Hello everyone,
We hope this email finds you all in good health and high spirits. It has certainly been a busy week for us, with the start of the CSA season and all the preparations that come with it. We appreciate your patience and support as we navigate through these initial weeks. A special shout-out to our veteran CSA members for their assistance in answering questions and sharing their wonderful culinary creations using their CSA baskets. We love seeing what you all come up with!
We're excited to introduce some new additions this week. Snow peas are now available, and we're offering a choice between shiitake and oyster mushrooms. Stay tuned for updates on our upcoming CSA member-only U-pick event, as the strawberries are almost ripe and ready for picking. We'll notify you via email and social media once it's time to head out to the fields.
This week, our featured green is kale. As many of you know, kale is a nutrient-packed leafy green that belongs to the Brassica family. It's packed with vitamins A, C, and K, as well as minerals like calcium, potassium, and iron. Its versatility in cooking makes it a favorite among many households. We'd love to hear how you enjoy this green. Our children, Daniel and Michael, absolutely adore eating it straight from the field, often leaving their faces tinged with kale's vibrant green hue. We also enjoy making kale chips or simply incorporating it into salads.
In case you're seeking inspiration, here are a few more ideas for using kale:
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Kale Salad: Massage kale leaves with olive oil and lemon juice, then toss with your favorite salad ingredients like cherry tomatoes, avocado, nuts, and a flavorful dressing.
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Kale Chips: Bake kale leaves seasoned with olive oil, salt, and spices until crispy, creating a healthy and delicious alternative to potato chips.
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Sautéed Kale: Heat some olive oil in a pan, add minced garlic, and sauté kale until wilted. Season with salt, pepper, and a splash of lemon juice for added flavor.
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Kale Smoothie: Blend kale leaves with fruits like banana, pineapple, or berries, along with your choice of liquid (such as almond milk or coconut water) for a nutritious and refreshing smoothie.
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Kale Pesto: Replace basil with kale in a traditional pesto recipe. Blend kale, garlic, pine nuts or walnuts, Parmesan cheese, and olive oil in a food processor until smooth. Use it as a spread, sauce, or topping for pasta, sandwiches, or roasted vegetables.
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Kale Soup: Add kale to your favorite soup recipes. It pairs well with beans, lentils, potatoes, and other vegetables, creating a hearty and nourishing soup.
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Stir-Fried Kale: Quickly stir-fry kale with garlic, ginger, and soy sauce for a simple yet flavorful side dish.
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Kale Wraps: Utilize large kale leaves as a substitute for wraps. Fill them with your choice of protein, vegetables, and condiments for a healthy and low-carb meal.
Remember, kale can have a slightly bitter taste, but it can be balanced with ingredients like citrus, sweet fruits, creamy dressings, or aromatic spices. Feel free to experiment and discover your own favorite ways to incorporate kale into your meals!
Just like last week, we'll be adding more meat and vegetable items on Sunday mornings, as it gives us the opportunity to take a field walk-through and review our meat inventory. You'll have until Sunday night at 11:30 to make any changes to your order.
Wishing you all a fantastic week ahead!
Warm regards,
The Schultz Family
