KALE

Hope everyone is enjoying their CSA boxes they got yesterday! Everyone received some kale in their boxes and I had a lot of people ask me what you do with Kale. Just click on the green word kale and it will take you to a web site with lots of ideas! Kale is the oldest member of the cabbage family and among the earliest cultivated. It was a favorite vegetable in ancient Rome, and has remained popular in Scotland & Ireland for many centuries. Nutritionally, kale is vastly superior to most vegetables. It is very rich in vitamins A,C and the mineral calcium. B vitamins and other minerals are also in excellent supply. Kale is also the highest in protein content of all the cultivated vegetables. Kale has a distinct but not overpowering flavor, and is interchangeable with broccoli and other hearty greens in recipes. Cooking tips: Remove stems from mature kale leaves by folding the leaf in half lengthwise and stripping or slicing away thick stems. Baby or very tender young leaves may be cooked stem and all. Steam mature kale leaves approximately 4-5 minutes, it is ready when limp but still retaining some texture. Toss steamed kale with olive oil, lemon juice, and a dash of salt & pepper. Try adding diced raw garlic. Saute tender young kale leaves. try a light saute in butter with garlic and onions. Add sauteed kale (chopped) to omelets, quiches, scrambled eggs, casseroles, or mashed potatoes. Add chopped or sliced raw kale to hearty soups and stews toward the end of cooking time. The above information came from "From Asparagus to Zucchini" a guide to cooking farm-fresh seasonal produce third edition.