Join us this Friday from 11 am to 3 pm for the Stanford Produce Stand! Come get your weekly supply of delicious, fresh, organic, and locally grown items. We are located in the front courtyard of Tresidder Memorial Union.
From the Stanford Community Farm: Cabbage, lettuce, parsley, beets, turnips, collards, and Red Russian and Dino kale
From ALBA Organics: Beets, baby carrots, Minneola tangerines, Fuji apples, and de ciccio broccoli
Spotlight on: Kale!
Looking for an unconventional way to prepare the bountiful bunch of dino kale you picked up from the Produce Stand? Try roasting it to make kale chips! This method of preparing kale provides an excellent (and equally addicting) alternative to potato chips. Plus, it couldn't be simpler, requiring only three ingredients: kale, olive oil, and sea salt.
1.) Tear the kale leaves (not the stems) into chip-sized pieces (as big or small as you'd like).
2.) Drizzle about 1 tablespoon of olive oil per bunch over leaves, and season with sea salt and pepper to taste. Gently mix together.
3.) Lay the kale pieces in a single layer on a baking sheet (and if you're me, now would be an excellent time to sprinkle some Parmesan or Asiago cheese on top).
4.) Roast at 375 degrees for about 10-15 minutes, until edges are brown but not burnt.
5.) Enjoy!
Food for thought:
-Dino kale does, in fact, derive its name from its reptilian texture.
-One cup of kale packs in more than the daily requirement of vitamins K and A. Plus, it's an excellent source of calcium, fiber, and vitamin C.
See you at the Stand!
(picture source: http://www.seedsofchange.com)
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