Cricket Song Farm

Cricket Song Farm

Saturday, September 7, 2013


Kale is a member of the Brassica family.  It is a good source of Vitamin A, Vitamin K, the B-vitamin folic acid, and beta carotene.  It is also exceptionally high in carotenoids, including zeaxanthin and lutein, which are powerful antioxidants.  It is a great source of calcium and magnesium and other trace minerals.
Kale is a wonderful fall crop,  it is sweetened by a frost or two.  It is quite hardy and will last well into the winter.
This year we have grown several varieties of kale here on the farm, the Dwarf Blue,  an Italian heirloom 'Lacinato', and Red Russian.

As the harvest increases with the cooler weather you might try a few of these recipes.

cut kale into 2 inch squares
toss with olive oil and salt
place on a baking sheet
crisp in a 375 degree oven for 10 minutes
(try using broccoli or cabbage leaves also)

2 Tbs. olive oil
1 large onion diced
1 bunch of kale leaves, stripped from stems
1 small cabbage chopped
2 cloves of garlic, minced
1/2c. chopped parsley
1 cup cooked navy beans (plus 1 cup cooking fluid)
Cook beans until tender.  I usually do this the night before.  Chop all vegetables.  In a large skillet, heat oil, add the onions and cook until soft. Add the kale, cabbage, garlic, parsley and salt to taste.  Cover and cook over low heat until vegetables are reduced, about 30 minutes.  Add the beans and 1 cup of cooking liquid.  Simmer until the beans are heated through and the greens are completely tender.  Serve over or alongside garlic toast. 


A Danish dish to serve with pork
(this recipe is not for the faint of heart)

2 pounds of KALE
4 Tbs. butter
4 Tbs. flour
1c. milk
1c. light cream
1/8 t. ground nutmeg
salt and pepper

Cut off the tough stalks and cut the kale into bite sized pieces.  Wash and drain.  Put the kale in a sauce-pan and cover with water.  Sprinkle with salt and cook about 15-20 minutes or until tender. Remove from pan and drain.  Make the sauce by melting butter in a large cast iron skillet.  Add flour and stir until well blended.  Add milk and cream.  Stir constantly until thick and smooth.  Add the kale.  Salt and Pepper to taste.

steam or blanch in boiling water
plunge into ice water to halt the cooking process
place in a colander to drain, bag and freeze
use in place of recipes calling for frozen spinach
cut into 2 inch pieces
place on drying rack
dry until brittle
I crumble up the leaves and store in a glass jar
add to soups and vegetable dips

What's your favorite to serve KALE?

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