Dear CSA members,

This week's share should have included:

a bunch of radishes, a bunch of small kale leaves, a bunch of mustard greens, a bunch of baby beet greens, a large lettuce and a bunch of green garlic.

GREEN GARLIC.  Green garlic can be chopped up like a green onion, and then can be use like any other garlic.  Don't try to eat it raw unless you really like a hot garlic flavor.  You may have to peel a leaf layer off it the outer leaf is tough.

BABY BEET GREENS.  Use like spinach.

KALE.  Brenda of Rosemattel CSA provided this kale recipe.  We've heard from several folks that these kale chips are great.

Kale Chips--a.k.a Seriously Addictive Snack

1-2 bunches kale
1 tablspoon apple cider vinegar
1 tablespoon oil
coarse salt  (to taste) or favorite seasoning blend (we love hot n' spicy Spike)

Pre-heat oven to 350 degrees Fahrenheit.  Wash and de-stem kale.  Chop or tear into "chip" size pieces.
Spread onto baking sheet.  Pour the apple cider vinegar, oil and seasoning (1-2 tablespoons) onto kale.  Mix to coat all pieces.
Bake for 10 minutes or until crispy.  Serve immediately!