Recently we picked up our winter share at the CSA: about 100 lbs of vegetables. My plan had been to store this in the garage, but unfortunately, it was in the 50s! I got some in the fridge and let the rest sit in coolers until the garage fridge opened up (post-Thanksgiving) and we got it all put away finally. Then the weather turned, so we moved some back to the garage.

So now I am beginning to work my way through the bounty. This weekend I stripped the ribs off the kale. I made kale chips for dinner, then I chopped and boiled the rest and froze it in bags and will use it like chopped spinach in casseroles and other dishes.

We have 4 heads of cabbage, so I began making one into sauerkraut. It will sit on my counter until it gets sour, then will head back to the garage fridge for storage (the recipe is simple: 1 cabbage, sliced thin, 1 tbsp salt and 1 tbsp caraway seeds. Mix it up and squeeze the cabbage to release juice. Cover with water and let it sit covered with a towel on the counter until it gets sour enough for you).

I also roasted some of the beets and will pickle them. I don’t can them, so I make them in batches that can be used up within a couple of weeks.

There’s lots left though! I’m planning to make sweet and sour cabbage one night for dinner. I will also roast some of the butternut squashes and freeze them to use in soups and a fantastic risotto I make. We will easily use the potatoes, onions, and carrots, so those aren’t weighing on my mind.

 

Recently we picked up our winter share at the CSA: about 100 lbs of vegetables. My plan had been to store this in the garage, but unfortunately, it was in the 50s! I got some in the fridge and let the rest sit in coolers until the garage fridge opened up (post-Thanksgiving) and we got … Read more →

My mom made these over the holidays, and since then I’ve seen them lots of places. This is easier than you can imagine. Just spread some dry kale leaves (stems removed) on a baking sheet. Drizzle olive oil and sprinkle salt. You want the leaves lightly coated with oil. Bake at 400 for about 15-20 minutes until they are dark colored and crispy. They are incredibly delicious. Really! I didn’t think they would be but I really liked these.  They do not taste like kale (which I am not a big fan of in general). Mr. MarthaAndMe is a big fan of this dish.

My mom made these over the holidays, and since then I’ve seen them lots of places. This is easier than you can imagine. Just spread some dry kale leaves (stems removed) on a baking sheet. Drizzle olive oil and sprinkle salt. You want the leaves lightly coated with oil. Bake at 400 for about 15-20 … Read more →