And then there were cover crops. Which might not seem exciting to anyone who realises cover crops are food for the soil, not for us humans to eat. But, we are stoked to have cover crops well established and other field space prepared for cover crop seeding.
Cover crops perform a vital role keeping the soil covered and adding organic matter when incorporated into the soil. We've got two main types of cover crops on the field. One is a mix of oats, peas and radish, and the other is winter rye. If you get the chance, ride out the active transportation path from 3rd Avenue to Oak street and see how lush the green beds are growing. You'll see that our Fall field cleanup is in progress and there is less and less food in the field. In fact, a lot of our harvest is now in storage for you to eat. We have only four main crops to finish harvesting: beets, fennel, sun chokes, and napa cabbage.
Sauteed Kale and Mushrooms - serves 4
2 TBSP butter/oil
250g sliced mushrooms
1 clove garlic, minced
tsp maple syrup/honey
1/2tsp cider vinegar
bunch kale - stems and tough parts removed, chopped
salt & pepper
- Melt butter in large, heavy frying pan over medium heat and saute mushrooms for 3 minutes
- Add garlic, maple syrup and vinegar. Saute 10 seconds then stir in kale
- Reduce heat to medium, cover and cook 3 minutes until kale is wilted
- Season to taste with salt and pepper. Serve hot over or with rice / other grain.
From KTW Six O'clock Solution by Robert Rose
