We are happy to announce May 15th as the beginning date for our CSA! It has been a difficult spring with lots of rain and cool temperatures, but thanks to perseverance - and a hoop house- we are ready to bring you the freshest, seasonal, harvest possible!
Your first bucket will include lots of greens! One of our favorite early spring veggies is spinach. You will receive a big bag of spinach. It will be enough to cook for 2 people, or served raw will make enough salad for a crowd. We anticipate having spinach in the bucket for a few weeks, so you will be able to try it several ways. Spinach will keep in the refrigerator for a week or more, and it also freezes very well. Just rinse the leaves and pat them dry. Chop the spinach and stuff in a plastic freezer bag. It is great to to toss in soups, or add some of the thawed chopped spinach to a store bought container of spinach dip to add fresh flavor.
We will also be harvesting 2 types of kale: Toscano (also called dinosaur or lacinato) and red Russian. Kale is packed with nutrients and is an excellent source for antioxidant vitamins A, C, and K. Both types of kale are great for sautéing in olive oil with onions as a side dish. If you make green smoothies, this is the veggie for you. Kale chips is also a delicious way to eat these greens. Below is my favorite recipe for kale chips, but there are lots on the internet, so explore and find your favorite!
You will also receive sorrel which is a tangy, lemony tasting green. You can add it to a tossed salad or seafood salad, or chop and use as an herb mixing it into tomato based soups and stews at the end of cooking time.
The bucket will round out with a mix of lettuces, a few carrots and spring onions, as well as a few herbs for seasoning!
We hope you will enjoy exploring and feasting on the flavors of the season!
KALE CHIPS
Ingredients:
·
1 large bunch of kale. (A
large leaf such as Dinosaur or Red Russian works best)
·
salt
·
smoked paprika (or try
adding your own favorite seasoning)
·
sesame or olive oil
Directions:
·
Trim kale leaves from the
ribs and cut into large pieces (they will shrink as they cook). Discard the
ribs to the compost bucket.
·
Wash the leaves and spin dry
in a salad spinner or blot dry with towels.
·
Taking half the leaves at a
time toss them in a large bowl with 2 tsp oil and ½ tsp each of salt and
paprika. Use your hands to toss the leaves until they are fairly evenly coated
with the oil and seasonings.
·
Place the kale pieces in a
single layer on a baking sheet and bake in a 250- degree oven for 20 minutes or
until the leaves are completely dry to the touch. You can possibly put several
baking sheets into the same oven to save time. Once dry, remove the kale to a plate to cool before storing
in an air- tight container.
Repeat steps with the
remaining leaves.
Making your own kale chips
is pretty time consuming, but it is a healthy, crunchy snack and SO much
cheaper than what you will pay for store-bought.
Rising Fawn Gardens
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