In this week’s share:
More squash to experiment with!
More peppers, too… not sure what to do with them. (I will not be stuffing them, that’s for sure!)
In this week’s share:
The curly cress has a peppery flavor and leaves that resemble a cross between curly and flat-leaf parsley. It adds a nice spicy bite to some otherwise mundane salad greens!
In this week’s share:
In this week’s share:
Bored of the usual sauté application for leafy greens, I decided to try this recipe for kale chips, from our CSA’s farm’s website. Interestingly enough, they turned out a lot like nori, the dried Japanese seaweed: light, crispy. and thin, with a slightly bitter flavor.
Habanero thought they were pretty good, but I still prefer my kale sautéed. Guess it’s back to square one… unless any of you have some creative uses for kale?
1 bunch kale (any variety)
2 tsp. olive oil
sea salt
sesame seeds (optional)
Preheat oven to 375°F. Wash and dry kale. Tear the leaves off the thick stems into bite size pieces and discard the stems. Toss thoroughly in a bowl with olive oil, salt, and sesame seeds (if using). Spread evenly in a single layer on cookie sheets. Bake for about 15 minutes, until edges are just light brown and kale is crispy when moved in pan. (Be careful not to let them burn.)