2013 CSA week 23November 6, 2013
CSA week 23 November 6th, 2013
In The Box:
1 bunch Red Russian Kale
1 stalk Brussels Sprouts
2 lbs Russet Norkota Potatoes
1 Butternut Squash
2 heads assorted Romaine Lettuce
1 bunch Carrots
2 Corno di Toro Sweet Peppers
As the clean up and moving of stuff continues and I get further into the depths of the barn it is becoming more and more apparent that I am much more of a pack rat than I had previously admitted. One might even throw out the word hoarder. 13 years of saving broken tools, misc. nuts and bolts and random ‘useable’? items presents itself as a pile that has me questioning the sanity of my decision making process. Strangely compelled to box up and relocate these items I feel the need for an intervention. There is a saying that you should let your neighbors prune your fruit trees as they will prune more heavily than you, the same may be true of barn cleaning.
The year of the ugly potatoes continues with Russet Norkotas in your box this week. Nothing a little peeling and knife work can’t fix, but I feel the need to mention it none the less. Your spuds can now be stored in a cool dark place, be sure to take them out of the plastic bag and put them in a cloth or paper sack first. If you don’t mind a few blemishes try baking this variety in its skin.
With only two more weeks of CSA boxes and three weeks to exit the old farm the end of the Noti adventure draws ever closer. The last step will be the hauling of the tractors, field equipment and greenhouse frames. Then the real fun begins……..starting anew with the design and implementation of infrastructure development at the new farm. As farmers, we look forward to a break at the end of the growing season, a brief moment to reflect and recharge before starting all over again. Not so this year as we will need to dig deep to get everything in place and set up in a all too small window of time.
Wish us luck!!
Dave, Lori and the crew.
Kale and Brussels Sprouts Salad
From Bon Appetit
- ¼ cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot
- 1 small garlic clove, finely grated
- ¼ teaspoon kosher salt plus more for seasoning
- Freshly ground black pepper
- 1 large bunches of kale (about 1 ½ lb. total), center stem discarded, leaves thinly sliced
- 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
- ½ cup extra-virgin olive oil, divided
- 1/3 cup almonds with skins, coarsely chopped
- 1 cup finely grated Pecorino
- Combine lemon juice, Dijon mustard, shallot, garlic, ½ tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
- Measure ½ cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
- Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
- DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
- Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
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