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:

https://www.facebook.com/PennyOKrebiehl/timeline

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www.pennyokart.comIMG_7591

 

 

KALE Yes!

KALE Yes!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

KALE YES! That’s the O’k way it is…Kale every week, forever. It grows good, and is good for you. So learn all about it, love it, and eat it up!

Week #2, Friday July 11th, 4-6 pm is our O’k CSA share pick-up, and brings us to and thru (almost) a wacky week of booming and blooming, the gardens are beginning to kick-in and amp up their growing cycle, despite some very cool nights.

The National Cherry Fest is nearing it’s end….and although there is gratitude for what it may bring in so far as economy to our home-place, it wears on our garden-farming nerves—in terms of getting around to our various garden sites!

Another request to check out our Hands-on garden-help calendar and sign up for a shift or two—especially in this HOT month that begins now—and runs thru mid-August. Developing a relationship by learning hands-on how we’ve planted the beds in our urban-neighborhood gardens and learning the technique of hand-watering the plants that are producing our good food, is a way to understand and appreciate what they offer even more. At least we think so, and would like to give you an opportunity as well.

O’k, this week we are sharing:

a bunch of beauteous Green Onions
Arugula, arugula, arugula!
Snow Peas
KALE Yes!
Salad greens
a sampling of Red Currants
a lovely Lavender Bundle
and a Flower and Herb Bouquet
SPECIAL this week will be a sample of delightful and yummy handmade/home-made popsicles. Get ready for an amazing new, experience!

Recipes to accompany this week’s share will be posted on our website, SOON.

Adios and see you real soon!

`penny Krebiehl

Flint Horton & Blase Masserant

231-922-2014

www.pennyokart.com