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Caramelized Onion and Tomato Galette

Jul 23, 2021
Check out this recipe from Chef Cryssi featuring your Week 5 Summer Food Box ingredients! Ingredients: 3-4 Beefsteak tomatoes, sliced and salted 8 oz cream cheese, softened ½ cup soft...
Carrot Tops 3 Ways: Our New Favourite Green!

Carrot Tops 3 Ways: Our New Favourite Green!

Jul 14, 2021
Knowing how much time, energy and resources goes into growing high quality, fresh produce, we strive to waste as little as possible, and more often than not,  something delicious is...
Kale + Garlic Scape Pesto with Sorrel and Parsley

Kale + Garlic Scape Pesto with Sorrel and Parsley

Jul 09, 2021
Ingredients 1 bunch kale 1 bunch basil 1 bunch garlic scapes 1 bunch parsley 1 bunch sorrel 1/4 cup walnuts 1 cup parmesan cheese 1 cup olive oil Salt and...
Beef Bulgogi + Rice

Beef Bulgogi + Rice

Jul 09, 2021
BEEF BULGOGI + RICE (photo from Sweet and Savoury Meals)   Ingredients: 1 lb beef sirloin,  thinly sliced ¾ cup Cryssi’s Bulgogi Sauce 2 green onions, thinly sliced (for garnish)...
Sour Cherry Chutney

Sour Cherry Chutney

Jul 07, 2021
  Sour cherries slip out of sweets category and into savoury mode in this rich chutney!  Pair with rich meats such as duck, venison, bison, grass-fed beef and dark meat portions...

Kale, the basics

So many customers are wanting to add kale to their diets.  And well you should, kale is considered a super food containing many vitamins, lots of fiber, it can lower cholesterol, had anti-inflammatory properties, and has flavonoids that may lower your risk of certain types of cancer.

To prepare you Kale, first rinse well in a tub of water.  Though our kale is spray free, it is grown in the dirt, so give it a wash to get rid of any residual grit left behind after harvest.   Fold your kale in half, and cut out the middle stem or rib.  This rib has a longer cooking time than the leaves so to avoid mushy leaves, or a chewy stem, cut it out.

Stack your de-stemmed leaves on top of each other, roll up and slice into .5 inch slices.

Slice the stems into .25 inch lengths.

Steam the leaves and stems together for 10-20 minutes, serve with lemon juice and dill or Cilantro.

I'm usually a flash in the pan kinda gal.  I like my veggies slightly undercooked and crunchy.  Mushy overcooked veggies are a sin in our household.  The exception to this rule is kale, under cooked kale has too much of a bitter taste for me.  The longer I cook it, the sweeter it gets AND it's a solid green, it takes a LOT of cooking to make it go mushy.

Alternatively, steam your kale until tender, then sautee in butter and garlic with some thyme.

A longer cooking time will bring out kale's sweetness.

I'll bet you feel healthier already