Tuesday, August 13, 2013

CSA Newsletter #10

Week 10
August 13 and 14

1 head lettuce
1 bunch carrots
2 bunches greens
1 pound sweet onions
sweet peppers
hot pepper

Crisp air, blue skies, puffy clouds, glorious sunshine, pretty much the perfect temperature at all times, brilliant colors abound, coupled with lots of recreating, fun with friends and fams, romping outside as much as possible and of course lots and lots of insanely delicious, extremely veggie heavy meals.  
Abundant August continues to deliver and confirm, underline and exclamation point in super duper bold why we live in Maine!  It is all seems to be a big, huge energetic celebration of positivity and vitality with the weather these days, no?

With that in mind, let’s all chime in and welcome the newest Kettle family member...Miss Luna June Stinson, bouncing baby girl to Shannon Gilpatrick, long time Kettle employee and major rock star, and Zac Stinson, Blue Spoon chef extraordinaire!  Luna has been with us all season, harvesting turnips, seeding lettuce and planting tomatoes,we are so happy to finally meet her for real!
We are no doubt a fertile crew with lots more babies on board and more Kettle mouths to feed......Hurray and congrats to members Becca and Hank Stabler who are expecting a baby boy at the end of the month.  Much love to Amy Simpson and Greg Korbet when baby makes three in the fall.  Yahoo for  Molly O’Connell, Julian Marks and big brother Calder and Jed and Arunima Bloom, and big sister Pryia who will both add a new veggie lover to their families in January.  And of course, Miss Zoe Rose Nilson, who showed up just before the kick-off of the season, whose parents Doug and Rachel, were the very first committed BKF CSA members way back when and are now raising 3 veggie positive Kettle kids.

Beautiful babies aside, there is oh so much to celebrate!  Cherry tomatoes, the return of kale and the fact that the delivery van just passed inspection and will make it another year as  a part of the Kettle fleet of jalopies!  

Get out your pens and mark your calendars NOW, Black Kettle Farm will officially celebrate the season:
Sunday, September 8th at 4:00 PM
BKF CSA Appreciation and Friends of the Farm
Good Times Gathering!

Veggie Pot Luck, lawn games, pig and veggie field viewing, picnicking, and fire as the sun goes down.
Bring a vegetarian dish to share, your own plate and utensils and BKF provides the epic sunset, a cold brews and fun farmy times.
Check out where your food comes from, meet the whole Kettle crew and hang with other wonderful CSA members! Attendance is REQUIRED.

Love the Kettle?  Shout it Loud and Proud with Kettle Gear!
Limited addition Trucker Hats  - $12.00
Canvas Tote Bags - $10.00
........Like us on Facebook and hashtag #blackkettlefarm on Instagram!
Let’s celebrate and let the good times roll!!!

Easiest August Meal Ever from the BKF Test Kitchen
Preheat the oven to 375 degrees.
Find a baking pan and add coat with olive oil.
Cube eggplant, sweet onions, carrots.  Dice lots of garlic.
Add to pan and toss veggies with olive oil, add salt and pepper and maybe drizzle a bit more oil on top.
Bake until veggies are soft and onions start to brown.  30-45 minutes.
Cube tomatoes and add to the mix.  Let it roast!...about 10 minutes, or when it has all mixed and carmelized.
Possible additions are balsamic vinegar, or fresh oregano or basil.  Pump it up with chick peas, serve over rice or with foccacia or just spoon it up and ENJOY!
Kale Caesar Slaw
Bon Appétit  | July 2011
by The Bon Appétit Test Kitchen

  • 1/4 cup fresh lemon juice
  • 8 anchovy fillets packed in oil, drained
  • 1 garlic clove
  • 1 teaspoon Dijon mustard
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup finely grated Parmesan, divided
  • Kosher salt and freshly ground black pepper
  • 1 hard-boiled egg, peeled
  • 1 bunch kale 
Combine the first 4 ingredients in a blender; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Dressing can be made 2 days ahead. Keep chilled.
Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon; scrape egg white from bottom of strainer. Repeat with egg yolk, using a clean strainer and bowl. DO AHEAD: Can be made 6 hours ahead. Cover bowls separately and chill.
Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and sieved eggs.

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