I guess because of the heat, this growing season seems to have started off with a bang. Already our CSA basket from Sunny Hill Farm is chock full of great veggies. Two that I am not as used to preparing are Kale and radishes.
For the kale, I tend to saute it in olive oil with a bit of red pepper flakes. I add dry white wine after a few minutes of cooking and put a lid on it to steam the kale a bit. There is a great green bean and kale recipe on Giada’s Food Network website. You’ll even get non-kale fans eating the stuff with that recipe.
As for the radishes they seem to be the ‘it’ food this season. We received them every week in our early spring share from Brad’s Produce. And now that our summer share has started we have received them every week as well. Let’s just say I was needing another way to eat them other than with dip and in our salads. They just haven’t been disappearing fast enough! So I food this steak recipe from EatingWell.com Which pairs a rare beef with a light radish and carrot salad, yummy! When the radishes came in again this week I sought recipes to use them up even faster and found this one for radish dip. Let’s just say the bowl is almost empty and I won’t be kissing anyone anytime soon! Jean at Sunny Hill suggested that the radish dip be paired with Kale chips. Sounds good to me! Here is her recipe:
1 tablespoon Apple Cider Vinegar
1 teaspoon salt
3 tablespoons olive oil
2 bunches kale, rinsed with stems removed
Prep Time: 15 mins
Total Time: 45 mins
1 Cut kale into 2 to 3 inch pieces.
2 Mix vinegar, oil, and salt in a large bowl then add kale and mix by hand.
3 Try to get all the leaves covered.
4 Place on baking sheets (I like to use parchment paper for easy clean up) and bake at 350 F until they are crispy.
5 After about 20 minutes, if it looks like they are not sizzling a bit or getting a little crispy, turn up the heat
You can also experiment with adding other spices or flavorings of your choice like garlic powder, old bay, poppy or sesame seeds. Pair with your favorite dip or salsa for a great guilt free snack.
Just a note: We just picked Sour Cherries yesterday but they are coming to an end. I hear that blueberries are ripe now. I have picked every year at Spring Valley Farm. Sweet Cherries are coming in, too. I haven’t been to this farm yet, but it looks like a lot of fun!
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