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This post expired on May 30, 2023.

5-31-2013

Happy Friday Everyone!!

We are excited to offer pre-ordering for WINTER BULK STORAGE CROPS. “Pokey Creek Farms” is taking pre-orders on a wide variety of winter storage crops. They sell in 25 and 50 pound bags. Orders of carrots and beets must be made by June 5th (potatoes and Onions by June 28) to have time to plant and grow in the field. Delivery to Moscow will be in Late September and Late October. Orders will be paid for at the time of delivery! Free delivery to local restaurants.

“Last night, there came a frost, which has done great damage to my garden…. It is sad that Nature will play such tricks on us poor mortals, inviting us with sunny smiles to confide in her, and then, when we are entirely within her power, striking us to the heart.” ~Nathaniel Hawthorne, The American Notebooks

Great Kale Recipe from ANOTHER of my favorite cookbooks

From The Smitten Kitchen Cookbook from Deb Perelman

Ingredients:
FOR THE SALAD
1/2 cup pecans
8 ounces Black Kale, also known as Cavolo Nero, or Lacinato, Dinosaur, or Tuscan Kale (Affinity Farm)
4 ounces radishes, sliced into paper-thin rounds
1/2 cup dried cherries
2 ounces soft goat cheese, chilled FOR THE DRESSING
3 tablespoons olive oil
1 1/2 tablespoons white wine vinegar
1 tablespoon smooth Dijon mustard
1 1/2 teaspoons honey
salt and freshly ground black pepper to taste

Directions:

Optional step: Preheat oven to 350 degrees F and spread the pecans on a tray. Toast them for 5 to 10 minutes, tossing them once or twice to make sure they toast evenly. Remove them from the oven and set them aside to cool.

Wash your kale and let it dry on spread-out kitchen or paper towels. Then, with a knife, remove the rib from each stalk, leaving long strips of kale leaves. Stack the leaves in small batches, roll them tightly the long way, and cut the roll crosswise into thin ribbons. Add the kale ribbons to a large salad bowl.

Add the radishes, pecans and cherries. Crumble the goat cheese over top.

Whisk dressing ingredients together in a small dish, and pour the dressing over the salad.

NOTE: This salad is great to eat right away, but even better after 20 minutes of tenderizing in the dressing.

It’s NOT to late to plant starts. Check out the starts from Affinity and Deeproots. We planted a row of tomatoes from Affinity on Sunday and they look great! We plan on making lots of salsa at Solstice Farm this fall!

Also…feel free to put “Farm photos” on our PGM’s facebook page. Share what’s going on at YOUR farm/garden/kitchen garden planters.

Until next week!
Kim