Hello CSA friends
We looked at the calendar and found out some interesting news--- it's already august? Weeks go by in a blur. Being completely exhausted and motivated at the same time is a feeling that tends to afflict farmers during the mid season. We can't keep up with our punch lists but somehow we keep plowing through and getting stuff done. We've been sifting through garlic, weeds, dishes; dealing with incoming woofers, dealing with children's incoming molars, lost phones and tools, digging our pond, swimming in our half full pond, seeding and transplanting, making soooo many goldburgers, getting back to the construction of our greenhouse that never got finished this spring and inventing new food products (try our apfelmoose—authentic Austrian applesauce made by our new authentic Austrian wwoofer, Caroline).
Another new project for this season is Farm Table at the Wilburton Inn. We cook an enormous gourmet dinner from our produce and schlep it to the inn where guests eat on the beautiful terrace over the Battenkill valley. It's every Tuesday from 7 pm and costs $18 per person. Sangria too!! Call the inn at 802-362-2500 to make a reservation. And bring the kids along- they can run around with Guv, Eden and Talula while you eat. We'll also be at the Hildene craft fair this weekend slingin' goldburgers and other farm treats.
And here are two of our favorite new recipes for two of our favorite underappreciated vegetables: kale & kohlrabi.
Nachos Redeemed:
Layer chopped kale (large ribs removed) with tortilla chips, black olives and shredded cheese on a baking sheet. Make sure all layers are mixed up so that all ingredients get a little cheesy. Bake at 350 until cheese is melted and kale has crisped. Top with salsa (make your own or buy it from us) and sour cream (make it fancier by mixing in finely chopped scallions).
…Viva la Kale!
Kale and kohlrabi slaw: a hit from last Tuesday's farm table at the Wilburton
-1 bunch kale finely chopped
-1 bunch parsley finely chopped
-4 small kohlrabi peeled and slivered
-a couple of sweet, crisp apples diced smallish
-1/2 cup toasted walnuts
Combine all ingredients and add olive oil, balsamic vinegar, salt and pepper to taste. This dish can be easily converted into a pilaf by tossing in cooled wild rice.
Be Healthy and Happy!
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