November 12, 2008 - Morning Song Farm

For identification purposes, above are images of Arugula, Passionfruit, Passionflower, and Kale. I made a simple salad for lunch today with an entire bunch of arugula and about a quarter of the bunch of cilantro; no lettuce at all. I added a few crushed macadamia nuts, and thinly sliced radishes. I used a whole lime, squeezed over the greens with a little California Olive Oil dashed across the serving with a pinch of the crushed Kung Pao dried chili pepper you’ve been getting in your baskets each week. As a finishing touch I crumbled a little dried mint over the whole plate. Delicious!

Remember that Kale can be eaten cooked and served hot like you would Swiss Chard, or can be chilled after cooking and served as a salad ingredient. Kale is among the most nutrition-packed vegetables a farmer can grow. It is an excellent source of carotenes, vitamins C and B6, and manganese. One cup of kale supplies more than 70 percent of the RDI for vitamin C, with only 20 calories. It is also a very good source of dietary fiber and many minerals, including copper, iron and calcium. Kale has almost three times as much calcium as phosphorus, and has demonstrated effective imune-boosting properties. Kale should be stored in the refrigerator crisper wrapped in a damp paper towel or placed in a perforated plastic bag. Do not wash before storing, as this will cause it to become limp.

*Use cut raw kale as salad green
*Lightly sauté kale with fresh garlic and sprinkle it with lemon juice before serving.
*Braise chopped kale and apples, then sprinkle with balsamic vinegar and chopped macadamias just before serving.
*Combine chopped kale, chopped macadamia nuts, and feta cheese with whole-grain pasta drizzled with olive oil.
*Use steamed kale as topping for homemade pizza.
Purée cooked kale and potatoes together and season with salt, pepper, cayenne pepper and cumin for a delicious soup. Add vegetable stock if required.

Also, some subscribers may have never seen a passionfruit. You’ll see the incredible flower of the passionfruit vine above, as well as a photo of the fruit. The fruit is either purple or a little yellowish. I cut as small a cap off the top of the fruit as I can and still allow for a spoon to get inside. I sprinkle a little stevia inside, and scoop out and eat just like that, as a dessert. The seeds are edible like tomato seeds.

You’ll see plenty of feijoa guavas in your baskets this week; it’s a fairly short season so enjoy them while you can. I eat them like an apple, but some people don’t like the skin, which I think is the best part. Suit yourself, but at least try the skin which has a minty/tropical taste.

Here’s this week’s pick ticket:
Limes
Lots of Feijoa Guavas
Dried Kung Pao Hot Peppers
Arugula
Basil
Radishes
Macadamias
Mint
Apples
Sage
Head Lettuce
Cilantro
Green Beans
Kale
Passionfruit

And in large baskets only:
Culinary pumpkins
Carrots
Baby Lettuce