It's an absolutely beautiful morning out here on the farm. There was even a little bit of misty rain as I was out cutting your kale this morning, which felt heaven-sent. Of course the sky had cleared by the time I was done (and by the time Michael was done with the arugula, which is in a different garden plot) but still, the little reminder that it's not always baking heat and wildfire danger was refreshing and timely.
It's the start of the Labor Day weekend, and we hope your plans include using some of our produce from your baskets in your celebrations. We have, of course, some tomatoes for you, as well as another basket of strawberries. These berries tend to be a bit smaller than your supermarket varieties, but we think the flavor is well worth the small extra effort required to de-stem that many berries. Since we also included some arugula today, you could toss them both into a colorful and flavorful salad. Our first peppers of the season came in today as well, so maybe slice a jalapeno or two into that salad. Another first in your baskets is the Yukon Gold potatoes. These are, of course, freshly harvested and not "cured," so both their water content and their sugar content is relatively high. These should lend themselves well to roasting or pan-frying. If you pan-fry them, you might want to dry them on a dish towel after you chop them to absorb a little bit of that moisture. This helps along the Maillard reaction, which is the magical transformation of some of those sugars to that caramelized char.
Kale, kale, the gang's all here...
We've also include a big bunch of kale in your baskets this week. We mentioned the last time we did this that you could turn them into kale chips, but we didn't tell you how to do it. Here's that recipe: