Sunday, February 28, 2010

CSA Week 26

The past few weeks have been very busy! I have a long list of dishes to blog. Those should begin to appear soon.

The weather has also finally taken a turn toward spring here. The constant rains have stopped and the sun has returned. Our friends at Orchard Pond Organics report there are a number of crops in the field now - after several weeks of damaging frost and wet.

Our share at this half-year mark contains:

  • Russian Red kale (in the bag)
  • collard greens
  • shungiku
  • cilantro
  • sour oranges (with the cilantro, I believe a pork dish is forthcoming!) 
  • eggs

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Sunday, February 21, 2010

CSA Week 25

Sorry there is no information about our share this week. We were out of town visiting family. We asked our friends, Dina and Kim, to take our CSA goodies this week. The share included broccoli, arugula, eggs, sour oranges, and ... something else I have forgotten!

I hope to be begin blogging again regularly very soon.

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Sunday, February 14, 2010

CSA Week 24

Oranges? Yes, citrus continues to thrive in Florida despite the recent cold and wet weather. These are sour oranges - perfect for making mojo, a Cuban marinade for pork and chicken.

  • Russian Red Kale
  • Broccoli
  • Arugula
  • sour oranges
  • eggs

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Saturday, February 6, 2010

Kale Crisps - Three ways

Every now and then you discover a way of preparing something that is so simple, you have to marvel. I give you kale crisps. I love kale raw, especially on sandwiches. This is a fabulous alternative.

** Oh, no. I just had the first food disaster due to blogging. While writing this, I forgot that I had set a pot of collard greens on the stove. The water boiled off. I now have a house filled with smoke, ruined 2# of greens, and destroyed a ham bone I'd been saving for weeks.**

Ah well, back to the kale...

The Method
I'm offering three variations on these crisps.

  • 1 large bunch of kale leaves, washed, drained, and dried
  • olive oil
  • sea salt
  • curry powder (optional)
  • shredded cheddar cheese (optional)
  1. Preheat the oven to 350.
  2. Toss the kale with olive oil. (Do not do this if you are topping it with shredded cheese.)
  3. (Optional) Sprinkle with curry powder and toss to very lightly coat.
  4. Place on baking sheet in a single layer.
  5. Sprinkle very lightly with salt.
  6. (Optional #2) Sprinkle with grated cheese.
  7. Bake for 8-11 minutes, until the edges just begin to brown.
The Results
Amazing! I need say nothing more.

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CSA Week 23

It was a cold, wet evening. Things were a bit improved this morning, but I still didn't linger long at the market. Mary did allow us to select some additional items. The kale looked terrific - and I've been wanting to try "kale chips," so that was my choice.

  • turnips
  • carrots
  • cauliflower (Very interesting! Mary, I forgot the variety.)
  • collard greens
  • kale
  • eggs

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Kudya Bwino Bwino (Eating Well) © 2009