TINY HOUSE SCULPTURE 1

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Chuck: The Final Frontier

Posted 6/8/2017 8:39am by David Zemelsky.

I won't spend a lot of time on this because its too frustrating.  Chuck, or woodchuck, has mowed through the cucumber plants.  On the upside though, in the past two days, two of them have been caught.  For those of you hoping that the famous Katrina and Corinto cucumbers where coming soon-don't give up hope.  Chuck just chewed the first two feet-the plant is still climbing up the string and out of reach.

Get the idea? Big

Other "friends" from the nature have also made it interesting this week.  We've all now seen gypsy moth caterpillars hanging from trees or trying to cross the road.  So far, they don't seem to be eating our vegetables.  However, to be sure, we've started spraying some of the more exposed plants with Dipel DF.  This is a certified organic approved spray that I would recommend to you.  It can be purchased from Johnny's Selected Seeds (http://johnnyseeds.com).  Will help you with bushes etc around the house. As for your trees-I don't know.

All of these obstacles to making our farm work bring to mind that we are always working in relation to the natural forces at work in the world.  I would also argue that many many of the activities that we do are changing what we encounter. 

We have produced the most amazing crop of large kale this year.  I feel like it is part of my job to let you know one of the more amazing things that you can do with it.  This will be a repeat for some of you.  We're talking Kale Salad.  I'm just going to give you the outline.  Be creative and make up your own variations.

Take large kale leaves and slice out the large vein going down the middle.  Chop up the tender leaves into bite sized pieces.  Place in a bowl.  Make a combination of real fresh lemon juice and honey and pour that over the leaves. The lemon will slightly break down the cellular walls of the kale, making them tender. Toss till everything is evenly coated.  In a large pan or wok, dry roast a cup of nuts at highest heat.  Keep the nuts moving, till they look golden. Remove from heat and chop into smaller pieces.  After 20 minutes, the kale should be ready for other ingredients. You can add the nuts when they're cooled up.  Raisins, sweet peppers, cucumbers, tomatoes, red onions, apples, shredded carrots etc.  They're all fair game.  If you have fresh herbs, put them in to.  Salt (coarse) and pepper works, too.  The last, and most critical thing lef to do is to coat everything with parmesan.  Only top of the line parmesan, otherwise the effect is ruined.  Don't mean to be a snob, just telling a truth here.  So don't use that stuff in the green cardboard container, please.  Fresh parsley added at the end, if you have it.

Above, you're looking at Green Curly Kale

Store Info.  Let me know what you'd like by 9AM tomorrow (June 9th).  Order will be waiting for you after 2pm same day (Friday, June9th).  Payment goes in the jar.  Checks ok, if you don't have exact change, but prefer cash.

Still have tomato varieties and peppers,thyme, sunflowers, parsley.  Look at descriptors from past weeks. 

Salad Greens- several different green and red lettuce, kale and mizamerica(a type of mizuna), red choi $6/bag

Arugula-this is a particularly wonderful batch.  Arugula salad has a reputation for being one of life's sweet rewards $6/bag

Big Kale- see amazing recipe above $4/bunch

Lacinato Kale- Carey Savona's recipe was placed here a few weeks ago.  It should also be on the website. $4/bunch

Braising Greens- wake up the dull and repititve in your cooking with these greens.  Flash cook them and place any protein(like chicken) you want on top of them.

French Breakfast Radish-crunchy and a bit spicy.  Another one of life's secret pleasures $3.50/bunch

Collards-cook with bacon (or not) .  This is another change up vegetable to break routines.  $4/bunch

Swiss Chard- the herald of Spring.  Rainbow variety. $3/bunch

Fresh Sage or Thyme (make sure to say which one) $3/bunch

Beet Greens-will liven up either salad or brasing greens $3/bunch

Spinach-newly grown, not the winter crop.  $6/bag

Chinese Cabbage-crunchy, sweet and really fun to eat either in a salad or cooked. $3/bunch

That's it. Let's hope for a Chuck-less week.