- 1 bunch kale (or as much as you’d like)
- 1 tablespoon olive oil (or as much as you need)
- 1 teaspoon seasoned salt (or as much as you need)
DIRECTIONS
- Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet (i used an insulated one) with parchment paper. (i did not line the cookie sheets w/ parchment paper but did spray with olive oil, brushing’d work too. just lightly though)
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. (i washed before tearing into bit size pieces:-) ez) Drizzle kale with olive oil and sprinkle with seasoning salt. (i sprayed one batch & the other i tossed- w/ roasted sesame oil – in a bowl, using very small amounts of oil until leaves are lightly covered)
- Bake until the edges brown but are not burnt, 10 to 15 minutes. (was 10 minutes on nose for me. fyi the entire leaf may brown a bit very nice light crunch snack)
Filed under: What's In The Bag | Tags: basil, beets, edamame, eggplant, honey, jalapeno, kale, maple syrup, onions, peaches, pears, pepper, swiss chard
hello everybody -
wow finally some summer – hope you all enjoyed the heat. on tap this week from the farm some scoville* rated heat.
up this wednesday for helping out is
Claudette Druehl 10:15-11:05
Laura Hill 10:15-noon
Bronwyn Taggart 11a-1p.Carter Smith 3:30-5p.
thanks – see ya wednesday.
elisa
212-247-5988
*scoville is rating system for hotness or piquancy of a chili pepper
Week #11
What’s In the BagDear CSA Member,
Typical summer weather-finally. It is hot, sunny and humid. Just
what we usually complain about. This summer it is so welcome after
all of the rain and cold of June, July and early August. We are in
the fields picking by 6, greens are washed and in the cooler before
the real heat has a chance to hit by noon.The greens are what has flourished this year and there is still
beautiful Swiss Chard. For the first week we are also starting to
pick Kale.We are trying to give you a taste of summer and the peppers will be
sweet varieties and also hot varieties this week. Please only take
the hot peppers if you want them and cut them with caution. For some
reason the Jalpenos that we have tasted are really hot this year.We still have a very good supply of honey and maple syrup that you can
order by downloading the form on the farm web site. Fill it in and
mail it with payment to the farm. It is a good idea not to wait
until the end of the season because we can run out of some of the
sizes. I will include your honey and or maple order with the
vegetable delivery after receiving your order.I hope you have marked your calendar for the Farm Visit, September 12,
11-3. Next week I will include a short piece about each of the other
local farms that will be attending as well.Enjoy the vegetables and fruit. Deborah, for everyone at Stoneledge
Farm.Edamame-1 bunch
Chiogga Beets-1 bunch.These are a rustic looking Italian beet. The centers are circles of white and red when cut opened.
Eggplant-TBA
Peppers-1 Lilac,
2 Diablo Long Green.These sound like they should be hot, but they are a sweet pepper
Jalapenos-take a couple if you would like.
They are hot be careful when you cut them open (ez: 2,500-8,000 scoville units – from wikipedia)
Kale-1 bunch
Swiss Chard-1 bunch
Basil-1 bunch
Summer Onions-2Fruit Share-
Red Clapp Pears and Peaches in one bag
White, Yellow and Green Donut Peaches-1 basket.The Green Donuts are ripe-they are green inside and out. Something really different.
Filed under: Recipes | Tags: arugula, edible flowers, kale, mizuna, mustard, olive oil, pepper, salt, shallot, spinach, tatsoi, vinegar
- 1 tablespoon Champagne vinegar
- 1/2 tablespoon finely chopped shallot
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 3/4 lb mixed baby greens such as kale, mizuna, tatsoi, mustard, arugula, and spinach (16 cups)
- 1 1/2 oz edible flowers (optional)
Whisk together vinegar, shallot, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add greens and flowers and toss until coated well.
Note: Greens can be washed and dried 1 day ahead and chilled in a sealed plastic bag lined with cloth towels. · Vinaigrette can be made 6 hours ahead and chilled, covered. Bring to room temperature before using.
