Sorry everyone for being out of commission for the last month, but I have recovered from over-blogging and am ready to get it going again!
Topic of the day...eating local. Why? Here's my simple breakdown...
- You know where your food comes from.
- You eat what is in season.
- Your food is picked ripe - at its best chance for being the tastiest and most jam packed with nutrients.
- It isn't placed in cold storage for long periods of time so that it can look fresh for you in the grocery store.
- It doesn't take tons of fuel to transport your food to your local grocery store from a faraway land.
- You help sustain your local economy, supporting local farmers and agriculture.
On that note, today's Local Flavor: We joined a local CSA (community supported agriculture) with Cold Water Creek Farms. Consider joining a CSA where you live -- you get a box full of all sorts of yummy local fresh produce, some of which may be completely new to your kitchen! Today we got radishes, bok choy, kale, swiss chard, and tat-soi (Asian spinach). Now I have no idea what to do with tat-soi, nor would I ever pick it up at the grocery store myself...but I am super psyched about making something with it. Stay tuned for what that ends up being.
Recipe of the Day: Kale Chips
Consider the kale chip. It's salty, it's crunchy, it can be flavored, yet it's kale. Fun snack.
Recipe from an excellent blog, Smitten Kitten
1 bunch (approx 6 oz) kale
1 tablespoon olive oil
Sea salt, to taste
Preheat oven to 300 F. Rinse and dry the kale, destem and take out tough center ribs. Cut into larger pieces, toss with olive oil and sprinkle with salt. Arrange in a single layer on a large baking sheet (you can line with parchment paper to clean up easier). Bake for 20 minutes or until crisp. Place on rack to cool.
Variations: sprinkle flax seed, sesame seed, nutritional yeast, chili powder, lemon juice before baking.
Other use: use a little less oil, bake, grind (in a mortal and pestle) and sprinkle on fresh popcorn (maybe also with a little nutritional yeast...or just a TOUCH of parmesan cheese).
Topic of the day...eating local. Why? Here's my simple breakdown...
- You know where your food comes from.
- You eat what is in season.
- Your food is picked ripe - at its best chance for being the tastiest and most jam packed with nutrients.
- It isn't placed in cold storage for long periods of time so that it can look fresh for you in the grocery store.
- It doesn't take tons of fuel to transport your food to your local grocery store from a faraway land.
- You help sustain your local economy, supporting local farmers and agriculture.
On that note, today's Local Flavor: We joined a local CSA (community supported agriculture) with Cold Water Creek Farms. Consider joining a CSA where you live -- you get a box full of all sorts of yummy local fresh produce, some of which may be completely new to your kitchen! Today we got radishes, bok choy, kale, swiss chard, and tat-soi (Asian spinach). Now I have no idea what to do with tat-soi, nor would I ever pick it up at the grocery store myself...but I am super psyched about making something with it. Stay tuned for what that ends up being.
Recipe of the Day: Kale Chips
Consider the kale chip. It's salty, it's crunchy, it can be flavored, yet it's kale. Fun snack.
Recipe from an excellent blog, Smitten Kitten
1 bunch (approx 6 oz) kale
1 tablespoon olive oil
Sea salt, to taste
Preheat oven to 300 F. Rinse and dry the kale, destem and take out tough center ribs. Cut into larger pieces, toss with olive oil and sprinkle with salt. Arrange in a single layer on a large baking sheet (you can line with parchment paper to clean up easier). Bake for 20 minutes or until crisp. Place on rack to cool.
Variations: sprinkle flax seed, sesame seed, nutritional yeast, chili powder, lemon juice before baking.
Other use: use a little less oil, bake, grind (in a mortal and pestle) and sprinkle on fresh popcorn (maybe also with a little nutritional yeast...or just a TOUCH of parmesan cheese).
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