In this week’s share:
Lettuce: Green Romaine, Red Butterhead; Tomato Mix: Heirlooms, Slicers and Plums; ‘Chiogga’ Beets; Summer Squash Mix: Zucchini, Patty Pan and Yellow Crookneck; Cucumbers: ‘Marketmore’, ‘National Pickling’; Kale: ‘Red Russian’, ‘Lacinato’, ‘Winterbor’.
U-Pick: Cherry Tomatoes, Green Beans
Wondering how to store your produce so its stays fresh? Here is a link to produce storage and general use tips: http://www.farmfreshtoyou.com/index2.php?cmd=storageusetips
A recipe for Tomatoes and Kale:
This raw kale, tomoato, avocado salad is one of my favorites I learned while living in California
1 bunch kale, shredded
1-2 tomatoes, chopped
1/2 avocado
1-2 tablespoons olive oil
1/2 lemon
Sea salt, to taste
Options to your taste: cayenne pepper, raisins, pine nuts, sesame seeds
Preparation
Chop the kale into thin ribbons, drizzle with olive and sprinkle with salt. Massage the kale with your hands – this softens the kale making it good to eat raw. In mixing bowl, toss in tomatoes, avocado; squeeze lemon, add any other toppings to your liking. Enjoy!
Best,
Farmer Steve