We have three different kinds of Kale in our CSA: purple curly, green curly, and dinosaur kale. Kale is a member of the brassica family (that same family that includes cabbage, cauliflower, and broccoli) and is nutritionally jam packed. It has large amounts of phytonutrients and carotenoids (IYKYK), phosphorous, potassium, iron, calcium, dietary fiber, manganese, copper, and vitamins A, C, K, E, and all the Bs! Kale is believed to be “wild cabbage” and is the ancestor to our modern cabbage varieties. It is super popular in Scotland, Denmark, and Germany but continues to gain popularity in the states.
To store: Kale is ideal when eaten within a week. It can get wilty and very bitter if you wait too long. Place kale unwashed and wrapped in a damp towel in a plastic bag in the refrigerator.
To prep: Wash leaves in basin of lukewarm water to remove grit. Fold each leaf in half and slice out the stem and cut it up into the size/shape you prefer.
To use: This powerhouse green is super versatile and retains its texture and earthy flavor when cooked and can be braised, stewed, steamed, sautéed, or boiled. It can also be sliced thin into strips for salads/slaws.
To preserve for winter: Blanch washed greens for 2-3 minutes then rinse in cold ice water to stop the cooking process, drain, and pack into airtight containers or ziplock bags.
Serving Suggestions and Ideas from Mi Ae Lipe’s Bounty from the Box: The CSA Farm Cookbook
Complementary Herbs, Seasonings, and Foods
Almonds, anchovies, apples, bacon, balsamic vinegar, beans, black pep- per, breadcrumbs, butter, caraway seeds, cheese, chiles, chorizo, cinnamon, cream, fenugreek, garlic, ginger, goat cheese, goose, ham, lemon, mint, miso, mustard, nuts, olive oil, onions, pine nuts, pork, potatoes, red pepper, rice, salt pork, sausage, sesame, smoked paprika, smoked salt, soy sauce, sweet potatoes, tomatoes, vinegar, walnuts, winter squash, yams.
- Kale’s ability to maintain its texture and flavor makes it ideal for stews, casseroles, and slow-cooking soups (even when not in the original recipe).
- For a quick, nutritious meal, stir-fry kale with your protein of choice and season with garlic, ginger, and red chiles.
- Serve boiled or steamed kale with vinaigrette or sesame dressing.
- Kale and pork sausage or ham are natural soul mates.
- Use kale as a spinach substitute and add kale to your favorite pasta recipe or scramble eggs with a bit of cooked kale stirred in.
- Chop up plenty of garlic, fry it crisp in olive oil and salt, and sprinkle it over a bunch of steamed kale.
- For another quick and hearty soup, add cooked kale to tomatoes, white beans, broth, parsley, rosemary, and plenty of onion and garlic to taste.
- Add kale to colcannon, that classic Irish dish with mashed potatoes, leeks, and onions.
- Kale is a natural in highly spiced, complex Indian dishes and curries.
- Kale and sweet potatoes make a hearty, highly nutritious combination that is the perfect side or even main dish for cold winter nights.
- Cream helps temper kale’s assertive character. Try creamed kale in place of creamed spinach, or purée the two into a silky soup.
- A little acid makes a nice counterpoint to the rich green taste of kale. Stew kale with tomatoes or a little vinegar and red wine, and serve it over pasta.
Vegetable CSA Harvest List
Every week, we include this section which includes what we think will be coming out of our fields and hoop houses for Wednesday pick up. Keep in mind, that we send this email on Sunday and we harvest Monday & Tuesday for our Wednesday CSA. Sometimes we are spot on, but other times, we discover that we have more of something else and substitute that.
We will let you know on Wednesday how many other items you will get to select.
Other Vegetable Options will probably include: