Greetings From Morning Song Farm 11/12/08

By November 12, 2008 Uncategorized One Comment

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!
We Pause Now for a Word About Kale

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:
Lots of Feijoa Guavas
Dried Kung Pao Hot Peppers
Head Lettuce
Green Beans

And in large baskets only:
Culinary pumpkins
Baby Lettuce

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