Veggies‎ > ‎


Kale is good for the entire season, but best after the temperatures start to dip below freezing:
June 1 - December 15

Kale seems to be the darling of the Eat Local movement, and for good reason, it's delicious. Prepare by blanching it in salted boiling water, cooling it on a baking sheet, squeezing it dry, and chopping it. From there you can be very creative. We like to toss it with toasted nuts, olive oil and lemon juice and serve it chilled. Or saute it with garlic and chilies and toss it with pasta or serve over mashed potatoes.

Kale also makes a great soup with potatoes: just chop it finely and cook with petite diced potatoes in water, adding olive oil, lemon juice, salt and pepper to taste.