This week has brought some much needed rain to the farm, which was much needed considering the extra flurry of activity since the start of CSA.
Our brand new high tunnels have been a new addition to the farm that has been helping increase our efficiency and output for this year’s CSA! We mentioned the construction on our Instagram a couple of weeks ago, but now that CSA has started, we’ve been able to fully utilize these new assets.
This image depicted above shows one of our brand new high tunnels that was built just this summer. As you can see, crops can be planted directly into the group which means more crops can be planted at once. This specific high tunnel has: kale, swiss chard, and more types of greens! It’s gone from being empty to full of life in just a month! Check out our instagram @newrootscoop for even more information about the functionality of high tunnels and other summer updates!
Here’s a picture of some kale growing in one of the high tunnels! Inspired by this picture is a super simple recipe fpr a summer kale salad! This salad includes some garlic, which would be perfect for the fresh garlic coming in the CSA!
LEMONY PARMESAN KALE SALAD
INGREDIENTS
- 2 Bunches Curly Kale
- 1 Cup Croutons
- ½ Cup Freshly Grated Parmesan Cheese
- ¼ Cup Olive Oil
- ¼ Cup Lemon Juice
- 3 Cloves Garlic
- 1 Teaspoon Sea Salt
- ½ Teaspoon Black Pepper
INSTRUCTIONS
- Start by preparing the kale; remove and discard the stems, then wash the leaves thoroughly with water and place in a bowl.
- Next, add about 1 teaspoon of sea salt to the kale and use your hands to massage the salt into the kale, until it begins to soften. This should take about 1-2 minutes.
- Next, chop or crush your croutons finely and add them to the bowl.
- The, prepare the dressing, by mixing together the remaining ingredients (the olive oil, lemon juice, garlic, and black pepper) in a small bowl until they’re fully combined.
- Pour the dressing on top of the salad, along with the grated parmesan cheese, and toss to fully combine.
- Serve immediately, or store in an airtight container in the fridge for up to 2-3 days. Enjoy!
Recipe is from: https://kalejunkie.com/lemony-parmesan-kale-salad/