A hearty salad with a smooth, rich dressing that hits all of the right points: tender kale, crunchy carrots, smokey bacon, tangy mustard, sweet maple. Serve as a side or, with the hard boiled eggs and sautéed mushrooms, there is enough here to be a meal by itself. Continue reading »
Info and recipes for kale
Storage: Kale keeps best in your refrigerator, in a plastic bag.
To Prepare: If the stalks or petioles are tough, strip the leaves off of them either by cutting them off, or – our favorite technique – hold the base of the stalk with one hand, loosely wrap the fingers of your other hand around the stalk and pull the whole thing through. If all goes well, the leaves should tear right off. Now rinse and dry the leaves and proceed according to your recipe.
To Put By: Remove leaves from stalks, pack into freezer bags and freeze. When you’re ready to use it, just chop or shave off as much of you need and put the rest back into the freezer. If you prefer blanching, do so briefly: 30 seconds in boiling water should do the trick.
Pat sent us another great recipe from the GACC kitchen. It wowed us the first time we tried it, with it’s sweet, savory, tangy and rich flavor, packed full of seasonal veggies. She got it from the cookbook: Ladle, Leaf, and Loaf. Continue reading »