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The first Red Thumb potatoes are out of the ground and delicious. There will be a limited supply at market tomorrow afternoon. Also coming out of the ground: Kale, Collards, Peas, Onions, Garlic/leeks, Spring mix, Dill, a few carrots, Beets and Radishes. Maybe a few surprises from the soil to boot!
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Hey Brian,
ReplyDeleteBelow are two of the recipes that I mentioned at the Market that use your yummy kale. I am getting hungry just typing them! Feel free to share them if ya'd like. Keep up the great work and tell Kate that Gweny LOVED 'Ms. Kate's' tomatoes!
linda, nathan & gweny :)
Sauteed Kale w/ Garlic and Lemon
Ingredients
2 bunches kale
2 T. olive oil
2 minced garlic cloves
1.5 tsp lemon juice
salt & pepper
1. Tear off kale leaves into small pieces and rinse. Cook in large pot of boiling salted water until crisp-tender (4-6 min). Drain well.
2. Heat olive oil in large skillet over med. heat. Add garlic and cook til fragrant ~ 1 min. Add kale and season w/ salt & pepper. Cook, stirring often til wilted (4-6 min). Sprinkle w/ lemon juice. Toss and Serve.
Turkey Chili w/ Kale (adapted from Relish Magazine)
Ingredients
2 T olive oil
1 cup chopped leeks or onion
3 garlic cloves, chopped
3 tsps ground cumin (or more)
1 tsp cayenne pepper (or more)
1 pound turkey sausage links, cut into small chunks
1 cup barley
3 (16-ounce) cans garbanzo beans
2 tsp jalapeno (optional)
5 -6 cups chicken broth
4 to 8 cups chopped kale
½ cup shredded cheese
Chopped green onions
sour cream
1. Heat oil in a Dutch oven over med. heat. Add leeks and garlic; sauté 5 minutes. Add cumin, cayenne pepper and turkey sausage. Cook until sausage is browned.
2. Add barley, beans, jalapeño, and kale. Stir til heated. Add broth and bring to a boil and simmer about 30 minutes or until barley is cooked and flavors are well mixed. Serve topped with cheese and green onions.