Welcome to the second Community Harvest — our monthly roundup of the meals you’ve been making with Farmsustaina produce. Last month’s response to #FarmsustainaCooks genuinely moved us. Here’s what the community cooked in May.
What you made this month
May brought some great submissions to #FarmsustainaCooks. With kale as the main crop at the stand, we saw it used in everything from stir fries to frittatas and grain bowls. A few standouts:
Kale and garlic stir fry — simple, fast, and exactly what fresh kale deserves. A hot wok, good oil, garlic, and nothing else standing between the vegetable and the plate.
Sukuma Wiki over rice — kale sautéed Kenyan-style with garlic, ginger, and tomatoes. If you haven’t tried this yet, our full recipe is on the blog.
Kale chips — tossed in olive oil and salt, roasted at 300°F until crisp. Takes about 20 minutes and disappears faster than that.
What’s coming to the stand
Kale is at the stand now. From late May we expect the first Kunde (cowpea leaves) from our March 29 planting, followed by Managu, Saget, and Kahurura in late May to early June. Strawberries from overwintered ROCCO stock are also due. Cucumbers, garlic, dhania, beets, and Swiss chard are on track for June. The stand will get noticeably fuller as summer progresses — follow our Facebook page for weekly updates on what’s available.
Keep sharing
Tag #FarmsustainaCooks on Instagram or Facebook with anything you make from our produce. Every month we’ll feature the best here. You’re not just buying vegetables — you’re part of something real.
Farmsustaina – Rooted in Nature, Rich in Health – Farm-Fresh & Organic!
Explore more from Farmsustaina
→ Community Harvest — April 2026
→ Kenyan-style sautéed kale recipe
→ Introducing #FarmsustainaCooks
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