Happy Wednesday everyone!
Welcome back from all the folks at Zephyr, and me, your friendly blogger Heather.
Here are your box contents for the week, along with a great kale recipe created by our very own Jennifer from Zephyr Farms.
We’re looking forward to providing you with delicious, fresh organics this 2011 season. Feel free to drop us a note here on the blog to let us know what we can do to make the farm share experience even better for you.
Have a great day everyone!
Box Contents for Week 1
Half Share
-romaine lettuce
-red leaf lettuce
-green kale
-rainbow swiss chard
-baby bok choy
-chives
-asparagus
-rhubarb
-strawberries
-radishes
Whole Share
-romaine lettuce
-red leaf lettuce
-green kale
-rainbow swiss chard
-baby bok choy
-chives
-asparagus
-rhubarb
-strawberries
-radishes
-red beets
-onion bulbs
-amaranth (calliloo) Used in Carribean cuisine, steamed as side or in stews
-italian parsley
-black kale
Recipe for the week – Kale & Tomato side dish
Ingredients:
-1 bunch of green kale
-1 tbsp. olive oil
-salt to taste
-1 tomato, medium chopped
-1/4-1/3 cup feta or other soft cheese
1. Wash kale, remove steps and coarsley chop leaves.
2. Sautee Kale in pan with the olive oil until wilted but still vibrant in colour. Sprinkle liberally with salt.
3. Add tomatoes and feta just before kale is done cooking.
Serves 3.
Enjoy!