Welcome to the latest installment of ‘Thinking Inside the Box’ from Jon Geneau. Great minds think alike, and clearly kale and strawberries are on everyone’s minds these days. Jon, who hadn’t attended, or seen the menu for, our cooking class, sent me the following blog post featuring kale chips and pickled strawberries, which he made with his Hutten Family Farm CSA box. So, if you’re looking for variations on the theme, look no further…
When kale isn’t swimming in butter and onions it sometimes likes to take a bake in the oven giving it a nice crunch. With a little salt and some spices it delivers a lot of flavor in a little snack.
Strawberries usually don’t last too long in the fridge so here’s a way of extending their life while bypassing the freezer stage. Giving a light pickle makes a great sweet & sour punch to salads, sandwiches, sauce for fish or just munchin’ on the side.
1 bunch Kale Leaves, Washed and Dried Well
2 tbsp Canola Oil
1 tsp Chili Powder
1 tsp Ground Pepper
Preheat the oven to 350oF.
Toss the kale in the oil until evenly coated. Lay out on a baking sheet (or 2) so that the leaves are separate and flat.
Sprinkle with salt, pepper and chili powder. Bake for 10 minutes or until crispy.
Enjoy by themselves or with a little yogurt for dipping.
A Handful of Clean and Hulled Strawberries
1 c Apple Cider Vinegar
2 tbsp Balsamic Vinegar
4 tbsp Sugar
½ tsp Pink Peppercorns
¼ tsp Fennel Seeds
¼ tsp Coriander Seeds
Place the vinegar, sugar and spices in a small pot and warm up to melt the sugar.
Poor this over the clean strawberries and let them cool to room temperature.
Eat them up or put in the fridge for another time.