Summer Share #19
My Fine Homestead Newsletter
In This Issue:

Full Share
Half Share
In the Field
Recipe - Wilted Kale
On the Farm . . .
  1. Please remember to return your boxes each week - we are experiencing a shortage of them this year. Thank you!
  2. It's the 19th week of Summer Vegetable Shares.
  3. EOW Vegetable members this week = LEUCC & SGFM
  4. MES boxes this week = SGFM (upcoming MES = 10/10 - OM & Waban Hill, 10/17 =LEUCC, 10/24= Dianne Dr & Richland Center)
  5. Are you interested in an organically fed, pasture-raised turkey for Thanksgiving? (One is included in the MES boxes.) We sell them for $4/lb and ask for a $5 deposit. Usual size is 12 - 18 lbs. Let us know if you'd like to reserve one!
  6. Winter Shares - we have a handful of spots still available! Sign up now to secure your supply of fresh locally grown vegetables.

 Summer Shares are Ending Soon
remaining pickup dates are:

  • Every Week Full & Half Boxes @ Dianne Dr, Transformations, The Office Market, LEUCC, Waban Hill, Wayland Dr = today, 10/10, 10/17, 10/24.
  • EOW @ Dianne Dr, Transformations & The Office Market = 10/10, 10/24
  • EOW @ LEUCC = today, 10/17

  • Every Week Full & Half Boxes @ SGFM = 10/6, 10/13, 10/20, 10/27
  • EOW Full & Half Boxes @ SGFM = 10/6, 10/20
Full Share Box  

Tomatoes - 2 (mix)
Bell Peppers - 2 green
Curly Kale - 1 bunch
Romaine Lettuce - 1 head
Daikon Radish - 1 bunch
Summer Squash - 1
Red Potatoes - 1 1/2 lb
Parsley - 1 bunch
Garlic - 1 bulb
Green Onion - 1 bunch
Half Share Box  

Bell Peppers - 1 green
Red Russian Kale - 1 bunch
Romaine Lettuce - 1 head
Daikon Radish - 1 bunch
Red Potatoes - 1 lb
Parsley - 1 bunch

In the field and coming soon to your box:
  • yellow & white potatoes (different varieties)
  • watermelon radishes
  • turnips
  • spaghetti squash
Wilted Kale, Alone or Pickled on Cheese Toast
(Six Seasons by Joshua McFadden)
serves 2

You can use this agrodolce method with many vegetables, especially leafy greens to create layers of flavor.
  • 3 tablespoons white wine vinegar
  • 1/4 cup golden raisins
  • extra-virgin olive oil
  • 1 garlic clove, smashed & peeled
  • 1/2 lb kale, thick ribs cut out, leaves torn into big pieces
  • kosher salt & freshly ground black pepper
  • 1/4 teaspoon dried chile flakes
  • 2 slices bread, grilled
  • whipped ricotta (see below), fresh sheep or goat cheese
  • 1/4 cup roughly chopped lightly toasted walnuts

Put vinegar and raisins in a little bowl and let raisins plump for 1 hour.

Heat 1/4 cup olive oil in a large skillet or Dutch oven over medium heat. Add the garlic and cook slowly to toast the garlic so it's very soft, fragrant, and nicely golden brown - but not burnt - about 5 minutes.

Add the kale leaves to the pan; if they won't all fit at once, just add a few handfuls and toss them with tongs until they're wilted, and then add the rest. Season with salt and black pepper, add a splash of water, and cover the pan. Cook over medium heat until the kale is tender, 8 to 10 minutes. If there is a lot of liquid in the pan at this point, uncover the pan, increase the heat, and boil most of it off. Add the raisins and vinegar and chile flakes and toss well. Taste. Remove from the heat, pour in a healthy glug of olive oil, and let the kale cool. This is best served 1 to 2 hours later. It's also fine to make a day ahead; just be sure to bring to room temperature.

Spread the grilled bread with a thick layer of the whipped ricotta or fresh cheese. Top with a juicy mountain of kale and sprinkle the walnuts on top. Finish with a thread of olive oil.
Whipped Ricotta

makes about 1 1/2 cups

"spreadable flavor machine, incredible with tomato salads and perfect on flatbreads ... it keeps well, so store some in your fridge; you will always find ways to use it."

  • 1 1/2 cups whole-milk ricotta cheese
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper
  • 1/4 cup extra-virgin olive oil, plus more as needed

Put the ricotta, salt, and 20 twists of pepper in a food processor and start to process. With the motor running, add the olive oil in a thin stream. Pause and scrape down the sides if needed. The mixture should get lovely and creamy. Taste it and adjust with more salt, pepper, or even a bit more olive oil - you should be able to taste the oil as well as the ricotta. Store in the fridge for up to 1 week.
On the Farm . . .

We received our strawberry plants for next spring! If the weather cooperates - we will be planting these beautiful plugs within the week. We want them to take root and grow a little - but not enough to send out runners. Then we will cover them with straw for the winter. They will be uncovered next spring to produce an abundant supply of June strawberries. I can't wait!

Harvest of squash continues!
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