This is the third year we’ve been a part of the Westfield CSA (community supported agriculture) group. Since our farmer also delivers to a few local farmers markets, we think his shares are pretty representative of what other organic farmers will be bringing to their markets this week.
This week we got LOTS of kale, red onions, green bell peppers and hot green peppers, potatoes and radishes.
We have so much kale that I’m going to try making Kale Chips. I’ve read about them in several places but never had enough to try something that I might not like and will have to throw away. So, here goes!
Want to try Kale Chips, too? Here’s the recipe from Hungry Girl:
2 cups fresh kale leaves
Olive oil nonstick spray
Dash salt, or more to taste
Preheat oven to 425 degrees.
Place kale leaves on a baking sheet sprayed with olive oil nonstick spray. Spritz leaves with the nonstick spray and sprinkle with salt.
Bake in the oven until crispy, 5 – 8 minutes, for a potato-chip-like snack.
If you like, season to taste with additional salt. Eat up!
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