EVERY WEEK WE PACK FRESH VEGETABLES AND FRUITS FOR OUR VEGGIE BOX SUBSCRIBERS. THESE BOXES (WITH RECIPES) ARE READY FOR PICKUP EVERY WEDNESDAY!
This week's box includes:
From Amy's Garden
- Curly Kale
- summer squash
From Tomten Farm
This week's recipes:
A bunch of curly kale, center stems removed, washed and dried thoroughly
About 1 tbsp. sesame oil or olive oil
1 to 2 tsp. soy sauce
About 1 tbsp. sesame seeds
Preheat your oven to 350F.
Tear the kale into large pieces and place them in a bowl. (NOTE: it's important it is that your kale is dry. Otherwise, the chips will turn out soggy.) Next, add the oil, soy sauce, and sesame seeds, and toss it all together with your hands. You want each piece to be glistening, but not so much that any of the oil or seasoning pools at the bottom of the bowl. You can also taste a piece at this point. It shouldn’t be too salty, because the taste will condense in the final chip. Feel free to add a little more soy sauce if you’d like, though.
On 1 or 2 baking sheets (with or without parchment paper), lay the pieces out flat.
Bake 6 to 7 minutes. You'll want to take them out before they're completely crisped—they'll still be a little soft in the middle. You may need to experiment a little with the timing to get it right.
Once out of the oven, they’ll cool and crisp very quickly. Enjoy!
1 fennel bulb, core removed, cut into quarters, and sliced very thinly, fronds reserved
1 cup thinly sliced cabbage
2 scallions, chopped
2 strips bacon, cooked crisp and chopped
For the dressing:
1/4 cup mayonnaise
3 tablespoons red wine vinegar
3 tablespoons chopped fennel fronds
1 teaspoon sugar
Salt and freshly ground black pepper
Toss the fennel, cabbage, scallions, and bacon together in a medium bowl. Whisk the mayonnaise, vinegar, fennel fronds, sugar, and salt and pepper, to taste, in a small bowl. Add the dressing to the slaw and toss to coat.