As Fall hits and Summer fades from memory, I am hit with the realization that our lovely CSA (Community Supported Agriculture) subscription for this year is coming to an end. Thankfully I have quite the potato stash to keep us going for a while. I will definitely be signing up with Eagle Creek again next year. So, I thought I would give you another update as the amount of produce we’ve gotten lately has definitely increased.
I have a half share so if you had a full share you would have double this much. Today I got 2 bags of potatoes, one bag of carrots, a bunch of kale, a bag of onions, a head of cabbage, a bunch of beets, a bunch of leeks, a head of garlic, a sunflower, a tomato and 2 small head of cauliflower. The tomato and cauliflower I chose from 4 options (2 different sets of 4) so I could have had eggplant, jalapenos, salad mix or some other stuff I can’t remember. 😉
Evan’s favorite of the deliveries has definitely been the carrots. I think I’ve only cooked any once. The rest we’ve eaten raw. Carrots from the farm taste so much more like….well….carrots. My favorite has been the potatoes. Fresh potatoes are so much better than those at the store!
We rarely eat the kale we are given so I decided to give it one more “college try” by making kale chips. They were a big hit. I’ve tried making them before but Evan was little, Dewey hated them & I think I burned them. Tonight it was just me and Evan so I figured it was safe to try again. I over salted them because I actually followed the recipe I found but otherwise they were awesome. Evan made me promise to make them again with no salt. Win!
1 bunch Curly leaf kale
Olive oil (preferably in a sprayer)
1/2 tsp season salt
Preheat oven to 350 degrees. Line a non-insulated cookie sheet with parchment paper.
Tear kale leaves off the stalk and into bite size pieces. Place on parchment paper lined tray. Spray lightly with olive oil and sprinkle with seasoned salt (can be omited). Cook just until crisp about 10 minutes but depends on your oven. Make sure not to let it burn!
Recipe Notes: These are crispy like a chip. The original recipe called for 1 tsp of seasoning salt & that was way too much. I halved the amount above. Just lightly sprinkle it. It really depends on how much kale you have too. I think a spritz of oil and then a spritz of lemon juice might be a good flavor combo as well.
Check out what else is cooking this Wednesday over at Shan’s!