Newsletter for Feb 7-10, 2012

News from the Farm

Linda spent most of the week at EcoFarm.  She promised a trip report, so we’ll post that later in the week.  Bottom line – great conference with lots of good ideas to try, especially around soil science.

Not much else on the news front.  We did find this little gem (shameless pun) from Bi-Rite Market’s Eat Good Food:

ALWAYS BUY ORGANIC LETTUCE. ALWAYS. Lettuce is one of the most pesticide-intensive crops out there.  Aside from heavy application of pesticides, the high surface area of lettuce means we end up ingesting more of those pesticides (versus vegetables that have less surface area or can be peeled). I recently visited one of our organic growers in the Salinas Valley, where 80 percent of the country’s lettuce is grown, and watched in amazement and disgust as planes drenched the other nearby fields with chemicals.  not only was I concerned for the folks that would eventually eat the crops, but I could not stop thinking about the migrant workers that spent all day in contact with the pesticide-laden land.  Fortunately, there was enough of a buffer zone between the conventional and organic field that there wasn’t any cross-contamination.  Even still, I could not help but think about what would happen on a windy day.

Even though Steven contemplated what fun it would be to fly a plane over the fields, we have decided to continue with our more pedestrian (ugh – is that another pun?) organic ways.

Nobody cares!  So, one more time: if you would like to get espelette flakes (see last week’s recipes), just put a small spice jar with your name on it in your box this week, and we will return it in your next box.

–Steven & Linda

What’s in the Box? (click here for picture)
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  • Siberian kale
  • rapini
  • tatsoi
  • Eureka lemons
  • salad reds and greens
  • turnips with tops
  • carrots
Recipe of the Week
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This week the recipe is from Saveur.com:

Raw Kale Salad with Lemon, Pecorino, and Currants

Raw Kale SaladIn this simple, elegant salad, a staple of SAVEUR web editor Helen Rosner’s Thanksgiving table, the spicy flavor of thinly sliced raw kale is offset by creamy Pecorino cheese, bright lemon, and sweet-tart dried currants. You can substitute Parmesan or Grana Padano, if that’s what’s on hand.

Photo: Helen Rosner
Click on picture to enlarge.

SERVES 8-10

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Ingredients

  • 16 cups very thinly sliced curly kale (from about 1 pound, stems removed)
  • 3 tbsp. fresh lemon juice (from 1 lemon)
  • ¼ cup extra virgin olive oil
  • ¼ cup dried currants
  • ½ cup Pecorino-Romano cheese, finely shredded (about 2 oz.)
  • 1 tsp. kosher salt
  • ½ tsp. fresh-ground black pepper

Procedure

  • In a large serving bowl, combine all ingredients.
  • Toss thoroughly to combine, and allow to rest 5-10 minutes.
  • Toss thoroughly again before serving, adding more cheese, salt, or pepper, if desired.
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