Owl Pine Farm

Tomato plants

  This week we are seeding the remainder of the summer vegetables and saying goodbye to some of the spring  vegetables.  The first blooms on the tomato plants are showing and the squash plants are branching out.  



The first blooms on the tomato plants





 

Squash plants

  Our second round of broccoli is almost ready!

CABBAGES ARE STARTING TO HEAD!

Red express cabbage

Savoy cabbage

This weeks CSA share includes:

.Lettuce

.Toscana Lacinato Kale

.Asian mustard greens

.Swiss Chard

.Cauliflower
.New potatoes(red and white)
.Lemon Thyme

.Rosemary

Chris found this awesome recipe that combines some of the vegetables in this weeks share.   Both the salt and pepper in this recipe are coarse, making them milder in flavor than ordinary spices.  If you use table salt and pepper, you may want to decrease amounts.  You can also add 2 cups of cooked beans to make this an entree.

    New Potatoes with Swiss Chard and Rosemary
3 tablespoons olive oil
2 cups peeled, halved new potatoes(1/2 inch pieces,about 3/4 pound)
6 cloves garlic,whole, unpeeled
2 tablespoons chopped fresh rosemary
2 cups Swiss Chard

1/2 teaspoon coarse salt,or to taste

1/4 teaspoon grind pepper

1. In a large skillet, heat the oil over medium-high heat.  Add potatoes and garlic; cook,stirring, until browned (about 9 minutes).  Add Rosemary; cook, stirring, 1 minute.

2. Add the Swiss chard, salt and pepper.  Cook, stirring, until chard is tender (about 2 minutes).

Variation:Bok choy or collards can be substituted for the Swiss chard. Substitute 1 tablespoon chopped fresh thyme or oregano for the rosemary.

 

There are many different ways to prepare kale, here are two of our favorites:

Baked Kale Chips:

1 bunch kale

1 tablespoon olive oil

1 teaspoon seasoned salt

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.

1. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
2. Bake until the edges brown but are not burnt, 10 to 15 minutes

 Kale Recipe:
4 cups chopped kale
2 tablespoons vegetable oil
1 1/2 cups chopped onion
4 cloves garlic, minced
1 1/2 cups vegetable broth
salt to taste

1. In a saucepan, heat oil over medium- high heat.  Add onions and garlic; cook, stirring, until softened, about 2 minutes.
2. Stir in the broth and bring to a boil. Reduce heat and simmer, uncovered,15 minutes. Add salt to taste.

We hope that you enjoy this weeks vegetables!