This week’s share includes:
- Romaine Lettuce
- Bok Choy
- Tri-Color Beans
- Fresh Roselle Hibiscus Calyces
- Murasaki Sweet Potato – a white-fleshed Japanese sweet potato
- Lacinato Kale, or Collard Greens – Worden Farm
- Cucumbers, slicer – Worden Farm
- Italian Eggplant – The Family Garden
- Seminole Pumpkin- Worden Farm
The sweetness of Seminole pumpkins makes them great for dessert! This pumpkin crisp can be baked and served in a cast iron skillet for a festive treat! https://www.suwanneerose.com/2015/11/seminole-pumpkin-crisp/
Sorrel, or Roselle Hibiscus tea can be spiced up for the holidays by adding some or all of the following ingredients while the calyces steep: cinnamon stick, nutmeg, ginger, turmeric, and cloves. Here’s a link to our blog post on simple Roselle tea https://frogsongorganics.com/?s=roselle+tea to which you may add the spices.
One of my favorite healthy snacks are kale chips!
- Trim the stems away from the kale leaves and cut into 1 inch wide strips.
- Place kale in bowl and drizzle with olive oil, sprinkle with salt, pepper, red pepper flakes and nutritional yeast.
- Bake for ten minutes at 375, tossing half way through, watching closely. Edges should be slightly browned and crispy