how ’bout some kale

Thank you all for your wonderful comments today.  I am so happy to have such loyal followers! I am still totally amazed that I have more than 5 people reading along. And yes, a huge shout out to my mom and dad for being the first to follow Taylor and me on our farm journey.  You guys are the reason I post almost every day.

Both my parents are excellent cooks, and I get a lot of inspiration from both of them!

Now, onto some really exciting news.  I don’t know about you all, but I experience something I call the “late spring blues.”  (Just made that up, but it’s the feeling you get around this time of year when you are ready to eat fresh local food, but not everything you are craving is in season.)  Don’t worry, I have a cure.

Kale is available at a lot of places right now.  It is at Hutchins Farm!  And today I harvested some kale to bring home and make pesto with.  And not only did I make a delicious pesto with the kale, I spread the deliciousness onto some pizza dough.

There are few things in life better than pesto and pizza.  And this recipe goes down in the books.  We don’t even have left overs.  Which is rare for us!

We must have been feeling deficient in vitamin K because we used a lot of kale.  We made pesto with it, plus we added extra to top the pizza off with.

We enjoyed the pizza with a side of fresh spinach from the farm.  (It overwintered and is really tasty!)

Kale pesto:

¼- ½ cup chopped walnuts
1 ½ -2 teaspoons salt
½ pound kale,  any variety, stems removed, coarsely chopped (1 medium bunch should do)
2 cloves garlic, minced
½ cup olive oil
½ cup grated Parmigiano-Reggiano
ground black pepper to taste

Blend everything together in a food processor or blender.  Spread on pizza with grilled chicken and cheese.  Delicious!

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10 Responses to how ’bout some kale

  1. sundya says:

    pesto with kale!!! what an amazing way to use it! Every week, Gary and I pick up a veggie box from a local organic farm and I am always looking for new ways to use everything up. Next time we are on the east coast, we would love to come visit! You could even put us to work 🙂

  2. Looking forward to making some kale pesto and grilled chicken pizza! YUM! And I TOTALLY know what you mean about the spring blues–made me think of Breakfast at Tiffany, when she says she has a case of the “mean reds.” 🙂

  3. Beth says:

    Never had the spring blues, but I sure want me some good ole green pizza with kale pesto! Thanks for posting an intriguing recipe!

    On the topic of farming and a farmer’s life, did you see this article in today’s New York Times, on how farm animals do a better job than many machines? Reccommended for small farms! Here’s the link: http://www.nytimes.com/2011/05/04/dining/04oxen.html?hp

    • drealieberg says:

      I did read this!!! Yes! I agree. Check out the link I posted on a documentary film. They use animals instead of tractors for a lot of things.

  4. Paj says:

    I made kale (and chard) pesto last year. Great idea to put it on pizza, I’ll definitely need to try that soon!

  5. Ola says:

    I tried this and it is looovely! I had to add some water because my blender wouldn’t blend it properly but it’s till very tasty..have it frozen for future use 🙂 xxx

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