CSA Treats for This Week, and an Invitation to Our CSA Advisory Committee

Hello, friends…this is what you should expect to see in your Winter CSA bags this week:

-More of our homemade bread, made with our own non-GMO, organic grains

Bread- Sandwich Rolls

-Delicious, leafy, green kale

Kale
Kale

-Cilantro

-Swiss chard

Bright Lights Swiss Chard
Bright Lights Swiss Chard

 

-And a 1/2 dozen of our eggs from our free range chickens

Straight from the farm, no color added!
Straight from the farm, no color added!
DSC_1253
Doing the “free range” thing on our farm….

Also, we are creating a CSA Advisory Committee this year. We are looking for help from our seasoned yearly CSA shareholders–if you have participated as a shareholder for at least one year, we would love to have you! The committee will meet once every four months or so, usually in conjunction with pickups or farm events so the meetings will not interfere much with your free time. These meetings will also count toward your volunteer hours that you agree to with your CSA contract. We want to form this committee to help share the value of community supported agriculture with the community, as well as to help and support current shareholders, to have some assistance in smoothly implementing our program, etc. If interested in joining us, please email us at goodgrows@gmail.com or comment on this post or on our Facebook page.

Lastly, enjoy this recipe for sauteed kale from Epicurious–

ingredients

  • 1 pound kale, tough stems and center ribs discarded and leaves cut into 1-inch-wide strips (8 cups)
  • 2 tablespoons olive oil
  • 1 small red onion, halved lengthwise and thinly sliced crosswise
  • 1 garlic clove, minced
  • Pinch of dried hot red pepper flakes
  • 1 tablespoon red-wine vinegar, or to taste
  • 1/4 teaspoon salt

preparation

Cook kale in a 6-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, about 10 minutes, then drain in a colander.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and red pepper flakes and sauté, stirring, until garlic is fragrant, about 1 minute. Reduce heat to moderate, then add kale and cook, stirring occasionally, until heated through. Remove from heat and stir in vinegar and salt.

cooks’ note:Sautéed kale keeps, chilled in an airtight container, 3 days.

Read More http://www.epicurious.com/recipes/food/views/Sauteed-Kale-108742#ixzz2otgfm08C

 

 

 

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