CSA Week 15, Back to School CSA and Farm Stand Updates

This week marks the start of the 10-week Back-to-School CSA! Back-to-School members should have gotten an email today with details, but please reach out to Melissa or Lise if you didn’t receive it. If you were planning on joining but forgot to sign up, we can still take new sign-ups this week here: http://www.barrettsmillfarm.com/online-store/2024-back-to-school

It has been so dry in the past 3 weeks that for the first time, we set up irrigation on the farm specifically for germinating cover crop seed! We’ve gotten barely any rain in the past 3 weeks (the last precipitation we had was on September 7th), but we had a bunch of field pea and oat seed that we needed to get in the ground by the 15th. This is because seeding later in the month will not be enough time for the peas and oats to establish before a killing freeze. Other types of cover crops are more cold hardy, but we hadn’t ordered as much of that seed because peas and oats our favorite option and we knew we’d have a lot of ground prepared for cover crop before the 15th. Some peas and oats that we seeded on September 6th have finally come up, but it is growing very slowly in our dust bowl conditions (as are the clover and annual ryegrass we seeded in mid August). The cooler temperatures predicted for the end of the week will certainly provide some relief to the plants, but we’re hoping it comes with a little rain as well!

As many of you are probably aware, Concord is now in the high risk category for EEE. In order to maintain our organic certification, we have to opt out of all mosquito spraying operations. While we have not noticed mosquitos in the fields this year (in part because it has been so dry), we strongly recommend caution, and urge you to do your CSA and Flower PYO before dusk. If you do plan to pick towards the end of the day, please wear long sleeves and pants and use bug spray!

In the CSA this week:

• Rainbow carrots - Beautiful orange, red (or pink depending on your perspective!), purple and yellow carrots mixed together in a bunch.

• Delicata squash - The skin is thin and edible so they are easy to prepare and they have a sweet, slightly nutty flavor.

• Garlic - Should be stored in a cool dry place.

• Slicing tomatoes

• Colored peppers

• Celery

• Radishes

• Tendersweet cabbage - A sweet cabbage that, yes, is also softer and more tender than storage cabbage!

• Kale

• Baby Bok Choi - Can be prepared cut in half or whole.

• Escarole - Looks a bit like lettuce, but it is not intended to be eaten raw, as it has a bitter flavor. Cooking takes out some of the bite, and it is tasty in white bean soup or sauteed with garlic (among other preparations!).

• Salanova - This popular lettuce mix keeps better in the fridge than mesclun mix.

• Lettuce

CSA Pick-Your-Own:

• Hot peppers

• Cherry Tomatoes: varieties include Sungold, Jasper, Cherry Bomb, Yellow Mini, Chocolate Sprinkles, Pink Champagne, Citrine, Black Cherry, Moonbeam, Moonshadow, Nova, Valentine, Red Pearl, Apple Yellow, Clementine and Mountain Magic.

• Green Beans

• Husk Cherries or Tomatillos

• Herbs: basil, chives, cilantro, dill/dill flower, parsley, sage, thyme.

• Sunflowers - It’s the last bed of the season and they are a bit uneven size-wise for unknown reasons (lack of water? weird part of the field? some of them just decided they’d had enough?)

In the farm store:

In addition to the items listed in the CSA, we will have:

• Sweet Corn from Verrill Farm in Concord. Not organic.

• Honeycrisp Apples from Kimball Fruit Farm in Pepperell, MA. We’ll have them starting on Wednesday. Not Organic.

• Arugula

• Spinach

• Green peppers

• Beets

• Potatoes

• Flowers, including mini dahlia bouquets!

• Honey from Double B (from hives on the property). Not organic.

• Mushrooms from Fat Moon Farm - Farmer’s Mix and Shiitake. Certified organic.

• Baer’s Best Beans - We are down to the last bags until he is done processing this year’s crop in November. Black Turtle variety is organic, the other varieties are not.

• Raspberry vinegar, jam, and if you’re lucky and you catch it at the right time, fresh raspberries from Silferleaf Farm in Concord. Certified Organic.

• Eggs from Codman Farm in Lincoln. Not Organic.

Mushroom CSA:

It is the third week of the 8-week Fall Mushroom CSA. This week’s variety is shiitake.

