Hey FHCSA! Enjoying your arrangements of arugula, sides of spinach, bundles of Boston lettuce? All that green stuff really is exciting, but occasionally the question “how am I going to eat all of this before it turns into a puddle?” arises as I fight to shove a lettuce head the size of a baby walrus … Continue reading Spun, Bagged & Packed: Salad days are here again

This comes from CSA member Chris... Enjoy! Ingredients 1# Red Kale (hard stems & center ribs discarded) Leaves cut into 1" wide strips 2 tbsp Olive Oil 1 Shallot, thin sliced 1 Garlic Clove, minced Red Pepper Flake (to taste) 1 tbsp Red Wine Vinegar 1/4 tsp Salt Prep Cook kale in pot of boiling … Continue reading Simple Red Kale Recipe