Vegetable of the Week:  Kale

There are many varieties of kale are grown at Quail Hill. The curly varieties including Winterbor and Redbor--with their deep green crinkled-leaves--have the strongest flavor and toughest leaves. Tuscan (also know as Dinosaur or Lacinato) has narrow dark blue-green leaves that can grow to up to a foot and a more delicate flavor and texture. Red Russian has serrated, deeply toothed leaves that are splotched with red and purple. And, White Russian, which is Kate's favorite kind, especially for raw kale salad, has the softest texture and absolutely no bitterness. 

Kale can be harvested well into the fall and winter provided it's the outer leaves that get picked each week by members. This allows the plant to keep producing well into the cold weather.

Recipes

Kale Salad With Pine Nuts, Currants and Parmesan 

Adapted from Dan Barber, executive chef at the Blue Hill at Stone Barns restaurant.

• 2 bunches of kale, stems removed and rinsed well
• 1 tablespoon white balsamic vinegar
• 1 tablespoon rice vinegar
• 1/2 tablespoon honey, or more to taste
• 2 tablespoons extra virgin olive oil
• juice of half a lemon
• 1 teaspoon salt
• 2 tablespoons lightly toasted pine nuts
• 2 tablespoons currants
• 1/4 cup shaved Parmesan cheese
• Freshly ground black pepper

1. Arrange the kale leaves in small piles of 4 or 5 leaves; roll into a tight "cigar" shape and cut into 1/4-inch ribbons; repeat with remaining leaves.
2. In a large bowl, toss kale with all ingredients except the Parmesan cheese; let stand at room temperature for 20 minutes; adjust seasoning with salt and pepper.
3. Serve with Parmesan cheese sprinkled over the salad.

Grilled Kale Caesar Salad

Adapted from NY Times / 101 Fast Recipes for Grilling 

THE MINIMALIST 

Toss grilled kale leaves with a little classic Caesar salad dressing (or olive oil, lemon and Parmesan) and grilled croutons.

Extending Your Farm Season

Take a look in the fields when you are harvesting at our current abundance of basil and parsley and plan to make a pesto or a Chimichurri. This blog, The Yummy Life, gives both a nice recipe for pesto as well as tips for storing pesto in the freezer for up to 6 months.

Tuesday Music Series / Recipe Swap 

Please join us for another recipe swap this upcoming Tuesday, July 30th at 4:30pm in the apple orchard. Bring a dish (and the recipe) made from your favorite green:  i.e., kale, parsley, or basil.

Bring a blanket or chair to sit on and a cold drink to enjoy while listening to music and tasting a few green dishes.

Call for MUSICIANS! Please let us know if you'd like to sing or play the guitar at an upcoming recipe swap!

Harvesting Tips 

Review our You Tube Page for Harvesting Tips on a variety of veggies that are currently in the fields.

What's Coming Soon

In the coming weeks look forward to these delicious vegetables that will be added to your harvest slicing Tomatoes, Peppers, Swiss chard & more Beets!

Call for Volunteers!   

We still need help weeding; and with cutting, bunching and hanging the garlic!  As a reminder we welcome any help you can give -- please come to the farm shop Monday -- Friday at either 8:30am or 1:00 pm to volunteer.  Bring gloves and water and be sure to wear boots and sunscreen.    

At the Common Table Dinner

At the Common Table Dinner on Saturday, August 17th ! Farm members have priority for ticket requests so if you'd like to attend please make your request in the next week before tickets are opened up to the rest of the community. Please contact Robin Harris at 631.283.3195 or RHarris@PeconicLandTrust.org for ticket information.