1 bunch collard greens
1 bunch chard
1 head lettuce
1 bunch tat soi
1 bunch bok choi
1/2 pound salad mix
1 bunch D’Avignon radish
Much love and many blessings of sunshine, goodness and abundance!
Happy Summer Solstice every one!
It’s all about good times and celebration mode with these super long days of all blue skies, high temps and clean, dry air.
The Black Kettle vegetables have been straight up loving last week’s mix of rain and sun and are looking lush, vibrant and strong. The cukes are full of blossoms, the tomatoes are like trees and the greens just won’t quit. Not to mention the watermelon are getting in the ground, basil is thriving and the beans are cruising along. These great growing conditions are not without some other undesirable side effects though. The weed population on the farm is feeling particularly frisky and inspired with all this sunshine and we are hustling hard to clean up the tasty late season staple crops like potatoes, onions and leeks.
Thank you all for a great first CSA pick up last week. With an over 70% return rate it was so wonderful to see (and hug) the crew from last year and after a winter of emails it was great to meet all the new Black Kettle community members.
Speaking of goodness and abundance…Welcome Priya Nandi Bloom, beautiful baby girl to Arunima and Jed Bloom of East Waterboro. Miss Priya joined us at 6:15 am June 14th weighing it at 5.06 pounds, stretching 18 inches long and with full mop of hair.
Note to the community: If and only if you actually give birth on a CSA pick up day will I personally hand deliver and place your produce in your fridge, other wise you are on your own.
Get the most out of your share! Preserve the fresh flavors!
These veggies have been harvested today. Fridges are harsh, so rinse and pat everything dry and put it in plastic bags or a Tupperware container to keep the crunch and vitality.
Kitchen gear is fun; invest in a salad spinner, you won’t be sorry.
Asian Cole Slaw
Willow Pond Farm Recipe Blog
1 Tbs. soy sauce
2 tsp. garlic, minced
1 Tbs. shallots, minced
1/4 cup rice wine vinegar
1 Tbs. mustard
1/2 cup safflower oil
1/2 cup mineral water
1 tsp. chives, minced
1 1b. carrot, cut into curls or small pieces
1 lb. radish, cut into curls or small pieces
2 Tbs. pickled ginger, minced
1 tsp. black sesame seeds
1 tsp. sesame seeds, toasted
Combine soy sauce, garlic, shallots, mustard, vinegar, oil, water, and chives and whisk until emulsified. Toss carrots, radish, ginger, and 2/3 cup of the soy mixture. Portion the salad on cold plates and drizzle with remaining 1 ounce soy mixture. Sprinkle sesame seeds and black sesame seeds on top of each salad.
*****this sounds perfect served over fresh salad mix, lettuce or finely chopped raw asian greens like bok choi or tat soi.
Bok Choi and Sesame Noodles
Stolen from my farmer friend Kate Donald at Stout Oak Farm.
2 Tbsp sunflower or canola oil
1 medium onion and/or 1 stalk of green garlic, coarsely chopped
1 large head bok choi (or tat soi), coarsely chopped
10 ounces buckwheat soba noodles
2 teaspoons rice vinegar
4 teaspoons tamari or soy sauce
2 teaspoons honey
2 teaspoons toasted sesame oil
4 scallions, finely chopped
about 1/4 cup sesame seeds
Cook the soba noodles in boiling water according to the instructions on the package. Drain and set aside.
Heat a little oil in a large skillet. Add the chopped onion/garlic, and saute over medium-high heat until it begins to soften. Add the chopped bok choi and continue to saute over medium heat (tossing occasionally) until the bok choi is just cooked (no longer crunchy). Set aside.
In a large bowl, combine the vinegar, tamari, honey and sesame oil. Whisk to combine. Toss in the noodles and mix to coat. Add the bok choi and onion/garlic mixture, chopped scallions, and sesame seeds, and then mix it all together. This dish is delicious at any temperature, and makes for amazing cold leftovers!