Good morning, Farm Friends,
Some of the good rain we received overnight will go a long way towards growing our crops. As humid as it’s been, the soil has been dry this week. I’m glad we don’t have to irrigate.
This week we again have salad greens. Lettuce is plentiful, as is spinach, and both have been delicious this spring. The chard is growing well too. Chard makes a great pizza topping. Try using naan bread for your crust, spread with a little garlic/herb butter, drained chopped tomatoes, green onion, some (goat) cheese and pile with cross-chopped Swiss chard. It’s a whole meal with lots of veggie goodness!
Arugula salad with goat cheese, dried cranberries and roasted pumpkin seed (pepitas).
We’ve got some arugula too! Arugula is another great flavor treat in salads or as a pizza topping (arrange it on the top after baking.) It’s nutty and peppery, adding fresh, spicy flavor to any dish. Valerie says it’s particularly good in her potato salad!
You might want to explore using beans with our greens to make a highly nutritious and healthful diet. We’ve had kale on the menu lately. Try adding your kale to sausage, potatoes, thyme, chicken broth and add a can of drained navy or pinto beans for a great soup. One of our favorite recipes is kale and cannelloni ragout from Bon Appetit. It’s vegetarian, easy, and makes a quick weekday meal. See recipe below.
This is the 2nd week of the early summer subscription, and this week’s basket includes lettuce, greens (kale, chard, arugula), green onions, radishes, goat cheese, asparagus, eggs, and as a special treat, our own homemade goat milk fudge for desert. Yum! Oh, and one more week of asparagus!
Herbs available this week include thyme, chives, cilantro, chervil, and parsley.
Kale & Cannellini Bean Ragout (Epicurious.com)
Yield: 4 servings.
The oversize croutons add a nice crunch to this warming dish, which is a cross between a soup and a stew. Serve with romaine salad.
6 Tbls. extra-virgin olive oil, divided
Four 1 ½ inch thick slices Italian bread, crusts removed, each slice quartered
1 tsp. plus 1 Tbls. chopped fresh thyme
3 garlic cloves, finely chopped
¼ tsp. dried crushed red pepper, if desired
5 cups (packed) thinly sliced kale (about 1 large bunch)
1 14 ½ oz. can vegetable broth
1 14 ½ oz. can diced tomatoes with green pepper and onion in juice
1 15 oz. can cannelloni (white kidney beans) drained
Heat 2 Tbls. oil in heavy large pot over medium-high heat. Add bread and 1 tsp. thyme; cook until bread is golden on both sides, turning with tongs, about 2 minutes total. Transfer croutons to bowl; sprinkle with salt and pepper,
Add remaining 4 Tbls. oil, garlic and crushed red pepper to same pot; sauté over medium heat 30 seconds. Add kale and broth; bring to boil. Reduce heat to medium-low, cover and simmer until kale wilts, about 5 minutes. Add tomatoes with juice, beans, and remaining 1 Tbls. thyme. Cover and simmer 15 minutes. Season with salt and pepper. Ladle ragout into shallow bowls. Top with croutons and serve.
Note: To cut fresh kale easily, remove thick stems; roll leaves into cylinders and slice crosswise into ¼ inch wide strips