Organic Kale Storage and Recipe Tips November 13 2016

I know many of you cook regularly as time allows, and you're good at it! 

So we have a special treat this week. Red Wagon Farm has an abundance of organic kale that is so AMAZING and sweet (thanks to the sugars the plant produces in response to the cold nights as I mentioned last week).  But it won't last past our next hard frost - anytime now.

If you didn't make it to the farmers market or just want more, now's your chance to stock up on this delectably fresh kale through us.

Pro Tip - Eat Local When Winter is Coming: Love eating local as much as you can? Do like we do and go ahead and stock up on the kale. Wash it, strip the leaves off the stems (just hold the stem on the bottom and pull up the stem dragging the leaves off with your other hand), tear them up, then put it into gallon ziploc bags.

Squish the air out of the bags then stack them flat to freeze. Kale  freezes really well! It's perfect to use later, already prepped and ready to go, in soups and stews, frittatas, lasagna, kale fritters, stir fries and sautés - you name it!

Quick Recipe - Sauteed Kale with Dried Cherries, Balsamic and Toasted Walnut: One of my recent favorite fall ways to prepare kale is to put the torn leaves of one to two bunches into a nice wide, hot saute pan with a cup or so of our chicken bone broth (or water just to steam) a handful of raisins and/or a handful of dried cherries and a pinch of sea salt. Use as little or as much fruit as you want!

Stir that around for maybe five min until the leaves are wilted from the steam and stock and fruit is plumped. Finish it with splash of balsamic vinegar and/or fresh lemon juice and some toasted walnuts if you like.  So good!

Chef Bri and Chef Susanna did Back to Basics Kitchen's own kale picking at Red Wagon Farm earlier this year.
(Chef Bri and I did our own kale picking at Red Wagon Farm earlier this year. That kale has got a nice view!).