WINTER GARDEN

FARM NEWS

WINTER LETTUCE

 

FROM THE FARMERS

Last week we started organizing indoor jobs, knowing rain was inevitable. Planting winter crops in the hoophouse was at the top of the list. So yesterday, Steve, Ariel, and I hustled through morning chores and headed for the hoophouses. I’ve always enjoyed this work. The confined space tames my mind, helping me focus on the work at hand.  The rows are short, and the warm, humid atmosphere is a pleasant reminder of summer. If anyone is feeling a little sun deprived this winter, we’d be glad to have you over for some winter weeding therapy…

-Bryce

COMMUNITY FOOD ASSESSMENT – BEREA

Carla, Anna and Bryce attended the Community Food Assessment – Leadership Training with the Community Farm Alliance on Saturday.  The event was well attended, and we look forward to what comes out of this work.  We’ll keep you posted…

LOTHAR & JACK

WEEK #32 CSA SHARE CONTENTS

  • HEAD LETTUCE
  • PURPLE TURNIPS
  • BABY BEETS
  • FINGERLING POTATOES
  • RED RUSSIAN KALE
  • MUSTARD GREENS
  • BUTTERNUT SQUASH
  • CILANTRO

 

FARM NOTES & EVENTS

  • BEREA FARMERS MARKET – FRIDAYS 3:30-6 PM Winter Location
  • LAST CSA DELIVERY OF THE SEASON, December 18th
  • OPEN HOUSE AT CARLA AND LOTHAR’S, December 18th after CSA pickup
STEVE
ARIEL

RECIPES

MASSAGED KALE SALAD

1/2 lb kale
1 tablespoon apple cider vinegar
1 tablespoon olive oil
1 clove garlic, minced or pressed
1 turnip, shredded
1 apple, shredded
1 carrot, shredded
lemon juice to taste
honey to taste
dash cayenne pepper
coarse sea salt to taste
1/4 cup toasted sesame seeds, pumpkin seeds, or walnuts

Wash and drain kale in a colander or salad spinner. In a large bowl, combine kale, olive oil, apple cider vinegar, and garlic (and a little bit of grated ginger, if you like). Work the ingredients together with your hands, massaging until the kale becomes tender – at least a couple minutes.

Mix in shredded turnip, carrot, and apple (and peeled, shredded beets, optional).

Here’s where the recipe becomes fun…add lemon juice, honey, and sea salt to taste. With each addition, mix the salad well and sample…just a little bit at a time until sufficiently sweet, tangy, and refreshing. Finally, add a dash of cayenne and top with toasted seeds or nuts. A drizzle of tahini never hurt anything, either. This is the most delicious, surprising salad. I’ve seen a burger-subsisting death metal drummer go nuts over this dish.