Garlicky Sautéed Escarole

from thekitchn.com

Ingredients

• About 1 1/2 pounds escarole (2 medium or 1 large head)

• 4 cloves garlic

• 1/2 small lemon

• 2 tablespoons olive oil

• 1/4 teaspoon red pepper flakes (optional)

• 1/4 teaspoon kosher salt, plus more as needed

Instructions

1. Remove and discard any very tough outer dark green or browned leaves from about 1 1/2 pounds escarole. Tear the remaining leaves into rough 2-inch pieces. Rinse the leaves well in a colander. Drain well, but do not dry. Thinly slice 4 garlic cloves. Juice 1/2 small lemon until you have 1 tablespoon.

2. Heat 2 tablespoons olive oil in a large, high-sided sauté pan or Dutch oven over medium heat until shimmering. Add the garlic and 1/4 teaspoon red pepper flakes if desired, and sauté until the garlic is softened and fragrant (do not let the garlic brown), about 30 seconds.

3. Add the escarole a few handfuls at a time, stirring after each addition so that they start to wilt, 1 to 2 minutes. Add 1/4 teaspoon kosher salt and toss to combine. Continue to cook, stirring occasionally, until the escarole is just tender, 2 to 4 minutes. Remove the pan from the heat. Add the lemon juice and stir to combine. Taste and season with more kosher salt as needed.

Sautéed Baby Bok Choy

by Sam Sifton, from NY Times Cooking

Ingredients

• 2 tablespoons neutral cooking oil, like canola

• 2 garlic cloves, peeled and minced

• 1½-inch piece ginger root, peeled and minced

• ¼ teaspoon red-pepper flakes, or to taste

• 4 bunches of baby bok choy, approximately 1½ pounds, cleaned, with the ends trimmed

• 1 tablespoon soy sauce

• 1 tablespoon chicken stock or water

• Toasted sesame oil for drizzling

Preparation

1. In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.

2. Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.

3. Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.

4. Remove to a warmed platter and drizzle with sesame oil.

Escarole and Bean Soup

by Giada DiLaurentis from The Food Network

Ingredients

• 2 tablespoons olive oil

• 2 garlic clove

• 1 pound escarole, chopped

• Salt

• 4 cups low-salt chicken broth

• 1 (15-ounce) can cannellini beans, drained and rinsed

• 1 (1-ounce) piece Parmesan

• Freshly ground black pepper

• 6 teaspoons extra-virgin olive oil

• Serving suggestion: crusty bread

Directions:

1. Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.

2. Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.

CSA Week 14 and Farm Stand Updates

Thanks to everyone who came by Ag Day to visit us, as well as the other farms in town! It was a beautiful day and the market was well-attended. Unsurprisingly, Sarah’s flower arrangements were one of our first items to sell out at the market. We’ll continue to have some of those beautiful flower arrangements in the farm stand this week, including some more mini dahlia bouquets. The PYO Field continues produce some beautiful blooms, but production is slowing down as days shorten and nights get cooler. Now is a great time to enjoy the flower field, and if you think you’ll be missing locally-grown flowers this winter, we’d recommend picking yourself some gomphrena, celosia and strawflowe as they all dry very well!

While we have been enjoying some beautiful mild and sunny days on the farm, we would love for one or two nights of soaking rains, as our fields are getting quite dusty. The forecast did show a chance of rain for Saturday night after Ag Day, so we crossed our fingers and threw some cover crop seed in the ground on Friday. We did get a little rain on Saturday night, and we’re hoping it was just enough for that seed to germinate because it doesn’t look like more rain is on the way soon!

In the CSA this week:

• Delicata squash - These colorful squash were popular at Ag Day for turning into race cars for the Veggie Race Track, but their appeal is more than just their aerodynamic shape! The skin is thin and edible so they are easy to prepare and they have a sweet, slightly nutty flavor.

• Spinach - We used a new method to transplant spinach in August, so we have it ready earlier than we have in the past!

• Salanova - It’s back!

• Scallions

• Garlic - We have moved on to cured garlic now. These should be stored in a cool dry place.

• Slicing tomatoes

• Green and purple peppers

• Colored peppers

• Celery

• Radishes

• Kale

• Arugula

• Lettuce

CSA Pick-Your-Own:

• Hot peppers

• Cherry Tomatoes: varieties include Sungold, Jasper, Cherry Bomb, Yellow Mini, Chocolate Sprinkles, Pink Champagne, Citrine, Black Cherry, Moonbeam, Moonshadow, Nova, Valentine, Red Pearl, Apple Yellow, Clementine and Mountain Magic.

• Green Beans

• Husk Cherries, Shishito or Tomatillos

• Herbs: basil, cilantro, dill, parsley, sage, thyme.

