We hope that you had a wonderful Holiday weekend. We are grateful for our many freedoms and thankful to our Service-men and women who have dedicated themselves and given their lives to preserving those freedoms.
This has been a beautiful week of warm weather and this is the perfect kind of day for setting out transplants – a little moisture and cloud cover to help them make the transition to the field without too much stress. This morning I bolted out of bed when I heard thunder because I knew that I had a lot of lettuce to go out into the field. Last night John helped me put out around 100 basil (3 varieties) and about 200 lettuce. This morning during and after the rain I was able to put out another 800. I’m glad no one had time to take my picture – it was a pretty muddy business 🙂 It was the kind of day every kid loves – out in the rain with mud squishing between your toes.

I’m excited about your shares this week – mostly because I think this is the first time I’ve had such a nice harvest from a second blooming of Peas and also because the Broccoli is ready!

This week in your share……

  • Purple Viking Potato – purple skins with white flesh – makes a pretty potato salad if you leave the skins on. We have washed these to get the mud off, so you’ll want to use them soon or store them in the fridge.
  • Broccoli – steam it or serve it raw with dip or in a salad
  • Sugar Snap Peas – just string them and eat the whole thing – pod and all. We love them raw, but if you do cook them be sure not to overdo it or they’ll get stringy.
  • Chives – 1/2 share has garlic chives and Whole share has regular chives. These will be perfect chopped into some sour cream and served with your new potatoes.
  • Onions
  • Lettuce – crunchy summer lettuce for your salads and sandwiches.

Whole shares will also have Carrots, Beets and Garlic this week. The garlic is not dried down yet, so either hang it up to dry, or cut off the stem and store it in your fridge. Peel the cloves like usual when you are ready to use it. If you store it in the fridge you’ll want to use it in the next week to 10 days.

Colcannon

You’ll find this classic dish on the menu at any real Irish restaurant. It’s a recipe that takes two staples of the island, potatoes and kale (or sometimes cabbage), and transforms them into a dish truly worthy of the word classic. Angelic Organics Kitchen.

Serves 6

1 1/2 pounds medium boiling potatoes (about 3 medium potatoes)

2 teaspoons salt, divided, plus more to taste

1 1/2–2 pounds kale (15–20 large leaves)

1 cup chopped leeks or scallions

1 cup half-and-half or milk

1/2 teaspoon freshly ground black pepper

1/2 cup butter, melted

1. Put the whole potatoes in a large pot, cover with water, and bring to boil. Add 1 teaspoon of the salt and boil until the potatoes are tender, 15 to 20 minutes. Drain the potatoes and mash. Put in a heatproof dish and keep warm in a 200° oven.

2. Meanwhile, put the kale in a pot, cover with water, and bring to boil. Add the remaining 1 teaspoon salt and cook until the kale is tender, 15 to 20 minutes. (There you go Mrs. Nesbit, it’s in the directions. Don’t worry, everyone will do it this way now that it’s spelled out exactly.) Drain and finely chop the kale.

3. Place the leeks or scallions in a small pot, cover with the half-and-half, and cook over low heat until very soft, 15 to 20 minutes.

4. Add the kale to the warm potatoes and mix well. Add the half-and-half with leeks or scallions. Add the pepper; season with salt to taste.

5. Spoon a little of the melted butter over each serving and serve hot.

Have a wonderful week!

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