Well it seems like I have been getting a solid one blog post a week for the last month or so. I’m okay with that. Still really busy with the farm and animals! We put the baby chicks outside yesterday!
More on that in a separate post. Now that SCHOOL’S DONE!!!! I should have more time for blogging…if laying by the pool and binging on Netflix don’t take precedence.
I don’t know if I mentioned this on the blog or not…but my garden is doing great! I am about up to my ears in kale. This would be fine if it weren’t for the fact that I also joined a CSA. Guess what’s in season there??!!? Lettuce and kale!! I hate wasting food so it seems like such a waste to just compost it or give it to the pigs. I decided I would try preserving it so I could have some when it is not in season. I try to get kale organic and my normal grocery store never has it. So whenever I want it I have to go to Wegmans and it’s usually pretty pricey. I’m happy this year I’ll have an abundance in my freezer.
Freezing kale seemed like a complicated job before I did it…but it really wasn’t.It’s simple to do and will definitely be worth it.
First, I cleaned the stems off the kale and tore the leaves into pieces.
Then I brought a large pot of water to boiling. I also set up another large bowl with cold water and lots of ice. When the water boils, plunge the kale (I did two batches) into the water and boil for 2 minutes.
Immediately take out the kale and put it into the ice bath to stop cooking.
I let it sit in the ice bath for about 2 minutes, then I took it out and laid on a paper towel.
I used the paper towels to squeeze some of the moisture out, then I bagged it up and popped it in the freezer!
Expect to use the kale much like you would use frozen spinach. I could sauté some onion and garlic and heat up the kale and mix into a casserole….like the following recipe!
I made this recipe with fresh kale, but I will definitely be saving it for later in the year when I’m looking for something to do with all this kale I froze…
Kale Quiche with Coconut Flour Crust
1 large bunch of kale, stemmed and torn into pieces
1 bell pepper, diced
1 large white onion, diced
2 cloves of garlic, minced
1 tbsp coconut oil
2 tbsp coconut milk
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cinnamon
1/4 tsp garlic powder
1/2 tsp garlic salt
1/4 tsp onion powder
1 coconut flour crust ***
***I used this recipe and pre-baked the crust for 15 minutes
1. While your crust is cooking, heat your coconut oil in a large sauté pan. When warmed, add garlic. (Oven should be set to 350).
2. When garlic is fragrant, add the peppers and onions and sauté until softened, about 5 minutes.
3. After the veggies are cooked, add your kale (do it in batches if necessary). It will seem like a lot of kale but it will cook down.
4. Mix the veggies around to reduce the volume of kale. Add a tablespoon or two of water, put a cover on the sauté pan, and cook the kale down for about 5-8 minutes. Add 1/2 tsp of garlic salt and 1/4 tsp of onion powder to the veggies. Also salt and pepper to taste.
5. While the kale is cooking, crack your eggs in a bowl and mix the coconut milk in. Add the rest of your spices.
6.When the veggies are done, quickly add them to the eggs, mix around, and then pour the entire mixture into the prepared pie crust.
7. Bake for 45 minutes or until the quiche is set in the middle. (depends on your pie pan size-mine was very deep).
Of course I decided to bake that on the hottest day of the summer so far. Why?? It was good nonetheless!
How do you preserve your veggies??
Kale- fad or tasty food?