In the farm store:

In addition to the items listed in the CSA, we will have:

• Sweet Corn from Verrill Farm in Concord. Not organic.

• Honeycrisp Apples from Westward Orchards in Harvard. We’re trying out offering apples for the first time in our farm stand! We are picking up a small quantity on Wednesday, and if it’s popular we may start getting other varieties next week as well. Not Organic.

• Heirloom tomatoes

• Carrots

• Beets

• Potatoes

• Flowers, including some more mini dahlia bouquets!

• Honey from Double B (from hives on the property). Not organic.

• Mushrooms from Fat Moon Farm - Farmer’s Mix and Shiitake. Certified organic.

• Baer’s Best Beans - Black Turtle variety is organic, the other varieties are not.

• Raspberry vinegar from Silferleaf Farm in Concord. Certified Organic.

• Eggs from Codman Farm in Lincoln. Not Organic.

Mushroom CSA:

It is the second week of the 8-week Fall Mushroom CSA. This week is a Farmer’s Mix!

Roasted Delicata Squash with Apples

from Love and Lemons

Ingredients

• 2 delicata squash, halved lengthwise and seeded, cut into ½-inch half moon pieces

• ½ cup pearl onions, halved

• Extra-virgin olive oil, for drizzling

• 2 tablespoons pepitas and/or pine nuts

• 2 cups torn kale, 2 to 3 leaves

• 6 sage leaves, chopped

• Leaves from 3 fresh thyme sprigs

• 1 small apple, diced

• Sea salt and freshly ground black pepper

Dressing:

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon apple cider vinegar

• ½ garlic clove, minced

• ¼ teaspoon Dijon mustard

• ⅛ teaspoon maple syrup

• Sea salt and freshly ground black pepper

Preparation

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

2. Place the squash and onions on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and arrange on the sheet so that they’re not touching. Roast until the squash is golden brown on all sides and until the onions are soft and browned, 25 to 30 minutes.

3. Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, garlic, mustard, maple syrup, and a pinch of salt and pepper. Set aside.

4. In a small pan over medium-low heat, toss the pepitas with a pinch of salt and cook until toasted, stirring frequently, for about 2 minutes. Set aside.

5. In a medium mixing bowl, combine the kale, sage, and thyme. Add the warm roasted squash and onions, the apples, half the pepitas, and half the dressing. Toss to coat. Transfer to an oven-safe serving dish. (If you’re making this dish in advance stop here and follow the saving/reheating instructions in the notes below).

6. Place the serving dish into the oven for 8 to 10 minutes, or until the apples and kale are warm and the kale is just wilted. Just before serving, drizzle with the remaining dressing, and top with the remaining pepitas.

Stuffed Delicata Squash With Lentils and Cashew Raita

Adapted by Tara Parker-Pope from Hannah Kaminsky, from NY Times Cooking

Ingredients

Cashew Raita

• 1 cup raw cashew pieces

• 2 tablespoons fresh mint leaves, roughly chopped

• 3 tablespoons lemon juice

• ¼ cup water

• ½ teaspoon salt

• 2– 3 Persian cucumbers, finely diced

• 2 medium delicata squash (About 1 pound each)

Lentil Stuffing

• 2 tablespoons olive oil

• 3 shallots, finely diced

• 1 Jalapeno, seeded and finely diced

• 1½ teaspoons whole cumin seeds

• 1½ teaspoons whole mustard seeds

• 1 cup dry beluga lentils

• 2 cups vegetable broth

• ⅔ cup full-fat coconut milk

• 1 tablespoon balsamic vinegar

• ¾– 1 teaspoon salt

• ¼ teaspoon freshly ground black pepper

Preparation

1. Place the cashew pieces in a bowl and cover with cool water. Cover and place in the fridge to soak for four hours.

2. Thoroughly drain the soaked cashews and combine with the chopped mint, lemon juice, water and salt in a blender. Purée, pausing to scrape down the sides of the canister with a spatula as needed, until completely silky-smooth. This process may take longer if you use a lower-powered blender, but stick with it; that creamy texture is important. Stir in the cucumber pieces by hand. Store in an air-tight container and keep refrigerated prior to serving.

