Elizabeth A.S. Brooke

Crafting, traveling and everything in between.


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2nd CSA bunch

We got our second CSA box today. Looks like we’ll be eating a lot of salads this coming week. 🙂

The box included spinach, arugula, lettuces, garlic and parsley.

Sara with Groundswell Farm shared a recipe for this week too:

Chimmichuri
This is an Argentinian dip/sauce/spread that’s a lot like pesto. — Sara Fennell


Parsley
Olive oil
Salt
Garlic
Lemon juice (optional)
Pepper (optional)

Mix all ingredients in a food processor until smooth. If you like a strong garlic flavor use a couple of cloves (or green garlic). Serve at room temperature.
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Sara also told the CSA subscribers about Weathertop Farm in Floyd. The farm sells pastured chickens, turkeys, pigs, rabbits and eggs. The farm’s website says it doesn’t use antibiotics or hormones and the pasture is pesticide-, herbicide- and synthetic fertilizer-free.

I’m talking with Chris about buying chickens from them now. I’m glad there’s a source for hormone free chickens in the area. I’ve been able to find hormone-free beef and pork at the farmer’s market and Yoder’s Farm Market (my favorite!).


Kale and potatoes

Here’s what I did with some of the kale, oregano and green onions from Groundswell Farm Friday night.

Kale and potatoes


Olive oil
sliced potatoes, about 3 medium
2 garlic cloves, minced, or comparable garlic powder
2-3 green onions, snipped
4 sprigs of oregano
1 tsp. of nutmeg
handful of kale
salt and pepper

1. Warm olive oil (maybe 2 tbsp.) a large skillet with a lid on medium-high heat. Add the sliced potatoes and cover with a lid.

2. Once the potatoes are soft, add garlic, nutmeg, oregano and green onions. Cook for a couple of minutes.

3. Add kale a little at a time until wilted. Then add salt and pepper to taste and serve.

I added the nutmeg because I’ve used it in a recipe for colcannon that used kale and it was a great complement. Use more or less if you wish.

Note: When I create dishes I rarely measure. I just go by looks and taste. Enjoy!