News from the Farm
By Sarah Libertus

Welcome to Week 3. I know that it may seem like the lettuce is never going to end, but I was just out in the far field and the collards, peas and chard are right around the corner. We have planted over 50 types of produce for the CSA this year, managing each crop is a bit of a juggle, but I do promise diversity soon! We have had many great comments that from CSA members that they love being surprised by the box contents and they love the just picked freshness. However, I wanted to address the few requests to know what is in the boxes earlier in the week so that they can plan their meals and shopping. As a person who likes to plan, I understand this want, but as a worker on a small Minnesota farm, I wanted to explain why this is not going to happen…

On Tuesdays and Wednesdays, two to four people pick all your produce, wash it and box it up. Unfortunately, because of the huge fluctuation of crops due to the sun, the rain and the local deer (and sometimes neighboring cows), we are unable to know what will be in the box until we go out into the fields. We then start our deliveries Wednesday afternoon and continue to all day Thursday. Even though we work 10 hours a day, there does not seem to be enough time after the picking to do all of the office work that we would like to and communicate with each CSA member on a weekly basis. I am trying to send out the newsletter electronically (if you send me your e-mail address (info@featherstonefarm.com)), but I typically do not get it out until Thursday night. I am also trying to add more recipes on our webpage. I do hope that this clarifies the situation and I promise- happy farm news next week and the mystery revealed on how to flatten the boxes.
Eat well!

By Sarah Libertus

Due to the nature of farming, the produce in the box may change with the weather. Please feel free to contact me if you need any additional assistance with what is in your box.
Green Curly Kale- If you asked me what produce I would like to come back as, it would have to be kale. Kale has the amazing ability to keep its texture even when cooked forever, it has an amazing earthy flavor and it is one of those wonder vegetables that is high in calcium, micronutrients and highly recommended by Dr. Weil. Kale is in the brassicaceae (mustard family) and can be used as you would spinach. Although you could eat kale raw, I would recommend cooking it.
Green Garlic- Here is another handful of green garlic to play with in the kitchen. I hope that you are enjoying the complexity of the flavor. I have been throwing my garlic into pasta salads (sautéed) and salad dressings.
Green Butter Lettuce- A rich buttery lettuce, this lettuce is perfect for delicate citrus vinaigrettes. The butter lettuces are slow growers and are never large heads. Be careful as the leaves bruise easily.
Radishes- We have had many requests for one more week of radishes. I am glad that people are enjoying them. I have 4 votes for the braised radishes (from 1st newsletter) and 2 votes against. They are getting large, but they are not woody.

This is a great beginning of summer salad.

CITRUS BUTTER SALAD
1 head of green butter lettuce
1⁄4 cup of toasted pine nuts
1 segmented grapefruit
1 finely chopped green garlic
1⁄2 Tablespoon of olive oil
To segment grapefruit: use a sharp knife and cut away the top and bottom of the fruit, then remove the peel of the grapefruit. Slice next to the membrane to cut each section away. Save the juice for the vinaigrette.
Sauté the green garlic in a hot pan with 1⁄2 Tablespoon of olive oil. Cook for 1-2 minutes until barely brown.
Toss all the above ingredients and top with vinaigrette (below).
Citrus Vinaigrette
2 Tablespoons of grapefruit juice
1⁄2 Tablespoon Champagne vinegar
1⁄4 teaspoon salt
21⁄2 Tablespoons of olive oil
We have had many requests for another batch of radishes. Here is a fun and easy radish salad.

SOUTHWESTERN RADISH SALAD
6 cups lettuce, about 1/2 large head, cut into 1 inch strips
1 1/2 cups sliced radishes
3 hard boiled eggs, cut into wedges
1 can, 16 oz., red kidney beans, drained and rinsed
1 can, 7 oz., corn kernels
1 cup Monterey Jack cheese, cut into 1 inch cubes
1/2 cup crumbled cooked bacon or bacon bits
1/4 cup sliced green onions
Dressing
1 cup prepared salsa,
1/2 cup orange juice, preferably fresh squeezed
2 T cider vinegar
1 tsp. grated orange zest
Combine everything together and top with dressing.

Everyone asks what to do with kale. This is my favorite way to prepare it. If this is your first time with kale or you are trying to introduce others to this wondrous green: start them off slowly with the Kale Mashed Potatoes.

SIMPLE KALE
1 bunch of kale chopped into thin strips
2 thinly sliced green garlic heads
1 Tablespoon of olive oil
1 Tablespoon of Tamari or Soy Sauce
Rinse kale and toss wet kale into hot pan. After kale begins to wilt (about 5 minutes) add olive oil and toss green garlic into pan. Cook until desired doneness. If you are cooking it longer you will need to add a liquid to insure that the kale doesn’t burn. Sherry, broth, vermouth, green tea or water all work great. (I like it lightly cooked, while others like it cooked well done. The beauty of kale is that kale will not become bitter even if you cook it for a long time). Right before you serve the kale, cook off any liquid and add tamari to the hot greens. Toss, serve and enjoy.

KALE MASHED POTATOES
4-5 medium Russet (Idaho) or Yukon potatoes, peeled and sliced 1/3 inch thick
1⁄2 teaspoon of cider vinegar
3 Tablespoons of butter
1 cup heavy whipping cream
1⁄2 cup of half-and-half
1⁄4 teaspoon white pepper
Salt & pepper to taste
Kale from Simple Kale recipe (above)
Add potatoes, vinegar and salt to 6 cups of hot water. Cook well below a simmer for 20 minutes. Drain potato water and run cold water over potatoes. Heat butter in heavy saucepan, add white pepper, cream, half-and-half and salt. Add water back to cooled potatoes, bring to boil and simmer until fork-tender (about 5 minutes at a simmer). Mash the potatoes by putting them through a ricer or using a masher, add hot cream mixture. Once potatoes are creamy add in the kale. Serves 4-6