Grilled Veggie Sammich

After a 10 day vacation, I (and my waistline) needed something a little lighter this week. Last night was perfect grilling weather, so I decided to grill some veggies and make a sammich. In addition to the Flying M Farms squash and zucchini, I added some eggplant and onions. I slice the veggies long way so they don't fall through the grill spaces, and generally cut an onion in half and cook it in a basket. I toss the veggies in a little olive oil and rosemary before putting them on the grill, and cook until they look done. I also grilled the bread so it was nice and crunchy. I had some basil from my garden, so added that to give a little more color/taste. And spread some goat cheese. The result--a very satisfying grilled veggie sammich.

Kale Chips, v.2

I finally got a chance to try making kale chips with my Flying M kale. The verdict? Good, but not as good as the curly variety.

I just put a little EVOO in the pan, got it hot, added the kale and seasoned with garlic salt as usual. It took a little less time, I assume because the flat leaves distributed the heat a little more evenly.


If you're going to try making Kale Chips with this type of Kale, just keep a really good eye on it because it can burn more quickly. Below is the final product. It was fairly tasty and crunchy, but it did taste a little overdone. I still ate it up! But I think I will stick to "soft" preparations with this type of kale and keep using curly kale for chip-making purposes.









My next adventure involves quick pickling: Pickles for the impatient. Wish me luck!

Kale chips

I was telling Josh about these when I picked up my veggies yesterday. I typically make kale chips with the curly variety, but I plan to try it with the flat-leaf type that we get from Flying M. You can bake or saute the kale, but I prefer to saute so I can keep an eye on it.

Kale chips

Bunch of kale, stripped from the stems and cut into bite-size pieces
Garlic salt
Olive oil
Black pepper

Put a small amount of oil in a skillet over medium heat. Add the kale and toss to coat with oil in the pan.Sprinkle with garlic salt and pepper. Keep turning with tongs until kale reaches desired crispness. Some browning will occur, but this just adds to the flavor!

If you go the baking route, I'd just toss with oil and seasoning, spread out on a baking sheet, and probably bake for 15-20 minutes. I just like to be able to control the cooking a little more by doing it on the stovetop.

I'll be sure to update after trying this with the flat-leaf kale, with pics of course!

Citrusy Greens with raisins

I love bacon. Perhaps more than anyone should (last night I had bacon and maple syrup cupcakes), but I don't always like my greens cooked the classic southern style. I had heard this recipe a few months ago, and it sounded gross. Collards and Raisins? But I figured it was worth trying--my greens had been in my fridge too long and they needed cooking. I did a search for recipes for greens on Splendid Table and came across the recipe again.(http://splendidtable.publicradio.org/recipes/sides_citrus_collards.shtml)
It's written up better than I could do, so I won't repeat here. Just know that it's worth trying, and was relatively simple. It may not replace your standard soul food-style collards, but it's nice for variety. I didn't take a picture, but will start doing that soon to post up here.

Welcome

I've been talking with Josh about this since last summer, and would like to have a space for those of us getting food from Flying M Farms to share what we're doing with our produce. Any recipes that are amazing, special, simple, funky are welcome here.