Eat Your Veg

Yay for the CSA. I know what we’re doing with everything in the box except for the kale. Any suggestions?

15 Responses to “Eat Your Veg”

  • Meghan Davis:

    Kale and avacado salad is the BEST. Even non-veggie lovers like it! There are tons of recipes online but this one is the easiest Also, I suggest watching the video for the “how to” of the kale massage. I don’t ge massages, but my kale does! When I make it, I also add chopped up avocado (in addition to what’s massaged in with the kale). Also, I use kale in all my smoothies. (I’m on a mostly raw vegan diet and eat a lot of kale…). Enjoy!

  • Wilted kale salad is great! We don’t bother with the massage, we just toss with a good tangy vinagarette (usually olive oil, ACV, salt, garlic, etc.) and then let it sit for a bit to soften up. Great!

    Also, I’ve been wanting to try kale chips because they’re supposed to be fantastic, but haven’t done it yet.

    The other thing I really like kale in is Ribollita soup (we use Ina Garten’s recipe and it’s great.)


  • No suggestions as I’ve never had kale.

    So jealous of the CSA! We’re still not out of frost-danger yet so nothing’s planted here. I’ll be a while before the farmer’s market is stocked…

  • I like Portuguese Green Soup! It’s green and healthy and delicious! I think this recipe came from the food channel:

    Portuguese Green Soup

    2 tablespoons olive oil
    1 medium onion, finely chopped
    2 small garlic cloves, finely chopped
    2 medium baking potatoes, like russets, peeled and cut into 1-inch dice (or left over cooked potatoes)
    3 cups chicken broth
    1 cup water
    1/4 pound chorizo, thinly sliced
    Salt and freshly ground black pepper
    1/2 pound kale, rinsed, trimmed, and shredded

    In a large saucepan, heat 1 1/2 tablespoons oil over medium heat. Add onions and cook, stirrring constantly, until golden, about 5 minutes.
    Add garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add potatoes and cook, stirring frequently, 5 minutes longer (of using left over cooked potatoes omit this step). Stir in chicken broth and 1 cup water and bring to a boil. Reduce heat to medium-low, cover and simmer until potatoes are softened, about 15 minutes.

    In a large non-stick skillet, heat remaining 1/2 tablespoon oil over medium heat. Add sausage and cook, turning occasionally, until golden, 6 to 8 minutes. Remove sausage to paper towels to drain. With a potato masher, mash potatoes directly in saucepan. (If using left over
    potatoes add them now and mash). Add sausage, salt, and pepper and bring to a boil. Reduce heat to low, and simmer about 5 minutes. Add kale and simmer until tender, about 5 to 8 minutes longer.

    • wende:

      This sound ridiculously good! I seem to have a food intolerance to Kale (and most cabbage forms) but I really want to try this soup! Thank you for putting the recipe where other people can see it (and where I can find it in the future!)>

  • Kale is good in soups and as chips with salt. Otherwise, I hate it.

    • wende:

      I mad the Kale chips last night. SO darn yummy. Sadly, kale is another no-no food for me. I only at 3 chips and had an immediate reaction. But G loved them, so that was a great tip!

  • Jenny Jacques:

    What a lovely box! Which CSA do you use? I’m debating between Fred’s farm and that other one over in Skamokaway. They both have small family boxes and deliver in town. It looks so yummy! Enjoy! Also, I can’t wait to try that Portuguese Green Soup recipe–sounds tantalizing

    • wende:

      Jenny, we use Green Angel Farms CSA: A friend recommended them, and they drop off at the local Methodist church, so it seemed like a good fit. I didn’t realize there were other options though. If you have more info, please post a comment with it—I’m sure other people would love to know!

  • I just saw a story on Serious Eats – “Because We Love Kale: 15 Kale Recipes”

  • Out here (the Netherlands) we chop up kale, after removing the middle-parts of the leaves, and cook it (it shrinks a lot) together with potatoes, and mash it together, with adding some milk, salt&pepper, and serve with gravy, rookworst (like frankfurter) and finely chopped and baked bacon. It’s a winter meal, for kale tastes best in frosty weather.

    • wende:

      Shirley, thank you for leaving the recipe! I know other’s will enjoy it. I can’t believe I have such an intolerance to everything cabbage… makes me sad because all these recipes sound so yummy!

  • Jenny:

    Hi there,
    Great suggestion on sharing the other CSAs
    There is Fred’s Homegrown Produce from Naselle. The deliver in Astoria on Thursdays and Sundays from June-October and have several box options.
    Also, Stockhouse Farms, from Puget Island, WA deliver either a large or small share on Wednsdays to the Co-op from May-November.

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