Wednesday, July 6, 2011

K is the Letter of the Day

 Because of the way we plant and harvest each share may not have exactly the same produce each week, but everyone will have the opportunity to try everything by the end of the season. We hope it's like getting an unexpected gift each week! You never know what will be in the share, but you know it will be good!

There are three types of kale that may be in your share this week. Toscano, Sea kale, and Red Russian. If your idea of kale is the curly leaves that line meat trays from the deli, these will look different to you! They each have a different appearance and slightly different taste qualities. Some have a very sweet taste, and some are very 'green' tasting, but all are incredibly good for you. Kale truly is an amazing addition to your diet. We have mentioned it before but we would like to sing it's praises again! It has calcium, fiber, chlorophyll, anti-oxidents, iron, and even protein! All for 33 calories a cup! One cup contains 9% of your RDA of calcium, 6% of iron,  206% of Vitamin A, and 134% of Vitamin C. It's such a good idea to get kale into every meal of the day!

Kale and Eggs
Determine the amount of veggies and number of eggs by the number of people you need to serve.
Chop Kale, removing middle stem if leaves are bigger and stem is tough
  Diced onion or green onions sliced
Garlic cloves finely minced, or garlic scapes, thinly sliced
Other veggies as desired (think mushrooms and red peppers)

 Heat saute pan and add 1 tbsp olive oil, or water, or veggie broth
When hot add onion  and saute for 3-4 minutes
Add garlic and kale
When kale starts to soften add eggs and stir occasionally until set
Serve with warm crusty french bread for weekend morning perfection!
You can of course substitute any green for the kale.

The kohlrabi in your share is colorful and delicious! Kohlrabi is in the cabbage family. It is known as the German turnip! That fact may not do you much good, but the cancer fighting properties in kohlrabi will. It contains the same sulfur compounds as cabbage and broccoli. Tons of vitamin C and minerals in the greens as well. You can simply peel the outer, purple, skin and slice and eat! The outer skin is edible if it is not too thick. Feel free to experiment! I like to use the slices to dip into salsa, hummus, or simply sprinkle with salt and enjoy. You can steam and eat them or goggle kohlrabi curry, and find a lot of delicious Indian variations to try. The greens are also edible. If yours are wilted just place the greens into ice cold water and they will  usually perk right up. I will be wilting  mine and serving with Balsamic vinegar. I just love when you can use the whole plant! Let us know what unusual way you find to use kohlrabi!

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