Tuesday, August 2, 2011

Badger Rock Farm Veggie Share Newsletter - Week # 11



The heat continues to be the most notable thing that comes to mind when I recall the past week at the farm. It has been weeks since the last drop of rain fell on any of the plants. Dragging around a hose and sprinkler, and checking on the drip irrigation system has become a major priority. So far so good, though. Things are growing like crazy (even if they do droop a bit in the mid-afternoon heat, no matter how much water they have. Them and me both). New potatoes are the most recent addition to your share, with many more new additions to come over the next few weeks.


Kale – The kale took a bit of a beating during the last hail storm (a couple of weeks ago now), but it has happily made a recovery and is once again looking healthy. For those of you that might be tired of your greens, I included a recipe for kale chips this week. Everyone likes chips, right :-D??

Kale Chips
1 bunch kale
1 tbsp olive oil, divided
1 tbsp sherry vinegar (or whatever vinegar you prefer: balsamic is also good)
salt, to taste
Preheat your oven to 300 degrees F. Cut away stem and thick inner ribs from each kale leaf and discard (or cut into a salad). Tear the leaves into uniform bite-size pieces. Wash the torn kale and spin it dry in a salad spinner or dry with paper towels until very dry. Put the kale pieces into a large resealable bag and add half of the olive oil. Seal the bag and squeeze it around so the oil gets distributed evenly on each of the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and are slightly 'massaged.' Open the bag, sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet. Bake in the preheated oven until leaves are mostly crisp (approx 35 min). Check them often to make sure they're not burning. Season with salt and serve.

Garlic & Chives – This week's recipe for both of these items can be found under the 'New Potatoes' description. I hope you enjoy it!

New Potatoes – Ever wonder what the difference was between new potatoes and regular potatoes? New potatoes are simply immature potatoes. Less of their sugars have been converted to starch (when compared with mature potatoes), and their skin is more fragile (as you can probably see, it is easily scuffed when harvesting). You can try the recipe below, which also includes two other items that are in your share this week: garlic and chives. But they are also great steamed or boiled.

New Potatoes with Garlic and Chives
1 lb new potatoes
1/3 cup melted butter
3 large garlic cloves (or 5 smaller ones), crushed
2 tbps chives, chopped
1 tsp salt
1 tsp pepper
Wash the potatoes and halve (or quarter, if they are larger--you want the pieces to be relatively uniform in size) them. Place pieces in a baking dish and sprinkle with the salt, pepper and chopped chives. Stir the crushed cloves of garlic into the melted butter and allow to sit for a few minutes. Then drizzle the garlic butter over the potatoes and mix everything together well. Bake at 350 degrees in an uncovered dish for approx 45 min, or until the potatoes are tender and golden brown.

Carrots – I think it was one of the veggie subscribers that told me one of their favorite ways to make carrots was to cook them whole. I couldn't agree more. Here is recipe that describes how to do just that! (flip page over for recipe)
Roasted Whole Carrots with Garlic
1 pound medium carrots
1/4 cup water
4 garlic cloves
1 tbsp oil
1 tbsp butter, melted
salt & freshly ground pepper
Preheat your oven to 400 degrees. In a medium baking dish combine the whole carrots with the water, oil, butter, salt and pepper. Cover with foil and roast for 30 minutes or until carrots are tender. Uncover and roast for approx 30 more minutes, until the water has evaporated and the carrots are lightly browned in spots. Transfer the carrots and garlic to plates and serve.