FROM THE FARMERS
The days are getting shorter, the summer is in full swing, and this old farmer is too worm down to write much this week. We hope everyone has a relaxing holiday weekend.
WEEK #9 CSA SHARE CONTENTS
- GREEN KALE
- SNAP BEANS
- SUMMER SQUASH
FROM THE KITCHEN
If fresh dill is a newcomer to your kitchen, no need to be shy about trying it out. Turns out it’s one of those herbs that is very forgiving with novices. Even if you go a little overboard, it’s unlikely that you will overpower your recipe.
This is a very simple and quick dish that uses squash, zucchini, and dill from this week’s CSA box. I added a diced purple onion (garlic would also have been nice, but I forgot it).
Set oven at 425 degrees. Put a couple of teaspoons of coconut oil (or your favorite cooking oil) on a cookie sheet to melt. While this is melting, chop your veggies. Remove cookie sheet from oven and spread veggies on greased sheet. Chop up a handful of fresh dill and sprinkle liberally on top of the veggies. Add a little olive oil, salt, and pepper. Roast for about 20 minutes, turning once during that time. Remove when squash is tender and enjoy!
Ready for a new kale recipe? Then, you may want to give this one for massaged kale a try. I made it for a Sunday potluck and returned home with an empty salad bowl. I had to make another one for Lothar who had missed out on the potluck.
Start with the kale in your CSA box. Wash and cut stems away. Tear into bite-size pieces into large salad bowl. Add 1/2 teaspoon of salt and one tablespoon of fresh lemon juice. Then, take you hands and massage the kale for 5 minutes, releasing the juices and tenderizing the kale. Add 1 tablespoon of olive oil and condiments of your choice. I used toasted pecans, chopped red peppers, a chopped purple onion and a chopped apple. No need to add any other salad dressing, although Lothar added a little honey mustard dressing.
I just got a new cookbook full of kale recipes and was reminded how nutritionally dense this superfood is. One cup has almost three times as much calcium as a small lunch-size carton of milk. Kale is also loaded with phytonutrients and a healthy dose of omega-3 fats. So, enjoy your kale and congratulate yourself for choosing food that your body loves.
Enjoy your veggies this week!