[CSA]: Week 8

Around the Farm

This is probably long overdue but, it's time for a kale tutorial!

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We grow quite a few different kinds of kale, all somewhat similar but, also a little different. They can all be sauteed, steamed, roasted or added to soups, stews or pasta dishes. But, each has a little different leaf texture and flavor.

Scarlet and Green Curly Kale are pretty much the same. The only difference between the two is the great color imparted by the scarlet kale. These kales have a bright, peppery flavor with a thicker, curled leaf. Often, it can be a little harder to clean, if those leaves are curled very tightly. We prefer to use this for sauteeing or soups, as it holds up well to long-cooking.

Dinosaur/Lacinato/Black/Tuscan Kale is a thinner, more earthy and often less bitter kale. We find its sweet nuttiness and smooth leaf to be perfect for kale chips or raw salads. Also, it makes a good substitution for spinach in many recipes.

Red Russian Kale is a thin, tender leaf that is reminiscent of arugula or a peppery green. The thinner leaf makes for a tender salad or great arugula/spinach substitute. The only downside of RR is that the tender leaf goes bad more quickly.

Siberian Kale is another very thin, tender and delicate leaf. It's often sweeter and much less bitter than Curly or even Dino kale. Siberian is great in salads or sauteed; it's a great variety for a first-time kale eater.

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The Menu

Please Choose 6

  • Garlic

  • Greens!

    • Dinosaur Kale

    • Scarlet or Green Curly Kale

    • Red Russian Kale

    • Collard Greens

  • Basil

  • Summer Squash/Zucchini/Golden Zucchini/Patti Pans

  • Salad Cucumbers

  • Fresh Herbs! 

    • Parsley, Oregano, Sage, Summer Savory.

  • Fresh Onions

  • Watermelons!

    • Sweet, red-fleshed with seeds.

Maybe List

  • Sweet Peppers

  • Hot Peppers

  • Baby Eggplant

Recipe Ideas: Garlic (with Greens!)


I know, I know... it's garlic... how hard could it be? But, I used to say that about greens, until I realized that most people haven't grown up around kale, just as many folks may not have been exposed to cooking with real garlic.

The health benefits of garlic (and greens) are numerous but, more importantly, garlic adds deliciousness to almost everything.

When in doubt, you can always stick garlic into most frittatas, casseroles or, in a hand-pie. 

In this recipe from Spicy Tasty, you can easily stuff puff pastry with kale, garlic, cheese and, basil and make something delicious and portable! While I've never done this exact recipe, I do enjoy making "spinach pies" out of kale.

Pasta, greens, and garlic are just made for each other. A quick dinner around here often consists of garlic, pasta, kale, olive oil and a little Parmesan. Perhaps, a simple peasant meal, made with good ingredients, can seem like a feast!

Try this simple recipe from Food Network for Garlic and Greens.

One of my favorite things to do with a lot of garlic is Sopa de Ajo. If you start getting too much garlic (who knew there was such a thing!), consider making this delicious Castilian soup! Also, there are other versions of garlic soup, with a creamier texture worth looking into.

(Great served with a side of kale chips ;) 

Try this recipe for Sopa de Ajo from Saveur.