Monday, May 10, 2010
We are almost in full swing this year with all of our spring crops in the ground. We are harvesting many greens and expect some of our root crops to come in soon. The Marietta Farmers' Market has been open for a couple of weeks and we have been selling our kale, mustard greens, spinach, arugula and lettuce mix. People seem to like our vegetables and have been sharing some great recipes with us. The following recipe comes from an anonymous customer at our booth last Saturday with a few additions from us.
For kale, and possibly other hearty greens:
Saute garlic and a little onion if desire in some (2-3 Tbs) oil in a skillet or frying pan.
add red pepper flakes if desired.
Wash and de-rib kale and roughly chop. (1-2 bunches)
Throw into pan and coat with oil, stirring around a bit.
Once kale has some heat in it, add 1-2 cups broth or stock (chicken or vegetable).
Add 1-2 teaspoons stone ground mustard.
Simmer as long as desired, 10-25 minutes.
Serve warm, with slotted spoon or tongs if you still have liquid in the pan.
Turtle Bend Farm is now accepting applications for summer and fall internships. We can host 1-2 people that are interested in learning about sustainable agriculture, community food systems, or southern foodways. Room and board and a modest living stipend are included during the internship. We grow 5 acres of certified naturally grown vegetables and raise pastured poultry for eggs. Work includes harvesting, weeding, planting and other farm activities. We also have a small library of organic and sustainable farming books and other interesting social, cultural and political topics as well as high speed wireless internet. Interns are expected to work a full work week with a day or two off each week. Plenty of local natural beauty, hiking, swimming holes, biking trails and more.
Contact Mecca at email@example.com for an application or call us at 678-986-9776.