CSA Week 23 – kale, Kale, and more KALE!!!

CSA Week 23-

  • Green Tomatoes
  • Sweet Potatoes
  • Winter Squash
  • Arugula
  • Lettuce Mix
  • Onions
  • Garlic
  • Other green-kale, chard, collards, mustards
  • Turnips or radishes
  • Hot peppers
  • Herb Bunch

Farm Update

-Meet Apprentice DavidIMG_20140929_120853

Hey y’all, my name is David and I’ve been living in Massachusetts the past 3 years, though I’ve lived in Maryland, Alabama, and North Carolina as well. I’ve worked on a couple of farms throughout the US and Europe and just loved the people down here so much I decided to come on down. I’m just a tad shy, so please, say hi or stop and chat with me at the farmer’s market as I do love meeting new folks!

That said, this past week we’ve been working with our heads to the ground, putting in all sorts of new fall seedlings like lettuce, carrots,beets, radishes, turnips, chicory, and more. Our komatsuna, which you may have seen in your share, is at an end and the other greens are really taking off. The broccoli keeps getting bigger, the chard leaves are full and lively, and the arugula is looking flush and greenly beautiful. We’ve had to deal with some hungry caterpillars chewing up broccoli leaves, but have tracked most of them down, and let’s just say they won’t be bothering us much more.

Of course, with the green frenzy of fall setting in on us, the deer have taken a more than casual interest in our all-you-can-eat chlorophyll buffet. Missing plants, in otherwise beautiful rows of kale and beets, have made us a bit cross with the deer’s checkerboard approach to eating. But, we won’t let the farm go down just because of some misbehaving deer, no sirreeee! Our deer strategy involves deer retraining programs, occupational therapy sessions, and aluminum pizza pans. Seriously though, we have strung up pizza pans around all the fields to make loud sounds if a deer hits one of the strings they are attached too. A nice low cost deterrent to our four-legged fawn frenemies.

Anyway, I hope you all had a wonderful weekend and we will see you around the farm! All the best,




Turnip Soup and Garlic Kale
2 cloves of garlic
handful of rosemary
handful of sage
1 part onion, diced
1 part potato, diced
1 part turnip, diced
1 to 2 cups water
1 pint of cream
2 tbsp butter
bag or bunch of kale
salt and pepper to taste

Method: Add a tbsp of butter, mince 1 clove of garlic, dice all the onion, and throw them all into a pan on medium heat. Cook until you can nearly see through the onions, then throw on the rosemary and sage for an extra 2 minutes before turning off the heat. At the same time, boil diced potatoes and turnips in a pot of water until tender, then add the cream, garlic, and onions and cook for another few minutes (if you feel like you have too much water after boiling, just pour some out until you are back to 1 to 2 cups). Turn off the burner and let it all cool for a bit, then throw them in the food processor and blend until you have a thick creamy consistency you like. You can now store it in the fridge.

When you want to eat it, reheat it in a pan till it has a warm temperature. Pull off the leaves of kale from the stem, mince a clove of garlic and saute the kale leaves in garlic and a tbsp of butter. When ready, just the throw the kale on top and enjoy!

Lemony Kale Salad
a bunch of kale leaves
a bunch of arugula
a cup of feta, diced
handful of cranberries
handful of pecans
lemon vinaigrette

Method: Mix it all together and enjoy!


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