CSA Week 3

May 29, 2019

Your Share:

Bok Choi

Spring Garlic

Kale

Lettuce Head

Edible Flowers- Borage, Nasturtium, Tat Soi

Sweet Potato

Funky Fresh Green Mix

Herb of Choice- Marjoram, Purple Basil, Oregano

Kale Chips

1 head of Kale

olive oil

salt & pepper

Preheat oven to 250 F. Remove large veins from kale. Rub olive oil on both sides of the leaves and place flat on baking sheet. Bake for 10 min and flip, salt other side and bake for 10 more minutes or until the leaves are crisp. Remove from pan to cool. Serve at room temp as finger food.

Roasted Sweet Potato Fries with Spring Garlic Aioli

Garlic Aioli

1/4 c. chopped Spring garlic

4 eggs

2 c. olive oil

1 TBS lemon juice

1/8 c finely chopped herbs of your choice- basil, marjoram, oregano.

salt & pepper

In a food processor on high speed chop up garlic with eggs until eggs are thick, then keep the processor on as you slowly drizzle in the olive oil over a couple of minutes. Process until thick like mayonnaise, then add lemon, herbs, salt and pepper and process for one more minute. Serve as a condiment. Refrigerate up to 4 days.

Roasted Sweet Potato Fries

one large sweet potato

1/2 c. olive oil

salt & pepper

Preheat oven to 400 F. Slice sweet potato into long wedges, about 2 cm in diameter. Toss with olive oil, salt & pepper. Lay out in a single layer on a baking sheet. Bake for 15 min and turn sweet potatoes over. Then bake for 15 more minutes or until the fries start to brown. Place Fries on paper towel and serve with Spring Garlic Aioli.

Enjoy!