Last weekend, a small fury of excitement ensued up in the Northeast Kingdom. At Sterling College, author, NYU professor and food activist Marion Nestle held forth on GMO's, the rise of fast food, the Farm Bill and home economics. Visit Marion's blog Food Politics for more information.
Wednesday, October 22, 2014
Wednesday, October 1, 2014
1 bunch curly or dino kale
salt and pepper
Remove leaves from the stem with scissors, a knife or have kids do it with their little hands. Roll up each leaf and ‘chiffionade’ the kale (slicing cross-wise) to produce long strips.
Coat the bottom of a cast iron with oil and heat until smoking. Cook in batches by dropping a handful of kale strips into the pan. Add salt and pepper. Keep kale moving over the heat until crisp and fluffy--about 5 minutes.
Remove with tongs and drain on paper bag. Place small bird’s nest of kale strips on each plate and gently top with a fried egg.
This winter kale comes from Brookfield Farm in Amherst where they keep storage vegetables in the basement for customers. Both purple and green varieties of kale can be picked in a field out in the middle of the snow.
Kale is tough and you can be too. Let’s say your going through a phase where you find yourself in the fleshpots every night eating canapés and cupcakes. To break the cycle, eat some raw kale. Don’t even bother to juice it, just chew the leaves and wait for your strength to return.
Grab a bunch of this super food (recently rescued from the ranks of garnish) whenever you can find it and make it part of your locavore larder. Kale is rich in nutrients, cheap to buy, thrives in cold temperature and acts as an ‘internal scrubby.’