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 Romaine lettuce, escarole, arugula, kale, chives, salad turnips and chili peppers.
The kale plus chili peppers reminded me of this recipe from Eat Right, Stay Light:
Chicken Chili with Kale and Roasted Poblano Peppers
1 rotisserie chicken breast, shredded
1 can black beans
1 can of small red kidney beans
1 can of diced tomatoes
1 large clove of garlic, minced
1/2 of a large onion, chopped
1 large roasted poblano pepper, skin removed and chopped
a bunch of kale, cut into ribbons (or could use any dark leafy green)
2 chipotle in adobo, chopped fine with 1 TBS of adobo liquid
2 TBS chili powder
1 TBS olive oil
2 TBS fresh cilantro chopped
salt and pepper to taste
(I used a crock-pot but this can be made over the stove as well)
1. In a medium skillet add olive oil, onions, kale, and garlic and saute until tender.
2. Meanwhile, pour beans, tomatoes, chili powder, poblano peppers, and chipotle in adobo into the crock-pot set on high.
3. Then add the kale and onion mixture into the crock-pot along with a can of water.
4. Cook on high for a 3 hours and then add the shredded chicken breast and cilantro.
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