by claybottomfarm | June 8th, 2012
Spring is in full effect and we are bustling here at the farm. This week, our fruits and vegetables have definitely benefited from the more consistent weather of long moderately warm sunny days and cool nights. Lots of good things have been happening. We started planting for our fall crops. Celery, celeriac, kale, broccoli, and cabbage. We also got a new beehive to help with our pollination in the greenhouses. We slaughtered one of our sheep for meat. We have a new cute little barn kitten named Diego that who loves to hang out in the walk-in cooler. There’s never a dull moment here!
Farm Happenings-
These broccoli heads were thoroughly satisfying to harvest. They boast a deep green hue and formidable size.
Rosabeth, Rachel and Jesse stop for a moment and smile after having picked these strawberries from the field this morning.
In This Week’s Box-
Strawberries- A mix of both ours and from Neibert’s produce, a small farm in Leesburg. These are about at the peak of our harvest. Plump, juicy, and toting a bold red color, they are sure to turn any frown upside down… Great alone or do it up with white cake and ice cream! Yay!
Salad mix- A mixture of tango, red and green romaine, and red salad bowl.
Broccoli-
Beets A longer, cylindrical variety call “cylindra.”
Kohlrabi- This unique looking vegetable is from the cabbage family, its taste is somewhere in between a turnip and cabbage. Here at the farm we simply just peel, dice and add to salads.
Hakurei Turnips- Since the weather is getting warmer, this will be our last harvest for these guys.
Sugar Snap Peas- Crunchy and so incredibly sweet, these can be eaten raw just like they are. Great as a healthy snack or chop and add in salads.
Onions- A mix of the more mild white onion and the spicier red.
Kale- This week we have a combination of both lacinato and curly varieties.
This Week’s Recipe-
Massaged Kale Salad
- 1 bunch kale, stalks removed and discarded, leaves thinly sliced
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- Kosher salt
- 2 teaspoons honey
- Freshly ground black pepper
- 1 cup of strawberries
- small handful of almonds
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
Pour the dressing over the kale, and add the strawberries and almonds. Toss and serve. Enjoy!
