Most of the vegetables coming out of the fields are sweet from the frost and lush with all the rain. Finding them can be like searching for treasure, as the weeds and grass are growing up around them. The chicories and chard are the rare splotches of red among the different hues of green that fill the field.
We have already eaten through our much smaller harvest of potatoes from this summer. It is a stark contrast to last year when we had potatoes into July when the new crop came in. We hope that you savored the ones we had and look forward to them returning in July. We are growing new varieties this year and have made adjustments in our planning for a more abundant crop.
This week’s pick list:
Cabbage
Winter squash
Lettuce
Kale
Beets
Chard
Carrots
Leeks
Scallions
Escarole, Frisee, Sugarloaf, and Radicchio
Radish
Turnips
Rutabaga
Kohlrabi
Celeriac
Celery
Onions
Broccoli
Brussel sprouts
Parsnips
Dried tea herbs
Dried ground peppers
Revolution Bread
Green Falafel, from 101cookbooks.com
1 pound kale, washed and trimmed
2 eggs
5 cloves garlic
1 cup cooked chickpeas
1 cup breadcrumbs
1/2 cup / 20g grated Parmesan
1 teaspoon baking powder
1/4 + teaspoon fine grain sea salt
zest of one lemon
Preheat the oven to 450°F. Place a large skillet or pot over high heat. When hot, add the spinach, in batches if necessary. Stir until collapsed and most of the moisture has evaporated. Transfer to a cutting board, and chop well. The more chopped, the better.
Combine the eggs, garlic, chickpeas, breadcrumbs, cheese, baking powder, and salt in a blender. Blend until combined. Transfer to a large bowl, add the lemon zest and chopped spinach, and stir until uniform.
With your hands, form the mixture into small, 1 1/2-inch balls. You should end up with 20-30-ish balls. Place on a baking sheet, smush them down a bit, and put in the oven for 20 minutes or so, until very golden, flipping once along the way. If you don't bake all of them, freeze the remaining. Alternately, you can cook the falafel in a skillet with a splash of olive oil.
Serve the falafel with a sauce, or dipping sauce, or with additional components as part of a falafel bowl. Enjoy!