Tuesday, June 25, 2013

CSA Week #3

2 bunches greens
1 head lettuce
1 head napa cabbage
1 bunch salad turnips
purple kohlrabi
1 bunch scallions

The double whammy of summer solstice and the super moon have been no joke at Black Kettle Farm.  The field is getting packed, the veggies are cranking and the harvests are getting beefier by the week.  It is all incredibly miraculous and wonderful, but truth be told, those turnips don’t just walk themselves into your shares, there is a ton of hard-work and lots of great souls that make it all happen.  
Here we go community, meet the 2013 Kettle crew!!!

Abi Griffith: Assistant Manager, Gemini
Abi, a former Portland dweller and massage therapist, brings her dedication to farming, positivity and rock solid work ethic to the Kettle fields this season.  She dunks, washes, organizes, fluffs and packs all the harvested veggies not to mention, our girl is a whiz on the tractor and an expert field rock extractor.
Farm Fashion: Faded black hat with a double lavender brim  

Carmen Allen: Apprentice, Sagittarius
Carmen, hailing from the potato fields of Presque Isle, brings major enthusiasm for all things farming this season.  A pro chard harvester and irrigation master, Carmen’s huge laugh and skills with the hula hoe are much appreciated.
Farm Fashion:  Weird, but very sensible, purple trench coat

Carly Mercer: WWOOF Volunteer, Cancer
Carly, ditching life in D.C. is gracing us with her presence for 3 weeks this season. She fits right in with the Kettle crew and weeds onions like a zen master, harvests kohlrabi like a champ and mulches with best of them.  No better time then June to have an extra pair of hands on the farm, we’d be hurting without her.
Farm Fashion: Radical red knee socks

Shannon Gilpatrick: Special Operations Manager, Leo
It’s year four in the Kettle fields for Shannon.  From seeding just about everything in the greenhouse, to trouble shooting the weed whacker, to explaining the best practice for filling restaurant orders and packing for market, Shannon is a wealth of knowledge about all things BKF.  Her attention to detail and calm during the crazy keep the Kettle cruising right along.
Farm Fashion: Big Baby Belly!...due in August!...and hot pink short shorts.

Laura Neale: Kettle General Manager/Cat Lady, Aquarius
L.Neale, holding it down for season five with Black Kettle Farm, living in awe and gratitude for all the amazing, beautiful and humbling experiences, epic meals, ridiculous moments, really good friends and truly hilarious episodes that have been generated through the farm.  A lover of reggae music, strong cup of yerba mate and kale at every meal.
Farm Fashion: Custom sleeved sweatshirts/real dirty trucker hat, tilted ever so.

Work Share Crew : Kim, Su, Molly and Alex, weeders, transplanters, rock stars.

Napa Cabbage is the best!!!!  When looking up recipes for Napa salads and slaws, I realized they are all the same, except for the dressing.  
Follow this custom Kettle style recipe for your salad and them dress it up as you see fit.  Enjoy!
Chop Napa Cabbage
Cut the butt end off and shred purple kohlrabi
Remove leaves from salad turnips and slice into thin discs
Finely dice scallions, use the white parts and the greens.
Layer napa, kohlrabi, and turnips in a big salad bowl, toss scallions on top and choose a dressing from below!  Yum, summer supper is served!
Napa Slaw
1 tablespoon sugar
1/4 cup rice vinegar
1 1/2 teaspoons toasted sesame oil
2 tablespoons soy sauce
1/2 cup fresh mint leaves, torn if large
In a small bowl, combine sugar, vinegar, sesame oil, and soy sauce. Stir until sugar dissolves, then pour over cabbage mixture. Toss until slaw is coated and top with mint leaves.
Napa Cabbage Salad with Peanuts and Ginger
2 tablespoons rice-wine vinegar
1 tablespoon Dijon mustard
1 piece fresh ginger (1 inch long), peeled and grated
3 tablespoons vegetable oil
1 teaspoon toasted sesame oil
coarse salt and ground pepper
1/4 cup chopped roasted peanuts
In a small bowl, whisk together vinegar, mustard, ginger, and oils until dressing is smooth. Season with salt and pepper.
Shredded Napa Cabbage Salad with Golden Raisins, and Dijon Dressing
1/4 cup white-wine vinegar
2 tablespoons Dijon mustard, preferably whole grain
2 tablespoons sugar
1/2 cup golden raisins
Coarse salt and freshly ground pepper
Whisk together vinegar, mustard, and sugar. Toss together cabbage, turnips,scallions etc, add golden raisins.  Drizzle dressing over salad. Season with salt and pepper.

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