KALE, Yes! O’k CSA Recipes Week #2, July 2015

Red Russian at the Faraway Garden

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

KALE, Yes!

This week we shared our first bunches of “mixed” kale w. both Red Russian and Lacinato kale…Chef Ali Lopez will be giving us ideas all summer long with recipes to accompany some of our share items, this week she offered up what is becoming a very popular item on the Kale list of what to do with:  Kale Chips.  We’ve also included a simple and great recipe for Guac-Kale-Mole and finally, there is a plethora of Kale recipes join this wonderful Facebook group called National Kale Day (October 2, 2015)

ALSO, a little fyi from O’k CSA….there is a info/article being shared and circulated about the issues of possible toxicity of kale.  The article shared on the Integrative Nutrition blog starts out by saying:  “Here at IIN we absolutely love kale – in smoothies, juices, salads, and cooked. It’s been touted as the gold standard when it comes to green vegetables, full of vitamins, minerals, and countless cancer-fighting, health-supportive benefits. 

We’re always on the cutting edge of nutrition, and we acknowledge that it’s a fledgling science. So when we came across this article on the possible toxicity of kale, we were shocked, and we knew we had to share this with you ASAP. 

The latest studies show that kale and other cruciferous vegetables like broccoli and collard greens contain heavy metals, causing chronic fatigue, heart issues, neurological disorders, and even Lyme disease. 

Raw cruciferous vegetables are especially detrimental for thyroid health, since they contain goitrogens, which are naturally-occurring substances that suppress thyroid function by blocking iodine absorption. By cooking these vegetables you can remove the goitrogens.”

Here’s my quick response:  Any brassica grown in unhealthy soil can and likely will draw up the toxins in it. Intentionally planting brassicas, which Kale is, is in fact a permaculture–or organic farming practice to help remove toxins from soil. You don’t eat the plants afterwards, because they did a job for you—taking care of our human “dark-side” tendencies of pollution.  Further you could compost them with mushrooms who likewise remove our human made toxins from nature. When speaking to customers/growers or whomever, please stress the importance to have soil tests done in your gardens/farms and also know your farmer that you are buying from. Logan Labs in Ohio is a good source. Healthy soil makes healthy plants makes healthy eating.

Further information about the links between crop production and healthy plants/veggies that we consume can be found at http://bionutrient.org/. Learning what’s in your soil, and being passed to plants and then humans IS important news but isn’t shared in this article.  Let’s not start a wildfire fear that can cause undo damage to a perfectly wonderful plant and vegetable.

ANYWAYS, we still say: KALE YES! recipes below:

photo credit: Nellie Eve

photo credit: Nellie Eve

 

Baked Kale Chips

1 bunch kale

1 tablespoon olive oil


Sea salt, to taste

Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet Bake for 20 minutes, or until crisp. Watch that they don’t burn! Place baking sheet on a rack to cool.

Kale Chips recipe shared by Chef Ali Lopez

Guac-Kale-Mole

Smashed avocado
Chopped kale

Chopped red onion
Diced jalapeno
Garlic
Lemon juice

Mix, share and be merry! Shared by Kate W.

Thanks for checking out these recipes! For more info about O’k CSA, join our Facebook page:

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