CSA Share 8/28/2012
- Red-leaf and Green-leaf lettuces
- Garlic
- Sungold cherry tomatoes
- Zucchini and summer squash
- Italian and Japanese eggplants
- Cucumbers
- Green bell and green Cubanelle-looking peppers
- Carrots
- Curly Kale
- Musk melon and watermelon
You may have noticed a predominance of kale early in your CSA share season. Regular curly kale, Red Russian and Cavolo Nero/Tuscan Black Kale/Dinosaur Kale along with their other leafy green cousins are abundant in the spring. What all die-hard kale lovers (the few, anyway) know is that kale gets better in the fall, and is at its best after a frost.
Now that we're less than a month away from the Autumnal Equinox, expect lots of kale from here on out. Sautees and soups are nice, but here's a recipe for a great (and mind-bogglingly healthy) snack that will let you use up bunch upon bunch of kale every week from now through November.
Kale Chips
- One bunch of kale. Any type works, but I like Cavolo Nero for these.
- Olive oil
- 1/2 tsp. salt, black pepper and what ever spices you like. I usually use garlic powder or smoked paprika, but let your creativity wild (Lord knows you'll have enough kale to experiment with). I've even tried nutritional yeast, which was... different.
Preheat the oven to bake 400. Tear each of the kale leaves away from their central vein/stem/thing. Wash, rinse and pat dry. Toss with olive oil until they're all shiny, then toss with your salt and seasonings. Working in batches if necessary, place your kale in a single layer on a cookie sheet and bake for 10-15 minutes, until just crispy (but still green, not brown). Let them cool to room temperature in an open container, then seal and store for up to one week. If you put them away hot, they won't be crisp.
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