What’s in the Box:
*Red Russian Kale
Honey (from Woogie Bee hives here at our farm)
Red Onions (WA)
Pink Lady Apples (WA)
Dear members and friends,
This is the final delivery for the 2016 Winter/Spring CSA. Thank you so much for being a part of our farm!
This is a difficult note to write. We have debated much, but we have elected to take a break from the farm and CSA for the 2016 season. Mike has an opportunity to work with Cascadian Farm in Rockport, Washington, running their farm and learning more about blueberry culture, and without his multi-skilled brilliance, we aren’t much of a farm. We love and appreciate you, and will miss hearing from you and sharing the harvest. This is an incredibly difficult decision for me, and I really don’t have the words to describe how torn I feel about this.
We will keep the website live, and will keep you informed about any on-farm happenings over the season if they occur. Much love and thanks to all of you for your love, support, communication, and, well, … for everything. We have been farming for a very long time, and we wouldn’t have made it without you.
As for today’s boxes, with the lengthening days and the bits of warm weather, we have multiple vegetables to harvest on the farm again this week. I’ve marked all items from our farm with an asterisk (*). The other produce is certified organic and grown as indicated in the list on the left. All the produce in today’s delivery is Washington grown.
The raab is a new item, and can be treated just like broccoli. Stems and leaves are also edible and quite tender.
Along with the produce, we have included honey from our Woogie Bee hives here at the fields, as well as a pound of our own dry beans.
For those of you who panic at the sight of kale, I have included a kale recipe as well as a link for multiple kale salads. http://cookieandkate.com/2014/12-favorite-kale-salads/
Vegetable Kale Soup
Adapted from http://allrecipes.com/recipe/132785/vegetarian-kale-soup/print/?recipeType=Recipe&servings=8
2 tablespoons olive oil
1 yellow onion, chopped
2 tablespoons chopped garlic
1 bunch kale, stems removed and leaves chopped
8 cups water
6 cubes low sodium vegetable bouillon (I like Rapunzel no salt added)
1 (15 ounce) can diced tomatoes
4 medium baking potatoes, peeled and cubed
30 ounces cannellini beans (drained if desired)
1 tablespoon dried basil
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley
1 tablespoon fresh thyme
salt and pepper to taste
Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.
Swiss Chard with Lentils and Feta
Adapted from: http://www.chowhound.com/recipes/swiss-chard-with-lentils-and-feta-cheese-30566
2 tablespoons olive oil
1/2 cup small-dice yellow onion (from about 1/2 medium onion)
2 medium garlic cloves, finely chopped
1 cup brown or green lentils
2 cups water
12 ounces Swiss chard (about 1 bunch)
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
4 teaspoons red wine vinegar
1/2 cup crumbled feta cheese (about 2 1/2 ounces)
Heat 1 tablespoon of the oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
Add the lentils, stir to combine, and add the water. Increase the heat to high and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the lentils are just tender and the water has evaporated, about 30 minutes. Remove from the heat and set aside.
Meanwhile, trim the ends from the chard stems and discard. Cut off the stems at the base of the leaves and slice the stems crosswise into 1/4-inch pieces. Place in a small bowl and set aside. Stack the leaves, cut them in half lengthwise, then coarsely chop into bite-sized pieces; set aside.
Heat the remaining tablespoon of oil in a large frying or straight-sided pan over medium-high heat until shimmering. Add the reserved chard stems, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
Add the chopped chard leaves, measured salt, and measured pepper and cook, stirring occasionally, until wilted, about 2 minutes. Stir in the red wine vinegar and reserved lentil mixture until evenly combined. Remove from the heat and allow to cool slightly, about 3 minutes.
Sprinkle in the feta and stir to combine. Taste and season with salt and pepper as needed. Serve warm or at room temperature.