Greetings!! Hope everyone is ok after the storms that moved through last night. Thankfully both farms came through fine! That is definitely one of the obstacles of farming you cannot predict. Spring is right around the corner and the crops are on their way. Who else is looking forward to some summer squash?? Crisp cucumbers? This week the CSA boxes will contain the following: carrots and kiwi from California, celery hearts, romaine lettuce, butternut squash, roma tomatoes, and ruby grapefruit from Florida, red potatoes from Oregon, white mushrooms from Pa. and last but not least kale from McClellan Organics here in our back yard...lol. Wow right? I agree! Who doesn't like fresh organic fruits and veggies? Are you spreading the word? If you get a friend to sign up you AND your friend get %5 OFF your order! Think of the discount you can get each month if you get just one friend a month to join!
We are anxiously waiting for the spring open air markets to start back and getting to see you all. In the mean time you may order anytime from our "by the pound" produce under services. Always fresh, always organic and always convenient!
Here is your weekly recipe from The Pioneer Woman...who doesn't love her????
by Ree | The Pioneer Woman
Killer Kale Salad
Prep: 10 Minutes Level: Easy
Cook: 25 Minutes Serves: 6
4 slices Thin Bacon, Cut Into Bits
1 Tablespoon Butter
1 whole Medium Red Onion, Halved And Sliced
8 ounces, weight White Mushrooms, Sliced
1/2 cup White Wine
Salt And Pepper, to taste
4 ounces, weight Goat Cheese Crumbled
3/4 cups Olive Oil
1/4 cup Balsamic Vinegar
1/2 teaspoon Dried Thyme Leaves
Salt And Pepper, to taste
1 bunch Kale
Fry the bacon bits until slightly crisp. Drain on a paper towel.
Pour out most of the grease and add the butter to the skillet. Add the onions and cook them over medium-low heat for 10 to 15 minutes, until soft. Remove them to a plate. Add the mushrooms, stir, then add the wine, and salt and pepper. Turn the heat to medium-high and cook the mushrooms for several minutes, until most of the wine has evaporated and the mushrooms are soft. Remove them from the heat and set them aside.
Add the olive oil, vinegar, thyme, salt, and pepper to a mason jar and shake it to combine.
Remove the kale leaves from the stalks, then roll them up in batches and slice very thinly. Place the kale in a bowl. Add half the dressing and toss. Then add mushrooms, onions, and bacon and toss again. Finally, add the goat cheese and more dressing if needed, and toss. (Reserve extra dressing for another use.)
Serve it up and enjoy!Harvest Moon Market, LLC
3103 Thomasville Road
Bainbridge, Georgia 39817
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