What’s Fresh: Peas and Kale

By Kelsey Johnson

July is almost here and with the heat comes a shift in the summer season. While June staples reach the end of their summer run, new seasons are taking their place, including crowd favorites like raspberries, zucchini and sweet corn. Howell’s  Pumpkin Patch will have raspberries and cucumbers fresh this week, and Westrum Produce will be bringing strawberries, rhubarb, radishes, peas, onions, green beans and more to the market.

While we are still a few weeks away from sweet corn (projected to hit stands the week after the 4th) we have a week left to enjoy local asparagus and plenty of time for leafy greens. Speaking of, one of the healthiest, most underutilized greens around, kale, can be picked up at the downtown market from Grade A Gardens. Known as a “superfood” kale has been hailed as the “new beef” and has more iron per calorie than its meaty counterpart. While it tastes great in salads and stir-fry, it can also be used to make this deliciously crunchy snack. Play around with your favorite spices, we recommend adding a little lemon juice or garlic powder to the mix. Recipe courtesy of Weatsfield Cooperative:

Kale Chips 980730_10151410792165025_1348220257_o[1]
by Jessica Osterburg of Mindfully Healthy

  • 1 bunch kale
  • 1 teaspoon olive oil
  • A pinch of salt

Preheat toaster oven or regular oven to 350 degrees F (175 degrees C). Tear or cut the leaves away from the thick stems, and tear the leaves into bite-size pieces. Wash and thoroughly dry the leaves.

Transfer the kale to a large bowl, and drizzle it with the olive oil, and sprinkle with the salt. With your hands, toss the leaves until they are fully coated. Lay the leaves out on a baking sheet in a single layer, and bake until the leaves are crisp but not burnt, 10 to 15 minutes, checking every 5 minutes or so.

 

In addition to kale, peas of all sorts are making an appearance. While sugar snap peas can be enjoyed raw, they are equally delicious cooked. Try out this recipe shared by the Iowa Food Cooperative:

Sugar Snap Peas
Recipe submitted by: Lisa Bean

  • 1 lb sugar snap peas (Berry Patch Farm)
  • one pinch of red pepper flakes
  • 4 stalks green garlic –  chopped  ( Wabi-sabi Farm)
  • 1 t grated ginger
  • 1 pinch of red pepper flakes
  • 1 t sesame oil
  • 1 T peanut oil
  • salt and pepper

1. Heat oils in pan
2. Add green garlic, ginger, and red pepper flakes, saute about 2 minutes
3. Add sugar snap peas, saute about 2-3 minutes
4. Add salt and pepper