This week's harvest includes a bounty of fresh greens that are perfect for energizing and refreshing recipes. If the utterance of the word kale sends you running in the opposite direction, pause here for a second. Fresh from our gardens and grown without the use of chemicals, pesticides or fertilizers, our kale has a delightful, non-bitter taste you will love. And if you've never encountered items like Blue Scotch Kale or Baby Red Russian Kale, we've got the nutritional run-down and recipe 411 so you can have a fully nourishing, delicious meal!
Kale is a celebrity in the superfood world for a reason. Its packed with fiber - arguably the most important nutrient for your health - Vitamin A, C and K and iron. Plus, a host of great-for-you nutrients including carotenoids and flavonoids (powerful antioxidants) and trace minerals that are great for your skin, heart, mind... pretty much everything. It also has more calcium per calorie than milk!
blue scotch kale
Known also by its catchy name Curly Kale, it's recognizable for its blue-green hue, with tight ruffled leaves. Blue Scotch Kale is the kind you might most commonly run into at the grocery store, but because ours is fresh from the garden it has a satisfying, not-so-bitter taste. These might be your best bet for the infamous kale chips (recipe below), which are definitely with a try.
Red Russian Kale
Unlike its curly cousin, Red Russian Kale has fringed leaves and a characteristic purple-red stem that creates a beautiful contrast against its vibrant green leaves. It's also one of sweeter varieties of kale, making it a great option for a tasty summer salad.
The best Kale Chips
1 bunch of kale
1 bell pepper
1 cup soaked walnuts
½ cup nutritional yeast
¼ cup maple syrup
2 T lemon juice
½ tsp salt
½ tsp cayenne
Soak nuts for one hour or overnight, strain and rinse.
Preheat oven to 200 degrees.
In food processor/blender, add all other ingredients and blend mixture.
Chop kale into bite sized pieces, place in bowl and massage mixture into leaves.
Place on baking sheet and bake at 200 degrees for one hour.
Flip and bake for another hour or until crispy.
Though this is not quick, it is worth the wait and preserves the nutrition in the leaves!
Spring time green soup
1 cucumber, chopped
1-3 tbsp of water
½ clove garlic
About 2 inches ginger root
3 T fresh dill
3 T fresh cilantro
1 cup packed spinach
⅛ tsp sea salt
1 T olive oil
2 tbsp veggie confetti (chopped carrot, radish, green onion, tomato, celery)
Place cucumber in blender, add water and liquify.
Add avocado, garlic, ginger, dill, cilantro, spinach and salt, blend until smooth.
Add olive oil, blend to combine.
If soup is too thick, add more water.
Pour into a bowl and top with veggie confetti.
3.5 cups garbanzo beans (2 cans)
2 cups kale (or spinach/any other kind of leafy green)
1 cup arugula
¼ cup cilantro
¼ cup diced green onion
1 clove garlic
1 cup olive oil
¼ cup fresh lemon juice
Sea salt and pepper to taste
Combine spinach, arugula, cilantro, green onion and garlic into food processor and blend.
Stream olive oil in with the processor on and add garbanzo beans. Season to taste.
Spring Radish Salad
1 bunch red radishes, finely chopped
½ bunch parsley
1 T fresh lemon juice
1 T extra virgin olive oil
1 pinch pepper
Salt to taste
Wash, remove stems from and finely chop radishes.
Finely mince parsley.
Add radishes, parsley, lemon, salt and pepper into a bowl & toss.
Add olive oil and toss again.
Lettuce know if you try any of our recipes! Bon Appetite!