this week's CSA (week 3)


Here's what was in this week's CSA bag:

3 stems broccoli, 2 lbs new potatoes, half dozen brown eggs, 
6 small peaches, 1 med head cabbage, 2 lbs carrots

Remember last week's red raspberries? They were SO tasty and we ate them plain with sweetened whipped cream.


We also tried baked kale chips and they were a hit, even with the girl! I've altered the cooking time in the recipe below because I think ours were a little over-salted and definitely over-baked. Watch them closely! 

Baked Kale Chips

1 bunch (about 6 ounces) kale
1 tablespoon olive oil
Sea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet. Bake for 10-15 minutes, or until crisp. Place baking sheet on a rack to cool. Eat right away!

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