2 bunches of Kale; de-stemmed and cut into small strips.
1 large Kohlrabi; peeled and cut into cubes
1 large or 2 small gold ball turnips; peeled and cut into cubes or strips
1-2 shallots; diced
2-3 Carrots; cut into cubes or sliced thin
1 T Organic Better Than Bouillon (chicken)
2 T Olive oil
2 tsp curry powder
1/2 tsp turmeric
1/4 tsp cumin
1/4 tsp paprika
1/8 tsp ground red pepper
1 T Raw Honey
Heat oil in large fry pan or wok. Add shallots and cook until soft. Add all spices and stir well. On med high heat add Carrots, turnips, kohlrabi, and chicken bouillon to the pan and stir well. Cook for 3-5 minutes and add the kale. Lower heat to med low and stir well. Continue to cook for another 2-3 minutes. Add 1/8 to 1/4 cup of water and cover, let steam until roots are soft but not mushy, raise heat if needed. Remove cover, bring heat up to med high and add 2 eggs to the mixture, stir well until eggs look done. Remove from heat, drizzle on your honey, give it a stir and serve hot.
2 bell peppers (one yellow and one red look nicest); cut into 1″ pieces
1 pint of cherry tomatoes (sun gold heirlooms are my favorite); chopped in half
1 med sweet onion; cut into bite sized pieces
1/2 bunch of chopped parsley
1 6 oz jar of chopped Kalamata olives
1 8oz package of feta cheese (crumble over the salad)
1 clove garlic; minced
6 swiss chard leaves (chiffonade and then cut into 1-2 inches in length)
1 can of artichoke hearts (optional)
1/2 t sea salt
1/2 t black pepper
1 t ground cumin
1 t oregano dried
1/2 C red wine vinegar
1/2-2/3 C olive oil
Directions: Mix everything down to the swiss chard into a bowl and toss well. Make dressing by mixing all the spices with the oil and vinegar. whisk well or use an emulsifying mixer. Pour over the salad and mix well. Add more salt and pepper to taste. Serve
You can get super creative with this recipe and add lots of fun spice and flavor. I also like to put in about a T. of apple cider vinegar, but the recipe below is a great starter. Have fun and love your kale.
1 bunch of kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
This is a list of the vegetables that LotFotL Community Farm, in Elkhorn WI, plans to grow for the 2012 season. Some of these will be added to our vegetable CSA, while others will be sold at South Shore Farmer’s Market, and some will be sold to area grocers and restaurants.