Greens loving the rain!

The garden is doing well! Warmer temperatures, followed by abundant rain yesterday, and crops are happy. Honey and bumble bees are covering the purple blossoms of the hairy vetch cover crops.

Kale is gorgeous - and oh so nutrititious.

Garlic scapes are swaying, raindrops hanging from the tips.

Beans are reaching for the trellis.

Sugar snaps are flowering, and crunchy sweet sugar sugarsnaps will be in your hands soon.

Lettuce heads are huge and colorful.

Beets and carrots have lush green tops and bright red and orange is picking up from the wet soil.

Here's some recipes for kale - please don't think of it as a garnish any longer!

One cup of kale is off the charts for vitamin K, double the daily recommendation for vitamin A and nearly a day’s worth of vitamin C!

To start with, a favorite from new CSA member Erin. I had this for dinner last night, and the combination of cannlelini beans and kale is YumMee!

Canillini Kale:

I really like this with cannellini beans: drain a can of beans, rinse, and put into a bowl.

Add a few tbsp. olive oil, salt and pepper to taste, a clove of minced garlic and a squeeze of half a lemon.

Let these sit, tossing occasionally, while you prepare the kale. Throw it all into the roasting dish together.

Toss after 6 minutes in the oven, and let it go 6 minutes more.

Kale Pesto
Adapted from “The Real Dirt on Vegetables” by John Peterson

Ingredients
¼- ½ cup chopped walnuts
1 ½ -2 teaspoons salt
½ pound lacinato kale, stems removed, coarsely chopped (1 medium bunch should do)
2 cloves garlic, minced
½ cup olive oil
½ cup grated Parmigiano-Reggiano
ground black pepper to taste

Method
Toast chopped walnuts in a dry, heavy skillet (such as cast iron) over high heat, stirring constantly until they start to brown and become fragrant. Alternatively, place on a baking sheet and toast at 325 degrees. Keep an eye on nuts – they burn quickly and will get bitter!

Bring about two quarts of water to a boil. Add 1 teaspoon of the salt, then add kale. Cook, uncovered, until tender, about 10 minutes. Remove from pot and drain.

In a blender or food processor, add garlic, walnuts and drained kale and whiz until well combined. Pour in oil in a steady stream, and pulse until combined. Add ½ teaspoon salt, pulse, then taste. Add remaining ½ teaspoon of salt if necessary.

Spoon pesto into a bowl and stir in cheese and pepper.

For ½ pound pasta, use 2-3 tablespoons pesto. Keeps really well in an airtight container in the refrigerator, for up to a week.

Makes about one cup.

Roasted Kale
Ingredients

1 bunch lacinato kale, stems removed

Approximately 2 teaspoons olive oil
½-1 teaspoon coarse salt
1 clove garlic, minced
¼ teaspoon red pepper flakes

Method
Preheat oven to 400 degrees.

Place kale in an oven-proof baking dish. Add oil gradually, and with tongs, toss to coat kale, until thoroughly coated. Add salt, garlic and pepper flakes, tossing to coat.

Place in oven and roast until tender and just slightly crispy, 8-10 minutes. Serve immediately.

Thank You Kim O'Donnell of the Washington Post!

http://voices.washingtonpost.com/mighty-appetite/2009/01/meatless_monday_impromptu_supp.html