Last week was a hectic week. My best friend got married and I was a bridesmaid. It was a beautiful wedding at Moonstone Manor in Elizabethtown. While it did rain a little, everything was great. I did not take too many pictures since I wore a strapless dress and didn’t have anywhere to keep my phone. There was a professional photographer and I cannot wait to see the photos he took.20161021_111318
Last week was also week 22 for the CSA. I received apples, kohlrabi, kale, green peppers, cauliflower, and beans. I chopped up the kohlrabi, blanched and froze it for a future recipe. I had no idea what to do with the gigantic cauliflower, so my mom made baked cauliflower with parmesan and garlic last night for dinner. It was delicious.week22
I believe this CSA is trying to make me like kale. I learned an easy tip to tenderize the kale and make it taste a little bit better. Chop the kale and mix it with olive oil. Massage it for a few minutes and then use it as directed in the recipe. The following recipe was adapted from the recipe in the CSA newsletter from Strites’ Orchard.


  • Servings: 2
  • Difficulty: easy
  • Print


  • 1 cup sliced kale, ribs removed
  • ½ a small onion, chopped
  • 1 bell pepper, chopped
  • 1 Tbsp olive oil
  • pinch Mrs. Dash
  • 1 tsp butter
  • 1 cup cheddar cheese
  • 2 whole wheat tortillas


  1. Heat olive oil in a pan on medium high heat. Saute the pepper and onions until softened. Sprinkle with Mrs. Dash and add the kale. Stir and lower heat. Cover and let cook a few minutes until kale is softened.
  2. Heat a large pan on medium high heat and spread the butter in the pan. Place a tortilla in the pan and heat until the tortilla starts to bubble. Flip it over and reduce the heat to medium.
  3. Sprinkle half the cheese on the tortilla and top with half the kale mixture. Fold over the tortilla and press down with a spatula. Flip the tortilla and remove from the pan once the cheese is melted. Repeat with the remaining tortilla.


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