Pickup #3

It was a hot and beautiful week! When the temperatures rise above 85, especially on harvest days we like to start early with the sun. That way we harvest the produce at it’s peak and we aren’t out in the fields when the day is at it’s hottest. Long days in the sun can really take a toll on the body and we are careful not to try activities that are too strenuous, saving those jobs for cooler or cloudy days.

And all of a sudden we are in harvest season. 2 weeks ago we spent most of our days planting and weeding but now that our crops are ready to harvest we are spending most of our days picking and packing. It’s always a dramatic shift and it’s nice to know our hard work weeding has paid off for easier harvesting and healthier plants. We hope you are enjoying your veggie boxes as much as we are enjoying picking for them!

What’s available in the share this week:

garlic scapes (bunch)

fresh garlic stalks (1 stalk)

head lettuce (green and red)

salad mix (bag)

curly kale (bunch)

tuscan kale (bunch)

hakurei turnip (bunch) limit 1

escarole (1 head) limit 1

bok choy (1 head)

carrots (bunch) limit 1

arugula (bag) limit 1

spicy greens (bag) limit 1

kohlrabi (bunch)

napa cabbage (1 head)

swiss chard (bunch) limit 1

young fennel (bunch)

napa cabbage rapini (bunch) (purple napa cabbage stalks - kind of like broccoli raab but sweeter)

Recipe of the Week:

Crispy Tuscan Kale on the Grill

By Seamus Mullen  •  January 31, 2016

https://www.rachaelray.com/recipes/crispy-tuscan-kale-on-the-grill/

Ingredients

  • 1 cup olive oil

  • 2 cloves garlic, finely minced

  • 2 tablespoon balsamic vinegar

  • 2 bunches Tuscan kale, washed and spun dry

  • Zest and juice of 1 lemon

  • Salt and pepper, to taste

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Preparation

Pre-heat the grill.

In a large mixing bowl, combine the olive oil, garlic, vinegar, zest and juice of lemon and kale. Season with salt and pepper and gently toss until the kale is evenly coated.

Carefully lay the kale side-by-side in a single layer on top of the grill and grill until crispy, about 2 minutes. Turn over and grill on the other side for another 1-2 minutes.

Pile the kale in a big stack on a large plate or cutting board and serve immediately.


Malaika SpencerComment