Cook Field Pick-up, Thursday, Nov. 7, 3:30-5:30pm
Produce this week…
- Bok Choy
- Butternut squash
- Kale (Red Russet)
- Broccoli leaves
- Winter squash (misc.)
- Radish (Daikon)
- Red onions
Tentative list for November 14
- Delicata squash
- Spaghetti squash
- Tomatoes–green (maybe)
We have our row covers in place for the cold weather this week and we are planning for the final few pick ups this semester. To help you plan for Thanksgiving, here is a list of what we are planning to have for our on farm pick-up, Monday, November 25: beets, carrots, garlic, leeks, potatoes, white onions, winter squash, and sage.
What to do with your produce this week
Try this Kale Salad from Joshua McFadden.
- 1 bunch kale (thick ribs cut out)
- ½ garlic clove, finely chopped
- ¼ cup finely grated Pecorino Romano cheese, plus more to finish
- Extra-virgin olive oil
- Juice of 1 lemon
- 1/8 teaspoon dried chile flakes
- Kosher salt and freshly ground black pepper
- ¼ cup dried breadcrumbs
1. Stack several kale leaves on top of one another and roll them up into a tight cylinder. With a sharp knife, slice crosswise into very thin ribbons, about 1/₁₆ inch wide (this is called a chiffonade). Put the kale in a salad spinner, rinse in cool water and spin until completely dry. Pile the kale into a bowl.
2. Put the chopped garlic on a cutting board and mince it even more until you have a paste (you can sort of smash and scrape the garlic with the side of the knife as well). Transfer the garlic to a small bowl, add ¼ cup pecorino, a healthy glug of olive oil, the lemon juice, chile flakes, ¼ teaspoon salt and plenty of twists of black pepper; whisk to combine.
3. Pour the dressing over the kale and toss well to thoroughly combine (you can use your clean hands for this, to be efficient). Taste and adjust with more lemon, salt, chile flakes or black pepper. Let the salad sit for about 5 minutes so the kale softens slightly. Top with the breadcrumbs, shower with more cheese, and drizzle with more oil.