Greetings from the Garden! This week's box has tomatoes, cucumbers, summer squash, carrots, Roman cutting lettuce, kale, Brussels Sprouts, basil, parsley, and corn.
Field Notes. After four years of drought, it is great to see the irrigation pond and other water levels rising. The heavy rains are tough on the tender plants and splash up dirt, but that is a small price for water levels to come back to usual levels.
Ken continues to cultivate, weed, harvest and plant more fall crops.
From the kitchen. This week we have Brussels sprouts. Check out last week's original blog entry for cooking ideas. We also have kale, a versatile, nutritious member of the cabbage family. We only cook kale for thirty seconds or place in a bowl and pour hot soup over the kale. I cook carrots, add kale, stir to wilt, drain cooking water, add dressing, and serve. I have heard many people talk about baking kale for chips, but do not have a recipe. If anyone does, please give it to me so I can share it.
Hey Judith!
ReplyDeleteI've baked kale into chips before, it's really easy. Tear the leaves into "chip-sized" bits (2"x2" or so), put in a bowl, drizzle on just a little bit of oil, mix it all around so the leaves are very lightly coated. Spread evenly on a baking sheet, salt lightly, then toast in the oven for just a few minutes. They are amazingly crisp and delicious!!