Week 12 and 13

Week 12 and 13

Hello Followers!!

Weeks 12 and 13 have kept us busy as we start to feel that fall change in the air. There’s still plenty happening around the farm — harvesting, tending to the remaining crops, cleaning things up, and getting ready for some exciting things ahead.

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**Also for CSA Shares: Carrots OR Radishes

**Add on's:  We will have eggs FOR SALE the rest of the season, but it is first come, first serve.  Coffee subscriptions ended last week, but again we will have Philipsburg Coffee Roasters available at the stand as usual to buy.  Thanks to all of our add-on participants this year!!!

🌿 Featured Item: Kale ( and How to Eat it Raw!)

From Kelly:  I have so many people skip the Kale in their shares, claiming it's "too tough" and "not for them".  I swear this technique has changed my opinion on eating Kale raw!! Give it a try!

How to Massage Kale for Better Salads

If you’ve ever found raw kale a little tough or chewy, try giving it a quick massage before adding it to your salad! Massaging kale helps break down the tough fibers, making the leaves more tender, flavorful, and easier to eat.

Start by removing the tough stems and tearing or chopping the leaves into bite-sized pieces. Add a pinch of salt and a squeeze of lemon juice or a splash of vinegar. Then, using your hands, gently squeeze and rub the kale for a minute or two. You’ll notice the leaves become darker, softer, and smaller as you work them.

Once the kale is tender but still has a little bite, toss it with your favorite dressing and salad toppings.

A quick tip: Massaging is especially helpful for curly kale and larger pieces of raw kale. Lacinato (Tuscan) kale is a little more tender and may only need a quick massage, while baby kale is delicate enough to use without massaging at all.

 

🍽️ Recipe of the Week:  

Simple Massaged Kale Salad

If you're new to kale salads, this is a great place to start! Massaging the kale helps soften the leaves and takes away some of their bitterness, while the lemony dressing, Parmesan, and crunchy croutons make this simple salad full of flavor. It comes together in about 10 minutes and makes an easy side dish or light lunch.

Ingredients

  • 2 bunches kale, curly or lacinato

  • ⅓ cup extra-virgin olive oil

  • ¼ cup fresh lemon juice

  • 3 cloves garlic, minced

  • 1 tablespoon soy sauce or tamari

  • 1 anchovy fillet, minced (or ½ teaspoon anchovy paste, optional)

  • ½ teaspoon freshly ground black pepper

  • ¼ teaspoon salt

  • ½ cup freshly grated Parmesan cheese

  • 1 cup croutons, lightly crushed

Directions

1. Prepare the kale
Remove the tough stems from the kale. Wash the leaves well and dry thoroughly. Tear or chop the kale into small, bite-sized pieces and place in a large bowl.

2. Make the dressing and massage the kale
Add the olive oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper, and salt directly to the bowl with the kale.

Using clean hands, gently but firmly massage the kale for 1–2 minutes, squeezing and rubbing the leaves as you go. The kale will become softer, darker, and more tender, and the volume should decrease by about half.

3. Add the toppings
Add the Parmesan and crushed croutons and toss everything together. Taste and add a little more salt, pepper, or lemon juice if needed.

Serve right away and enjoy!

Farm Tip

Don't throw those kale stems away! While they can be a little tough for a salad, they can be chopped up and added to soups, stews, stir-fries, smoothies, or homemade vegetable stock.

Recipe courtesy of: 

https://fortheloveofcooking.net/recipe/ultimate-chopped-kale-caesar-salad#recipe

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This Week on the Farm 🌱

It’s hard to believe we’re already into Weeks 12 and 13! The season is starting to wind down, but there’s still plenty happening around the farm. We’re continuing to harvest, clean things up, and keep the remaining crops going as we head into the final stretch of the market season.

We’ve been busy harvesting and curing garlic, and it’s always exciting to see it come out of the ground and get ready for storage. We’ve also been spending plenty of time in the greenhouses pruning tomatoes and cucumbers, thinning carrots and radishes, and trying to keep up with the never-ending weeding out in the fields. With the colder weather moving in, we’re doing our best to keep the squash plants going for as long as we can. The frosty mornings and unforgettable hail storm that we had last week wasn't very helpful!! Every extra week of growing means more food to bring to market!

Around the farm, we’ve also been working on some much-needed cleanup and getting things ready for our Harvest Dinner on September 19th. We’re excited to host a special farm-to-table dinner right here on the farm and celebrate the season with good food and good company. We’re happy to say that the dinner is officially sold out! We can’t wait to share the evening with everyone who will be joining us.

If you missed out on tickets, don’t worry — we may have another event coming up next month! We’re working on the details now, and it could be a fun way to kick off CSA sales for next season. Stay tuned for more information!

As the market season starts to wind down, we also want to remind everyone that we’re not done just yet! We’ll continue setting up at our usual market spots through at least mid-October, so there are still plenty of opportunities to stock up on your favorite farm-fresh vegetables.

And one last reminder — this Sunday is our last Philipsburg Market of the season! If you’re in the area, come see us, grab some vegetables, and help us finish out the Market on Broadway season. It's been an awesome season!! We’d love to see you there!

There’s always a lot to do as the season changes, but we’re grateful for every harvest, every market, and every person who has supported us along the way. Thanks for following along with the farm and for helping make this season such a great one. We’ll see you at the market! 🌱

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COME VISIT US!!

Whether you're a CSA member or not, you can always come by our pop-up market stands!

Please Note Time Changes Below!!

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