Adventures with kale

There is a short list of vegetables of which recipes have not been found that I would sample again. Kale had been on this list along with turnips and rutabagas. Now I’m a believer, and can eat it, calzone or fried. Sounds better if you sing that phrase to the Monkees tune – haha!

I’ve had kale everyday since Wednesday’s market due to the mountain of kale remaining which I didn’t want to freeze or throw out. From some of the comments, it sounded like I wasn’t the only one struggling to figure out how to use it. Here are two of the recipes I can vouch for:

Crustless Kale Quiche

3 C finely chopped kale (I had a lot to use so it was more like 6 cups;)
1/2 C chopped onion
1/3 C Parmesan cheese, grated
Place the above ingredients in a casserole dish

1 1/2 C milk
1 C flour
1/2 C whole wheat flour
2 tsp baking powder
2 tsp sugar
salt
pinch of cream of tartar
2/3 C shortening (I used less oil)
2 eggs

Beat the above ingredients until smooth. Pour over the kale. Bake at 400°F until knife inserted in center comes out clean, about 30 minutes.

I was surprised that the kale did not need to be sauteed beforehand. The source of the recipe is from “Simply In Season A World Community Cookbook” with slight modification.

The next recipe comes with oohs and ahs and might be recognized as bierrocks in another land. This recipe comes from “The Victory Garden Cookbook” with modifications.

Calzone Stuffed with Kale

4 C blanched kale
2 cloves garlic, chopped
6 Tb olive oil
2 tsp dried thyme
sliced mozzarella cheese

I was baking bread at the time and used whole wheat bread dough rolled out to about 1/4″ thick. To make a bread roll, like a cinnamon roll, the sauteed kale and fixings are spread out on the dough. Starting at one end, roll the dough over the kale. Dough should be left clear of sauce at the edges, about an inch. Just before the end, place a layer of mozzarella cheese. Roll up, seal edges and place on greased cookie sheet, the overlapping edge underneath. Let it rise for half an hour or so in a warm spot. Bake at 375°F for 25 minutes.

Individual pockets can be made by placing a large soup spoon of kale on dough and adding a slice of cheese. Fold dough over and cut the round edge by rolling a glass around the filling being careful not to get too close! We like to eat these with specialty mustards that our youngest son makes whenever he is home. Sorry, no recipes!

Harvest pick up is on TUESDAY this week! Please do not forget since we leave early the following morning. Harvest should include a salad mix, radishes, acorn squash, onions, potatoes, garlic and a few other surprises!

I made aronia berry jam this week! The good news is that these berries, also known as chokeberries, pack a whallop in antioxidants meaning they are also healthy for us. After many hours of research I decided to experiment and make jam without using any pectin. With some patience and a lot of hubbling and bubbling it is worth a try. The flavor is unique. There will be samples for everyone.