Tomatoes growing! ‘Spudakee’ is similar to a Sunshine for Dinner favorite, ‘Cherokee Purple’
We are approaching our last week of early spring veggie deliveries. We have harvested a lot of the variety that has been growing, like broccoli, cauliflower, and our super-early container grown new potatoes. Nothing left but leafy greens and as the days (and nights) warm up, these plants are rapidly going to seed.
So for this bag, our subscribers got double eggs and a big bunch of whatever leafy greens I could round up. In a few weeks, we will be starting the delivery schedule again. In the meantime, we will be pulling out old winter crops and putting in new summer crops, like tomatoes, squash, and peppers. And eggplant, and basil, and cucumbers, and beans, and…. so many possibilities!
On the menu this week: April 15, 2013
Lettuce ‘Parris Island Cos’
Chard ‘Sunshine Mix’
Kale ‘Rainbow Lacinato’
Farm fresh eggs – double
Cilantro Share this:
kale with smoked sausage
Recipe: Kale with Smoked Sausage
It’s a stretch to call this a “recipe” but nonetheless here it is.
Wash and coarsely chop the kale, set aside. Slice the sausage and fry in a medium hot pan until it begins to brown. Take the sausage out of the pan and set aside. Add the kale to the pan and saute until it wilts down and gets tender. Put in a pinch of salt. Add a couple tablespoons of water if you need it, but not too much – this dish is not juicy. When kale is done to your taste then add the sausage back to the pan with the kale. Continue to stir and toss the kale and sausage around until everything is piping hot. Enjoy! Share this: