Box # 6

Contents
Garlic
Cantaloupe
Carrots
Lettuce: Romaine and/or Red Leaf
Sweet Corn
Swiss Chard: Couple Boxes only
Kale: Family Boxes only
Tomatoes: Variety
Zucchini

Kale Chips 

Great recipe. You can't see it on this picture, but these are super crunchy. Better than potato chips and definitely healthier!

Kale Chips
Preheat oven to 350ºF.
Cut out the stems & center veins of a large bunch of kale. Chop the kale roughly into 1”-1½” pieces, wash and spin them as dry as you can. (You may have to do that step in batches.)
In a large bowl, stir together:
2 Tbsp. olive oil
Kosher salt or sea salt
freshly ground pepper
Toss the kale pieces in the mixture until all are coated.
Line a rimmed baking sheet with aluminum foil or parchment paper. Spread the kale out on the baking sheet as evenly as possible. Bake for 10-15 minutes, or until the leaves are very crispy. They will shrink some. Remove from oven, cool for 10 minutes, and enjoy.
Try this with your favorite herb or spice blend, soy sauce, tahini, lemon juice—have fun!

My own harvest of Cherry Tomatoes. They never last long. Sweet like honey. Notice the mutant lettuce in the background. Will post a picture once they flower.

Zucchini Garlic Pizza

No recipe. Just some Zucchini and Garlic getting together

 with a little Swiss Cheese on pizza dough. Very casual meeting at 400F .

It was so good I made it again the next day.

The cantaloupe was gone pretty quick. This time we just cut it up. Usually I like to wrap each slice with prosciutto. Some flavors are just amazing together, and that happens to be one combination that is a 'winner' ;) Arugula and pears are another great and to me surprising combo, and of course mozzarella, tomatoes and basil. For dessert a little champagne poured over lemon sherbet. So refreshing. Of course not for every day, but well worth it for special occasions. 

I am starting to freeze things. I grated the left over zucchini and carrots and froze them for later use. The zucchini will loose all of its water content, and can be drained very easily. Good for  'Tini Cakes' and zucchini bread and of course soups and stews for the very long Wisconsin winter!