july 5 & 6
1 bunch swiss chard
1 bunch collard greens
2 heads lettuce
1 bunch salad turnips
1 bunch scallions
1 bunch parsley
This July 4th we are actively celebrating our interdependence here at Black Kettle Farm. It’s that time of year when things are starting to flow and we are thankful that the major early season push is behind us and we can now settle into the rhythm of the season, with long days where food grows before our eyes and weeds pop up in places we didn’t even actually know existed.
Who is this “we” in which I speak? Well, it is none other then the all star, super VIP crew and community that is the farm and who make it happen with positivity and spring in their step to get food in your tote bags every week.
Heading up this crew is Assistant Manager Shannon Gilpatrick, a Sanford born and raised rock star and major hustler in the field. Shannon, a resident of the back meadow at BKF, is hot off the swingin’ traveler circuit in Central America. When not planning for her next globe trot, Shannon can be found organizing something unsightly, honing her tractor skills, making bracelets or doing a killer cannonball into Bunganut Lake.
Other key players at the farm are local working share CSA members Su, Katie and Josh. These guys show up once a week, plug right into whatever task is at hand and always make a major contribution to the upkeep of the farm. Their enthusiasm and fabulousness spices up our week and we love them dearly.
Additional behind the scenes support and general gusto comes from our gorgeous pig posse of Ramona, Clementina and Weezey. These girls are going to town on a back field, rooting and fluffing the soil, munching invasive grasses and fertilizing with their goodness in preparation for next season. These fine ladies can also be found tipping over their water bowls, sleeping in a pile, scratching, scratching, scratching and generally being awesome.
Finally, there is Steve, the gray cat, however there is way too much to tell about this cosmic being. Just trust that, like every one in our interdependent farm community, he has got your back! Enjoy your veggies! Yay summer!
Tender, Crunchy, Sturdy, Bold
New York Times Magazine, June 16, 2011
This is an excellent resource and should be held on to for the rest of the season. All these salads can be varied to match what ever you have in a share. Use scapes for garlic or shallot, use baby greens for lettuce and as things come in, like cukes or green beans, throw ‘em in or add cooked beans or a hard boiled egg for protein. With all these great ingredients, you can do no wrong!
Green Salad With Thai Flavors
Toss lettuce with 2 sliced Thai chilies, 1/2 cup torn mint leaves, 1/2 cup torn basil leaves, 1 cup sliced radishes and Thai vinaigrette: 1/3 cup peanut oil, 2 tablespoons lime juice and 2 teaspoons fish sauce.
use parsley instead of basil and use turnips instead of radish
Salad With Hazelnuts and Grapes
Toss with 2 cups halved grapes, 3/4 cup toasted, crushed hazelnuts and hazelnut vinaigrette: 1/3 cup hazelnut oil and 2 tablespoons sherry vinegar.
Cooked Chard Salad With Lemon-Caper Vinaigrette
Cook 1 to 1 1/2 pounds trimmed chard in boiling salted water until tender, 2 to 3 minutes, then drain, rinse, squeeze dry and chop. Drizzle with lemon-caper vinaigrette: 1/3 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon capers with a drop of their brine and 1 tablespoon chopped parsley.
Kale Salad With Raisins and Blue Cheese
Use kale, not chard; instead of cooking, chop and drizzle kale with 1 teaspoon each olive oil and sherry vinegar; knead until tender. Toss with 2 grated carrots, 1/2 cup raisins, 1/2 cup blue cheese and honey-garlic vinaigrette: 1/3 cup olive oil, 2 tablespoons sherry vinegar, 1 garlic clove and 2 teaspoons honey.
Cooked Collard Salad With Peanut Vinaigrette
Use collards instead of chard (it will take longer to cook). Drizzle with peanut vinaigrette: 1/3 cup peanut oil, 2 tablespoons lime juice, 3 tablespoons dry-roasted peanuts and 1 garlic clove. Garnish with 1/4 cup chopped scallions.