What’s in the box this week?
Standard Shares include
- Little Gem Lettuces – Use these baby romaine heart lettuces to make a delicious mango-lime dressing to top your salad: Purée 1 chopped peeled mango, the zest and juice of 1 lime, and 1 teaspoon each Dijon mustard, sugar and kosher salt in a blender. Gradually blend in 1/4 cup rice vinegar and 1/2 cup vegetable oil.
- Red Russian Kale – The star of this week’s recipe!
- Detroit Beets – If you aren’t including beets in your daily juicing regimen, start now! They taste fantastic but if your juice is feeling too beet-y, include apples and carrots to balance them out.
- Mokhum Carrots – Orange carrots are a great source of beta-carotene, which our bodies turn into Vitamin A (good for our eyes, bones, teeth, and skin). Carrots contain a group of plant pigments called carotenoids, and beta-carotene is a member of this group. These plant pigments were first identified in carrots and therefore their name was derived from the word carrot.
- Spring Onions – Batter and fry them for the world’s sweetest little onion rings!
Egg Shares include eggs from our certified organic, pasture-raised, soy free happy hens.
Don’t forget – you can always add extra items to your order at our Online Market.
Red Russian Kale, Little Gem Lettuces, Beets, Carrots, Onions
Rain is coming! After the driest January on record, we’re rushing around to get ready for much needed rain. Potatoes need planting, transplants are going in, tractor work is buzzing, and harvest is hurried. Friday we’ll be harvesting in full rain regalia. We expect to be mudded out of the fields for at least a week, possibly (hopefully) longer.
Not everybody is rejoicing about the timing. Our almonds, and many of the growers around us, have already begun to bloom. This rain will knock off those blossoms and prevent pollination, significantly affecting or possibly wiping out fruit set.
While we weren’t complaining about working in T-shirts in January and getting ahead on field work, it was definitely eerie. And some of our overwintering crops weren’t too pleased. About 8000 onions have decided it’s time to go to seed too soon. And we suspect a few other crops are not far behind.
It’s humbling how much we are at the mercy of Mother Nature. We’ll continue to work with Her to mitigate our losses and find the good in each situation.
Mashed Potato and Kale Cakes (Serves 6)
This dish is based on the British food ‘bubble and squeak’, which is traditionally made by pan-frying leftover mashed potatoes and cooked cabbage. These cakes go well with a variety of dishes, from eggs at breakfast to roast chicken at dinner! Thank you to Martha Stewart for the recipe!
2 lbs russet potatoes (about 6), peeled and cut into 1/2-inch pieces
- Coarse salt and ground pepper
1 leek (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced
- 1 bunch kale (3/4 lb), tough stems and ribs removed, leaves coarsely chopped
- 1/2 lb bacon, diced medium
- 2 tbsp unsalted butter
In a large pot, bring potatoes to a boil in salted water over high, then reduce to a rapid simmer. Add leek and kale and cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain; transfer to a large bowl.
In a large cast-iron or nonstick skillet, cook bacon over medium-high until crisp, 8 to 10 minutes. With a slotted spoon, transfer to bowl with vegetables. Season with salt and pepper. With a fork, mash potato mixture until a few lumps remain. With your hands, form into 12 patties.
Pour off fat from skillet and wipe clean; add butter and melt over medium. In batches, cook cakes until golden on both sides, about 6 minutes, flipping once.
Pics of the week