Summer is starting slowly this year. The warm season summer crops are off to a good start but the early summer holdovers from spring are in a bit of a lull. Kale is a workhorse for us this year. There's a guy in Vermont who makes Tshirts that say, "eat more kale" and it's an appropriate sentiment this year. Chard is coming along slowly so there's a small bunch in the shares. Lettuce, which is usually a mainstay, seemingly is not liking the new soil and refuses to get very big so there are small heads in the share. Finally, we thinned some of the sweet onions and put one in as a green onion.
The kale is fortunately a favorite of mine. My typical preparation is to slice out the stems and cook them separately from the leaves. The leaves I slice thinly and then sautée in a bit of olive oil, adding a bit of balsamic half way through cooking. It's great as a side, or mixed into pasta or on top of a sandwich. Cook that with the onion and it would be extra special.
Chard I cook in the same way, but it has a completely different flavor and texture, and I prefer to cook it very quickly, leaving it slightly crunchy. If I'm mixing it into eggs I do cook it down a bit more, and that's a great combination.
Enjoy the greens, I'm sure we'll have more soon.
Josh Volk
Head Greenskeeper
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