Bag of mesclun on top with arugula on the bottom, mix of potatoes, torpedo onions, kale, spicy bush basil, beefsteak tomatoes, mixed colored peppers, Champlain Orchards apples, Bonnieview Mossend blue cheese, and Elmore Mountain Bread.
It was nice to get the potatoes today so I made a kale and potato soup for dinner and served it with a mesclun salad and grilled cheese sandwiches. The soup was a fairly good way to use the kale although it seemed like it was missing something. I started with a recipe from the share newsletter but it turned into something somewhat different.
Kale and Potato Soup
1 bunch kale, cleaned, stemmed, chopped
5 medium potatoes, diced
1 medium onion, diced
3 cloves garlic, minced
chicken fat and drippings
chicken stock
salt
pepper
white pepper
red pepper
milk
Saute kale in a bit of the chicken fat until it's bright green. Remove from pan. Add remaining fat and saute the onions and garlic. Add the potatoes, then the stock to cover. Cook until potatoes soft. Add the kale back in and puree everything. Add milk and seasonings to reach desired flavor and texture.
Verdict: Decent. Sam ate it.
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