Monday, July 21, 2014

Whats Happen At Country Taste Farm

The heat is on Most plants looking good Raspberries are ripening fast. The Heat has the Weeds Growing i think an inch a hour.
Whats in your CSA Box This Week
Kale
Last of  the Lettuce for this Season
New Potatoes
Cauliflower
Green Onions
Raspberries
Surprise

"Know Your Farmer Know Your Food"
One of our Members shared this recipe

Here is a great recipe for the Kale. (From The Pampered Chef)

Kale & Artichoke Dip
INGREDIENTS
Description: http://new.pamperedchef.com/iceberg/com/recipe/750576.jpg
1 jar (12 oz) marinated artichoke hearts, drained (1¼ cups/300 mL)
1 can (8 oz or 227 mL) sliced water chestnuts, drained
8 oz (250 g) mozzarella cheese (2 cups/500 mL grated)
2 oz (60 g) fresh Parmesan cheese (1/2 cup/125 mL grated)
1/2 cup (125 mL) mayonnaise
1/2 cup (125 mL) sour cream
2   garlic cloves
3 cups (750 mL) fresh kale leaves, stems removed and torn into pieces
 Baked Pita Chips (see Cook’s Tip) or assorted fresh cut vegetables (optional)
DIRECTIONS
1
Place artichokes and water chestnuts in Manual Food Processor; process until coarsely chopped and place in Round Covered Baker
2
Grate mozzarella and Parmesan cheeses with Microplane® Adjustable Coarse Grater and add to baker. Add mayonnaise and sour cream. Press garlic into baker with Garlic Press.  
3
Microwave, covered, on HIGH 2 minutes or until cheeses begin to melt. Mix withSmall Mix ‘N Scraper® until well blended. 
4
Meanwhile, place kale in processor and process until finely chopped. Remove baker from microwave and stir in kale. 
5
Microwave, covered, on HIGH 2-3 minutes, stirring halfway through cooking, until hot and bubbly. Serve with Baked Pita Chips or fresh vegetables, if you’d like. 
Yield: 30 servings of 2 tbsp/30 mL 
Nutrients per serving:
 Calories 80, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 3 g, Fiber 0 g, Protein 3 g
U.S. Diabetic exchanges per serving: No information is currently available.
Cook's Tips:
For Baked Pita Chips, preheat oven to 400°F (200°C). Split 4 pita pocket bread rounds in half horizontally; cut each half into 8 wedges. Arrange half of the pita wedges in a single layer on Large Round Stone with Handles. Bake 8-10 minutes or until chips are lightly browned and crisp. Remove from stone; cool completely. Repeat with remaining pita wedges. Makes 64 pita chips. 

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