On The Table July 19
“Who is Lewis Waite and what is he trying to sell me?” In which we describe the upstate farms from which Lewis Waite delivers comestibles to your CSA delivery site once a month.
Farm Bill actions and links! Once they stop fighting about the war Congress has to talk about the Farm Bill which shapes our economy, our land and our dinner tables for the next 5 years. Support small farmers and farmland, Country of Origin Labeling and other issues up for debate in the current Farm Bill!
July 19th, 2007 at 11:47 am
in keeping with this week’s RAW theme, I saw this via Whole Foods & it sounds yummy:
Kale Salad
Dairy-Free, Gluten-Free, Vegan
The key to this salad is finely chopping the kale leaves. The finer they are, the more they will absorb the dressing and the easier they will be to eat. This salad is a great opportunity to practice good knife skills.
Serves 6
* 2 bunches kale leaves, very finely chopped
* 1/4 cup extra virgin olive oil
* 1/4 cup freshly squeezed lemon juice
* 1 teaspoon chili powder
* 1/2 teaspoon sea salt
Place the kale leaves in a serving bowl. In a small bowl, whisk olive oil, lemon juice, chili powder and salt. Pour over kale and toss to combine well. Taste and adjust seasoning before serving.
July 19th, 2007 at 7:11 pm
I love the new format with blurbs of what to expect in the newsletter! Nice!
This is a salad my Lebanese friend used to make from me. It’s amazingly fresh and everyone I serve it to never goes back to mayo-based potato salads. It’s also healthy and nicely incorporates veggies from this week (and some leftovers from last week!).
LEBANESE POTATOES
* 8-10 small red new potatoes, washed and cut in 1.5 inch pieces, skins on (just use this week’s share)
* 1 bunch parsley, washed and chopped
* juice of 1-½ lemons
* 1 cup peas, lightly cooked (optional, not traditional, but a nice addition)
* 1 bunch scallions, chopped whites only (can substitute 2 of the small onions, chopped, from last week)
* 2 cloves garlic, crushed
* 4 Tbl olive oil
* salt/ pepper to taste
1) Cook potatoes until tender, about 20 minutes. Run cold water over to stop cooking and begin cool down.
2) In a medium sauté pan, flash-cook the peas with a small amount of water, about 4 minutes until peas turn dark green.
3) Place all ingredients into a large bowl. Mix well and refrigerate until cool, about 1-½ hours. Serve at room temp/ cold.
July 26th, 2007 at 6:41 pm
Would it be at all possible to offer the newsletter as a page, as opposed to in PDF format? My pdf reader (Adobe 5) will not open your pdfs. As a result, I cannot know what you are up to before I get to the table and grab a paper copy of the newsletter.
Thank you.
Margaret