This chinese cabbage is incredibly delicious sauteed with garlic and tamari, sesame oil and ginger.
Today was a pretty quiet day other than the elevator being broken. Less and less people have been showing interest in our stand. This leads me to think we have reached our peak amount of members this semester ): This is sad! Me and Christine are brainstorming ways to get more members next semester,and hopefully we can get some student members. I think its hard for students to afford the share and we could work out a subsidized share program to make it more affordable. This would also encourage students who have shares elsewhere to get there veggies from enterprise.
The above link will lead you to a youtube video telling and showing you a little bit about what Enterprise Farm is all about. Its really cool to listen to people who are excited about good local food. If you watch, you will also get to meet some of the people that work with the food you are getting. I hope you enjoy!!
This week my blog will consist of 2 recipes (: next week I am hoping to be able to take some pictures of what happening here every wednesday at gcc. Enjoy! and Happy cooking!
1 head kale
2 tablespoons olive oil
salt pepper paprika
squeezed lemon after baked
Preheat the oven to 275 degrees F.
cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and spices. Bake until crisp, turning the leaves halfway through, about 20 minutes. Squeeze lemon. Serve as finger food
Raw Kale Salad!
hard boiled eggs
and whatever else you want to put in your salad (: