Yay! We’ve made it through another long winter and though spring’s only just arrived with the sunshine yesterday, we’re back into the time of receiving our farm shares! Rumor has it that there’s a large quantity of kale out at Salt Creek, so I’m including kale recipes this week. Kale is such a powerhouse food. Chock full of vitamins A and C and has lots of calcium. It is a VERY nutrient rich food and it tastes great too! So, I say to you, “Eat more Kale!" Farm member and former intern, Suzanne Gray passed these recipes on for us to try. She says the salad is the best and though she’s not tried the soup recipe, it looks pretty yummy.
I did a little organizing of the recipe blog over the winter and you can now comment on entries to leave recipe notes, variations, comments or questions for all to see. You can reach me by e-mail there too. Also, you can search for recipes by clicking on an ingredient or type of dish you’d like to find, either at the bottom of each entry or in the sidebar to the right.
I look forward to sharing lots of tasty recipes this season! I big hooray to Farmers Lee, Doug and Hannah, the interns and working members!
Recipes:
from Sally Eaton (Stonewall Farm CSA, Keene, NH)
Amazing Kale Salad
Mix together:
1 tsp dried mustard (I have used Dijon)
1/2 tsp dried basil
1/4 tsp ground pepper
1 clove garlic, minced
2 TB balsamic vinegar
3 TB maple syrup
1 TB lemon juice
1/4 cup cider vinegar
3/4 cup olive oil (or 1 cup for a more Midwestern oily/sweet taste)
1 tsp salt
Pour over 1 bunch of kale torn up for salad and let sit 6 hours of so. Overnight it can make fresh summer kale soggy but is good for tougher late season kale. Essentially the kale needs some time to absorb the dressing a little to both soften and sweeten the kale.
1 lb. kale
1 lb. potatoes
1 lb. (linguisa) sausage (or Kielbasa)
1 cup chopped onions
1 1/2 cups cooked kidney beans
2 tbs. olive oil
2 tbs butter
2 qt. chicken broth (or beef/chicken combo)
2 tsp chopped garlic
3 lb. peeled tomatoes
Strip the leaves from kale, and cut diagonally into wide slices. Should end up with 6-8 cups of lightly packed kale. Wash, peel, and chop potatoes, and keep in cold water. Prick sausages, blanch in boiling water for 5-10 minutes to release fat. Drain, cut into 1/2" slices and set aside. In a large saucepan, saute onions, carrots, and garlic in oil and butter, cooking until softened; about 5 minutes. Add potatoes, broth and simmer partially covered for 15-20 minutes or until potatoes are cooked. Mash potatoes against the side of the pot (or puree with some broth and return to pot). Stir in tomatoes and kidney beans and simmer for 10-15 minutes longer. Season to taste. Add kale and sausage, cook 5-10 minutes longer. Serves 6-8.
