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Freezing Asparagus for the Winter!

May 09, 2019
You can pickle or can asparagus for the winter, but I am much much too lazy for such things.  I'll freeze asparagus as it takes next to no effort. It's...

Sue's Fiddlehead or Asparagus Pasta

May 09, 2019
You have to love our customers.  They love food and cooking as much as I do, and they SHARE their recipes!! Here is Sue's fiddlehead pasta Sue’s Fiddlehead Pasta 2...

Asparagus Chevre Toast...an easy party pleaser

May 09, 2019
Grill your local asparagus as per my "Asparagus on the BBQ" recipe. Take one sliced ciabatta loaf from our bakery. Brush one side of the ciabatta with grape seed oil. ...

Asparagus on the BBQ

May 09, 2019
The only way I will eat asparagus is on the BBQ.  We make this dish at least 3 times a week during asparagus season. Heat your grill to high, then...

Erin's pasta sauce with frozen tomatoes.

May 09, 2019
This is how I make up my pasta in the winter.  Its fresh taste brings a blast of summer memories back. An hour or two before supper get 6 tomatoes...

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