Wednesday, June 19, 2013

CSA Newsletter Week #2

Week 2

June 18 and 19

salad mix
2 bunches greens
1 head lettuce
1 bunch easter egg radish
purple kohlrabi
1 bunch herbs

The days are stretching out, the sunsets are gorgeous and pause worthy and the veggies are really and truly starting to flow at Black Kettle Farm.  All systems are GO, solstice and the (super!!!) full moon are touching down by the end of the week.  We feel it, the pigs feel it, the chard feels it!!!!!!!! This is why we live in Maine!!!  It’s time to go swimming as much as possible and eat as much fresh food we can get our hands on, we gotta recharge the batteries and store up all this goodness....bring on summer!!
Even with all the rain that has hit the farm in the last week, the Kettle crew has still been hustling, bustling and making things happen.  Not only did we accomplish a great (by which I mean fabulous and awesome) first week of CSA pick-ups, getting the harvest routine down, meeting new members and hugging old friends from season’s past, but we have also been doing tons of planting, weeding and navigating mud puddles.

For the first time ever, the farm is making a big, huge, Kettle style stab at growing sweet potatoes!  Last friday, after a foggy, groggy harvest for market, the sun broke, the rain gear was shed and our sweet potatoes showed up at the barn in a big ol’ box from Tennessee.  Under a a crisp, text book Maine sky, we got those babies in the ground and wished them well on their delicious journey.  May the sun shine upon them and may the field mice find something else to munch, here’s to keeping it way interesting and bringing a delicious slice of the deep south to your local harvest this season.  Fingers and toes crossed for a bumper haul!

Because we do so enjoy keeping it interesting in these parts, Mongolia met Maine last week and a yurt was raised on the farm in the back meadow.  The yurt, surrounded by wild flowers and tucked behind the main veggie field,  is a new and gorgeous community space, for staff, friends and visitors to eat, hang, meditate, soak in the tranquility of the farm, watch the fireflies or space out and listen to the rain.  The sky is the limit for it’s uses, as the positivity and beauty radiate out of this structure.  The raising day was smooth, fun and rewarding, and  the Kettle crew is extremely thankful for all those that contributed.

And, while all this action is going on, the cukes are flowering, the beans are up and at ‘em, the tomatoes are fruiting, and the fall broccoli is about to go in the ground.  High fives all the way around, summer is here!  
Much love and happy solstice!

Kripalu House Dressing
Enjoy it over your salads or steamed vegetables. This dressing will keep for two weeks in your refrigerator.  Makes approximately 2 cups.
1 cup sunflower oil or grape seed oil
2 tablespoons toasted sesame oil
¼ cup tamari (natural soy sauce)
½ cup lemon juice
⅓ cup sesame tahini
2 cloves garlic
½ tablespoon dry mustard powder
½ teaspoon salt
½ tablespoon chili powder

pinch cayenne
½ cup water
Combine all ingredients and blend using a standard blender or immersion blender.

Swiss Chard with Ginger and Cumin

1/4 cup plus 2 tablespoons vegetable oil
1 teaspoon cumin seeds
2 jalapeƱos, minced
1 1/2 tablespoons minced fresh ginger
3 pounds Swiss chard—rinsed, stems cut into 1/2-inch pieces, leaves cut into 1-inch ribbons
1 1/2 tablespoons fresh lemon juice

In a large, deep skillet, heat the oil. Add the cumin and cook over moderately high heat until slightly darkened, 10 seconds. Add the jalapeƱos and ginger and cook, stirring, until fragrant, 1 minute. Stir in the chard leaves and stems with the water that clings to the leaves and a pinch of salt. Cover and cook over low heat, stirring, until the chard is tender, 12 minutes. Uncover and cook over high heat until most of the liquid has evaporated, 2 minutes. Add the lemon juice, season the chard with salt and serve.

Kohlrabi and Radish Salad

3 cup grated, raw kohlrabi
1 c. sliced, red radishes
1/3 c. olive or vegetable oil
1 T. lemon juice
2 T. vinegar
2 tsp. sugar
¼ tsp salt
1/8 tsp pepper
Combine kohlrabi and radishes.  Whisk together remaining ingredients.  Pour over salad mix, toss and serve.  

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