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CERES Fair Food digestibles are tidbits, tasty morsels of bite-sized info about what's in the box, with it, and outside of it. This week...
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These tasty morsels of fine food facts are...

Fair Foods'

Weekly Digestibles

May 22-28, 2012
On his way to market in the wee hours of the morning, Chris received an exciting bit of news from Shelley and Craig Heppell, our farmers from Cockatoo Creek...
 
Kale! A beautiful crop of kale has been grown & harvested for you with love by Green Gully Organics. Coming from only 71.7kms out of Melbourne, the ancient Cavolo Nero variety features proudly in boxes this week.

Kale FieldLucky for us all, kale has a great attitude towards living in a cold climate. It grows happily and is sweeter to eat when there’s a bit of a frost blowing through town. That’s why it keeps best when tightly wrapped in the coldest part of your fridge. Just don’t wash it before you store it and it’ll keep well, even when frozen.
 
Now, we know what you must be thinking. It looks healthy for me and I know I should love it, but what do I do with this obscure Brassica?
 
For a fun twist to an old French favourite try this recipe for Kale & Red Onion Quiche (below).

Kale tip: Do not boil! Kale contains a chemical with potent anti-cancer properties (Sulforaphane). You can pretty much cook it any other way - you can even microwave it - without reducing the efficacy of this substance and the amazing array of other vital nutrients in kale.
 
Just one more tidbit about another of our valued growers, straight from the press!

Fair Food Feasting

— The Fair Food Team

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Ella's Kale & Red Onion Quiche

 
Ingredients
Pastry
- 1 1/2 cup plain flour
- 1/2 cup vegetable oil
- 1/2 tsp salt
Filling
- 5-6 fresh eggs
- 1/2 cup milk (optional)
- 2 Tbsp flour
- 1 tsp mustard
- 1/2 tsp thyme
- Pinch of ground paprika
- 1 cup shredded cheddar
- 2 Tbsp olive oil
- 1 onion (red, brown or a leek)
- 3 cups kale, sliced
- Salt and pepper to taste
  Kale & Leek Quiche

Method
Preheat the oven to 180 degrees. Mix the flour, oil and salt in a round 10-inch oven baking plate. Press the mixture against bottom and sides to make the crust.

If you prefer using store bought pastry sheets as I do because I'm not all together in the gateau-making department, then puff pastry adds a fun twist to the old quiche. Just remember to put it in the oven for 10 mins to rise, crisp and cook a little before you add the filling. I put mine in while I was frying my onions and kale.
 
Finely slice the kale and onion/s. The 'normal' recipe asks for leek but I had an excess of red onions & wanted to save my leek for soup. Living life of the wild side, I generally adapt, using up any produce in the Allium family I've got lying around (outrageous!).

Heat up the two tablespoons of olive oil in a medium-sized pan. Add the onions (or leeks) first and sauté until they start to soften, then add the kale and stir frequently. When my red onions were cooking all on their lonesome, I added a dash of maple syrup to sweeten and caramelise them. Note: the kale sometimes needs a little encouragement to wilt. If after a minute or so it’s not going soft, add a sprinkle of water and a lid to steam it down. Remove from heat.
 
In a medium sized bowl add eggs, milk (optional), mustard and herbs & spices. You can really add whatever herb/spice combo you prefer. Use a fork or handheld blender (I'm impatient) to combine, slowly adding two tablespoons of flour to thicken. If you would like to add grated cheese or some cured/leftover meat (bacon works well), this is the moment to do so but reserve a little cheese to sprinkle on top for browning.
 
Normally you should add the veg mixture to the pastry base first and spread evenly. Then slowly pour the eggy mixture over it, sprinkling extra cheese on top. I can't eat cheese but I still like my veg firmly held together, so I mix the egg and kale concoction together before pouring. It doesn't look as photo-worthy but it still tastes aces.
 
Cook for 40 minutes or until the eggs have set and the top is brown & a little crispy.

Serve with a side salad of your choosing. I made grated carrot with a garlic & mustard vinaigrette.

You can order extra kale at our webstore
More seasonal recipes on our recipe page

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