May 25

Tricycle Gardens

  • Collards
  • Vates Kale
  • Leeks
  • Hakurei Turnips
  • Rhubarb

From Agriberry

  • Blueberries

KALE WITH CARAMELIZED LEEKS

from GreenBeanDelivery.com

Ingredients

1 tablespoon extra virgin olive oil
1 leek, greens removed and whites sliced thin
1/2 teaspoon salt
1 bunch kale, stems removed and leaves roughly chopped
2 tablespoons red wine vinegar

Directions

Heat oil in a large saute pan over medium heat. Add the leek and salt; cook, stirring occasionally until leeks are lightly browned, 5 minutes. Reduce heat to medium-low and cook until onions are soft, 5-10 minutes.

Raise heat to medium-high and add the kale; stir to coat kale with oil. Add the vinegar and a 1/4 cup water; cook, stirring often until kale softens, 5 minutes. Season with salt and pepper.

Serves 3 to 4

BLUEBERRY RHUBARB CRISP

from LemonTreeDwelling.com

INGREDIENTS

For the fruit:

  • 4 c. diced rhubarb
  • 2 c. fresh or frozen blueberries
  • 2 Tbsp. flour
  • ½ c. brown sugar
  • 1 tsp. cinnamon
  • ⅛ tsp. salt
  • 2 Tbsp. water

For the topping:

  • 6 Tbsp. butter
  • 6 Tbsp. flour
  • ½ c. brown sugar
  • ¾ c. quick-cooking rolled oats

INSTRUCTIONS

  1. Combine fruit, 2 Tbsp. flour, ½ c. brown sugar, cinnamon, salt and water in a deep 10 inch pie pan (any similar size oven-safe baking dish is fine).
  2. Combine butter, 6 Tbsp. flour, and ½ c. brown sugar; stir in rolled oats.
  3. Sprinkle over fruit.
  4. Bake at 350 degrees for 1 hour.