Assumptions. I know better than to make them, yet I still do. Before we started eating local, the winter farmer’s market (in my mind) was a place of leftover collard greens, cabbage and sweet potatoes. Sad. Lonely. Bereft of good eats. I should just give up and head to the grocery store, right? Wrong!
Visiting our winter farmer’s markets always amazes me and disproves my assumptions. At least in NC, there are lots of great foods waiting for us at our local markets.
Not only is the State Farmer’s Market busy, but I am really amazed at the variety of fresh vegetables and fruit (apples) that were still available. Thanks to a very mild winter (at least in NC), farmers are still growing and harvesting white potatoes, sweet potatoes, tomatoes (mostly locally grown hothouse), salad greens, turnips, kale, spinach, green peppers, apples, fresh beans, broccoli, collard greens, beets and more. And the prices were definitely lower than the grocery stores on just about everything.
I was glad to find Scott Smith of Heaven On Earthorganic farm at the market. He was awesome! He and his wife have a farm outside of Wilmington and they love organic farming. Farmer Scott let me taste test my way though his vegetable stand so I could discover the difference between dino kale and curly kale (dino kale is thicker and spicier), how turnip greens with a little bit of yellow (from frost) are sweeter than the bright green leaves (the frost brings the sugar to the tips of the leaves) and more.
In the end, I did buy vegetables, including the dino kale (the name alone makes it interesting). Scott suggested that the dino kale makes terrific kale chips, something I had heard of, but hadn’t tried before. OH. MY. GOODNESS. They were devoured by my family and my pre-teen daughter (who eats vegetables grudgingly) decided they were amazing. Light, crispy and salty, these are the perfect antitode to potato chips. The recipe is below.
- 1 bunch fresh kale (we used dino kale, but any kind would work)
- 2 Tbsp. olive oil
- 1 Tbsp. vinegar (we used balsamic)
- Kosher salt to taste (we used about 1 Tbsp.)
- Preheat oven to 250 degrees.
- Wash and dry the kale.
- Cut off the lower woody stems and compost.
- Cut the kale into pieces about the size of potato chips (2-4″ or so).
- In a bowl (or a plastic bag, if you don’t want your hands oily) put the chopped kale and add 1 Tbsp of the olive oil.
- Toss the greens with the oil until leaves are covered. (If you use the bag, massage the bag until the leaves are covered).
- Add the vinegar and toss again to coat.
- If needed, add the remaining Tbsp. olive oil (depending on the thickness of the leaves, you might not need this).
- Carefull place leaves on an oven safe baking rack or on a cookie sheet (I used a rack). Don’t overlap leaves.
- Sprinkle leaves with salt.
- Put rack/baking sheet in the oven and roast leaves for 20-30 minutes (this will depend on how thick your leaves are, so check on them after 20 min.)
- Remove from oven and enjoy immediately!