CSA DELIVERY!!!!!!

Don't forget those of you who are doing the Fulton CSA, today is your first pick up day! Pick up is in the back parking lot on Nichols Street of the Court Street United Methodist Church,(across from Curves). Today you will be getting lettuce mix, sweet bread, kale, eggs, radishes, onions. The full shares will also be getting dried apples and tot soy (like spinach). So I can here everyone now asking what do I do with Kale?! Here is some information about Kale.

KALE is a relative to cabbage. It provides calcium, iron, potassium, cancer-fighting antioxidants & vitamins A, B and C. And it is the highest in protein content of all the cultivated vegetables. Kale 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, depending on age, size and amount in steamer. 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. 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.

EASY KALE & TOMATOES
1 Large bunch kale, stems removed & leaves coarsely chopped
1 large tomato, chopped
1 large onion, chopped
water or tomato juice
olive oil
salt & pepper
Place kale, tomatoes, & onions in pot with just enough water or tomato juice to keep them from burning while it cooks. Cook over medium heat until kale is tender, about 20 minutes. Add a little olive oil, plus salt & pepper to taste, before serving. This is also great with chopped dried tomatoes or home-made tomatoes instead of fresh. Makes 2 servings.

PENNE WITH KALE AND ONION
1 medium onion, sliced
2 Tbsp. olive oil, divided
8 garlic cloves, thinly sliced
3 cups uncooked penne pasta
6 cups chopped fresh kale
1/2 tsp. salt
In a large skillet, cook onion in 1 Tbsp. oil over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently and adding the garlic during the last 2 minutes of cooking time. Meanwhile, in a large saucepan, cook penne according to package directions. In Dutch oven, bring 1" of water to a boil. Add kale; cover and cook for 10-15 minutes or until tender; drain. Drain penne; drizzle with remaining oil. Stir the salt, penne and kale into the onion mixture; heat through. Makes 6 servings.

The above informations is from "From Asparagus to Zucchini A guide to Cooking Farm-Fresh Seasonal Produce" and Birds & Blooms Grow it Cook it A-Z veggie guide"