May 6th Whole Farm CSA

Full Share: Lacinato Kale, Broccolini, Spinach, Chives, Parsley, And Micro Chard.

Half Share: Lacinato Kale, Broccolini, Spinach, Parsley, And Micro Chard.

This week at Rocky Creek Farm we’ve started to prep the kids garden for the season. The kids garden is a small area of land we put aside for our summer camp kiddos to plant, maintain, and harvest from. This little garden helps share the magic of gardening in a more manageable, and self-sufficient capacity. Over on the Gallatin Valley side of the farm, the spring transplanting continues. Today the crew is transplanting some celery and celeriac sprouts into the fields. Celery and celeriac fall under the umbellifers family, known for their district umbrella shaped flowers. We plan to harvest before the plant pushes it’s nutrients into making those interesting flowers, but that’s a ways off.

For this weeks CSA recipe of the week, I recommend a sautéed Lacinato Kale. All you need is some minced garlic, olive oil, and of course Kale! It’s a great side dish that brings out the kales natural flavors.

Instructions 

  • Rinse and wash the lacinato kale thoughtfully. Pat dry. Lay a kale leaf on a cutting board and run a paring knife along each side of the center stem. Repeat until all the stems have been removed. Stack 4-5 layers of kale leaves and roll them up to slice into 1-inch pieces. You want to keep the kale leaves with as little water as possible so use a salad spinner, if necessary.

  • Mince garlic and set aside ready to use.

  • In a well-heated large stainless steel or cast iron skillet, lower the heat to medium. Add 1 tbsp oil and saute garlic with a pinch of salt for 3-5 seconds.

  • Add kale leaves and 1 extra tbsp olive oil. Toss and saute for 2 to 3 minutes further. Cover with a lid and cook for 1 minute.

  • Open the lid, season with salt and stock. Saute for 30 seconds. Off heat, serve warm or in room temperature.

Jacy Rothschiller