Brockley Farmaceuticals: csa

Wednesday, May 18, 2011

csa

foxes made a hit on the chicken trailer this week. it sucks when you are alone with a worthless dog. foxes have it all figured out. i need a kid to sit with the chickens or a terrier like dog to go down the hole. takers? eggs will be half dozen for a week or two. gonna buy some adults from the chicken lady. featured tonight are the altman kids - dana and these three classics did a half weekend at the farm. brock keeps his eye on the ball. big rains coming! see you tomorrow.

3 comments:

terry said...: Sorry to hear about the chicken raid. Randy Duerr has the most terrier-like dog of any I've ever met. Terrier and border collie mix. Ruby! Should we put her on the case?; May 18, 2011 10:26 PM
Deanna said...: Sorry about your chickens, Ross! If the chicken lady doesn't deliver, you can have some of our eggs to supplement - really!

Also, I have to admit, those kids are a tiny bit adorable. :) There's nothing better than a trip with dad to the Brockley farm.; May 20, 2011 7:59 AM
Jacob Paul Cammack said...: well apparently i cant figure out how to contact you on the site so we'll just go the comment route.

my name is jacob cammack and i just moved back to lincoln about a week ago. i am considering starting a restaurant that serves good sustainable food that is, well good is the best word i can think of. nothing fancy smancy, just good hearty offerings that are fresh and delicious and affordable. may "open source" the entire thing. anyway just wanted to say hi, like the thomas jefferson quote a whole lot, and here's my email: jacobcammack2@gmail.com and my phone: 402-416-3047. best of luck with the season!; May 20, 2011 4:06 PM

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Tuscan-Kale Salad

Courtesy of Kathleen Maynard

Ingredients

4-6 cups kale, loosely packed, sliced leaves of kale
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
salt & pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan
1/2 cup freshly made bread crumbs from lightly toasted bread

Instructions

Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
Pour over kale in serving bowl and toss well.
Add 2/3 of the cheese and toss again.
Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.

Kale-Cliantro Pesto

Kale-Cilantro Pesto

4 C kale
1/2 – 3/4 C cilantro
1/4 C roasted, unsalted cashews
1 T olive oil
1 T lemon juice
3 T water (or more olive oil)
2 cloves garlic, minced
1 t salt
1/2 – 3/4 t black pepper

Typically pesto is made from uncooked ingredients, but I decided to blanch the kale for a minute before making the sauce. Blanching tends to help tone down some of the bitterness in leafy greens. If you decide to blanch, bring a pot of water to boil, toss in the kale and let it cook for about a minute. Plunge the kale into an ice bath once that minute it over to stop the cooking and then drain it.

Toss the cashews into a coffee grinder, preferably one not used to grind coffee or you’re gonna get some off flavors. Grind up the cashews.
Place all the ingredients in a food processor and pulse until everything is evenly combined. Toss the pasta with the pesto. (From Parsnips and Sprockets Blog).

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Wednesday, May 18, 2011

csa

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