3. For the filling, heat olive oil in a medium pot over medium heat before adding the shallots and jalapeno. Cook until translucent, then add the cumin and mustard seeds. Cook until the entire mixture is highly aromatic, about a minute. Add the lentils and broth and bring to a boil. Once boiling, reduce heat to a simmer and cover. Cook for about 30 minutes, until the liquid has absorbed and lentils are tender. Add the coconut milk and vinegar and season with salt and pepper. Keep the pot partially covered and simmer for an additional 5 to 10 minutes, until the liquid has been absorbed. Cover and keep warm.

4. As the lentils cook, preheat oven to 375 degrees. Cut both squash in half lengthwise and scoop out (but reserve) seeds. Place each half with the cut sides down on a lightly greased baking sheet and bake for about 30 minutes, or until a fork easily pierces the flesh. Remove from oven and let cool for at least 5 minutes before handling.

5. Reduce oven to 250 degrees and toss the reserved seeds with 1 tablespoon of olive oil and a pinch of salt and roast for 10 to 20 minutes, stirring frequently to prevent them from burning. Once golden and crisp, remove from oven and allow to cool.

6. Flip the roasted delicata squashes up to turn them into boats and spoon the warm lentils inside. Serve the cashew raita alongside for guests to top their squashes as desired and finish with a sprinkle of roasted seeds.

Ag Day Saturday!

Come support local farms this Saturday, September 7th, 10am - 2pm in Concord Center for the Annual Ag Day Farmer’s Market! We’ll have a stall there, along with Scimone Farm, Colonial Gardens, Hutchins Farm, Walden Woods Farm, Marshall Farm, Verrill Farm, Arena Farm and Saltbox Farm. Everything at the market is grown or raised in Concord. Also, the famous veggie race track is back!

Our farm stand and CSA will also be open regular hours (9am - 3pm) on Saturday, so you can visit us at both locations if you choose!

CSA Week 13, Farm Stand Updates and Ag Day!

We put a lot of winter squash in the barn to cure last week, and the delicata, acorn, and pie pumpkins all looked spectacular! Unfortunately, the previous week we had virtually no spaghetti squash and kabocha, but last week’s harvest really made up for that disappointment. Not only were yields good, but the whole squash harvest process is like a game. After we clip all of the squash off the plants, we pair up and toss squash to each other to put in a bulk crate on the front of our tractor. We’ve got a couple of volleyball players on our crew who are particular squash harvest specialists!

We still have Autumn Frost, Tetsukabuto and Butternut left to harvest this week. Autumn Frost and Tetsukabuto look great, but the butternut was next to the kabocha and spaghetti squash and appears to be low yielding. It’s all a bit of a mystery why those 3 types did so poorly, but it appears that deer trampled a lot of the plants in this section of field, and woodchucks were feasting on the few giant squash that the trampled plants produced. We had already been planning to purchase in local organic butternut this fall anyway (growing winter squash is space intensive, and bulk butternut is far easier to get from local farms than other types), so luckily it won’t impact what is available in the later fall!

The Mushroom CSA from Fat Moon begins this week! This week’s variety is Combs Tooth. If you would still like to participate, we now have a pro-rated option available for 7 weeks, starting September 10th. You can also still sign up for our Back-To-School CSA, which starts September 18th.

To sign-up visit:

https://www.barrettsmillfarm.com/online-store

In the CSA this week:

• Radishes

• Potatoes - Peter Wilcox variety (purple skin, white flesh), as well as possibly some Dark Red Norland.

• Scallions

• Garlic - We have moved on to cured garlic now. These should be stored in a cool dry place rather than the refrigerator.

• Beets or Carrots

• Slicing tomatoes

• Green and purple peppers

• Colored peppers

• Celery

• Kale

• Arugula

• Lettuce

CSA Pick-Your-Own:

• Sunflowers

• Hot peppers

• Cherry Tomatoes: varieties include Sungold, Jasper, Cherry Bomb, Yellow Mini, Chocolate Sprinkles, Pink Champagne, Citrine, Black Cherry, Moonbeam, Moonshadow, Nova, Valentine, Red Pearl, Apple Yellow, Clementine and Mountain Magic.

• Green Beans

• Husk Cherries, Shishito or Tomatillos

• Herbs: basil, cilantro, dill, parsley, sage.

Please note for the CSA, when we write “or” in our list of items, this does not necessarily mean that all options will be available to choose from at each pick-up. While that is sometimes the case, it is also sometimes the case that we’ll have just one of those items at each pick-up. When quantities of certain items are tight, it can be hard to predict on Monday exactly what each day will look like. We leave it a little open as we don’t want to disappoint folks by promising an item and then not having it!

