The PGM Market is OPEN!!!!!

“Might it not be that eating and farming are inseparable concepts that belong together on the farm, not two distinct economic activities as we have now made them in the United States?”
-Wendell Berry, The Gift of Good Land

Welcome to all of the new customers and growers/artisans!
We will be changing the “market is closed” time to Mondays at 6:00 a.m.
We had the time set for Sundays at 11:00 p.m.. When Sunday evening rolled around last week, we didn’t want to stay up that late…. a tad late when the alarm goes off at 5:30 on Monday.
It looks like Deeproots farm has nice looking kale starts for sale this week. We bought chard starts last week and the plants were so nice and healthy looking.
Here is a great way to use kale… a favorite snack at our house!

Spicy Smoky Kale Chips Recipe
Yield: 2-3 (we would triple a recipe like this)
Recipe adapted from What’s Cooking with Kids
Ingredients:
About one bunch of kale, rinsed and dried
Olive oil
Salt, to taste
About 1 tablespoon of chili flakes (or to taste)
Sprinkling of paprika or Cayenne pepper power (optional)
Directions:
Preheat oven to 350 degrees.
Remove the kale leaves from their tough end and inner stems. Cut longer leaves in half or preferred bite size pieces.
Place kale pieces in large bowl. Start by tossing in about 1 tablespoon of olive oil. The kale leaves only need to be lightly coated with oil. Too much will make the chips too limp and greasy. Only add about 1 tablespoon of olive oil at a time. Then sprinkle in sea salt and chili flakes.
Put the kale pieces in a single layer in a baking sheet lined. You can use parchment paper if you like for easier cleaning.
Bake for 12-14 minutes or until crisp. About 5 minutes before they are finished, you can gently toss them in the sheet pan for more even baking. They will burn easy, be aware of how they are baking
For more smoky or spicy flavor, lightly dust the kale chips with paprika or Cayenne pepper power.

PGM is now on Facebook!

Happy Planting!
-Kim