Carrots, Potatoes, and Kale, Oh My!


In response to an inquiry from one of our members, we checked the potatoes and carrots this week and discovered that they are ready to send! These, along with the thriving greens and zucchini, have moved us into filling two bags per order rather than the one you’ve been receiving so far. Hurray! This, of course, means more delicious veggies for you to enjoy. It also means that it is that much more important that we get your bags back every week, so please keep up the good work in this department!

Your first bag is primarily filled with root veggies: carrots, potatoes, beets, onions (these are thinnings of the winter onions; you can eat both the root and the green stalks), summer turnip, and garlic.

Your second bag has the zucchini (which are already large and plentiful, only a week after the first ones were ready to eat!), peas, broad beans, greens, and herbs. The second seeding of shelling peas is not quite ready, so there are just a few of these in the bag with broad beans and Chinese Giant snow peas. Chinese Giant is an edible pod variety, but unlike the Oregon Giant (in the other plastic bag), they are best lightly cooked. Oregon Giant can be lightly cooked if you like, but they are also fabulous raw. The Oregon Giant (and a few of the last sugar snap peas) are in the second plastic bag along with perpetual spinach, kale, arugula, and herbs (basil, parsley, and summer savory).

We’ve added a second variety of kale (pictured above). It is called Lacinato kale, and can be used in the same way as the Red Russian kale you’ve been getting for the past few weeks. Kale is a particular favourite with our family. It can be eaten raw, but I find it a bit strong that way and prefer to lightly cook it. One of my favourite ways to eat kale is:

Garlicky Garbanzos and Kale

1 bunch kale, stemmed and chopped
1 tsp oil
4 cloves garlic
1 Tbsp fresh ginger, grated
2 tomatoes, chopped (canned are ok too)
2 cups cooked chick peas (or other dried beans, firmer varieties like Norwegian Brown work well)
1 tsp Bragg’s (or soy sauce)

Heat the oil. Saute the garlic and ginger for a few minutes. Stir in the tomatoes and beans/chick peas (with a small amount of the cooking or canning liquid). Cook 5 minutes. Add Bragg’s. Spread the kale on top, cover, and cook until tender. You can serve this on its own or over potatoes, rice, etc.

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