Read about the Field Museum's edible garden, get the latest word on the expansion effort from board prez Lisa Junkin and pick up a killer oatmeal berry crisp recipe. Plus co-op finance 101, herbal detox recommendations and a profile of mushroom maestros River Valley Ranch. All in our (late) Spring issue of The Brine. Click here or on the link at left to download the full issue.
The Produce Corner is a column by farmer and Dill Pickle owner Rob Montalbano. Here Rob shares info on some of his favorite in-season veggies including history, cooking ideas and storage tips. Rob lives and works with his wife Christina on their farm in Sandwich, IL.
By Rob Montalbano
Keep an eye out for one of spring’s tasty treats at the store this week, folks. I’m talking about kale and this is the season it shines. Kale is a member of the Broccoli and Cabbage family which absolutely adores cool, wet weather. We’ve had quite a bit of that in northern Illinois lately!
Kale can be eaten in many ways. Personally, I chop up and eat the entire leaf – stalks and all – although many simply cut away the stalks and eat the leaves. Baby kale, by the way, will always be more tender than full grown leaves. Some like it raw, tossed onto salads or dressed with a vinaigrette to break down the leaves. Mostly, though, kale is considered a cooking green. You can boil it, if you like mushy, for a delicious Southern greens recipe. Or you can sauté it just until it wilts and add to rice or even pizza! And I would be remiss if I did not mention making kale chips. Making kale chips is easy. Just preheat the oven to 375°, sprinkle olive oil on a single layer of kale, salt lightly and bake until the outer edges get crispy, about 15 minutes. Kids love ‘em! Kale is a superb source of vitamins A, C, and K and a very good source of fiber, potassium, and calcium.
Store your kale in a plastic bag or damp towel in the crisper. If bought fresh, kale will last for quite a few days in the refrigerator. Of course, like all produce, kale is best enjoyed soon after harvest.
We will be tabling at the World Fair Trade Day Festival in Daley Plaza. And don't miss our presentation on the importance of buying Fair Trade bananas on Tuesday! More details to come.
Many thanks to Nick Kindelsperger Serious Eats for their beautiful, comprehensive tour of the Dill Pickle! Check out the full story and slideshow here.
Can you believe it's almost planting time? The co-op will help you plan your edible garden with dozens of seed varieties from Seed Savers Exchange, including plenty of herbs, cherry tomatoes and varieties friendly to containers and windowsill gardens. Come by and get inspired!