Wednesday, July 26, 2006

 

The Farm


Photo of most of one of our Farm shares from a few weeks ago. We're in prime summer season getting tons of lettuce, eggplant, summer squash, basil, swiss chard and much much more. I have a few salad dressing recipes Tom created that I really need to get to post. Maybe next week.

Thursday, July 13, 2006

 

Rocking the Kale Recipes



We've been doing awesome this summer with our use of kale from The Farm. Along with the previous filo dough kale recipe Tom and I developed this Kale and Potatoes recipe.

1 lb kale, cleaned and stemmed
2-3 medium sized potatoes
1/2 lb bacon
1 onion
Salt and pepper to taste
1 cup grated cheddar cheese

Chop bacon into small pieces and fry in a cast iron skillet until mostly cooked. Add chopped onions and cook until slightly browned(if you really want you can drain the bacon fat, but it adds a really great flavor to the dish so I highly recommend keeping it around, I swear it won't kill you). Meanwhile peal and chop potatoes into 1 inch cubes, boil potatoes until tender, drain. Add Kale to skillet once the onions and bacon are cooked, stir constantly until kale is cooked down and mixed in well with other ingredients. Add potatoes and stir and cook for a minute or two to meld the flavors. Taste test and add salt and pepper as needed. Top with cheese and let melt, serve and enjoy!

I'll have pictures to add to this if I ever get them downloaded to my computer, this dish really looked great in the cast iron skillet.

Cook-Mykal
Time-45 minutes

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