This is our first week for CSA harvest pickup but we can still make room for a few additional shareholders. To become a CSA shareholders call the farm (908-359-5218) to register. This way you will not miss being a part of a great harvest season.
If you are not able to become a shareholders, we do have our own fresh veggies in the store starting this week!
We will also have the fresh Long Valley Dairy milk in the CSA shareholders ordered during the CSA Kick off Day.
We do have a few extra bottle in the store for those that did not order their milk, but quantities are limited. If you would like milk, place an order for the next delivery. We place the order to the dairy farm on Monday evenings, and the milk arrives at our farm Thursday morning.
You won’t get any fresher than this great milk from Long Valley dairy!
We also have pictures of our new Kitchen on facebook. (http://www.facebook.com/media/set/?set=a.355976631123334.81165.123020157752317&type=3)
It’s in Phase 1, we are very excited as each step gets us closer to a huge new 5,000 sq. ft. kitchen.
ALSO, we have an opening for a weekly delivery truck driver to deliver Griggstown products to NYC Tuesday and Thursday mornings starting at 5:00 am and every other Wednesday to Philadelphia. Interested candidates should call George at 908-359-5375.
Our First Harvest!!!
- Boc Choi
- Swiss Chard
Tips For Cooking Kale
By: Kristen Oliveri
Cooking kale is just as easy as sautéing some spinach or broccoli. Kale, a leafy green in the cabbage family, is just a little longer than spinach leaves but for some reason people are intimidated by cooking it. It’s similar to other veggies like cauliflower, collard greens and Brussels sprouts. A few tips may come in handy when it’s time to tackle a kale-filled meal.
Kale tends to be a little chewy, so you’re going to want to cook it thoroughly to avoid that consistency. When you’re beginning to prepare the kale for cooking, cut out the center stalks in the middle. Just cut them out, and discard the pieces. Then it’s up to you if you want to sauté or boil your kale. For either method, it’s best to tear the kale into small pieces to make it easier to work with.
Sauteing kale is similar to sautéing spinach. In a frying pan over low heat, add in some olive oil and a few pieces of chopped garlic. As that is cooking, toss in the small bits of kale. Add in a few tablespoons of vegetable oil, which you can just eyeball. Next, it’s time for some spices. Try a pinch of crushed red pepper, salt and pepper. You can also add in a little spot of dry red wine. Combine the ingredients with a spatula, and cook until the kale is a bright green color.
Another alternative is to boil the kale. Fill a pot with ½ cup of water and ½ cup of vinegar. Add in the kale, and bring the water to a boil. Then drain and remove from the heat. In a bowl, add in some of your favorite spices. The crushed red pepper, salt and pepper are great, but you can also experiment with a touch of soy sauce or some of your other favorite spices and toppings.
Kale is especially good in the cooler months when it’s at its freshest. Kale is a perfect side dish to go with a nice roasted chicken or prime rib. You can even sauté kale with pancetta or bacon for a richer flavor that might remind you of collard greens.
Kale or borecole is a form of cabbage (Brassica oleracea Acephala Group), green or purple, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. The species Brassica oleraceacontains a wide array of vegetables, including broccoli, cauliflower, collard greens, and brussels sprouts. The cultivar group Acephala also includes spring greensand collard greens, which are extremely similar genetically.
Baked Kale Chips
Courtesy of Lucy DelRey
These are a low calorie nutritious snack.
Like potato chips, you cannot stop at just eating one.
They are great for parties and a good conversation topic.