After a rained out weekend last week we had to move our CSA gathering to this Saturday. Mark and I are excited to kick off our 2011 CSA season here on the farm. I want to thank our shareholders for being so gracious and understanding about having to cancel last weekends event..I didn’t realize this weekend was Easter weekend when I posted the new date..by the way…sorry about that as well. But..here we are and boy we have some wonderful crops ready for your baskets. One of the vegetables you will see a least two or three picks this spring is Kale. For those of you that may not be familiar with Kale let me start off by saying…it is not for decorating your Easter ham plate. Kale is wonderfully tasty and a power house of great nutrition.
During the gathering I am going to do a little cooking demo on sauteed kale. This is an easy and delicious way in which to prepare kale. Also I have included a recipe for Kale chips in this weeks post just to get you all excited and ready to begin this season of spring greens.
Courtesy for one of my favorite bloggers Things we make
1 bunch of washed and dried organic kale leafs
- Wash and spin dry a colander full of fresh kale.
- Tear large crisp sized pieces of leaf off the central stalk.
- Drizzle over a teaspoon or so of olive oil and work it through well with your hands.
- Add a scant teaspoon of balsamic vinegar too and do the same.
- Spread out on a baking tray one layer thick.
- Bake in the oven at 150 degrees c for around half an hour turning once or twice.
- They are ready when they go dark green and translucent and sound like autumn leaves when you rustle them.
- Sprinkle with sea salt and eat in the sunshine with a cold drink.
One thing I will add is that you can add any seasoning or I like Parmesan cheese sprinkled on mine. But there is one thing about these chips…I am betting you will enjoy them:)
The Gathering will start at 10:30am. 12:30pm
We will be serving food, drinks and lots of new friendships…come with a smile:)