Kale is a welcomed green at this time of year! It can be kept in the fridge in a bag for up to a couple of weeks, if the leaves dry out it will wilt. Kale is nutritionally superior to almost everything else in the garden. It has the highest protein content than any other cultivated vegetable.
If you are a kale enthusiast and would like to process some for the winter, kale can be blanched and frozen. Bushels (the whole share size box) are $18 for CSA Share members if you’d like to process more than what is coming in your share.
Kale Chips 1 bunch kale 1 tablespoon olive oil 1 tsp salt
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and massage the oil into the ridges on the edges of the leaves. (If you don’t work the olive oil into the folds they won’t come out crispy.) Sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
Sauteed Kale With Apples and Bacon 4 slices bacon 1 onion, sliced 1 apple, sliced 1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups) kosher salt and black pepper 1 tablespoon cider vinegar
In a large skillet over medium heat, cook the bacon until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then crumble.
Add the onion and apple to the drippings in the skillet and cook until tender, 4 to 6 minutes. Add the kale, season with ¾ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until tender, 8 to 10 minutes more. Mix in the bacon and vinegar.
Have a wonderful Labor Day Weekend!
~The Farmer’s Wife