January 2020, Week 51 Comment
We're starting this week feeling refreshed and ready for what 2020 will bring. As a reminder, until we get closer to harvest season, we'll be keeping the Farm Market open on Mondays and Saturdays, 9 AM - 6 PM.⠀⠀⠀⠀⠀⠀⠀⠀⠀
But that doesn't mean the farm is only open two days a week. Far from it. You're welcome to visit on the other weekdays, to enjoy a breath of fresh air on the land, to see if you can spot an elusive (or a friendly) farm cat. You're welcome to say hi to the animals, or just take a moment to reconnect with a world that isn't covered in concrete - that is, instead, closely tied to the magnificent planet spinning beneath our feet.⠀⠀⠀⠀⠀⠀⠀⠀⠀
The experience is still here, and still just as alive. You're still welcome to breathe it in, to pause for a swing, to have a conversation. We're happy with whatever brings you. And we hope that what brings you leaves you feeling a little more fulfilled when you step back out into the rest of your world.
This week in your Simple Share...
Spaghetti Squash - 1
Baked Four Cheese and Garlic Spaghetti Squash
Easy Oven Baked Kale Chips
1 medium-sized bunch of kale washed and dried very well
2 tsp olive oil
a pinch or two of salt
a pinch of garlic powder
- Preheat your oven to 300 degrees Fahrenheit.
- Wash and dry one bunch of kale, making sure the leaves are completely dry. If there's any moisture left on the leaves you'll end up with soggy kale chips.
- Rip the leaves off the stems and away from the chewy veins of the kale and into chip-sized pieces.
- Arrange the pieces of kale on an unlined baking sheet.
- Drizzle the olive oil as evenly over the kale as possible. Using your hands, gently massage the oil into the kale leaves, making sure to massage the oil well into all the folds and onto the entire surface of each of the kale leaves. At first it may not seem that 2 teaspoons of oil will be enough but adding more oil will only add too much moisture. If you find you need a tiny bit more oil, add it one drop at a time.
- Once you've finished massaging the kale, sprinkle a pinch or two of sea salt and a pinch of garlic powder over the kale and add the pan to your preheated oven.
- Bake for 10 minutes. Rotate the pan, flipping any pieces that are starting to look crispy and bake for another 10-15 minutes, watching the pan closely for the last 7-8 minutes to prevent over browning.
- Remove the pan from the oven and leave the kale chips on the pan for 3-5 minutes before serving to they can crisp up even more!
Sorrel - 1 bag
50 Things to do with fresh sorrel
Turnip Greens - 1 bunch
Pan-Fried Turnips and Greens
Rosemary or Thyme
How to make homemade fresh herb salt
Cabbage - 1
Red Cabbage Salad
Everything on Everything Seasoning - 1 jar
Everything on Everything
We'll see you next week!
- The Simple Share Team