Category Archives: Produce

Winter 2016 – End of season

What a mild winter we have had. So much so that nothing died off. We have beautiful Russian Red Kale, coriander, dill  and rhubarb available to add to you egg delivery.

Red kale, you say? But “I only know the rough curly kale or dark green Tuscan!”

Well hold on to your socks because this red kale is superior in so many ways.

Calories in Fresh Red Russian Kale

Nutrition Facts

Fresh – Red Russian Kale

  1. Servings:  1 cup chopped
Calories 69 Sodium 339 mg
Total Fat 4 g Potassium 297 mg
Saturated 0 g Total Carbs 7 g
Polyunsaturated 0 g Dietary Fiber 3 g
Monounsaturated 0 g Sugars 2 g
Trans 0 g Protein 3 g
Cholesterol 0 mg  
Vitamin A 356% Calcium 9%
Vitamin C 89% Iron 6%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Want more nutritional information on this super food? Check out this site:

http://www.livestrong.com/article/497151-nutritional-value-of-red-russian-kale/

It’s also yummier. The stems taste like sweet red cabbage and the leaf is softer than the other kale so you can eat it raw without feeling like you need to chew forever. It can easily be substituted in any recipe that calls for spinach or kale or anything green. I put it through pasta carbonara, in lasagna and green smoothies. This is my son’s favourite recipe:

Cannellini and Kale Ragout

Makes: 4 serves

Ingredients

For the croutons:

6 tablespoons of olive oil

4 Thick slices of bread (we like the caraway and onion bread for this but any bread will do) chopped into 1.5 cm cubes

1 teaspoon of freshly chopped herbs (I used dill last time)

For the Ragout (pronounced ragoo)

3 garlic cloves, chopped

1 Onion chopped

1 Red capsicum chopped

5 cups of (packed) sliced kale (1 large bunch)

2 cups vegetable broth (you can cheat with a couple of stock cubes)

1 can diced tomatoes

1 can (440g) of cannellini beans (black eyed peas also work)

Method

Heat 2 tablespoons of olive oil in a heavy pan. Add bread and herbs and cook until bread is golden on all sides. About 2 minutes. Transfer to bowl and sprinkle with salt and pepper. (Try not to eat them before the rest of the dish is ready. Watch out for the behind-your-back snatchers. :-D)

Add remaining 4 tablespoons of oil, garlic, onion, and capsicum to the same pan. Sauté over medium heat for 30 seconds. Add kale and broth; bring to boil. Reduce heat to medium-low, cover and simmer until kale wilts. Add tomatoes, beans. Cover and simmer 15 minutes. Season to taste with salt and pepper. Ladle ragout into shallow bowls. Top with croutons and serve.

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Rhubarb

red kale

Red Kale

Rhubarb (7 stems) – $4

Freshly picked red kale (10 stems per bunch): $3.50

Herb bags (Dill or Coriander): $1.50

 

For bulk orders, please contact us.

Zesty Vegan Pesto

Fancy a pesto with a bit of bite and a smooth, creamy texture? This pesto never fails to impress even though it has no dairy. The taste and the bouquet of this pesto will have you coming back for seconds. Makes 400g. Rating – Very easy.

Organic Bush BasilIngredients
1 Large Bunch of Organic Bush Basil
3/4 cup of organic olive oil
2 tablespoons of pine nuts
100 g Raw Cashews
3 Large cloves of garlic
1 – 1 1/2 teaspoons of Fine Celtic salt

Ingredients for pestoMethod

  1. Soak the cashews in a bowl of water for half and hour so they are still slightly crunchy.
  2. Put basil leaves into food processor bowl. This can take some time so have a seat. If you have school aged children this is a great way to get them involved in preparing their meal.
  3. Creamy pestoAdd oil, garlic, pine nuts, drained cashews and 1 teaspoon of the salt. Start the processor, blend until smooth. Check saltiness. Add another 1/2 teaspoon if required (I find I do).

Serve mixed though pasta as a quick and easy entree. Use with raw vegetables as a dip. Use instead of butter to make lively sandwiches.

Mark’s suggestion: Spread on toast with a poached egg.