What is in the Co-Op bags this week 4/15

Now for what will be in your bags this week...
CUCUMBER, Organic
Carrots, Bunny Luv, 1 lb Bag each, Organic
kale--dino, red, or curley , Local Organic**see note below**
lettuce -- baby green and red , Local Organic
LEMON, organic
Kiwifruit, California, Organic
APPLES, BRAEBURN, organic
**I could not decide between the two kinds of apples so I got both, instead of giving everyone like 2 apples**
Apples, Golden Delicious, organic
Avocados, Hass, Organic

$25 only..
Berries, Strawberries, Organic
egg plant, Local Organic

We will also have fresh Pink Grapefruits from fellow co-op member Barb's yard!! Thanks Barb!!

Crispy Roasted Kale with Sea Salt

Kale is one of the healthiest foods around. It is a good source of Protein, Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Folate, Iron and Magnesium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese.

The kale comes out of the oven crispy and salty, giving it an almost fried-like texture. The result is a great way to get kids (and grown-ups alike) to eat this very nutritious vegetable.

4 cups firmly-packed kale
1 Tbsp. extra virgin olive oil
1 tsp. good-quality sea salt

Preheat oven to 375 degrees F. Wash and trim the kale: Peel off the tough stems by folding the kale leaves in half like a book and stripping the stems off. Toss with extra virgin olive oil. Roast for five minutes. Turn kale over. Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle. Remove from oven and sprinkle with sea salt. Serve immediately.

Pasta with Kale, Sage, and Potatoes
Ingredients:
2 Tbs unsalted butter
2 large garlic cloves, smashed
5 sage leaves, thinly sliced
1 bunch kale, coarsely chopped
1 cup finely diced Yukon potatoes
1/2 lb strozzapreti or gemelli or another twisted pasta
2 1/2 oz Italian fontina cheese, grated
freshly grated parmigiano-reggiano
salt and pepper to taste

Bring a large pot of water with a colander insert to boil. Meanwhile, heat butter, garlic, and sage in small skillet over medium heat until butter is lightly browned and nutty smelling. Remove the garlic. When the water comes to a boil, add the salt and potatoes. Boil for 10-15 minutes, until tender. Remove the potatoes and set aside. Boil the kale until tender ~4-6 minutes. Remove the kale and squeeze out the excess water. Cook the pasta until al dente; drain and add the kale, potatoes, and butter sage sauce. Add the cheeses and toss to combine. Add salt and pepper to taste. Posted by TaylOrganic Farm at 1/26/2009