:: Quick update from the farm ::

This past weekend Mathias and I managed to take TWO consecutive days off… well somewhat. Chickens and general farm tending is always taken care of each day but on Saturday after market we headed out to the river to try and catch the finals for the World Freestyle Championships. We had a nice walk/hike around the bike trails as we made out way out to the wave but managed to get there the moment it was over! Life of a farmer. We did however have some family time on both Sunday and Monday so all in all it was a great weekend.

Tuesday was back to work and I brought in hundreds of squashes! Such a great harvest and I’m excited to include these in the CSA shares starting next week.

IMG_20150909_135750IMG_20150909_135809:: This week’s share of the harvest ::

1 bunch Japanese Salad Turnips
1 box Tomatoes
1 box Summer Squash
1 box Potatoes
1 bag Carrots
2 Onions
CHOICE: Tomatillos OR Kale

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:: How to use this week’s share ::

If you chose tomatillos, the only dish I seem to know that works for is Salsa Verde. There is a copy of this recipe in the CSA Veggie Guide:

Salsa Verde

Use salsa as a dip, a side for meat or with any Mexican style dish.

1 1/2 pounds tomatillos, husks removed, thoroughly washed
1/2 medium white onion, quartered lengthwise and halved crosswise
2 jalapenos, stems removed
6 cloves garlic, peeled
1/2 cup coarsely chopped cilantro
1 1/2 teaspoons coarse salt
1/2 teaspoon granulated sugar
1/3 cup chicken broth
juice of 1 lime (2 tablespoons)

Heat a large cast iron skillet over high heat. When pan begins to smoke, add tomatillos, onion, jalapenos and garlic. Blister vegetables, turning frequently, until blackened in places but still firm, 5 minutes.

Transfer vegetables to a food processor along with cilantro, salt, and sugar and pulse until very finely chopped.

Transfer to a small saucepan and add chicken broth. Simmer over medium-high heat, stirring occasionally, until thickened slightly, 10 minutes.

Kale & Sausage Pasta (Martha Stewart)

  • 1/2 pound short pasta
  • 3/4 pound Italian sausage meat
  • 1 tablespoon olive oil, plus more for drizzling
  • 2 tablespoons minced garlic
  • 1 can (15.5 ounces) rinsed and drained chickpeas
  • 5 cups ribbed and shredded kale
  • 1/2 cup grated Parmesan
  • Salt and pepper
  • Lemon juice, for drizzling

    Cook pasta, then drain. In a skillet, cook sausage meat in 1 tablespoon olive oil until opaque, breaking up with a spoon. Add garlic and cook 30 seconds. Add chickpeas and cook 3 minutes. Add kale and wilt. Add pasta and Parmesan; season. Drizzle with olive oil and lemon juice.

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