1/2 head Forellenschlus romaine, 1/2 head red leaf lettuce, 1/2 head escarole, 1/2 bunch chard, 2 kohlrabi, 1/2 head broccoli, fava beans, 4 radishes, mustard greens, scallions, and cilantro.
|click to enlarge|
|Yum… you have to eat it right away, so don’t make it ahead or it will soften.|
I was wondering what to do with the CSA kale, since all I ever do with it is make soup…
I used Melissa d’Arabian’s crispy kale chips recipe.
This is delicious…. but then how can anything with olive oil and salt be bad?
Preheat oven to 275 F.
Remove stems from kale (you can do this by sliding your hand up from the bottom of the stem, this way the leaves come right off).
Wash and dry kale leaves, spread out on sheet pan. Sprinlkle with olive oil and salt, pepper to taste.
Bake for 20 minutes, flipping kale over half way through cooking.
I had to cook it an extra 5 minutes because I didn’t follow directions and stuck the entire leaf on the tray instead of breaking it up. Break it up into smaller pieces so it gets crunchy!
Another year of veggies is upon us!
Week 1 veggies:
|Clockwise from top left: 1 head lettuce, lots of garlic scapes, 1/2 bunch kale, 4 radishes, 1 handful of peas, 1/2 bunch broccoli rabe|
|1/2 head Bok choi (forgot to include this in the group photo)|
|Peas never make it to cooking time. Chris and I eat them straight out of the pods… wish we had more!|
I forgot to post week 20. It was a really busy week…
We had white sweet potatotes, cranberry beans, dill, tatsoi, onions, and something else, but I can’t remember.
I worked my 2.5 hours service time for the CSA last night. Boy, was it cold out there, but it least it wasn’t raining! I met some really nice people and I realized that a lot of leftover food winds up going to Christ Church, which is great. They give some to their members and some to the food pantries.
Our share was pretty small because of the constant bad weather. One more week to go.
|2 lbs potatoes, 2 heads red lettuce, 1/2 bunch red swiss chard, 2 squash (1 sweet dumpling , 1 delicata), 2 yellow onions|
Too busy to cook much lately… marathon training is taking up a lot of my time! 🙂
This week had some fun fall veggies. The photo is the whole share…. we split it after the photo.
|Clockwise from left: Broccoli greens, broccoli, tatsoi, dill, kale, red lettuce, acorn squash, onions, carrots, red sweet potatoes.|
This week Chris and Nick picked up and split the veggies, not so much splitting bunches as alternating (the women were out working).
|Clockwise from bottom left: wax beans, rainbow chard, bok choy, red onion, green peppers, pumpkin, boston lettuce, yukon gold potatoes, cilantro.|
Aren’t the flowers in the background pretty? Chris gave them to me for my bday! What a lovely surprise after a long day at work. 🙂