Thursday, March 29, 2012

Kale and Chard

Farmer Friday at the Catawba Valley Brewing Company in Morganton tomorrow, Friday 3/30, from 5:00-6:30pm.

Look for our pastured pork, chicken, eggs, and some vegetables.

Kale and chard are the stars of the show! We like to sauté onions and chard and use it in our lovely quiche recipe

Kale makes an easy supper of Hearty Kale and Sausage over Rice. I don’t use a recipe but I use the following “cooking under pressure” techniques … Chop an onion and cook it with our Italian sausage over medium heat until the sausage is still a little pink. Add chopped kale (tear out stems and chop leaves in 1 inch by 1 inch pieces), diced canned tomatoes, and fresh garlic, to the pan and cover with a lid. Cook for about 5 more minutes together until the greens have wilted and cooked. The sausage should be done and all of the flavors blended together. Serve over rice. Voila…It’s time to eat the wonderful farm inspired dinner!

It’s egg season. Think about Easter traditions. Wonder why eggs show up during the Easter season? Because the hens are laying. Eggs are almost as seasonal as some vegetables…different way of thinking about it, huh?! Our dinner tonight was leftover garden peas and roasted potatoes, refried and then incorporated into a farm fresh egg frittata. Simple, quick, and meatless idea, but you still get healthy protein in your meal.

See you tomorrow

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