Please find pictured above the insane amount of produce and other sundries that we recieved this past week from our friend Farmer Totman. Plus I forgot to include the huge hunk of pork and the yogurt, both of which are keeping themselves cool in the freezer and fridge, respectively.
Clearly I need to have more kids.
But as I don’t see that happening any time soon, I guess I’ll just need to get over my inherent laziness and get creative with this abundance.
Enter the kale chip. Brilliant in it’s simplicity, in how quickly huge quantities of kale-in-this-form are inhaled, and in it’s appeal to even a finicky preschooler who claims that she does not, nor ever will, like kale.
Don’t they look delicious?
recipe, etc, follow if you click below…
It’s really quite simple. And here I must credit Deb of Smitten Kitchen fame for jogging my memory.
Just cut the stems and any other rough parts out, and cut the remaining leaves into managable sized pieces. I leave it up to you to decide what “managable” means. Then dump them all into a big bowl, toss with some olive oil and a few healthy shakes of salt. You can also add a splash of apple cider vinegar here, if you’re looking for a bit of that flavor in your chip. Then spread the coated kale pieces onto a cookie sheet in a single layer, put them in the oven at 300 degrees and bring ‘em out when they are crispy (about 12 minutes or so, depending on your oven.)
They will be gone before you know it.
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