Week 11: We’ve got Tunnel Vision
Turning the Corner to Fall
Well, the few hundred degree weeks of summer have finally caught up with us! We are, as of right now, taking a week off from harvesting salad mix. We still have a little bit growing in the field, but it will be a better product if we give it one more week to grow. We also have more rows seeded and germinated that are still a few weeks away.
We think we're officially on the other side of summer's peak. Now we just need the rain (which we are still very thankful for) to hold off long enough for us to break ground and get more fall crops planted!
Big News for the Farm!
On a MUCH more exciting note, something that's been years in the making is finally coming to fruition. This is a big deal for us!
We've been approved for a USDA NRCS grant to build high tunnels and low tunnels on our farm!
The high tunnels will help us extend our growing season, meaning we'll be able to grow spring crops (including lettuce!) earlier in the year and keep fall crops (including lettuce and other leafy greens) growing later into the fall and early winter. They'll also give our crops protection from some of our most vicious predators, deer and rabbits, as well as heavy, damaging rains.
The low tunnels will provide additional season extension and protection from insects.
The equipment is on its way, and we're planning to get these structures up as soon as possible. Our goal is to use these tools to keep putting fresh, safe, organic produce on your table for more of the year, including the winter months!
A huge thank you goes to our local NRCS office and everyone who had a hand in making this happen. There has been a lot of paperwork, planning, and behind the scenes work to get us here, and we’re incredibly grateful for everyone who helped make this opportunity possible.
Even though our salad mix isn't in the online store this week, we still have plenty of organic produce for you to choose from, including chard, kale, kohlrabi, red, golden, and white beets, orange and rainbow carrots, Tropea onions, scallions, eggplant, green and Napa cabbage, and celery.
Please place your orders by 5 p.m. Tuesday for pickup later this week.
Online Store: www.thatonefarmerguy.com/onlinestore
This Week's Salad Club Share Includes:
Green curly kale
Rosa Bianca eggplant
Celery
Green Curly Kale
Since our lettuce is taking the week to grow, we're getting creative with eating our greens!
Kale makes an easy side dish when sautéed with a little oil or bacon. It doesn't take long to cook. Once the leaves turn a vibrant green and become tender, they're ready to eat. We usually pull out a leaf and give it a taste to check. You can also add kale to scrambled eggs or a frittata, toss it into pasta, or stir it into soups.
If you're eating kale fresh, remove the thick stems and give the leaves a quick massage to soften them up. And if you're looking for another way to enjoy this week's kale, we've included a recipe for kale slaw below.
Rosa Bianca Eggplant
Rosa Bianca eggplant is one of Farmer Matt's favorites. He likes it because it has a mild, sweet flavor and recommends grilling it!
Chop it up, toss with salt, pepper, and olive oil, and grill it while your meat is resting. It's an easy side dish that doesn't require much fuss. And if you're feeling a little more adventurous, this variety would be delicious in eggplant Parmesan.
Celery
What do we say about celery? You know what to do!
But seriously, farm-fresh celery has so much more flavor than the stuff you find at the grocery store. We're going to make a batch of tuna salad with ours so we can really enjoy it.
We're excited about what these new tunnels will mean for the future of our farm. There is still a lot of work ahead of us, but we're looking forward to having more tools to keep growing and providing fresh produce for you well beyond the traditional growing season.
Thank you for continuing to grow with us. We're excited to see what the rest of this season, and the next ones, bring!
With greens and gratitude,
Matt and Allie
That One Farmer Guy
Kale Slaw
Kale doesn't have to mean a bowl of greens with a side of ranch! Kale slaw is one of our favorite ways to use a bunch of kale because it's crunchy, colorful, and holds up well in the fridge. And if you have a few carrots or green onions hanging around the fridge looking for a job, this is a pretty good one.
Give the kale a quick massage with the dressing to soften it up. Toss thinly sliced kale with shredded cabbage, carrots, and onion, then add a bright, tangy dressing and you've got a side dish that gets even better after sitting for a bit.
It's great alongside grilled food, piled onto tacos, or eaten straight from the fridge when you need a quick snack.
Easy Kale Slaw
Ingredients
For the slaw:
1 bunch kale, stems removed and thinly sliced
2 cups finely shredded cabbage
2 carrots, shredded or julienned
2–3 green onions, thinly sliced
¼ cup sunflower seeds or pumpkin seeds (optional)
For the dressing:
¼ cup olive oil
2 tablespoons apple cider vinegar or lemon juice
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
1 small garlic clove, minced
½ teaspoon salt
Freshly ground black pepper, to taste
Directions
Add the sliced kale to a large bowl. Add a pinch of salt and massage the kale with your hands for 1–2 minutes, until it becomes darker green and more tender.
Add the cabbage, carrots, green onions, and seeds.
Whisk together all of the dressing ingredients in a small bowl or jar.
Pour the dressing over the vegetables and toss well to coat.
Let the slaw sit for at least 15–20 minutes before serving. It can also be made a day ahead. The kale will soften and the flavors will have even more time to mingle.
Store leftovers covered in the refrigerator for 3–4 days.
Farm Tip: This is a great "use what you have" recipe. Swap in rainbow carrots for extra color, add fresh herbs, or toss in some edamame for a little extra protein.