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.
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.
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.
- 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
- 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.
- 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.
- 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.