We’ve been getting in local organic produce from Lancaster, Pennsylvania and it’s just so beautiful, have to share some pics with you.
This is Tatsoi, or Japanese Spinach. It has a mild mustard taste and is a different and unique Thanksgiving alternative to traditional spinach. The leaves are so glossy, the photo just doesn’t do it justice.
These adorable little jugs are eggnog from Maplehofe Dairy Farm in Quarrysville, PA. The farm’s been around since the 1940s and now produces some of the most memorable and fresh dairy products around. No growth hormones or antibiotics used and they process the milk themselves. Eggnog this fresh and without chemical flavorings is really something else indeed.
Everything we’ve been getting from our local people is just so special, we’re really feeling proud of it. I hope you stop in and see for yourself because like I said earlier, photos just don’t do them justice!
Here’s a super-easy recipe using Red Russian Kale with dried cranberries – really gives a Thanksgiving-ey flavor. It’s gluten-free, vegan and full of vitamins and nutrients. Take a look-see.
Kale with Garlic and Cranberries
yield: Makes 8 servings
- 2 pounds kale (preferably Russian Red), stems and center ribs discarded and leaves coarsely torn
- 1 tablespoon minced garlic
- 5 tablespoons olive oil
- 1/2 cup dried cranberries (2 ounces)
Cook kale in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water), uncovered, until almost tender, 5 to 7 minutes. Drain in a colander, then immediately transfer kale to an ice bath to stop cooking. When kale is cool, drain but do not squeeze.
Cook garlic in oil in same pot over medium heat, stirring, until fragrant, about 30 seconds. Add kale, dried cranberries, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, tossing frequently with tongs, until kale is heated through and tender, 4 to 6 minutes.
Read More http://www.epicurious.com/recipes/food/views/Kale-with-Garlic-and-Cranberries-240604#ixzz1dzGd3QsH