• Respecting Life, Accepting Death: Thoughts Regarding On-Farm Slaughter
  • Respecting Life, Accepting Death: Thoughts Regarding On-Farm Slaughter

    On a cold day in November, Malik’s car pulls up in our driveway. He and a companion, Papa, step out. . . We shake hands and exchange warm greetings. Malik asks after my husband and our two grown children. I ask Malik and Papa how their families are doing. We comment on the weather. Daylight is fading, however, and there’s work to do, so we head to the barn. 

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Farmers' Kitchen—King Kale

Fertile Fields Farm—Lori Schreier and James Warren

Lori Schreier and James Warren

Written on

June 01 , 2007

At Fertile Fields Farm, kale is king. We love to grow it and it loves to grow here. Red Russian kale, a Siberian heirloom, is our favorite variety. The reddish-green leaves with purple veins often glimmer in the late afternoon sun.

Although it is known as a fall crop, we use kale all season long.  We plant the seedlings in early March and add the small tasty leaves to our mesclun salad mix. We put the mid-sized leaves in our special cooking greens mix and sell the larger leaves as bunched kale through November or December. The delicate flavor and tenderness of kale is actually enhanced by fall frost.   

We usually steam kale lightly, adding dried spices to the cooking water. Then we might add a touch of ghee (clarified butter).  You can also try drizzling olive oil and lemon juice on top.  Or try the recipe below.

Lori Schreier and James Warren have been running Fertile Fields Farm, their organic CSA and vegetable farm,  for the past three years. It is located in Westmoreland, N.H., near the banks of the Connecticut River. Lori and Jim have a booth at the Brattleboro Farmers’ Market.

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