Excerpt from the Market Newsletter originally published on 1 Sept., 2010. View the full newsletter for all the photos and links.
Welcome to September. Tomatoes, cucumbers, peppers, potatoes, broccoli, kale, cheese, bread, honey, coffee… wait, this sounds awfully familiar. Care to sing along?
Cucumbers and broccoli, coffee, coffee
Peppers, taters, tomatoes, yerba mate.
Crepes with strawberries, pulled pork on a bun,
Gyros, cheese, kale, lemon tarts
And hot dogs just for fun.
(To the tune of Camptown Ladies, but inspired by Pinky and The Brain’s brainstem song)
Cooking, and reading about cooking
Someone mentioned kale chips, which sounded interesting, so I went looking for recipes. You get three recipes this week because I couldn’t bear to leave one out (and because I slacked off again in the main section, so there’s plenty of room; I did that on purpose, of course. Yeah, that’s right; you believe me, don’t you?).
1 bunch kale
1 tablespoon extra-virgin olive oil, divided
1 tablespoon sherry vinegar (or other vinegar if preferred)
1 pinch sea salt, to taste
Preheat an oven to 300 degrees F (150 degrees C). Cut ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. Wash torn kale pieces and dry thoroughly. Place in a large resealable bag with about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly “massaged.” Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet. Roast until mostly crisp, about 35 minutes. Season with salt and serve immediately.
Or here’s another method:
Basic Kale Chips
Preheat oven to 250. Wash and dry kale; remove leaves from stems. Tear leaves into large “bite-sized” pieces and spread out across two jelly roll pans. The kale can be touching each other, but should generally be spread out. Sprinkle kale with garlic salt and nutritional yeast to taste. Bake for about fifteen minutes, and then start checking for doneness very 5 minutes. The leaves are done when they are totally dry, light, and can crumble easily. They should crunch like a potato chip. Remove the “done” leaves from the pan and return the rest to the oven.
Similar but with lots of cheese:
2 bunches kale, washed and dried
2 cups shredded Cheddar cheese
Preheat oven to 425 degrees F (220 degrees C). Spray 2 baking sheets with cooking spray. Remove the stems and ribs from the kale, and shred the kale very thinly. Spread onto the baking sheets, and sprinkle evenly with Cheddar cheese. Bake 10 minutes, watching carefully to prevent burning, until the kale is crisp and the cheese is browned.