Kale Today at lunch I had some steamed kale with golden raisins. Yummm. This week’s kale variety is called Red Russian. Kale is a super food and super easy to cook once you get the hang of it. Toss it into soup, salad, stir-fry or roast it into kale chips.
Garlic Scapes Garlic plants send up a flower stalk (the scape) about a month before the bulbs are ready for harvest. We remove the scape so that the plant will put more energy into making a beautiful big bulb. Conveniently, the scape happens to be delicious. It is somewhat milder than garlic. Yesterday, Chef Neff chopped it into inch long pieces and then grilled it with chick peas and mushrooms for lunch in the Isabella Freedman dining hall. Garlic scape pesto is another delicious option.
Bok Choi Keep the stir-fries coming!
Salad Mix A triple washed mix of baby lettuce, baby beet greens and baby mustards, this is pretty fancy stuff.
Spinach These are big leaves, probably best for cooking. The color is as incredible as the taste.
Turnips This week’s turnips seem to taste spicier raw than last weeks’. They are still super juicy and don’t forget, the greens are yummy cooking greens!
Carrots These young carrots are incredibly tender. Carrot tops are a bit bitter but they are packed with nutrition so, unless you have a very hungry pet bunny, you might want to try using them. Some ideas include making them into soup stock or juicing them. Check out some info on carrot tops here:
. You may find some black spots on your carrots. This is insect damage from the carrot rust fly. You can just cut that bit out and the rest of the carrot will be delicious!
Kohlrabi It may look like an alien but it is delicious! Kohlrabi tastes and crunches a lot like a broccoli stem but it is juicier. You can roast it or sautee in addition to eating it on salads or just plain jane style.
Lettuce Heads There are two different kinds of lettuce heads that you can choose between. One of them is the green leaf lettuce you got last week. The other is a butterhead. Butterhead leaves have a soft, creamy texture and make a kind of head by folding over on each other.
Mazal tov to Bess, Jac and Seth for completing our first ever spring fellowship! You may recognize this spot as the overlook surrounded by mist…
Talia: My current goal in life is to balance presence and foresight. I enjoy traveling, the outdoors, long walks, fermented goodies, fiber arts, spoken word poetry, and a good cup of tea. I’ve got youth in my heart, wisdom and experience in my eyes and possibility in the palms of my hands.
Bess Beller-Levesque is from Portland, Maine and is a recent graduate of Smith College, where she studied Sociology. Living for the past two years in an amazing co-op has taught her the power and beauty of communal living, which she is excited to experience in a new context at Adamah. Bringing with her a passion for Jewish learning and the great outdoors, along with a newly discovered love for playing the ukelele, Bess can’t wait to take in all that Adamah has to offer!
Jac is a engineer turned teacher working on a Masters in Technology Education. She is excited to participate in the Adamah program to learn new skills and reconnect with her Jewish roots. Jac’s interests also include traveling, bicycles, motorcycles, making chocolate confections and baking.
My name is Seth Fineman, and I will be attending the Adamah Fellowship for Spring 2012 because I am interesting in knowing where my food comes from, and how to prepare my own food sustainably. I was living on a sustainable farm in Ireland for the past six weeks, and loved my time there. My favorite hobbies are barefoot running, mountain and road cycling, hiking, and rock climbing.