November 28, 2021
From Our Farmers
Stay in touch on our Instagrams and websites
Fresher Together Chicago
@ FresherTogether www.freshertogether.com
Purple Sweet Potato
(sample a variety we’re thinking about growing next season and see what you think)
One Family Farms Chicago
@1_familyfarms www.1familyfarms.com
Collards, Radishes, Spinach, Lettuce Mix, Lacinato Kale
Bee-utiful Chicago
@bee_utifulhoney www.bee-utifulbees.com
Honey
Urban Eden Chicago
@urbanedenfarms www.urbanedenfarms.com
Spicy or Mild Micro Greens, Cafe Salad Mix
(Lolla Rossa, Green Oakleaf, and Baby Romaine),
Mama African Marketplace Chicago
@mamaafricas_marketplace www.mamaafricasmarket.com
White Sage Smudge Stick
Never hesitate to reach out if you’re unsure what to do with things in your bag! FresherTogether @ gmail.com or text 312-88-Fresh (3-7374)
Kale Chips, Anyone?
This recipe is super simple and a fun snack. Take your kale, you can use one bunch for this and always save another bunch for whatever you love to do with kale. Sautee? Smoothies? Juice, Throw in a lovely weather appropriate soup? Anyway, as we were saying…
Take a bunch of your kale and wash it well in a bowl of water, submerge it several times and also run it under some water. Dry them well. You can do this in your salad spinner, patting them with paper towels or whatever your favorite method is.
Now rip them into pieces. Take the bigger stems out and throw them in with your cooked greens, juice, smoothies, or compost. You want the leaves pretty big, because they will shrink. If tearing up Kale is not how you want to take out some of your energy today you can also cut them with scissors or a knife.
Did they feel wet while you were ripping them? If so dry them again. you want really dry kale if you want a nice crispy kale chip. When try drizzle a little olive oil or your favorite oil of choice and season the kale. I like a simple salt and pepper, but if i’m feeling a little adventurous I like to mix it up as well. Throw on some nutrition yeast, or bbq seasoning, ranch, whatever i’m in the mood for. Usually it’s just salt and pepper.
Then lay the kale flat on a sheet tray. I like to put them on some parchment paper or a silmat. Give the kale space. If they are crowded they won’t crisp up. Then pop them into an oven. 350 degrees will work. If you have an oven that does convection, you can put in on 325. And keep an eye on them. They can usually crisp up in about 15 mins. Some folks like to do a lower temperature and keep it in the oven for 30 minutes.