I hope everyone had an enjoyable 4th of July week! We spent a lot of time with family and friends, including a 4 day visit to Munising with my parents and sisters and their families. We received close to 5" of rain at the farm while we were gone, which when combined with temps in the 80-90s, has resulted in the some awesome crop growth (and also weed growth).
This week's shares will include:
For those who may not be all that familiar with or know what to do with the last two items, following is a brief introduction along with some suggested recipes.
Kale - Classified as a "Superfood" due to the high levels of nutrients and anti-oxidants. There are several different types of kale: red kale, curly scotch kale, blue kale, and black kale (which is not black, and is also known as dinosaur kale, go figure). To be honest, it is not my favorite vegetable when eaten just by itself, but it is a great addition to salads, and tastes awesome when made into chips, or included in a frittata. Lots of people add it as part of a breakfast or energy shake as well since it has a high level of protein.
Arugula - This green ranks much higher on my personal ratings scale, it has an awesome sharp peppery flavor that adds a great kick to a salad or a sandwich, it is also delicious sauteed as a side dish or included with pasta. It is also referred to as salad rocket, which is pretty cool.
One more tip - While we haven't seen a lot of cabbage moth flight, I usually soak the broccoli heads in cold salt water for about 15-20 minutes before using, any small cabbage worms that may be in the heads will come out. Unless you want the additional protein, then just skip the step and move to roasting or steaming. :)