We have moved to the next locale and have managed to join up with a CSA mid-season, since August. An early frost eliminated most of the late-season fruit, but the veggies keep rolling in at an astounding rate! We are definitely increasing our healthy and organic food intake, because it is what is always available on the counter or in the fridge. Sometimes, however, it's been a little too much. Just how many beets can one small family eat? A few sneaky ways to incorporate those veggies:
Kale chips - lightly spray or toss fresh kale leaves in canola or olive oil, lay on a cookie sheet, shake over with sea salt, and broil until crisp (you MUST keep an eye on it - they burn easily).
Beet chips - bake as above, or fry in oil on the stove. We use the mandolin to thin-slice them.
White lasagna - great for kale, chard, or spinach. Yummy!
Eggplant rounds - dip in milk and then flour, sear both sides in a pan (add salt while cooking), 3-5 minutes each side. Transfer to a casserole dish, top with a slice of tomato, a slice of fresh mozzarella, and a few spoons of your favorite pasta sauce. Even my husband, who does not like eggplant, loves this!
I have yet to find a recipe for collard greens that we actually enjoy eating.
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