Vital Veg, organic farm, parsnips

Newsletter 22nd July 2019

On the farm
There’s heat and sunshine in the forecast this week, which should boost ours crops. We are grateful for this because we are a month past the longest day already, and there has been relatively little sunshine. Every day until the winter equinox gets a little shorter, with fewer total minutes of potential sunshine for the plants to grow.

Realising that time is so precious is one of the great lessons that working each day with vegetables teaches us. Plants fastidiously count time and collect sun beams, and so must we as growers. As custodians of vegetables, if the conditions are right, we cannot afford to not do jobs just because it is the weekend, or because we are tired. Every day comes but once, and when gone an opportunity to sow, plant or weed goes with it. That’s one day less to collect sunbeams and one day less for plants to grow as well as possible. For us veg growers the old adage “Never put off to tomorrow what you can do today” is a golden rule.

Kale salad
The first of our field-grown curly kale is in some of the boxes this week. Kale is very versatile, and there is no need to cook it, especially when the leaves are young. Here is an idea for kale salad, but you can mix it with other greens too if you want more variety in your salad bowl!

Ingredients
Lemon Vinaigrette:
2 tbsp. fresh lemon juice
2 tbsp. extra-virgin olive oil
tsp. salt
Kale Salad:
1 bunch kale
Handful of dates
Handful of almonds
Handful of green olives

Method
Whisk together, in large bowl, fresh lemon juice, extra-virgin olive oil, and salt.

Remove and discard stems and ribs kale. Very thinly slice leaves; add to bowl with lemon vinaigrette, tossing to coat. Let stand 10 minutes.

Add dates, almonds, and green olives; toss to combine.