December 4, 2022
From Our Farmers
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Fresher Together Chicago
@ FresherTogether www.freshertogether.com
Shallots , Chive Blossom Vinegar
One Family Farms Chicago
@1_familyfarms www.1familyfarms.com
Collards, Mustards, Turnips, Lacinato Kale, Zucchini, Sweet Potatoes
Bee-utiful Chicago
@bee_utifulhoney www.bee-utifulbees.com
Local Honey
Urban Eden Chicago
@urbanedenfarms www.urbanedenfarms.com
Micro Greens, Salad Mix, Micro Chives
Monica's Farm Eggs
Facebook only- @Monica's Farm Eggs
Farm Fresh Eggs
Chicago Bread Club Chicago
@chicagobreadclub https://www.chicagobreadclub.org
Strawberry Popcorn, Whole grain medley
Never hesitate to reach out if you’re unsure what to do with things in your bag! HarvestBag @ freshertogether.com or text 312-88-Fresh (3-7374)
Kale Chips
Kale Chips, Anyone?
This recipe is super simple and a fun snack. Take your kale, you can use one bunch for this and always save another bunch for whatever you love to do with kale. Sautee? Smoothies? Juice, Throw in a lovely weather appropriate soup? Anyway, as we were saying…
Take a bunch of your kale and wash it well in a bowl of water, submerge it several times and also run it under some water. Dry them well. You can do this in your salad spinner, patting them with paper towels or whatever your favorite method is.
Now rip them into pieces. Take the bigger stems out and throw them in with your cooked greens, juice, smoothies, or compost. You want the leaves pretty big, because they will shrink. If tearing up Kale is not how you want to take out some of your energy today you can also cut them with scissors or a knife.
Did they feel wet while you were ripping them? If so dry them again. you want really dry kale if you want a nice crispy kale chip. When try drizzle a little olive oil or your favorite oil of choice and season the kale. I like a simple salt and pepper, but if i’m feeling a little adventurous I like to mix it up as well. Throw on some nutrition yeast, or bbq seasoning, ranch, whatever i’m in the mood for. Usually it’s just salt and pepper.
Then lay the kale flat on a sheet tray. I like to put them on some parchment paper or a silmat. Give the kale space. If they are crowded they won’t crisp up. Then pop them into an oven. 350 degrees will work. If you have an oven that does convection, you can put in on 325. And keep an eye on them. They can usually crisp up in about 15 mins. Some folks like to do a lower temperature and keep it in the oven for 30 minutes.
Chive Vinegar
Chive Blossom Vinegar
One of our favorite things in the spring is when our chives produce their blossoms. We would love to give you them to put on your salads, on your potatoes, and in your eggs, but unfortunately they come early in the spring and they quickly leave us. But this season we were able to grab lots of blossoms and make some yummy Chive Blossom Vinegar. The Chive Blossom vinegar has lots of oniony flavory, but still with the vinegar harsh. So what do you do with it? We have a few suggestions:
Mix it with some of your honey, a dab of mustard and your favorite oil to make a yummy salad dressing
Add with your dill, seasonings, and combine with your cucumbers for some quick pickles or a beautiful summer cucumber salad
Chef Fresh is from Eastern NC where we love a good vinegary BBQ Sauce. Perhaps mix your vinegar with some chili flakes and garlic and throw on your meats. We suggest pulled chicken, pork or turkey, but also shredded jackfruit, seitan, or mushrooms!
And if you like vinegar on your greens, We’re thinking collard greens, and kale, I love to shake a few splashes of vinegar there as well
Use it on your hoagies and sandwiches with your microgreens.
What’s in the Bag? Micro greens
RECIPE: MICROGREENS WITH AVOCADO TOASTS (taken from Urban Eden Farm’s FB page!)
4 slices brown seeded bread
1 punnet micro garlic chives
1 punnet micro red radish
1 punnet micro wasabi mustard
1 avocado
½ lemon juice
1 ½ oz goat cheese, crumbled
Freshly ground black pepper, optional
Toast the bread slices. In a bowl mash the avocado with lemon juice and cracked black pepper. Spread the mashed avocado over the toast and top with the crumbled white stilton. Add the microgreens and liberally top the toasts.