Welcome to another great season at Lucky Moon Farm!
Hi everyone, We had our first day of the CSA yesterday, and things are off to a good start. For those of you who are new to the CSA model, kudos for trying something new! And to returning members, thank you for your continued support of local, sustainable agriculture. Local farms can't survive without local patrons! So another strange spring in CNY - because of all the early hot weather, we were able to start the CSA earlier than ever before. It's always an adventure, because you never know what the weather is going to do next around here. But this spring Sue and Claude were able to put up a second permanent greenhouse, which will give added protection to whatever crops will fit in the two houses. Hopefully you all had a happy and healthy winter season and are hungry for some fresh veggies!
Here is the list of what's in your bags this week:
Lots of lovely greens, and some nice shallots from last fall. There's nothing quite like tucking into a great big spring salad! NEW RECIPE
If you still have some kale from last week, here's a recipe recommended by Kelli Johnson that sounds wonderful.
from the The Flat Belly Diet Cookbook
2 Tbsp olive oil 1 large red onion, cut into thin wedges 3 Tbsp red wine vinegar 2 bunches kale (about 1 1/2 pounds), trimmed and chopped 1/4 cup water 1/2 tsp salt 1/4 tsp red-pepper flakes (optional) 1/2 cup smoked almonds, coarsely chopped
Heat oil in large pot or Dutch oven. Cook onion until lightly browned. Stir in vinegar to deglaze pan.
Meanwhile, rinse kale, allowing water to remain on leaves. Add kale and water to pan, stirring and tossing until kale wilts. Stir in salt and red-pepper flakes.
Transfer to serving bowl and sprinkle with the nuts.
[if !supportLineBreakNewLine] [endif]As always, feel free to email me with questions or recipe suggestions to share on the blog. My email:
Thanks for taking part in another growing season at Lucky Moon!
for Lucky Moon Farm