CSA Week 4 (2019)

 

In this week’s share you will find:

  • Lettuce
  • Kale
  • Salad Mix
  • Purple Cabbage
  • Broccoli
  • Beets
  • Cilantro
  • Dill
  • Garlic Scapes
Around our house we’ve been eating loads of kale for weeks and weeks now.  Our current obsession is this simple kale chips recipe, which we’ve found works wonderfully with about 10 stems of our russian kale.  I recommend going light on the oil and heavy on the salt for a perfectly crisp kale chip!

KALE CHIP INGREDIENTS:

  • 2 tsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 large bunch fresh kale

INSTRUCTIONS:

  1. Preheat oven to 325F. Rinse kale thoroughly. Remove the leaves from the tough stems and roughly chop into bite size pieces. Dry with a salad spinner or lightly pat with a paper towel.
  2. Combine kale, olive oil, salt and pepper on a baking sheet. Toss and massage with your hands until kale is fully coated.
  3. Place in a single layer across 2 baking sheets. Cook for 15 minutes, rotating the tray around halfway through cooking time
  4. Remove from oven and let cool for 5 to 10 minutes. Serve at room temperature.

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