csa-week 16

Week 16 pick-up:

• 1/2 lb. carrots
• 1/2 lb. kale
• 3/4 lb. red peppers
• basil tips
• sm. bunch of scallions
• 1 piece of squash-our choice
• all u-can-pick grapes, beans & herbs were available

Last week (week 15) was very similar with potatoes in lieu of the squash.  We also got a few beets. I didn't get a chance to photograph or blog about it because we had a very busy day and weekend.  We raced from the farm to a birthday party last week and didn't even have a chance to wash the veggies until Sunday. The week was a blur and I'm sure I made something or other to eat at some point but I can't recall what!  All I remember was roasting the beets to have on a salad.

Before we  headed to the farm this Saturday, I made eggs and potatoes (from the farm with farm red onion and garlic) for breakfast. We had to get there by 10 as we'd signed up to volunteer our time setting up for the Fall Festival.  We moved tables, set up hay bales, made signs and assisted with the parking before our shift was over.

I've been trying to find a good use for kale.  I find it tricky because of the texture but Diane at The Food Evolution gave me a great idea. Kale Chips!

chop the kale (minus the large stems) and tops with a touch of EVOO & sea salt

place on a sheet pan lined with parchment and cook @ 350 deg. for 10-15 min (until crispy)

enjoy!  They are light,crispy, nutty & salty.

I'm not exaggerating when I say I couldn't keep Giada away from these Kale Chips.  Every time I'd turn my back I'd catch her sneaking another off the plate.


We took time for a hike after volunteering and then came home to make calzones and test out a new cookie recipe. A packed day, indeed, but so, so worth it!