Good morning everyone! The produce is ready and in the garage because it’s so cold outside. Please ring the side door and I will open the garage for you. You can also call me at 216-401-9129 if no one answers the door. Today’s seconds are mango, cucumbers and potatoes.
Below is the list of who is signed up for Dec 20 and Dec 27. It looks like I will for sure do Dec 27th. I am willing to do Dec 20th but we will not have as much variety because of the small amount of people in the group that week. If that doesn’t work for you and you’re signed up for Dec 20th,l let me know and I will cancel Dec. 20th. If I am in error and your name does or does not belong under either of these 2 dates, please let me know by tomorrow. Thanks so much.
I’ve been including kale because it is such an awesome vegetable. Here is an excerpt from the Whole Food’s website.
"Kale is a nutritional standout in three basic areas: (1) antioxidant and anti-inflammatory nutrients, (2) much-needed macronutrients (in which the average U.S. adult is currently deficient), and (3) cancer-preventive nutrients called glucosinolates."
For more information check out this website. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38
Also, here’s another idea of what to do with your kale.
Wilted Kale and Roasted-Potato Winter Salad
Gourmet | December 2008
by Gina Marie Miraglia Eriquez
93% would make it again
Wilted Kale and Roasted-Potato Winter Salad4 forks3.79310354
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at a glance
appears in this menuMostly Savory and a Little Sweet
see all about:
yield: Makes 4 (main course) or 6 (side dish) servings
active time: 20 min
total time: 45 min
Lemon-tahini dressing unexpectedly emboldens kale and cheesy potatoes with its creaminess and tart richness. We went back for seconds and thirds.
- 2 pounds Yukon Gold potatoes, cut into 1-inch pieces
- 1/3 cup olive oil
- 4 garlic cloves (3 thinly sliced and 1 minced)
- 1/3 cup grated Parmigiano-Reggiano
- 1/4 cup well-stirred tahini
- 2 tablespoons water
- 3 tablespoons fresh lemon juice
- 3/4 pounds kale, stems and center ribs discarded and leaves very thinly sliced crosswise
- Accompaniment: lemon wedges
Preheat oven to 450°F with rack in upper third.
Toss potatoes with oil and 1/2 teaspoon each of salt and pepper in a large 4-sided sheet pan, then spread evenly. Roast, stirring once, 10 minutes. Stir in sliced garlic and roast 10 minutes more. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 5 minutes.
Meanwhile, purée tahini, water, lemon juice, minced garlic, and 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add a bit of water if sauce is too thick.)
Toss kale with hot potatoes and any garlic and oil remaining in pan, then toss with tahini sauce and salt and pepper to taste.
Enjoy and stay warm!