From "Recipes from a Kitchen Garden" by Renee Shepherd & Fran Raboff.
Wash Kale leaves, then cut into 1/2-inch-wide strips. Blanch them in lightly salted boiling water for one minute. Set aside. Saute minced garlic and chopped onion in oil until lightly browned. Add stock, quartered potatoes, chopped cutting celery or celery, and blanched kale. Simmer together until potatoes fall apart and lose their shape. Stir; season with salt and pepper, garnish with sour cream and serve.
About Whole Earth CSA
- Whole Earth Community Supported Agriculture
- West Valley, Phoenix, AZ, United States
- Whole Earth Community Supported Agriculture is a community program offered by Shyryn Joy, a local farmer cultivating two acres in the West Valley of Phoenix, AZ owned by Matthew Moore, Carrie Marill and family. Through this collaboration, Whole Earth CSA sustainably grows and harvests weekly all natural vegetables for people throughout the valley who join the farm as members of our CSA. Throughout our CSA seasons, our weekly deliveries serve to connect communities in the relatively isolated frontiers of the West Valley all the way to Downtown Phoenix with simply the freshest vegetables available! Our work is to nourish our community and the planet in a sustainable way through the simple abundance of growing and eating seasonal, all natural, freshly harvested, locally grown and shared vegetables and herbs. We practice all natural, sustainable, wholistic farming that supports the health of the ecosystem and you and your family. Become Connected With Your Community and the Earth through Whole Earth CSA! In Harmony and Abundance!
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