It’s been a verdant spring. Things have really burst on the scene this year. The trick is to keep the same pace as the plants in the field. It’s the time of year when we make the really big stir fry.

For us it means to cook for four instead of two. The wok is something to be filled, so we chop up whatever we have available. Bok choi, tat soi, onions, green garlic, broccoli, gai lan; they all go well in a stir fry.

Massaged kale

Another recipe possibility this week is kale salad. Far from tough, the kale in the shares is prime for this tactile recipe. The key to it is de-stemming and chopping the kale, before massaging it with a little salt and olive oil.

The massaging action tenderizes the kale and deepens it’s color. Such a simple step to enjoying this hearty and nutritious vegetable. Once you have prepared the kale you can add whatever salad ingredients you enjoy the most or have on hand. We tossed in some craisins, toasted pumpkin seeds, and chopped green garlic, along with the juice of 1/2 a lime.

The high tunnel is ready for a feeding, so we are emptying it out to for mowing, spading and seeding with cover crop. In the photo below Jody and Megan are dismantling a portion of the end walls so that I can drive the tractor inside and prepare the soil.