We finally got an opportunity to visit the Chelmsford Agway Winter Farmer’s Market this weekend. Not only was a great excuse for breaking out of the house after the end-of-week snowstorm, it was reinvigorating to visit with and buy from local farmers and businesses.
And it was the perfect catalyst for getting both Adrien and me back on track with our food collaboration project, Four Nights a Week. Check out Adrien’s blog for more great photos.
This week the kale looked great so we bought a bunch from local farmer, Jones Farms and some very tasty salsa from Town Farm Gardens in Brookfield, MA.
Kale Chips (adapted from many many recipes)
- Bunch of kale
- Olive oil
- Coarse Salt
- Thoroughly wash the kale leaves. Cut the thick spines off the leaves and rip into bite-sized pieces.
- Dry the kale (water and oil don’t mix). I used my salad spinner for this. Put the kale in a large mixing bowl so you can toss the olive oil and salt with the leaves.
- Drizzle on the oil – enough to coat (not drench). I’m guessing a couple of tablespoons were enough. Now sprinkle on the coarse salt.
- Spread the kale in a single layer on baking sheets. Don’t make the mistake of putting all the kale on one sheet or the leaves won’t crisp up.
- Bake at 325 F for 10 minutes or so — watch the leaves so that they dry and crisp but don’t brown. Also, I know there are some bloggers recommending using a microwave, but I would not….. too easy for leaves to catch on fire.
- Take the pans out and let things cool off until you can handle. Serve and enjoy.
One Comment Add yours
Glad you are restarting this. I have been following the 100 Days of Real Food blog for sometime now. I have been able to give up most processed foods, but still like to bake with all purpose flour and sugar. That’s a hard one to give up. But I have been pretty good buying local and at CSAs. Will enjoy following your blog.