Kale Chips
At the markets these last two Saturdays, we have had a bowl of kale chips for people to try. Most of the people who tried them liked them. A few weren't going to buy kale until they tried one. Here's the recipe that I used to make them:
INGREDIENTS:
• 1 medium bunch kale
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt, more or less to taste
• 1/4 teaspoon stevia powder, more or less to taste
DIRECTIONS:
1. Preheat oven to 300 degrees Fahrenheit.
2. Wash kale leaves and dry very well.
3. Using a paring knife or kitchen scissors, trim out the ribs and discard. Cut the remaining kale into approximately two-inch pieces.
4. Place kale in a large bowl and toss gently but thoroughly, making sure that every last bit of kale leaf is coated with olive oil.
5. Line a large baking sheet with parchment paper or a silicone baking mat. Lay kale in a single layer on the baking sheet and sprinkle with salt. (If you have more kale than baking sheet, you may need to cook them in batches).
6. Bake for 8 – 12 minutes, just until crisp. Start checking at 8 minutes – don’t overcook or they’ll burn! I find that Lacinato kale cooks faster than curly kale. If your kale isn’t crisp after 12 minutes, keep baking until it is – check every couple minutes.
7. Remove from oven and let cool for a minute or two, then serve.
Pac Choi (a.k.a. Bok Choy) ready for harvest
We now have white stemmed pac choi ready for harvest. I showed a sample to the manager at the Asian Pacific Market and he said that this particular variety is actually called Yu Choi. Any way you say it, it is good in stir fry and other Asian dishes. Take a look!
This week's harvest
 White Stemmed Pac Choi |  Cilantro | |
 Siberian Kale |  Red Russian Kale |  Lacinato "Dino" Kale |
 Genovese Basil |  Evergreen Onions |
Did you know?
Do you want to keep your fresh herbs fresh? Put them in a glass canning jar with about an inch of water on the bottom. Put a lid on the jar and store it in your refrigerator. The herbs will last for a month or more.
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