Wow! It's already the last week of the spring shares! For those that are continuing on with a summer share, remember that we take a week off before the summer shares start on the week of July 5th.
This is also the last week to purchase some fresh strawberries!
Things are shaping up to be very dry around the farm and we have been irrigating heavily to keep the crops happy. The new well we drilled 2 years ago makes irrigation much easier but we still keep our fingers crossed for rain. We did have some rain this morning but it only amounted to about 1/4" which barely wets the surface when the fields are quite dry. The Weather Network predicts that July will be wetter so I guess we will wait and see!
This year our kale is beautiful and extremely plentiful. I've included lots in the share estimate so that if anyone wants to get extra to freeze for winter, now is a great time to do that. I froze blanched kale last winter and never had to buy any from the store. It is so convenient to grab a puck to toss into soups, stews, smoothies, or even add to a stirfry. The easiest way to prepare these is to blanch or quickly steam your chopped kale until just bright green. Then spread on a baking sheet to cool to room temperature. Once cooled, press the kale into a muffin tray. Pack as much as you can in each muffin cavity; the tighter you pack it, the less air is in the puck and the better it stores in the freezer. Place to whole tray in the freezer until the pucks are frozen. Then pop each frozen puck out and place in a freezer safe bag or container for winter use. You will be amazed at how much kale you can pack into each muffin cavity!
