Eight Mile Creek FarmWeek of October 8, 2017
Sarah Richani picking up her CSA share in Schenectady on Thursday
Produce for This Second Week of October 2017
Tomatillos, Cilantro, Hot Pepper, Romaine Lettuce, Roma Tomatoes, Toscano Kale, Chioggia Beets
Meet Sarah Richani
Sarah and her family have been CSA members of our farm for about nine years. For Sarah, her interest in farm shares began as an interest in lessening her carbon footprint. She sought out ways to be more environmentally friendly and along the way, eating local became important. Once her first son was born, Sarah became even more intent on sourcing the healthiest, most sustainably produced food available. Sarah works hard to create healthy and delicious meals for her family. Her goal to leave the earth in a better state filters through everything she does, including the clothing she wears. After talking with Sarah, I felt very hopeful that we are moving toward a healthier and more environmentally sound future.
Romaine Lettuce in the Field
Kale Soup
1 bunch kale, chopped and washed
1/2 onion
several cloves garlic, minced
fresh cilantro or parsley, chopped
1-2 tsp turmeric
sea salt and pepper to taste
Place all ingredients in a large crock pot or soup pot. Fill with water. Bring to a boil and then reduce heat to a simmer. Place lid on pot. Simmer for several hours.
Salsa Verde
1 pint tomatillos
2 cloves garlic, minced
1-2 Tbsp onion, minced
1 bunch cilantro, minced
1 hot pepper, minced
Peel husks from tomatillos and rinse. They will still feel sticky. Chop tomatillos well. Mix all ingredients as is or run them through a food processor. Place salsa in a glass bowl, covered, in fridge for at least one hour. Enjoy on chips, with eggs or fish, or on chicken.
Finally made your “kick’n collard greens”, from last week.
EXCELLENT!!!!
Thank you , for YOUR continued excellence. We, recipients of your bounty, are so fortunate. Thank you for everything, dear 8MCF-ers!