CSA Week 3

june 28 & 29

1 bunch kale

1 bunch bok choi

2 heads lettuce

1 bunch easter egg radish

1/2 pound salad mix

1 bunch scallions

garlic scapes

The weeks are absolutely flying by these days, probably because there is never, ever, ever a dull moment here at Black Kettle Farm.

We certainly did not have a case of the Monday Morning Blues yesterday. With the cleanest and clearest post rain air we hustled through the morning, knocked back weeds and transplanted yet another round of lettuce. It was a family affair at the farm for the last few days when my uncle and cousin that I hadn’t seen in eons breezed into town on a road trip from North Carolina. They were all about crossing Maine off the list of states they hadn’t been to and banging out some projects here on the farm. Bang it out they certainly did, all in a days work and there ya have it….a whole new custom made, exactly to my aesthetic vision and full of feng shui on farm CSA pick up area and a fully functional work bench for all the tools and bits of pieces of this, that and the other that get lost and re-found throughout the season. Big huge thanks fellas, I am thrilled with the results. The barn is getting major upgrades and it amazing to witness the evolution of the farm even in a very short time.

If that wasn’t enough to make the day extra special, the afternoon brought a great visit from Sudanese and Mexican farmers who collaborate with the non-profit organization Cultivating Community. The weather was perfect as we cruised around the farm, checked out the greenhouse, discussed pest issues and talked about favorite crops. Then we hit the garlic field hard and harvested every last garlic scape, a daunting task at first, but the visiting crew got right in there and made it happen. Beautiful weather, beautiful people. All is well at Black Kettle Farm.

Reminder – the farm is doing great and we want to feed more people. Prorated shares are currently available. Refer a friend and get a prize. It’s truly amazing how our Kettle runeth over!

Scapes are the best! Keep them in your fridge for freshness. The options are endless…sauté them just like a clove of garlic, make pesto, grill ‘em, crunch ‘em raw, dice them small in salad dressing.

No need to cook! It’s salad season y’all! Lettuce, bok choi, bag o’ baby greens, eat ‘em raw and enjoy!

Anchovy Garlic Scape Dressing

2 big garlic scapes, minced and mashed to a paste with 1/4 teaspoon salt

1 flat anchovy fillet, or to taste, chopped

2 teaspoons balsamic vinegar

1 1/2 tablespoons fresh lemon juice

3/4 teaspoon Dijon-style mustard

1/3 cup olive oil

In a blender blend together the garlic paste, the anchovy, the vinegar, the lemon juice, the mustard, and salt and pepper to taste. With the motor running add the oil in a stream and blend the dressing well.

Mexican Chopped Salad with Honey Lime Dressing

Self 2003

Salad

2 1/2 cups chopped lettuce

1 can (15.5 oz) black beans, rinsed and well drained

3/4 cup chopped peeled jicama

3/4 cup thinly sliced radishes

Half a ripe avocado, diced

crumbled feta cheese

1/4 cup chopped scallions

Honey-Lime Dressing

1/4 cup fresh lime juice

1/4 cup olive oil

2 tbsp honey

2 tbsp finely chopped fresh cilantro

1 garlic clove, peeled and minced – USE YOUR SCAPES

1 tsp chopped jalapeño pepper

Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

Viva la ensalada!!!!!

CSA shares are back on the market!!!

It is great feeling to report that the farm is doing better then ever imagined! After a huge response in the spring, I closed the CSA at 35 members, feeling good about starting small to make sure that every one got amble food, that the shares were never skimpy and that the faithful BKF members had full bellies of bok choi, cukes and tomatoes.
How-so-ever, it has quickly become incredibly clear that we can fill more tote bags with weekly veggies, so the CSA is back open!
Join right now and no later then July 4th for a pro-rated share for the rest of the season. The veggies are leaping out of the earth........get on board!
The pick up options are on the farm in Lyman on Tuesdays from 4:30-6:30 or in Fort Allen Park in Portland on Wednesdays from 3:30-6:30. See the "Community Supported Agriculture" section for more info.
Contact the Kettle this very moment at blackkettlefarm@gmail.com or at 207-499-1093.
Hope you're hungry!

CSA Week 2

today’s harvest

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 14^th 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!

CSA Week 1

1 bunch red russian kale
1 bunch swiss chard
1 head lettuce
1 bunch bok choi
1/2 pound arugula
green garlic
1 potted perennial herb

Italian Arugula and Potato Soup

The Ultimate Soup Bible

2 pounds new potatoes

3 1/4 cup vegetable stock

1 carrot

1/4 pound arugula

1/2 tsp. Cayenne pepper

1/2 loaf stale bread, torn into chunks (baguette, ciabatta)

4 garlic cloves, thinly sliced – OR GREEN GARLIC, USE THE WHOLE THING, MINUS THE LEAVES

4 TBS olive oil

salt and pepper

Dice the potatoes, place in a pan with stock and some salt. Bring to boil and simmer for 10 minutes.

Finely dice the carrot and tear arugula leaves and add to stock. Simmer until vegetables are tender, 15 minutes.

Add cayenne pepper and salt and pepper to taste, then add the chunks of bread. Remove from heat, cover and let stand.

Heat olive oil and sauté garlic. Pour the soup into bowls and add sautéed garlic and serve!

Kale and Ricotta Salata Salad

Gourmet 2007

3/4 to 1 pound kale - stems and center ribs discarded

2 tablespoons finely chopped shallot – OR GREEN GARLIC

1 1/2 tablespoons fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon black pepper

4 1/2 tablespoons extra-virgin olive oil

2 ounces coarsely grated ricotta cheese (1 cup)

Working in batches, cut kale crosswise into very thin slices.

Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.

Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper.