A big fire in our Sisters and 29 degree nights are here for fall harvest.  This week our Hard Red Spring Wheat will be combined and available as fresh, stone-milled flour very soon.  Get a bag at farmer’s market and try it out!

Farmer Tall is collecting a wheat sample to check our protein levels.  We worked very hard this year on our nutrient management with home-brewed worm casting tea and liquid fish fertilizer.

Another exciting addition to the farm is our new U-Pick station.  You can come out to the farm now and there are signs to direct your visit.  We are here a lot… somewhere on the farm… but you are free to peruse the garden and harvest what you would like.  There is a price list at the farmstand, a scale, and a cash box.  Bring a basket and scissors or a knife.  There are no dogs allowed at the farm and please keep the gates closed.  We also have a nice picnic table and some great spots for painting/drawing.  Please come and enjoy your farm.

This week I would like to share a great kale recipe with you that one of your fellow CSA members shared with me.  We are getting lots of great, meaty, fall veggies, but we are also getting back into our cold weather greens…

Marinated Kale Salad with Gouda and Shaved Apples (Southern Living September 2012)

1 crisp apple, 1/4 c fresh lemon juice, 1/4 c extra virgin olive oil, 1 1/2 T honey, 1/4 t kosher salt, 1/4 t freshly ground pepper, 1 bunch kale (stemmed and chopped), 1/4 c shaved aged Gouda cheese

Cut apple 1/4 inch thick rings, cutting from 1 side through the other (cut across rings to bite sized pieces)

Whisk together lemon juice and oil, honey, salt, pepper

Add kale and apples, toss to coat, cover and chill 2 to 24 hours

Add Gouda cheese and toss just before serving

I liked this just as well without the cheese