Tuesday, June 21, 2011

csa day: first day of summer

Summer is here! I'm anxiously awaiting some juicy tomatoes, but that doesn't mean I can't enjoy the cooler weather crops. 

This week we got kale, cabbage, mixed salad greens, radishes, onions, and potatoes.


Tuesday/Wednesday: Black bean, kale, and onion tacos

Thursday/Friday: Pitas stuffed with hummus, salad greens, radishes, and carrots. Topped with feta dip from Sweet Paul magazine. This meal was slated for last week, but we didn't get around to it.

Saturday/Sunday: Toasted kale with eggs and marinara sauce

Monday: Okonomiyaki

Snack: Kale chips

We've got a lot of kale. So far we've eaten it in soup and pie, toasted it, sauteed it, and baked it. We even put it on our tacos tonight. I know. I was desperate because we suddenly had two giant bunches in the fridge. We did find a new favorite kale dish last week when we made kale and feta pizza. I'd recommend that one. The tacos are only for the really adventurous. If you've got other ideas, let me know. We'd like to try them all while we've got so much kale on hand. Actually, I just want new recipes so that I can trick myself into thinking I'm eating something different instead of kale again. Please send ideas. 


  1. csa + summer day = a great day.
    I can't wait for some tomatoes but it's going to be a while from our garden and csa in the meantime so many greens to enjoy.
    We have been enjoying kale chips here too but last year my mom would add kale to the homemade minestrone that she made. Make sure the kale cooks long enough so it's not too chewy. A summer minestrone is yummy hot or cold.

  2. Yikes -- You're living my kids' worst nightmare....TOO MUCH KALE! I wish I could pass along more recipes (besides the kale caesar salad), but I'm tapped for ideas. Personally, I love kale. My swiss chard in my garden is just about ready for picking, but I'm waiting for that first fresh tomato too. Yum.
    -- Jodi (the jolly bee)

  3. I'm trying a new kale salad this next week. I'll let you know if it's any good.

  4. I have a great kale recipe (except for chips, which you've already discovered).

    In a skillet, add some olive oil (1tbsp or so), and the shredded, stemmed kale. Cook until a bright vibrant green. Add salt & pepper, 1 cup veggie stock (or stock of your choice), 1 cup dried cranberries, and a pinch of nutmeg. Cook until the kale is just the way you like it (I cook it/simmer for about 15 minutes).

    The original recipe was to crisp bacon in the skillet, remove bacon and chop. Cook Kale in the bacon fat, and continue as listed, top with crispy bacon. As I eat mostly veggie, I did not go that route. :)


Comments welcomed!


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