We have everything you need to make this delicious and healthy soup! Fresh kale, carrots, tomatoes, leeks and onions are all fresh and available in the farmstand today!Read More
Another delicious variety of kale chips! These Rosemary Kale Chips not only taste great, but make the entire kitchen smell divine as they are crisping up.Read More
Peel, halve, and thinly slice 3 onions. In a large skillet with lid over high heat, warm 1 TB olive oil. Sauté onions 5 minutes. Sprinkle with salt, reduce heat to medium, and sweat those onions for 15-20 minutes, stirring every few minutes to keep onions from sticking and allow them to brown evenly. Meanwhile, remove ribs from, and chop 1 1/2 lbs. kale. In a small frying pan over medium heat, toast 1 TB fennel seeds until fragrant, about 1 minute. Remove fennel seeds. Toast 1/4 cup shelled sunflower seeds (optional). Add kale, 1/2 cup vegetable broth and fennel seeds to the skillet. Stir in kale. Cover and cook on medium-low for 7-8 minutes, then uncover and continue to cook, slowly until greens are very tender, another 8-12 minutes (depends on temperature and the robust quality of the kale). Stir in 1/2 TB balsamic vinegar. Salt and pepper to taste. Sprinkle with toasted sunflower seeds, if using.
We have plenty of fresh, tender kale from the greenhouse this week. We will have kale at the Indoor Farmers' Market this weekend at the Home, Garden and Flower Show at Fryeburg Fairgrounds.
Kale is a mild bitter green with nutty notes. Remove the ribs and compost. Young or sliced into thin ribbons, kale makes a great salad green. Stir-fry, sauté, in soups or with polenta or pastas, on pizza, or roasted with olive oil as chips. Kale works well with onions and garlic, salts, vinegar and other fermented foods (soy sauce, cheeses), chiles, sausage, fennel, root vegetables, sweet vegetables.
Kale is a delicious and easy green. All four of these preparations cook kale over high heat in a frying pan, making the prep and the basic method the same, varying the other vegetables or herbs and seasonings.
Garlicky Kale - Wash and remove the thick ribs from 1 bunch of kale. Roll the leaves into long cylinders and slicing across the short end of the cylinder, cut thin ribbons. Peel and mince 1-2 cloves garlic. Heat 1 TB olive oil over high heat in a large frying pan. When the oil ripples, add the kale, garlic, and a pinch to 1/8 tsp. salt and sauté for 4-6 minutes until kale is tender. If necessary, add water 1 TB at a time to keep vegetables from burning. Stir in 2 tsp. balsamic or apple cider vinegar.
Kale & Tomato - Wash and remove the thick ribs from 1 bunch of kale. Tear the leaves into pieces 1-2” large. Wash and remove the stem and seeds (these scoop out easily with your thumbs or a spoon) from 1 large tomato. Dice the tomato. Peel and mince 1-2 cloves garlic. Heat 1 TB olive oil over high heat in a large frying pan. When the oil ripples, add the tomatoes and garlic, 1/8 tsp. ground fennel seed (optional), a pinch to 1/8 tsp. salt, and a pinch of coarsely ground black pepper. Sauté for 2 minutes, then add the torn kale pieces. Sauté 4-6 more minutes until kale is tender. If necessary, add water 1 TB at a time to keep vegetables from burning.
Kale & Peppers & Onions - Wash and remove the thick ribs from 1 bunch of kale. Roll the leaves into long cylinders and slicing across the short end of the cylinder, cut thin ribbons. Peel and dice 1 medium onion. Wash and remove the stem and seeds from 1 bell pepper. Dice the bell pepper. Heat 1 TB olive oil over high heat in a large frying pan. When the oil ripples, add the onions and peppers and a sprinkle of salt. Sauté for 4 minutes, then add kale, 1/8 tsp. ground sage, 1/8 tsp. dried thyme, 1/8 tsp. ground fennel or anise seed (optional), 1/8-1/4 tsp. crushed hot pepper flakes (optional) and a sprinkle of coarsely ground black pepper. Sauté 4-6 more minutes until kale is tender. If necessary, add water 1 TB at a time to keep vegetables from burning. Stir in 2 tsp. apple cider vinegar.
Kale with Teriyaki Sauce - Wash and remove the thick ribs from 1 bunch of kale. Tear the leaves into pieces 1-2” large. Peel and mince 1-2 cloves garlic or wash and chop 1 bunch green onions or chives. Heat 1 TB toasted sesame oil over high heat in a large frying pan. When the oil ripples, add the vegetables and sauté together 3 minutes. Add 1 TB tamari or soy sauce, 2 tsp. maple syrup or honey and 1 tsp. apple cider vinegar and continue to sauté 1-3 minutes longer, until kale is tender.
Maple Kale and Quinoa Salad
This sweet and garlicky vegetarian dish is nourishing enough to be a main meal. Can be served warm, as a hearty pilaf.
Makes 8 servings
Total Time: 30 minutes
2 cups uncooked quinoa, any variety
4 cups broth or water
4 QT loosely packed baby kale or bite-sized kale pieces ripped from the stem
6 cloves garlic, peeled and chopped fine
1/3 cup maple syrup
¼ cup olive oil
3 T apple cider vinegar
1 tsp salt
1 cup slivered almonds or pine nuts for optional garnish.
Combine quinoa and liquid in a 4 QT saucepan. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 20 minutes. In the meanwhile, add kale to a large bowl (at least 4 QT). Set aside. In a pint-sized jar, combine garlic, maple, oil, vinegar and salt. Using a lid, shake jar until well blended. When the quinoa is finished cooking, transfer to the bowl of kale. Add dressing and carefully toss together ingredients using salad tongs or long wooden utensils. Garnish with slivered almonds or pine nuts.
We’ve compiled a few of our own Pietree recipes that have been posted over the past few months. We will sure be revisiting some of these comforting favorites to cook this wintery season and thought you may want to curl up with a bowl as well.Read More
Peel and chop 2 onions or 2 leeks and 4 carrots. Peel and mince 8 cloves garlic. Seed and chop 2 lbs. tomatoes.
Add 1 TB olive oil to a large stockpot. When the oil is hot, add the onions or leeks and sauté until the onion is translucent, 3-5 minutes. Add the carrots, tomatoes, and garlic and sauté an additional 5 minutes. Add 2 cans or 4 cups cooked white cannellini beans and 8 cups vegetable stock. Stir in 2 bay leaves, 1 tsp. ground fennel seed, 1/2 tsp. black pepper, 1/2 tsp. ground rosemary or 2 sprigs fresh rosemary, and 1/4 tsp. red pepper flakes.
Bring to a boil, reduce heat, and simmer 45 minutes to blend the flavors.
Meanwhile, wash and shred ½ lb. kale, removing the center ribs. Add 1 TB balsamic vinegar and kale to soup. Cook an additional 5-7 minutes, until kale is tender. Adjust seasonings to taste. Enjoy!
Kale is a delicious, nutritious and abundant green. Here are 3 simple ways to enjoy this terrific vegetable!Read More
Kale salads are nutritious, hearty summer choices - here with a touch of maple and strawberries!Read More