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.

And we licked our fingers...

and even the bowl!


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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