Friday, June 15, 2012


Morganton (8 am til noon) and Conover Farmers’ Markets (7:30 til noon)
Check out the Black Bean, Chorizo, and Kale Burrito recipe below from

Today’s Harvest:
Remember, we don’t spray synthetic chemicals…Bugs love squash and zucchini plants, so they are typically heavily sprayed with pesticides. We use a natural and certified organic product made with Chrysanthemum flowers for squash bugs (and other pests when needed) in our garden.  Similarly, cucumbers get pest insects too.  Our pesticide management attitude is to share a bit with the critters, so we don’t mind that our veggies don’t look “perfect.”

All raised with organic methods.
Summer squash and zucchini- small and tender.  We like to add chopped zucchini to a pasta salad. 
Cucumbers- so fresh and crisp and sweet. Many varieties to choose from!
Red Russian” Kale See recipe below
“Curly” Kale See recipe below  
“Lacinato” Kale- an Italian heirloom, tasty and tender See recipe below
Parsley- Chop finely and add a fresh from the garden flavor to anything.
Cilantro- fresh and lively
Dill-nothing like a little fresh dill sprinkled over a lovely salad.

Free Range Eggs: The hens are still laying well! Eggs from free range hens fed organic grains on grass pasture. 
Free range on pasture!

Pastured Pork:  Well, we have a low supply of most cuts of our fabulous pork. 
Spicy Chorizo sausage.  We still have a few pounds of this tasty sausage- try with black beans.
Side Meat- Rub in kosher salt, black pepper, and maple syrup the night before.  Fry over medium heat in a cast iron skillet.  Meaty and chewy with rich flavor…kind of like the tasty, chewy parts of a pork chop.
Our pork supply will dwindle until June 30th.  We’ll have more thick, bone-in pork chops and sausage at the June 30th Morganton and Conover markets.

Pastured Chicken: We have whole chickens, entire cut-up chickens, and boneless breasts.  Our chickens are raised outdoors on grass pasture roaming and eating organic grains.

 Red Russian kale

Beans 'n Greens Burritos w/ Chorizo
slightly adapted from the Food Matters Cookbook by Mark Bittman
yield: ~8-10 burritos (depending on size of tortilla)

8-10 homemade whole wheat tortillas 
*see recipe below, or store bought
2 Tbs. olive oil
½ lb. fresh,
 homemade chorizo, or store bought
~1 Tbs. minced garlic
~1 Tbs. chipotle chile powder
sea salt
freshly ground black pepper
~1 lb. kale, roughly chopped
2 c. cooked or canned black beans, drained, liquid reserved
½ c. crumbled queso fresco
Pico de Gallo, for serving

Heat the oven to 350° F. Stack tortillas and roll them up in a sheet of foil.  Place them in the oven to warm while you cook the filling.

Place oil in a large, cast-iron skillet over medium heat.  When it's hot, add the chorizo and cook, stirring and breaking up the meat, until it is cooked through.  If the pan is very dry (which is more likely with homemade chorizo than storebought), add a bit more oil.  Add garlic and onion and continue cooking, stirring occasionally, until they are soft.  Sprinkle in chile powder, a bit of salt and pepper, and then add kale.  Cook, stirring from time to time until it wilts and releases liquid, ~5 minutes.  Stir in the black beans, mashing a bit with a fork or potato masher, adding a bit of the reserved bean liquid if mixture seems too dry.

To roll each burrito, lay a tortilla on a flat surface and divide the filling mixture evenly among the tortillas (amount you get will depend on size of tortilla) on the third closest to you.  Sprinkle on cheese.  Fold tortilla over from bottom to cover filling, then fold in the sides to fully enclose them; finish rolling and put burrito seam side down on  a plate.  Serve with pico de gallo on side.

Curly kale growing in the field and a hoophouse covering tomatoes in the background.

Red Russian Kale growing

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