Bryce is dealing with brain drain tonight so this week’s news comes from your farmer’s wife and baby mama. Which means Bryce is in the kitchen doing dishes. Jack is sleeping (in case you were wondering, we had kale and fried eggs for dinner, which we eat at least once a week this time of year).
Farming, like anything really, is hard work. What’s harder is keeping the work in check. The majority of our married arguments have something to do with the number of hours Bryce gives to the farm. I suppose that’s like all work and lots of marriages, too.
Farm life is like any other life. But I think because most of us came from farmers not so far back in our family lines, farming’s analogies, parables and symbols are that much more available to our collective imagination. Maybe this is one of the reasons that people join CSA…to be connected to the language that our people have been using for thousands of years to understand what life is about.
Dreaming, waiting, planning, fertilizing (to put it nicely), sowing, watching and waiting some more, sweating, weeding, harvesting, dying
WEEK #4 CSA SHARE CONTENTS
- NAPA CABBAGE
- LEAF LETTUCE
- GARLIC SCAPES
The garlic is starting to produce scapes. We will be harvesting these as the develop, so the plant puts more energy into producing a nice head of garlic. This is our first year of growing garlic and we are not sure how the supply will be through out the week. We will divide the supply as best we can, so everyone gets some scapes.
FARM NOTES & EVENTS
- BEREA FARMERS MARKET is now happening – TWICE PER WEEK – Tuesdays 3:30 – 6 PM and Saturdays 9 AM – 12 PM
- LEXINGTON FARMERS MARKET – We’ll see you at the downtown market on Saturday mornings 7:00 AM – 1:00 PM
FROM THE KITCHEN
NAPA CABBAGE SALAD
Topping for salad – Break two packages of chicken ramen noodles into bite-size pieces. Melt 1/2 stick of butter in skillet, and add uncooked ramen noodles. Stir frequently and brown noodles until toasty. Add the seasoning packet to the noodles, along with 1/4 cup sesame seeds, and 1/2 cup sliced almonds. Continue to stir until all are lightly browned.
Dressing for salad – 1/2 cup red wine vinegar, 1 cup olive oil, 1 tablespoon sugar or honey, 2 teaspoons soy sauce, and 1 teaspoon black pepper. Shake vigorously.
Napa cabbage – wash and drain, then place flat on cutting board. Cut napa into 1/2 inch springs and wash again. Drain well. Place cut cabbage in a large salad bowl, add dressing and toppings.
Try this Kale recipe. It comes recommended to us by the Hensley, second year CSA members, and veterans of creative kale use. We also recommend Kale chips. If you’ve got some left over kale in the fridge, this is a good way to make it disappear. Any recipe you find should work. We keep it simple…salt, olive oil, and kale.