Week Two Newsletter and Recipe

Welcome to week 2 of the summer CSA season at Stony Loam.  It's a very busy time here on the farm.  All of our major crops are in the ground and well established at this point.  These little bits of rain we've been getting keep things growing nicely, as do the heat and humidity.  When it's dry, we're busy trying to keep up with the weeds.  There is always a most impressive flush of weeds with the onset of summer weather, and this year is no exception.  Most of your food is being grown up the street from Pizza on Earth on our new piece of land.  The Main Field, as we call it, is newly plowed this year and we're just getting to know it.  The first year in a new field is always a bit of trial and error-- finding the wet spots, the rocks, the soil types, the bugs, and arrrgh, the deer!  But, all in all, things look great up there.  We dug a pond that gives us nice access to irrigation water.  Meanwhile, back at the land at Pizza on Earth, we've got the u-pick crops and the greenhouses, which are full of fast growing tomatoes, peppers, and eggplant.
 
This week in your share you can expect to find some of the following:
 
Lettuce:  growing like crazy.  A salad every night!
 
Bok Choy
 
Rainbow chard
 
Arugula
 
Radishes
 
Kale:  see recipe below
 
and a few other "maybe's":  kohlrabi, fresh scallions, spinach, garlic scapes
 
In the u-pick garden, we're excited and a little nervous about our new crop, strawberries.  We've never grown strawberries for this many people before, so bear with us as we figure out how to manage 150 families u-picking!  Also in the u-pick garden, more daisies and some basil tops look ready to go.  Coming on strong:  snap peas!  We'll keep you posted, stay tuned.
 
We look forward to seeing you this week, Dave, Emma, and Eli  (D, E, and e)
 
 
Kale-Cabbage Saute  (Indian inspired, delicious, even for those who may shy away from kale and greens!)
 
2 tsps extra virgin olive oil
1/2 tsp cumin seeds
2 tsps fresh ginger, peeled and minced
2 cups onions, vertically sliced
1 Tbs jalapeno pepper, seeded and chopped
1 tsp sugar
1/2 tsp salt
1/2 tsp ground turmeric
5 cups chopped kale
2 cups green cabbage, shredded
2 Tbs water
 
Heat oil in a large nonstick skillet over medium heat.  Add cumin seeds; cook 1 minute, stirring frequently.  Add onion; cook 5 minutes.  Stir in jalapeno and the remaining ingredients.  Cover and cook 15 minutes or until kale is tender; stir occasionally.
 
Source:  Cooking Light- August 2000, Thanks to member Susan Stock!