Tuesday, December 18, 2012

Fall /Winter CSA Week 11 and Kale Salad

It's week 41 of deliveries for my CSA. Four weeks to go with the fall/winter season ending on January 15.  Oh yes, the new year.

Winter/Spring basket

I am extremely grateful to everyone for taking part this year, especially those of you who have been on board for all 3 seasons.  After 45 weeks of eating out of my gardens and greenhouses, you have a true sense of eating seasonally, and of course what kind of a growing year it has been.

This year has had it's ups and downs. Some things did very well, like the beets for example that keep on coming. The peppers and basils of course too were exceptional.

The tomatoes didn't produce nearly as many as I would have hoped and the eggplants and potatoes did very poorly in the dry summer.

Of course we worked hard and I was very lucky to have Maris the amazing farm intern here to help me.

Today's baskets
Growing in the greenhouses doesn't completely ensure that weather isn't an issue, but it is a help. I still need to vent on sunny days, but really there hasn't been a whole lot of sun lately.

The weather of late has been damp, cool and overcast  which can cause disease and insect problems in the greenhouses.  So far so good, but who knows. Weather is the ultimate decider of how any season goes. And every season. A crap shoot, always.

For the next two weeks deliveries are on Monday.

That is your deliveries of fresh arugula, mizuna, mibuna, mispoona, giant red mustard, green wave mustard, ching chang choi, chards, kales, collards and many many other greens. I hope I am mixing them up enough so that everyone is trying all my current crops.

It'll be a green Christmas, in more ways than one!
(recipe from epicurious.com)

Kale Salad with Dates, Parmesan and Almonds


  • Juice of 1/2 lemon
  • 1/2 shallot, chopped
  • 1 teaspoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 2 bunches kale, stems removed, leaves shredded or finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup sliced almonds
  • 8 dates, pitted and chopped
  • 2 1/2 ounces Parmesan, shaved with a peeler


In a bowl, whisk juice, shallot, honey, salt and pepper flakes. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately. In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 to 2 minutes. Add almonds, dates and Parmesan to kale; serve.

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