This week some CSA members got our Red Russian friend. An unruly relative of the refined “Lacinto” aka Dinosaur kale, Red Russian kale is flat with fingered leaves (pudgy little fingers), tender with a distinct edge. Tastes just like...kale. A good percentage of this variety was underwater several days this spring and so we didn’t have the huge yield we were expecting. The crop is starting to look a lot better now so everyone will see more of it. Thursday folks, you got the delicious Dinosaur variety. Chefs go bizerko over it and--did you notice-- it can be cut into strips more easily than any other kale.
Farm is looking good. Storm action has us a little more on guard than usual (what am I saying, we are always basket cases!) but we skirted an honest-to-goodness tornado this season so we are feeling lucky. Todd’s son Max has joined our team of workers so we are additionally fortified and ready for anything. Tons of squash have been getting in the ground on the farm, plus plantings of lettuce and radishes and beets are getting to size despite soil compaction by heavy rains. Things are good and getting better.
Eat your kale with FRESH YOUNG garlic bulbs this week! They are juicy. More difficult to peel but well worth the effort.
STORING FRESH GARLIC: The best way I think is to just keep it on the countertop without touching anything (and not in the fruit bowl). Eat within the week if you want the juiciest experience. Good ventilation will start to dry or cure the garlic, condensing the flavor and making it easier to peel.
Also in the share this week are mixed salad greens and a small bunch of delicious chard and a tiny leprechaun. Chard basics and an archive of recipes can be found here: http://www.peasantsplot.com/recipe_chard.html
STORING OUR BUNCHED GREENS: Remember to throw the kale and chard into a reusable bag (can be the same bag) for its time in the fridge.
Good luck from your lucky farmers! See you in July!
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