Issue #3 June 18, 2016 June 18, 2016
Sugar Snap or Shelling Peas
In the picking garden
All Kales Considered
At Laughing Earth, we are growing four different kales. We always grow the classic frilly kale, which is a dark green leaf with light
green ribs and intensely curled. Curly kale is a good choice for everything from soups to kale chips to massaged kale salads. I
especially like it in soups, because the leaves seems to hold up to cooking without losing texture or volume.
For something completely different, try Red Russian kale (aka Siberian, Ragged Jack). It’s got a flattish leaf, and is tender when
raw, with a mild taste. I think it is best used raw in salads mixed with other greens. Fun fact- Red Russian kale is more closely
related to rutabaga (b. napus) than it is to the other kales (b.oleracea).
Lacinato, also known as Dinosaur Kale, is an Italian heirloom with dark blue-green wrinkled leaves that look reptilian. Lacinato
kale works as kale chips, and holds up to cooking in soups.
Our newest kale is Portuguese kale, also known as Portuguese Cabbage or Sea Kale. It’s got a similar taste and texture to
collards, but is more tender. The thick stems can be peeled and eaten like celery. Portuguese Kale is traditionally used in
Portuguese Kale Soup.
Sorrel: the sour leaf
If you like sour things, like rhubarb or lemons, give sorrel a try. Sorrel is great with egg or potato based dishes. When used in
salad, there’s no need for vinegar or lemon. A little goes a long way.
Makes 1 cup.
1 tsp dijon mustard
1/4 cup extra virgin olive oil
1/2 cup neutral tasting oil
handful sorrel leaves, chopped
In a food processor, add mustard,and egg. Turn on motor, and slowly add the oil in a thin trickle. Once all oil has been added, and
the sauce has thickened, add the sorrel leaves and process until well incorporated. Add a small
amount of water if it’s too thick.
This sauce is a nice replacement for plain mayonnaise in egg salad, potato salad or on sandwiches.
We Har vest for You
On harvest days, we count who will be picking up on that day and harvest for that number. If
you won’t be picking up that day or are switching days, please let us know so we won’t harvest too
much or too little.
Pork & Turkeys
We have pigs available (whole, half or quarters). Order now for pork this fall!
We are accepting orders for Thanksgiving turkeys.
Massaged Kale Salad
half a large bunch of kale
1-2 garlic scapes or cloves, finely chopped/minced
4 tbsp extra virgin olive oil
2-3 tbsp lemon juice, balsamic vinegar or rice vinegar
1 tbsp soy sauce (optional)
salt and pepper
Pull out kale stems and chop or tear the leaves into small pieces. Put them in a large bowl. Add all other ingredients, and, with
your hands, massage them into the kale. Adjust seasoning to taste.
Variations: toasted nuts or seeds, chunks of hard boiled egg,
smoked sardines, snap peas, kohlrabi slices, pickled beets.
Sautéed Kale with Tahini Sauce
1 pound kale (curly or dino would be nice here)
2 tbsp olive oil
1 cup chopped onion
1 clove garlic, minced
4 tbsp tahini (made with toasted sesame seeds)
2 tbsp lemon juice
3-4 tbsp water
1 tsp dark sesame oil
1 tbsp toasted sesame seeds for garnish
Cut out the rib of each kale leaf. Slice leaves half an inch thick. Heat oil on medium high heat in a large sauté pan. Add onion,
cook a few minutes, add garlic and cook a minute more. Add kale and toss around until it all fits in the pan. Cook until tender,
Whisk together tahini, lemon juice, water, 1/2 tsp salt and sesame oil. Once kale is done, toss in the sauce, reserving a little to
drizzle on top. Serve topped with toasted sesame seeds.
adapted from simplyrecipes.com