Week #3

June 20-25, 2019

Melony Edwards, Farmer Training Program


What story did nature share with us this week? Well, sadly, that Farm Camp has come to a close and the cheerful splatter of mini rain boots has come to a temporary end. The farm team has been busy with the hustle and bustle of the summer responsibilities of transplanting, weeding and irrigating the crops. As we continue to cultivate the next generation of future farmers, they are busy cultivating the fields that are fruiting new life each day.

Updates from the field: We are in our third week of harvest now! It is amazing to see how quickly the fields will transition from spring crops to the colorful, more popular fruits of summer. Just this week a sweet, crunchy, summer favorite was trellised. Did you guess what it is? …Peas!! Soon to be trellised are tomatoes, another cherished summer fruit.

The season has granted us with the pleasant daily surprise of afternoon rain and sometimes hail. While most people prefer warm and dry summer days, we believe that June rain makes a farmer’s day. We have been happy to see that our little plants have been sturdy enough to withstand the hail, with a few minor exceptions that you may have noticed in the bok choi and Napa cabbage. While walking the fields, the farmers in training noticed the first leaves on the potato planting we seeded two weeks ago!

Accomplishing beet & carrot thinning and weeding is a milestone of summer success! Maintenance of those crops requires a lot of crawling around while hand weeding and gently rescuing the tiny sprouting plants from the entanglement of overbearing weeds.

Soon to bloom is the array of flowers we’ve planted! This will brighten up the farm, provide habitat for pollinators, and make beautiful bouquets for those who are in the flower share as well, as for the upcoming weddings we service!

Who’s ready for more kale? Kale Yeah, it’s that time of year again! Kale chips, kale salad, grilled kale stems, kale in quiche, kale in a frittata, kale in scrambled eggs, kale in smoothies, kale in any soup, kale in chickpea curry, kale in pot-pie, kale in pho, kale kimchi, sauteed kale – and when you think you have had the last of kale for the season, blanch and shock it, then freeze it for winter storage… Kaled It!!

What’s in this week’s share?

Economy Share:
Lettuce
Greens Choice
Napa (Chinese) Cabbage
Spinach
Parsley
Herb Choice
Family Share:
Lettuce
Greens Choice
Napa (Chinese) Cabbage
Spinach
Parsley
Herb Choice

Note about Greens Choice: sometimes we’ll only have different kale varieties to choose from, while sometimes you’ll be able to choose between kale, collards, or swiss chard!

Recipes & Suggestions

Green Smoothies Shouldn’t Taste Like Grass
Recipe adapted from Thug Kitchen

Blend together:
2 cups fresh greens (spinach or kale)*
1 cup frozen, creamy fruit (like bananas or mangoes)
3/4 cup frozen, sweet fruit (cherries, berries, apples, pears, whatever you like!)
1-1½ cups almond milk or water (adjust amount to desired thickness level)
1 tbsp flaxseed meal (optional)

*If you don’t have a high speed blender, stick to greens that are easier to blend, like spinach.

Green smoothies are an easy way to get more greens into your diet. Try out different combos of greens, fruits, and liquids. If they sound good enough to eat together, then trust it will be good to drink too!
Easy Kale Chips
Recipe adapted from The Minimalist Baker
Did you make something tasty with your veggies or herbs this week? Share your favorite recipes with us and we’ll include them in future Farm Notes! Email your recipies to: abby@calypsofarm.org
Serves 4

1 large bundle kale (curly kale works best)
1-2 tbsp melted coconut oil or avocado oil
Seasonings of choice (i.e. pinch sea salt, 1 tsp cumin powder, 1 tsp chili powder, 1 tsp curry powder, 1 tbsp nutritional yeast, etc. // measurements listed per 1 large bundle kale)

Preheat oven to 225 degrees F. Rinse and thoroughly dry kale, then tear into small pieces (discard large stems). Add to a large mixing bowl and toss with oil and seasonings. Use your hands to evenly distribute!

Spread kale over 1 or 2 baking sheets – ensure kale is touching as little as possible to help crisp while baking. Bake for 15 minutes. Toss/stir kale to ensure even baking, then bake for another 5-10 minutes or until kale is crispy and very slightly golden brown. Watch closely as it can easily burn!

Remove from oven and let cool slightly – chips will crisp up even more once out of the oven. Enjoy immediately! Best when fresh. Store leftovers covered at room temperature for 2-3 days.


If you like this recipe, try this one for Cheesy Kale Chips!

Did you make something tasty with your veggies or herbs this week? Share your favorite recipes with us and we’ll include them in future Farm Notes! Email your recipies to: abby@calypsofarm.org