In the farm store:

In addition to the items listed in the CSA, we will have:

• Sweet Corn from Verrill Farm in Concord. Not organic.

• Heirloom tomatoes

• Leeks

• Flowers, including some more mini dahlia bouquets!

• Honey from Double B (from hives on the property). Not organic.

• Mushrooms from Fat Moon Farm - Farmer’s Mix and Shiitake. Certified organic.

• Baer’s Best Beans - Black Turtle variety is organic, the other varieties are not.

• Raspberry vinegar from Silferleaf Farm in Concord. Certified Organic.

• Eggs from Codman Farm in Lincoln. Not Organic.

• By the end of the week we’re hoping to have some spinach and salanova!

Kale Tabbouleh

by Melissa Clark, from NY Times Cooking

Ingredients

• ⅔ cup fine bulgur

• 3 tablespoons lemon juice

• 1 shallot, finely chopped

• 2 teaspoons ground cumin

• 1¼ teaspoons fine sea salt, more as needed

• ½ cup extra-virgin olive oil, more as needed

• 1 bunch kale, stems removed, leaves finely chopped (5 cups)

• 2 large ripe tomatoes, diced (about 2 cups)

• ½ cup torn mint leaves

• ½ cup diced radish

• Black pepper, as needed

Preparation

1. Cook bulgur according to package instructions. Cool.

2. In a small bowl, whisk together lemon juice, shallot, cumin and salt. Whisk in olive oil.

3. In a large bowl, toss together bulgur, kale, tomatoes, mint and radish. Toss in dressing. Season with black pepper and more salt if you like, and drizzle with additional oil if desired.

Lemon-Garlic Kale Salad

by Julia Moskin, from NY Times Cooking

Ingredients

• 2 cups sliced almonds

• ⅓ cup freshly squeezed lemon juice (from 2 to 4 lemons)

• Kosher salt

• 1½ cups extra-virgin olive oil

• 4 cloves garlic, crushed with the flat side of a knife, peeled and left whole

• 10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming)

• 1½ cups freshly grated Parmesan (optional)

Preparation

1. In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.

2. In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.

3. Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into ¼-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)

4. Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.

CSA Week 12, Farm Stand Updates and Mushroom CSA Sign-ups

We have been spending a good amount of time working on our fall crops, including our cabbage and kale. Last week we cleaned up the pathways (thanks to some excellent tractor cultivation by Catherine!) and seeded a living mulch of white clover and annual ryegrass. We harvest cabbage and kale into early November, which is too late for seeding cover crops, so it makes sense for us to try to establish a cover crop earlier in the year underneath the plants. White clover is particularly well-suited for seeding in the pathways between crops, as it grows low to the ground (so it won’t shade out the crop) and it can tolerate a good deal of foot traffic. Now we’re just hoping for some rain to help it germinate!

If you have been thinking abut signing up for the Mushroom CSA from Fat Moon, now’s the time, as pick-ups begin next week! You can also still sign up for our Back-To-School CSA, which starts September 18th.

To sign-up visit:

https://www.barrettsmillfarm.com/online-store

In the CSA this week:

• Potatoes - Dark Red Norland variety (red skin, white flesh).

• Leeks - We’re harvesting an early variety that are longer, skinnier (and right now more tender) than later season leeks.

• Garlic - We have moved on to cured garlic now. These should be stored in a cool dry place rather than the refrigerator.

• Beets or Carrots

• Slicing tomatoes

• Green and purple peppers

• Colored peppers

• Celery

• Kale - We’re now harvesting from our fall kale planting, so expect it to be a little more tender for the next couple of weeks.

• Arugula

• Mustard greens

• Lettuce

CSA Pick-Your-Own:

• Hot peppers - If you are into spice, there are some nice cayenne and habaneros out there!

• Cherry Tomatoes: varieties include Sungold, Jasper, Cherry Bomb, Yellow Mini, Chocolate Sprinkles, Pink Champagne, Citrine, Black Cherry, Moonbeam, Moonshadow, Nova, Valentine, Red Pearl, Apple Yellow, Clementine and Mountain Magic.

• Dragon Tongue Beans or Green Beans

• Husk Cherries or Tomatillos

• Herbs: basil, chives, cilantro, dill, mint, parsley, sage and thyme. Basil is particularly plentiful - it might be a good week to make a large batch of pesto!

In the farm store:

In addition to the items listed in the CSA, we will have:

• Sweet Corn from Verrill Farm in Concord. Not organic.

