"The land has a quality of time which steadies us. When you come to a place, honor her rhythm and her voice."
While we don't have any to offer yet, sungold tomatoes are really starting to pop and we are excited to get them coming to you soon! The winds of change are blowing at the farm and my time here has come to an end. I will miss your smiling faces and beautiful spirits at market and will also miss chatting here with you on the blog. But I am passing the torch and am sure the lineage of farm speak here will keep doing just fine. :) So, onto the CSA news. This week's share is a super yummy one:
Rainbow Chard Bunches
Something a little extra? :)
Now for what to do with that kale!
Makes 1 1/4 cups
1/4 cup mellow white miso
3 tbsp agave nectar
1/4 cup tahini (raw is preferable, but roasted is fine, and less costly)
2 tbsp tamari
1 tsp grated, fresh ginger
1/2 cup water + more as needed
1) Blend all ingredients together on high. Add more water if the mixture is too thick.
1 bunch curly kale
1 large beefsteak tomato, chopped
1 large bell pepper (or 2 small), chopped
1) De-stem, chop, and wash kale well
2) Add about 1/3-1/2 cup of the miso dressing to the kale. Using your hands, “massage” dressing into salad well, till it’s a little wilted in texture.
3) Add tomatoes and peppers, and toss. Serve!
Compliments of Choosing Raw: http://www.choosingraw.com/outstanding-miso-sesame-dressing/
Thanks for another week of membership with us. It has been an honor to serve you all.