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Week 5

Hi everyone,

Happy 4th of July! I hope you all have a great weekend celebrating.

Life on the farm continues- we've had some major thunder storms this week that have brought on more torrential rain that we would like. Since the whole farm is on a hill, working to prevent erosion is a constant struggle. But things are still doing pretty well. We got the cabbage and the first of the broccoli transplanted this week, the first picking of peas went well, and the indoor and outdoor tomatoes look very healthy and have little tomatoes on their way!


In your bags this week:

Salad Mix


Snow Peas


Cilantro or Mixed Basil


The garlic is still a bit young, which means it's extra flavorful. We'll be harvesting all of it in a few more weeks, but we were able to pull a few on the early side. I used a few cloves in a spinach sauté I made last night, and it was delicious! I really love garlic, and when it's this fresh, it's hard to beat.

Here's a kale recipe that looks pretty good (and it's quick and easy!) 1) Garlicky Mushrooms and Kale


1 teaspoon olive oil 3 cloves garlic, minced salt and pepper to taste 4 ounces cremini or button mushrooms, sliced (about 1 cup) ½ pound kale, coarse stems removed, leaves sliced or torn into pieces


  1. Preheat a large skillet over medium heat. Sauté the garlic in the oil for about 2 minutes, being careful not to burn it. Spray it with a little nonstick cooking spray if needed.

  2. Add the mushrooms and sprinkle on the salt. Let them cook for 5 to 7 minutes, stirring often, until the moisture has released and the mushrooms are lightly browned.

  3. Add the kale and pepper, and use tongs to sauté for about 10 more minutes. Add splashes of water if the pan seems dry. The kale should be tender and cooked down pretty well.

  4. Serve immediately.

2) Kale and Chorizo Soup (aka Caldo Verde)

Here's another from the Martha Stewart website.

Be well,

Sarah VanNorstrand

for Lucky Moon Farm

#garlic #kale

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