CSA Newsletter #5

1 bunch chard

1 head lettuce

1 bunch beets

1 head cabbage

1 bulb fennel

1 bunch chives

1 bunch herbs

cucumbers

squash and zucchini

I could talk about the rain, I could talk about the mud, I could bore you with how lame it is to squeeze into rain pants day after day.  I could over share about the bugs flying directly into my eye balls repeatedly and for no apparent reason during the beet harvest this morning and I could really go on and on about how hot, muggy and gross it has been in the times that it hasn’t been raining.  

What would be the point of all that???  Let’s keep the vibration super, duper Black Kettle style high, with lots of exclamation points and shout outs about how fab it is to eat yummy, fresh food in the summer time!!!

It’s true, the hardworking and ever fashionable BKF crew makes it happen out there in the field, but they are not the only souls that inhabit and energetically uplift and contribute to the tiny whirling and swirling universe of the farm.

Although we are super veggie focused in these parts, BKF also hosts a small herd of pasture raised pigs.  Nooked back in the trees in a quiet corner behind the winter squash field, these not so little guys are major lovers of mud and afternoon naps and like any truly committed BKF community member, the pigs are addicted to chard, lettuce and cabbage.  When things get hectic in the field and it seems like absolutely every thing is weedy and bug infested, the pigs remind us the take it all a tad less seriously.  By simply being true to themselves, the pigs teach us a great deal about how to live.  A visit to the pig pen demonstrates that to achieve authentic happiness, it is always worth it to splash around and take a cool dip when the sun is high in the sky, that it is really, really fun and exciting to kick up your heels and romp around with your friends, and that it is the absolute best to just go for it and binge, binge, binge on the freshest of the fresh veggies when given the opportunity.  Big thanks to Paco, Mr.Wendall, Girl and Cecily for always keeping us grounded and true!

Because BKF always likes a good gathering, the farm is the current home of multiple bee hives that belong to a neighboring bee keeper.  The bees grace all our flowering plants like cucumbers, squash, tomatoes, potatoes and eggplants with their pollinating presence and especially love to hang out in the big time blooming perriannual garden.  They quietly hold it down in the young apple orchard in a low traffic area of the farm,  but they really strut their stuff one afternoon a few weeks back and demonstrated just what a “swarm” looks like!  Talk about getting a bee in your bonnet!  It was a serious National Geographic moment in ol’ Lyman, I’ll tell you that much.  BKF feels honored to host this essential element in the creation of a whole farm system with productive crop fields and a healthy natural environment and habitat.

Finally, you really all want to eat local and know your farmer?  Well, here’s the deal....I am a cat lady.  It was all out of my control, some how the stars crossed, the planets aligned and the universe provided BKF with the numero uno, most best feline collaborators ever.  Steve, super complex, busy with a variety of missions, overnight adventures and organizing his multiple thumbs, Pindy Wong, understatedly elegant, super effectionate and prone to communicating through chirping and Mean Kitty, a roaming soul who is at minimum 475 years old.

So many friends, so many fun times!  Love to all BKF community members! Black Kettle Farm Summer Tabouli Salad

Cook quinoa or couscous, set aside.

Chop bulb of fennel, Dice chives, Slice cucumbers

Add all veggies to your cooled grain of choice, toss with a simple dressing of:

olive oil, balsamic vinegar, a dash of lemon juice, a bit of dijon mustard, minced garlic scapes and salt and pepper to taste.

Serve on a bed of lettuce or cabbage.  Possible additions:  Chick peas, dry roasted sunflower seeds, diced salad turnips, parsley or shredded kohlrabi.

BKF Power Breaky - Keep the motor running all day long and eat like a Black Kettle Farmer!

Heat olive oil in a cast iron skillet, add minced garlic scapes and sauté with salt, pepper and red pepper flakes.

Dice squash or zucchini and add.  Cook until starting to soften and brown.  Chop rainbow chard and add, cook until 

leaves wilt.  Crack 2 eggs, whisk with a fork, add to veggies and scramble.  Eat, enjoy and feel big, strong and healthy!

Beet and Beet Green Fritters - New York Times, Fitness and Nutrition

1 bunch beets, with greens, peeled and grated, Greens from 1 bunch beets, stemmed and washed in 2 changes of water

2 eggs

1/2 cup chopped mixed fresh herbs, like as fennel, dill, mint, parsley

2 teaspoons ground cumin

1 teaspoon ground caraway

1 cup fresh or dry bread crumbs (more as necessary)

Freshly ground pepper

2 ounces feta, crumbled (1/2 cup)

All-purpose flour as needed and for dredging 

1/4 cup canola oil

1/4 cup extra virgin olive oil

Plain Greek-style yogurt or aioli for serving

1. Salt the beets generously and leave them to drain in a colander placed in the sink or in a bowl.
2. Heat a large pot of water over high heat and stem and wash the beet greens in 2 changes of water. When the water comes to a boil, salt generously and add the beet greens. Cook for about 1 minute, until tender, and transfer to a bowl of ice water. Let sit for a few minutes, then drain, squeeze dry and chop fine. 

3. In a large bowl, beat the eggs and add the grated beets, herbs, cumin, caraway, beet greens, bread crumbs, salt and pepper to taste, and feta. Mix together well. Take up a small handful (one to 2 tablespoons) of the mixture, and if it presses neatly into a patty, it is the right consistency. If it seems wet, add more bread crumbs or a few tablespoons of all-purpose flour. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.

1. Combine the oils in a large frying pan and heat until rippling, about 275 degrees. Meanwhile, take up heaped tablespoons of the beet mixture and form patties. Lightly dredge in flour. Carefully transfer to the pan, taking care to fry them in batches so you don’t crowd the pan, and fry until patties are golden brown on both sides. Use tongs, a slotted spatula or a spider to turn the fritters over. Remove from the oil and drain briefly on a rack, then serve, with yogurt or aioli if desired.