sheep Dairy
 3501 Hoxie Gorge Freetown Rd, Marathon • Thursday 4-6pm

Hello! Despite our strange cool and wet weather, tomatoes are coming on. If you chose tomatoes for your share this week, you may get a mix of slicers and cherries or perhaps one or the other. Zucchini are also available but in limited quantities--I will do my best to fill everyone's orders as requested. You share can include any of the other usuals as well. Click the link to make your selections.

This is the time of the season when I have to stretch to figure out what to do with all of the kale I'm picking. The cold weather recently has gotten me thinking about soup and stew and nothing goes better with kale than sausage--try this kale, sausage, and mushroom stew recipe. Or, if the weather turns warm and you can't be bothered to use the hob, try one of the recipes below for massaged kale salad. It's simple, delicious, and requires no heat.

Enjoy the vegetables!

massaged kale salad two ways

basic:

3/4 lb curly kale, chopped into 1-inch ribbons

2-3 Tbsp extra virgin olive oil

salt to taste

lemon juice

grated carrots

toasted sunflower seeds

Put kale in a large bowl. Drizzle with olive oil and sprinkle with salt. Massage with your hands so that it’s well coated with the olive oil and it begins to wilt and darken, less than a minute. Add the lemon juice (you might like up to a full lemon), grated carrots, and toasted sunflower seeds, and toss. Yum! This is enough for two generous portions with some leftovers. Doubles easily.

or, Massaged Kale Salad with Tahini-Apple Cider Vinegar Dressing

3/4 lb curly kale, chopped into 1-inch ribbons

salt to taste

1 Tbsp or so olive oil

1/4 cup apple cider vinegar

juice of one lemon

1/4 cup soy sauce

3 Tbsp tahini

1-2 cloves garlic

2-3 dates, pitted

additional vegetables

Put the kale in a large bowl, sprinkle with salt, and drizzle with olive oil. Massage with your hands until it begins to wilt and darken, less than a minute. Set aside. Put the apple cider vinegar, lemon juice, soy sauce, tahini, garlic, and dates in a blender or food processor, and process until smooth. Taste the dressing; add more dates if it’s too tangy, or more apple cider vinegar if it needs a little more kick. Add about two tablespoons of the dressing to the kale, and massage again to coat. Taste the salad at this point to see if you want to add more dressing. Add any vegetables you like; we like grated carrots, sliced apples, golden raisins, and toasted sunflower seeds on this one. Makes two generous portions with some leftovers. You’ll also have plenty of dressing left. Store it in a jar in the fridge and use it on tomorrow’s kale salad!

recipes are from Frog Bottom Farm in Virginia: http://frogbottomfarm.com/2010/10/07/massaged-kale-salad-three-ways/