The Farm Report from Turkey Hill

  (Tallahassee, Florida)
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Kale Salad 2

KALE SALAD - Perfect for young kale - Combine the juice of the lemon with the pressed garlic clove and the olive oil, then put the washed, cut-up kale in there and massage it with your hands for a few minutes until it gets nicely wilty. Integrate the carrot coins and avocado cubes. Season to taste with salt and pepper and serve.


What You Need:
1 bunch fresh kale, destemmed
1/2 cup sliced mushrooms (shiitake or brown)
1/4 cup red onion, sliced thinly
1 avocado, diced
1/4 cup flax seed oil
1/3 cup fresh lemon juice
Tamari (to taste)
What You Do:
Tear kale into small, bite-size pieces. In a bowl, toss all vegetables with kale.
In a small bowl, whisk together flax seed oil, lemon juice, and tamari. Pour over vegetables and let sit for 10 minutes before serving.

Kale Salad 1

Curried Kale Salad is delicious and holds well in the fridge. Great to make a day ahead.  [Read More]
 
 

weed or seed?

seeding and weeding in the upper lower south  [Read More]
 
 

New Kale and New Potato Soup

On the first cool day for our five star crew, I wanted something special for them at lunch. We have been eating new potatoes for weeks as I had gotten a half bushel from our neighbors. Lotta taters. This recipe is really fast because it uses leftovers. We served it with a fresh salad and corn muffins. All good.

1/2 pound of kale, chopped

one pound or so of cut up roasted new potatoes[maybe they were roasted with rosemary and carrots too]

5 cups of chicken/rooster or vegetable stock, heated

one huge Spanish onion, chopped

one big clove of Elephant Garlic, chopped

one or two Tablespoons of freshly grated ginger

butter or olive oil 

salt pepper marjoram thyme

You know the drill, saute the onion first because it takes longer, then add the garlic and ginger and saute till you swoon from the delicious aroma or the crew comes in to see what's cooking, whichever comes first. Add the herbs now too, if you like.

Add the chopped up kale and saute til tender, then the roasted potatoes, saute some more, then the stock, then the seasonings. Cook for a while til heated through, then blend up half to 3/4 of it to make creamy. Or add cream or whole milk if you want.

Call the crew in for lunch.



 
 
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