Sometimes you need a good kick. Sometimes you need someone to motivate you. Sometimes you need your husband to walk away from the computer desk and say to you, “Well, I’m going to go play video games. You should blog about the CSA.” And, so, here I am.
Last Wednesday marked the beginning of our 12 weeks of fresh, pesticide free produce. We stood back in awe as she filled our bags with an amazing variety of produce. This week’s share featured: Swiss chard, kale, tomatoes, peas, collard greens, onions, lettuce, beets, peppers, yellow zucchini, potatoes and cilantro. Wow. My understanding is that because it is early in the season, this was a small share. Wow.
Needless to say, we’ve been plowing through as many of these items as possible before our weekly pick-up day rolls around again. I made a fresh pea soup that was to die for. One unexpected snack that has now become a household favorite is Kale Chips. Crunchy, tasty and way heathlier than deep fried potato chips.
Oven Baked Kale Chips
1 bunch of kale, stems removed and torn into bite size pieces
1 tablespoon olive oil
Sprinkling of salt (and whatever other spices strike your fancy. I used salt, pepper and garlic powder)
Pre-heat the oven to 350 degrees. Place the kale pieces in a bowl and gently toss with olive oil. Important: only add a small amount of olive oil at a time. I only used one capful. You want the kale to be very lightly coated, otherwise your chips will be oily, instead of crisp. Spread the prepared kale onto a baking sheet and sprinkle with salt and/or other spices. Bake for 10-12 minutes or until chips looks dried and crispy. Enjoy!
For more information on Community Supported Agriculture visit: www.localharvest.org
For more information on our CSA farm, Stonelane Orchard visit: www.stonelaneorchard.com
Photo credit: Taylor Summach