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Week 10 - Dino Kale

With all the rainy weather we've had this summer, we hardly had to think about irrigation here on the farm. But now we're back to normal July weather and those veggies need water! We use a drip irrigation system and well water to make sure all our veggies and flowers stay lush and happy. Just a friendly reminder that water is life.

Don't forget SaladFest is August 10th! Check out the facebook event and share widely with your friends and family. It's gonna be a hoppin' party! Veggie of the Week: Dino Kale!

We grow a lot of kale her at Frisky Girl Farm! It's particularly well adapted to our climate and so many people love it. Dino kale especially makes great kale chips, goes well in salad, can be sauteed or used her in this recipe for Kale Pesto: Ingredients ½ cup walnuts1 garlic clove2 cups chopped kale leaves2 tablespoons lemon juice, plus lemon zest, optional⅓ cup extra-virgin olive oil, more for a smoother pesto¼ teaspoon sea salt, more to tastefreshly ground black peppergrated parmesan cheese, optional

Instructions Pulse the walnuts and garlic in a food processor. Add the kale and pulse again.Add the lemon juice salt and pepper and pulse again.While the blade is running, drizzle in the olive oil. Scrape the sides of the food processor, if necessary, and pulse again. For a smoother pesto, add more olive oil.Season to taste. Pulse in grated parmesan cheese, if desired.Use with pasta, crackers, as a sandwich spread, or with a grain dish

Thanks for supporting your local farmers! Ellen and Ashley

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