Week 19 – Dino Kale

Here’s what’s fresh this week:
 
Veggies:
-Baby lettuce mix
-Kohlrabi
-Japanese salad turnips
-French breakfast radishes
-Green onions
-Green beans
-Rainbow chard
-Dino kale
-Broccolini
-Carrots
-Cucumbers
-Lemon cucumbers
-Sungold tomatoes
-Pink Berkeley Tie-Dye (Heirloom) Tomatoes
-Arbason (red slicing) tomatoes
-Shishito peppers
-Ground cherries
-Tomatillos
-Red thumb potatoes
Fruit:
-Pluots
Herbs:
-Garlic
-Cilantro
-Parsley
-Mint
Other fun stuff:

-Frisky Girl Gardener’s hand soap

-Veggie greeting cards drawn by our friend Jennie Li
-Farmer’s choice flower bouquets (includes zinnias, sunflowers, dahlias, cosmos and/or marigolds)
 
Veggie of the Week:Dino Kale
The summer heat causes many of our veggies to grow more slowly or become bitter. Kale is one of those things. However, the cool nights of fall mean its time for kale to come roaring back! And, now that it’s not too hot to turn on your oven, try this recipe for Roasted Dino Kale:
 

Ingredients

  • 2 bunches dino kale (about 2 1/2 pounds)
  • 1/4 cup good olive oil
  • Kosher salt and freshly ground black pepper


Directions

Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.

Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.

Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.

 
And don’t worry, if you over cook it you’ll have kale chips! Here’s the link to the original recipe: 
See you at the farm stands this week!
Ellen and Ashley
Your City Grown Farmers
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