This week's haul is big both in amount and variety. In the regular full share we got: 1 bag mixed lettuce 1 bag Asian mix 1 head lettuce 1 bunch kale 1 bunch chard 2 bunches collard greens 2 kohlrabi 1 cabbage 1 bag garlic scapes 2 small garlics 2 big zucchini 2 small summer squash 1 dozen eggs and my bread share
As extras I also bought a chicken, a fresh goat cheese, a goat feta, an aged goat cheese and a jar of honey. When I got it all home it felt too hot to do much more than get it all prepped and put away but my husband, who has become the self-appointed raw food stylist, insisted on setting it all out and getting a good picture. He looked a little uneasy as he was setting it up and mentioned that there were an awful lot of blue/green leaves this week. When I told him that Stacia from Stone Gardens Farm had a recipe for Kale Chips that sounded interesting he looked like he was trying to figure out how much gas was in his car and how far it would take him. Still, Denise said she makes them and they're good and whenever Denise tells me something is good she's right. So, Kale Chips it was.
Unless you've tried them, I don't know if you'd believe how good they really are. I know we were surprised. They were light and very crisp and just salty/cheesy enough to make the whole batch disappear, especially when paired with a cold beer on a hot night. I baked them in two batches and we ate all of them except for for the ones we gave the dog when we found out that she was crazy about them too.
Kale Chips It was super quick. Just preheat oven to 375. Line baking sheets w/ parchment. Cut the Kale up and remove the large stems. Toss with a bit of olive oil, put on pan and sprinkle with salt and Parmesan cheese. They took about 12 minutes in my oven and I switched the baking sheets around about 1/2 way through. Note: It's very important to coat the kale with the olive oil completely. Any part of the kale that isn't oiled will not get crisp.
Winding down this week and getting ready to begin week 4 tomorrow. The amount of lettuce was a lot more manageable this week and we got through it all w/ lunch salads and salads with dinner. One more lunch salad each tomorrow and we made it. The beet greens got sauteed w/ garlic, oil and a bit of wine and served with pork chops on Father's Day. I remember not liking beet greens, but these were quite good.
Tonight, we used the last of the Asian Mix and the Dandelion greens in parchment with fish.
Fish in parchment with greens (serves 2)
2 Fish fillets - I used lemon sole about 1/3 lb each 1 bunch dandelion greens - coarsely chopped 2-3 handsfull of Asian mix - coarsely chopped, larger stems removed and discarded 1/4 Vidalia onion - coarsely chopped 2 T shoyu or your favorite soy sauce 1 T Brown Sugar 1 T grated fresh ginger 2 T white wine or sherry 2 tsp sesame oil 2 sheets parchment paper or aluminum foil
Preheat oven to 350.
In small, non reactive bowl, mix shoyu, brown sugar, ginger, wine or sherry and sesame oil. Whisk until sugar is dissolved. Toss Greens and onion with this mixture.
Tear off a large enough sheets of parchment or foil to wrap the fish in. Fold in half and place 1 fillet on each piece and top with 1/2 the greens and shoyu mixture. Fold all around the edges and crimp. If using parchment and you think it may come open, use a staple or two at the very edges, away from the food.
Place on a baking sheet and bake for approx 20-25 minutes. You can serve these directly from the oven and let people open their own packages. We had it with basmati rice cooked in light coconut milk with a bit of lime juice. Nice quick meal for a hot night and we're ready to face the next vegetable onslaught!
