Two Spruce Farm: CSA News Week 3

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Two Spruce Farm 

CSA Pick Up: Week Three

6/27/13

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

This week beets, bok choy, carrots, cilantro, culinary bay, dill, garlic scapes, head lettuce, kale, peas, salad mix, scallions, and swiss chard are available to you!

We're going to try something a little different this week. I created a form for you to tell me your vegetable preferences of the week. Just click the link, fill in your name, and select your veggies. As usual, if you'd rather just have me pack your share for you, no need to fill it in.

This past week on the farm has marked the beginning of hay making season (blog post on that coming soon). At Northland, we mow, ted, rake, and bale using the equines. The only fossil fuel input is gas for one of our forecarts which runs our baler.

In vegetable land, tomatoes are beginning to set fruit and have been trellised for the first time, carrots and beets are growing growing growing, and I've cleared out the hoophouse to make room for yet more tomato plants. Everything's looking healthy--not too wet, not too dry.

This week's recipe is a simple one--baked kale chips. They're a delicious way to cook kale and, as this recipe points out, they're also great ground up and sprinkled on popcorn. They're also a great way to introduce kids to kale.

Hope you're enjoying the veggies and the sunshine!

baked kale chips

1 bunch (about 6 ounces) kale

1 tablespoon olive oil

Sea salt, to taste

Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet. Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.