Our CSA started today and we couldn’t be happier. The last few years we’ve been picking up our share at a drop-off site and while these have been theoretically closer they have not been particularly more convenient than going to the farm. The farm is a little farther in miles but picking up there has it’s perks — sometimes we get extras, there are tractors to see, we can throw stones in the creek, and the library is on the way. I’m ready to tackle the greens and I’m determined to use as much as possible this year — I know I say this every year but this year I really really mean it. We got kale though and I’m just not sure we’ll find a use for that. Anybody got a suggestion?
CSA Bag Contents: kale, snow peas, swiss chard, radishes, lettuce, dill, 1/2 doz. eggs, flowers
See what we got in CSA 2007 Week 1.
bean and kale soup…also add some sausage…like we had lamb chorizo last week with a kick…It would be yummy
Ooh…that bounty looks so good. I tried this kale + bacon + garlic recipe and it was pretty tasty [I mean really, can you go wrong with bacon?] http://www.epicurious.com/recipes/food/views/KALE-WITH-GARLIC-AND-BACON-233008
You can also dry the kale, grind and sprinkle on popcorn ala veggie booty!
Yum! I always enjoy these posts of healthy goodness.
our CSA has loads of recipe and cooking suggestions.
http://www.mariquita.com/recipes/kale.html
Hey, we belong to the same farmshare! I love the recipe for Kale and 2 potatoe soup from ’366 healthful ways to eat leafy greens” by Linda Romanelli Leahy. I didn’t have any sweet potatoes around so I used new potatoes and russets and it turned out great.
Mmm…yum! We love this soup – http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1054843
We top with grated parmesan and use a mix of ham (Penzey’s) and chicken stock (homemade) as the base – http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssoupbase.html
If the kale is the type with tight, crinkly leaves we like to toss with olive oil, salt and pepper, then roast to make kale chips. And I’d agree with the bacon suggestion, though my hubby says the kale tastes too strong this way.
Best of luck!
But in a serious pinch, I like to saute the greens and toss them in the freezer. After enough weeks of CSA greens, you’ll be all set for spanakopita!
what are you doing with the chard? need some good advice on that one. (i usually put it into soup. but i’m not making soup this month!)
my friend, caroline (http://burrowhouse.typepad.com) makes a great kale soup….
I wish we had something like that here! It looks wonderful!
Do you have “The New Vegetarian Epicure”? There is a good recipe for Greens and Garlic Soup which uses kale and chard. And there is a fantastic recipe for chard and fennel pie.
If you don’t have the book let me know and I’ll send you the recipes.
xo
I’m glad I’m not the only one wondering what you are going to use the swiss chard for. I remember my mom planting that, but since I was 5 at the time I really don’t remember eating it.
when I think of kale I think of soup, too. I haven’t ever cooked with it though.
I’ve found swiss chard and kale to work really well in bean soups, but also made a chilli that included cut up swiss chard last year and it was really good over rice. I find adding lots of carrot to any blended dish with kale helps cut the bitterness.
Somebodies are going to eat well this summer! Looks delicious ~ good for you!
You can also try and use kale to replace spinach, if you have any good recipes for that already. My favorite way of using kale is in soups, like others have mentioned. It would certainly freeze well to use in the winter instead. Just to had my 2 cents about the swiss chard…it’s great to use in enchiladas or creamed swiss chard is yummy too! We still have a couple of weeks to wait for farm veggies…enjoy yours!
wow! flowers! i’m jealous! we don’t get flowers in ours!
for the kale, saute some onions and garlic in olive oil and stir fry the kale. it’s super-yummy that way. also, when it steams when it’s stir frying it takes out a lot of the bitterness of it.
Two great, and easy ideas for Kale…I made the cooked one last night…yum!
Rinse kale fold in half to break woody stem off. Chop into small pieces, approx. 1″ – 2″. Throw in a wok, or skillet with a bit of heated olive oil, allow to wilt for a minute or two. Pour in a little filtered water (maybe 2 Tbsps to 1/4 cup) depending on how much kale you have. Cover and steam until water is cooked off, about 5-7 minutes. Drizzle with balsamic vinegar and sprinkle with dried cranberries. Delish! and easy.
And
Kale Avocado salad – best explained in this YouTube. Enjoy!
I do the whole soup thing with the kale, potato soup mostly which isn’t always the greatest depending on the weather but it tastes delicious! Sometimes I saute it with bacon but mainly soup, beans and greens soup is good too!
If you want to try something unusual try this recipe for crispy kale:
http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=8c5f11f7b8998110VgnVCM1000003d370a0aRCRD&autonomy_kw=fig%20salmon&rsc=header_1
Yikes what a link! Scroll down to the end of the recipe for the instructions. I really liked it and was very skeptical when I made it.
Mm, it all looks so delicious!
I am so envious! That will be one of the first things I’ll look for when it is time to move back home.
These ARE great suggestions! Thanks for the heads up. Kale and bean soup…mmm…and I am jealous you get flowers with your CSA
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your share looks great. We just got our first CSA box and are very excited. We also chose to pick up at the farm, so that we could enjoy the place and meet the people there…visit the animals and wade in the creek. Enjoy!
Kale makes wonderful Pesto.
http://www.recipezaar.com/234194
I have planted kale and swiss chard to use in my green smooties. I blogged about them a while back after reading about them on a friends blog. She had lots of great recipes using many different greens. They look icky but taste just like the fruit that you put in them. If I don’t have my spinach smoothie in the morning I am dragging by lunch time. My 13 y/o DS is even drinking them now. Give them at least one try. I mix them in just enough for the day. I haven’t tried the mix a whole blender and save the rest for the next day.
My mom is Portuguese and this traditional Caldo Verde soup is one of our favorites:
1/2 lb fresh kale, washed, trimmed, shredded finely
4 oz linguica (or more)
3 medium potatoes (1 lb) peeled and cubed
6 cups water
2 t salt
1/4 cup olive oil (or less)
1/4 t pepper
Prick holes in linguica, put in frying pan, cover with water, high heat till boiling, then simmer on low for 15 min. Drain. Slice into 1/4″ rounds. Set aside.
Combine potatoes, water and salt in a pot. Bring to a boil. Reduce heat, cook for 15 min, until potatoes can be mashed.
Remove potatoes and mash.
Replace into liquid. Stir in 1/4 cup (or less) olive oil and pepper. Bring to a boil. Add kale. Boil 3-4 minutes. Lower heat. Add sausage. Reheat sausage, 2-3 min.