I've contemplated many a time joining a co-op to get good, fresh produce. I've always aspired to buy more local food, but i've never quite been happy with the co-ops i've found...either a long commitment with additional fees or not knowing what you'll get with each delivery. I didn't want to pay a lot to be stuck with 5lbs of radishes and not really have a choice.
Until recently, when God's produce co-op gate opened unto me :)
My sweet friend revealed to me My Aiken Veggies (I apologize that this will only relate to regional readers). They are a local farm, and everything is grown natural/organic. There is no commitment or fees, so I can order one week but don't have to the next. It's really affordable (I think by anyone's standards), and they have additional cheap things like homemade cheese, butter, eggs, milk, honey, etc. And the best part is that you can choose what you want online beforehand or at the pick up site. I am very happy with it all so far.
One of my adventures with my produce order was to try to make kale chips. It's not something I would normally gravitate towards, but I've heard people rave about them so much I thought i'd try. I wasn't
totally satisfied with my outcome. The flavors actually turned out very delicious (onion & garlic powder, S&P), but I didn't nail the texture. They really weren't that crispy at all, and felt like I was eating a leaf. Maybe I should use less olive oil? Cook them longer? I'd appreciate any suggestions. I'd like to try one more attempt.
Other recipes I made with my order:
This baked eggplant parmesan and
these chicken, spinach & butternut squash pockets. Both were really delicious, give 'em a try.
I don't know if you have any other Texas readers, but Bountiful Baskets is pretty available to just about anywhere :) I was surprised to find them in my small town!
ReplyDeleteI've made kale chips many times! I have found that if you don't open the oven up from time to time, the oven will lock in all the steam and keep the leaves un-crispy. So either do that every few minutes to let the steam out or if you have a convection oven use that mode to bake them. And be sure to not leave the large stems attached because those are full of moisture. Additionally, all ovens will cook them at different times, just keep them in there until they are crispy and done! Good luck :-)
ReplyDeletethanks lora!
ReplyDelete