• Heirloom tomatoes

• Cucumbers

• Chard

• Flowers (including possibly our first dahlias!)

• Honey from Double B (from hives on the property). This summer’s harvest has been bottled and is available starting Tuesday! Not Organic.

• Mushrooms from Fat Moon Farm - Farmer’s Mix and Shiitake. Certified organic.

• Baer’s Best Beans - Black Turtle variety is organic, the other varieties are not.

• Raspberry vinegar from Silferleaf Farm in Concord. Certified Organic.

• Eggs from Codman Farm in Lincoln. Not Organic.

Charred Kale With Citrus and Green Tahini

by Chris Morocco from Bon Apetit, February 17, 2020

Ingredients

• ¼ cup seasoned rice vinegar

• ¼ cup tahini

• 1 small garlic clove

• 7 Tbsp. extra-virgin olive oil, divided

• 1 cup (lightly packed) cilantro leaves with tender stems

• Kosher salt

• 2 bunches curly kale, ribs and stems removed, leaves torn into big pieces

• 2 large oranges or small grapefruit (or a mix!)

• ⅓ cup store-bought crispy shallots or onions

• 2 Tbsp. toasted sesame seeds

Preparation

1. Blend vinegar, tahini, garlic, 5 Tbsp. oil, and 5 Tbsp. water in a blender or food processor until smooth. Add cilantro and purée until very smooth and bright green. Season dressing with salt.

2. Heat 1 Tbsp. oil in a medium skillet, preferably cast iron, over medium-high. Add half of kale to skillet and cook, undisturbed, until charred underneath and bright green, about 1 minute. Continue to cook, tossing once or twice, until kale is charred in spots and only partially wilted, about 1 minute longer. Transfer to a medium bowl. Repeat with remaining kale and 1 Tbsp. oil.

3. Drizzle half of dressing over kale and toss to coat. Taste and season with salt.

4. Using a paring knife, remove peel and white pith from citrus, being careful not to remove too much flesh. Slice citrus however you want, working to avoid the central axis, which contains most of the seeds (you can slice into ¼"-thick rounds or cut into 1" pieces; they don’t need to be an exact shape or size). Scatter citrus over kale.

5. Drizzle salad with more dressing (you’ll probably have some left over). Top with crispy shallots and sesame seeds.

Farro Risotto With Sweet Corn and Tomatoes

by Lidey Heuck, from NY Times Cooking

Ingredients

• 3 ears fresh corn, husks and silk removed

• Kosher salt and black pepper

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons unsalted butter

• 2 cups thinly sliced leeks, white and light green parts (1 to 2 leeks)

• 1½ cups pearled farro (see Tip)

• ½ cup dry white wine

• 1 cup cherry tomatoes (about 6 ounces), halved

• ¾cup freshly grated Parmesan (about 2 ounces)

• 2 teaspoons chopped fresh tarragon or basil

• 1 teaspoon lemon zest

Preparation

1. Using a sharp knife, cut the corn kernels off the cob, cutting as close to the cob as possible. Set the kernels aside and reserve the cobs.

2. Make the corn stock: Holding the cobs over a medium saucepan, use a spoon to scrape down the sides of the cobs to release any additional corn and juices. Break the cobs in half and add to the saucepan, along with 8 cups water and 1 teaspoon salt. Bring to a boil, lower the heat, and simmer for 15 minutes before starting the risotto. (Keep the stock and corn cobs simmering while you cook the risotto.)

3. While the corn stock simmers, heat the oil and butter in a separate pot or Dutch oven over medium-low heat. Add the leeks and sauté until tender, 5 to 7 minutes. Add the farro and stir for 1 minute. Add the white wine and simmer until most of the liquid has evaporated.

4. Increase the heat to medium and gradually add the corn stock, about 1 cup at a time, to the farro mixture. Cook, stirring occasionally, and adding more stock as the farro absorbs it.

5. When the risotto has been cooking for 15 minutes, add the tomatoes, corn kernels, 1 teaspoon salt and ½ teaspoon pepper. Continue cooking, adding stock as necessary and stirring often, until the farro is tender, 10 to 15 more minutes. (You will use most — if not all — of the corn stock.) The risotto is done when the farro grains are tender and most of the liquid has been absorbed.

6. Off the heat, stir in the Parmesan, tarragon and lemon zest. Season to taste with salt and pepper and serve immediately.

Tip: You can substitute Arborio rice for the farro, but you’ll need to add the stock more slowly and stir almost constantly as the rice cooks.