An apology to our Great Falls shareholders. We were in such a mad rush last Thursday that we didn't get a chance to get you your weekly newsletter. So here it is:
Lookey here! The winter squash is flowering in a trumpet-like fashion, as if it say: Bum bum bum bum! We're here! You WILL have butternut after all!
And, just to warn you, the zucchini – the green, the 8-ball, the Magda and the yellow, they're coming. And they're coming in large quantities.
In time, dear garden watchers, in time.
For now though, our favorite way to get rid of a lot of that kale in your bag:
1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
Jacob, Courtney and Willa Cowgill
P.S. Don't forget...
Saturday, August 13: Volunteer day
Saturday, September 10: 2nd Annual CSA Appreciation day
P.PS. Don't forget to follow along on our blog at www.prairieheritagefarm.com and follow us on Facebook by liking our page: www.facebook.com/prairieheritagefarm