Adapted from Smitten Kitchen
Adapted from Tartine Bakery
Make the croutons: Preheat the oven to 400°. In a medium bowl, toss the bread with the olive oil, a pinch of salt and the herbes de Provence, if using. Spread the bread on a baking sheet and bake, turning the croutons midway through, until golden brown and crisp, about 10 minutes.
Make the dressing: Place the garlic, anchovies and lemon zest in a mortar and pound with a pestle to make a thick paste. (Alternatively, pulse them together in a blender.) Add the egg yolk, a pinch of salt and a few drops of the lemon juice and mix thoroughly. While stirring, (or with the blender motor running), add ½ cup of the olive oil, one drop at a time, to create a smooth emulsion. Stir (or blend) in the remaining cup of olive oil in a slow stream. (The dressing will thicken.) Periodically add the remaining lemon juice. When all the oil is incorporated, season the dressing to taste with additional salt and lemon juice. Add water as needed to thin the dressing to desired consistency.
Make the salad: In a large bowl, toss the kale with the croutons. Add the dressing to taste, reserving any extra for another use. Add the Parmesan, toss again and serve immediately.:
Hi there CSA members,
For those of you who have not met me, I would like to introduce myself. My name is Molly Rubin and I am the third member of the farm crew at Maitri Farm. I spend most of my time here in the veggie fields with Rose and Billy. I do however get to help out with some of the animal chores, and got to help with moving our pigs onto some new pasture last week. The pigs were pretty excited about having a new space to root around in.
My main interest in Maitri farm started when I found out it was a first year farm. I really wanted to see a farm start out, and be a part of that. I started farming in Wisconsin in a community that I was living and working in as an AmeriCorps member. I quickly fell in love with organic diversified farming. After that I decided I wanted to try my hand at production farming which is what had led me to Maine, I apprenticed on two different farms there. The first farm was an organic vegetable farm that I worked on from early spring into the late fall, and during the winter I worked on an organic dairy farm. I fell in love with farming mainly because I get to be outdoors all the time, I enjoy the physical labor and can’t help but be proud of producing good, healthy and honest food for people. I truly love interacting with customers and CSA members. Hope you enjoyed this little blurb and look into life on Maitri and how I got started farming.
Hope you enjoy your fresh veggies and have a great week!
CSA Notes (a few updates on the CSA and the farm):
Updates from Your Farmers
Greetings CSA members!
Hello, this is Livestock Farmer Billy giving you the update from the fields this week. It is so wonderful to have met many of you last week and to finally share the delicious bounty that we have been growing and cultivating all spring. Although I focus on taking care of the chickens and pigs, I spend many hours with Rose and Molly in the field. This time of the season is so exciting as we have so many lush greens and vegetables coming out of the field, and we can see the summer crops beginning to grow. Our flowers are budding up, our tomatoes are putting out their first flowers, and our beans and summer squash are going through a big growth spurt. It is a lovely feeling to have so much to share in the present, and so much to look forward to as well.
On the livestock side of things, there are many exciting developments. Our heritage breed Leghorn and Ameraucana chickens have begun laying their first eggs. That means that our egg CSA members should expect white and blue eggs in their dozens in the next week or two. I can't wait to share these colorful and delicious pasture raised treats with you. If you aren't an egg share member, I do always bring a few extra dozen to the distribution for sale, so check them out!
Our pigs are in hog heaven, rooting around our green pastures, rolling in the mud, and just recently I was able to get them an extra special treat: grass-fed whey! A local natural and pasture-raised dairy and creamery has teamed up with us, and our pigs are now getting high quality and delicious whey as extra feed 1-2 times a week. Whey fed pork is prized around the world for a tender and delicate flavor and heart-healthy mono-saturated fats. We have ½ and ¼ boxes of this whey fed pork available for pre-order on our website. Check out the 'What We Grow' page for more information.
I want to remind you all that we have a farm open house coming up on Saturday June 20th. Come and meet the pigs and chickens. See the greenhouses and fields. Pick some treats straight from the field and have a picnic. We are looking forward to showing you exactly where your food comes from and letting you get a glimpse into the farm life. The event runs from 10AM – 2PM, and we remind you to leave dogs or other pets at home. The rain date is June 27th at the same time. We really hope you are enjoying your CSA so far, and we love to hear from you with any feedback or comments. Looking forward to sharing the season with you.
a few updates on the CSA and the farm:
2/3 cup (125g) French green lentils
1 bay leaf
1/2 small onion
A few parsley stems (optional)
1 large or 2 small fennel bulbs
2 to 3 ounces greens such as shoots, greens mix, or spinach
For the dressing:
1/2 cup (120ml) canola or olive oil
2 tablespoons lemon juice
2 teaspoons Dijon mustard
Finely grated zest of 1 lemon
A pinch of sugar
Sea salt and freshly ground black pepper
1. Put the lentils in a saucepan and add plenty of water. Bring to a boil and simmer for a minute only, then drain. Return the lentils to the pan and pour in just enough water to cover them. Add the bay leaf, onion, and parsley stems, if using. Bring back to a very gentle simmer and cook slowly for about half an hour, until tender but not mushy.
2. Meanwhile, to make the dressing, put the oil, lemon juice, mustard, lemon zest, and sugar in a screwtopped jar, season with salt and pepper, and shake until emulsified.
3. When the lentils are done, drain them well and discard the herbs and onion. While still warm, combine with a good half of the dressing. Leave until cool, then taste and adjust the seasoning; you could add a little more salt, sugar, pepper, or lemon juice if needed.
4. Trim the fennel, removing the tough outer layer (unless the fennel is young and very fresh). Halve the bulb(s) vertically, then slice as thinly as you can, tip to base.
5. Divide about two-thirds of the lentils among wide serving bowls. Scatter over the arugula and fennel and trickle over the rest of the dressing. Scatter the remaining lentils over the top and serve.
What to Do with Radishes & Turnips
Broccoli Raab Note
Raab is a traditional heirloom vegetable often used in Mediterranean cuisine. It can be bitter, so it is best braised with olive oil, garlic, and salt.