Week 4 – Not-so-instant karma’s gonna get you

It's summer, alright
Two of our fields today

Hello members and friends,

Hot and thunderstormy–that’s what’s on the menu for this whole week!  I’m thinking it might be an outgrowth of the bad karma that the House of Representatives has created in failing to pass their long-overdue draft of the Farm Bill (not to even mention the immigration reform bill).  The Senate has a bill ready, and in a repeat of last year’s fiasco, everything is stalled in the House.  On the upside, the Farmers Market and Local Food Promotion Program was strongly supported by the Representatives, as was a bill that would close loopholes in crop subsidies to megafarms.  There has been and will continue to be a sustained flurry of impressive organizing on the part of sustainable agriculture and local food advocates, and it’s important that we all keep it up in order to keep back an unchecked reign of Monsanto and Big Ag over our food system!

On that note, here’s your local food for this week:

  • Sugar Snap Peas (hooray!)
  • Lettuce
  • Salad mix
  • Radishes
  • Cabbage
  • Basil
  • Kale
  • Broccoli (for Gardiner, Garrison members get it next week)
  • Kohlrabi (for Garrison)
  • Arugula

And, before a few kale recipes, here’s your Moment of Utah:

It's just so hard sometimes
It’s just so hard sometimes

RAW KALE SALAD (thanks to member Karen C. for contributing this one!)

  • Karen says, “The trick is to really get your hands in and coat the kale with the oil.”
  • Ingredients: approx. 1 lb kale, 1 T sesame seeds, 1 T olive oil, 1 1/2 T rice vinegar, 1 T honey,  2 t sesame oil, 1/4 t salt or soy sauce, 1 clove (or more!) chopped garlic, 1/4 t crushed pepper
  • Rub kale with oil, mix with rest of the ingredients, and adjust to taste!


  • Ingredients: kale bunch, olive oil, salt, other seasonings you prefer (maybe turmeric?  garlic powder?  ginger?)
  • Preheat oven to 325F.  Remove kale leaves from stems and chop or rip the leaves into pieces a little smaller than your palm (you can go smaller if that works for you).  Toss in a big bowl with the olive oil, salt and seasonings.  Lay the kale pieces out on a baking sheet so that they aren’t stacked on top of each other (might require multiple sheets or a couple rounds of baking).  Bake for 10-12 minutes, or until crispy but not burnt.  (TIP: These do not store well–they get soggy–so you have to enjoy them right away).


  • This is a free style recipe, but in case it hadn’t occurred to you to throw a couple kale leaves into a fruit smoothie, here ya go!  I had one last week that was delicious and energizing.  It was 1 banana, a handful of frozen strawberries, a small frozen peach (we get busy in the summertime freezing fruit for this purpose), plain whole milk yogurt, a splash of maple syrup, flax seed meal, a little milk (you could use a fruit juice or even water–it helps all this stuff blend more easily) and a few kale leaves.  Sometimes I’ll add in peanut butter, too, but that grosses Wes out, so I sort of keep it to myself.  We’d love to hear your recipes!  Root beer and kale ice cream float?

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