Kale and Lentil Soup


Since I’d already gone through most of my kale recipes this summer, I decided to add this week’s share to a dressed-up version of one of my favorite lentil side dishes. Lentils are the perfect fall comfort food; they’re hearty, lend themselves to many different preparations and are relatively inexpensive. The kale adds a nice chewy texture to the tender lentils, while the chili powder and tumeric give the earthy legumes a spicy heat.

{Recipe after the jump.}

Kale and Lentil Soup

Cooking time: around 1 hour


  • one bunch CSA kale
  • 1 1/2 cup lentils
  • 1 cup stock (vegetable or chicken)
  • 2 tbs olive oil
  • 1/3 chopped CSA carrots
  • 1/3 cup diced CSA onion
  • 2 bay leaves
  • 1/3 cup chopped CSA celery
  • 1 tbs chili powder
  • 1 tbs tumeric
  • 1 tbs sherry vinegar or red wine vinegar


1.  Wash the celery, carrots, and kale to remove any dirt and grit.

2.  Dice the onions and cook in the olive oil on low heat until translucent.

3.  Add in the chopped celery and carrots and cook until soft.

4.  Mix in the lentils and stock along with the bay leaf, chili powder and tumeric. Simmer on low heat for 45 minutes, or until lentils are tender.


Vegetables at the Breakfast Table

Kale Mushroom and Bacon Quiche

Red Hook Community Farm CSA shares have a lot going for them: a lot of leafy greens.  This isn’t a bad thing.  Even though my refrigerator was, at times, overflowing with greens this summer, and it was at times difficult trying to think of new ways to use them, it’s hard to tire of their deep flavor and excellent nutritional benefits.  This week greens have made a comeback, and I decided what better way to start off a new season than to start the day off with vegetables from the farm.

{Recipe after the jump.}

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Sausage and Kale Soup

As most of my friends know, I’m a big fan of Hale and Hearty soups. It could be considered an unhealthy obsession if soup weren’t good for you. So it means a lot when I say that my favorite—second only to Creamy Tomato with Pasta and Meatballs—is Portuguese Kale and Sausage Stew. With CSA kale, I decided to try to make my own version from The Eat Local Cookbook (also my source for a kale chips recipe). —Josie Rubio

{Recipe after the jump}

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CSA Share: July 23

The tomatoes are coming, the tomatoes are coming!

“I ate our first tomato today,” Kristen reports this week. “It’s possibly the most exciting moment on the farm for me. Well, maybe the first pea could be a close second. However, for some reason the tomatoes take sooo long and require sooo much attention that seeing that first one is quite possibly the closest I can come to know what it feels like to send your child off to their first day of school.”

The eggplants, melons and okra are also starting to product their first fruits. In the meantime, get those chard recipes ready — here’s what you can expect in this week’s share. Come get yours on the farm Saturday between 10 a.m. and 3 p.m.

{This week’s share details after the jump}

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Kale Chips

When I heard that kale chips were the becoming trendy, I admit I was a little skeptical. But that was before I made them and ate nearly the whole pan in one sitting. (If standing over the pan in the kitchen counts as a sitting, really.)

I’d been eager to try out this recipe since I’d received The Eat Local Cookbook, written by Lisa Turner, owner of Laughing Stock Farm, an organic vegetable farm in Freeport, Maine. This easy recipe for the kale chips with Parmesan comes from one of Laughing Stock’s CSA Members. — Josie Rubio

{Recipe after the jump.}

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Stacy vs. Her Nemesis: Tomatoes

I have a confession that will get me tossed out of the foodie ranks: I don’t like tomatoes.

I like things made with tomatoes, like pasta sauce and ketchup. I like sun-dried tomatoes. I even like bruschetta. What I can’t stand is actual, raw, squishy and oozy chunks of tomato.

It’s a texture thing, I think. Tomatoes sploosh in a way that sends “yeek spoiled bad don’t eat!” signals off to the reactionary lizard parts of my brain.
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What I Made: Purslane Pasta

I suspect I wasn’t the only one to pick up my CSA share, spot the purslane, and immediately ask, “What the hell is that!?”

One of the things I like about the CSA is experimenting with edible stuff I haven’t encountered before. But I’m also very conservative in my recipe creation — I don’t trust myself to wing it. So I asked the Googles: What do I do with purslane?

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