What's Growing On?

Lots! Our garden is a bounty of goodness these days.

Our peas are growing up so fast...

We also found this fatty radish trying to hide in our garden box! It took two of our strongest men to get him out alive.

We harvested our beets this week as well. Raw beet salad with mint and citrus, anyone?

You've Got Kale

And so do we! We harvested those beautiful leaves and baked 'em up.

 Into what, you say? Kale Chips!

  Can you find the skeptic in the group?

The kids loved them! More than most thought they would... Who knew eating leaves could be so fun... and crunchy?

 

In case you were wondering:

Doug's No Fail Kale Chips-

1 Bunch Kale

Olive Oil

Sea Salt

1. Start by de-stemming your kale and ripping it into chip size pieces. Remember, it will shrink in the oven so keep them on the large end.

2. In a large bowl drizzle olive oil over your kale. Use just enough to lightly coat every inch of your kale pieces.

3. Place the kale pieces on a parchment lined baking pan. Spread them out so that there is no over-lap. 

4. Sprinkle salt on your pieces to taste. (When I make these at home I also use paprika, nutritional yeast, and garlic salt, but I like to keep it simple with the babes.)

5. Place your pan(s) in a 400 degree oven for 5-15 minutes. I know this is a large span of time. Every oven is different, so you have to watch these little guys.

They are ready when they are crispy, but not black. 

YUM!

What to do with all those weeds?

Make weed art. Duh.

Hello Potato Stamps

They are not just for eating anymore! We carved shapes out of our lovely potatoes and made art. And fun.