Newsletter 98 – March 2012

Hi everyone 18/3/2012

Like most people I made some New Year resolutions and it appears “send monthly newsletter” got overlooked as this is the first newsletter for 2012.

Hope everyone had a great festive season and found some sunshine somewhere this “summer”.

I fitted in two “bucket list” events early January – one was to attend the ASB Ladies Tennis Classic in Auckland. A school friend arranged the tickets and chose the quarterfinals day – tennis was great and the weather perfect.

Welcome to the many new clients who have started deliveries recently. There have been a number of requests regarding treatment of kale so this edition features this very useful and hardy green vegetable. Also a recipe for using up the odds and ends of veges just before the new box arrives.

Downtown Community Centre Fresh Produce Project.

Since September 2008 we have been sending a regular standard box to this organisation to add a healthy and fresh component to their food parcels. The original idea was to find a core of people who would add $5 to their payment to fund a regular delivery. Some clients have also generously donated their box of produce rather than cancelling while on holiday.
Thank you to all these generous donors both past and present. Anyone interested in being part of this project please let me know.

Kale

Nutrition experts in recent years have sought to popularise kale because it is unusually rich in the minerals and vitamins provided by green leafy foods. Kales show interesting diversity: tall and short, highly curled and plain leaved, blue green, red, yellow-green. Most common is the green frilled variety. Kale is tougher and more fibrous than the usual run of leafy greens but has a great flavour.

Here are some ideas of cooking and serving.

Strip off the stalk, put in kitchen whiz to cut it very small. Cook for 10 minutes in small amount of boiling water. Mix with mashed potatoes, add grated cheese, pepper and salt and a bit of apple cider vinegar.

Green Velvet Soup

This is ideal for kale, cavolo nero. Silverbeet, spinach, silverbeet, broccoli, in fact any leafy green.
700g mixed greens
Fresh herbs (sorrel, comfrey, parsley)
1 small onion and 1 small potato
2 ½ cups chicken stock (I cheat and use Maggi powder)
¼ teaspoon grated nutmeg
Salt and pepper to taste
1 cup milk½ cup cream2 tablespoons butter
Lemon slices to garnish

Wash vegetables, stalks and all, and place in a large saucepan with chicken stock. Bring to boil, cover and cook until veggies are tender. Put through blender and return puree to saucepan. Add butter, cream, milk, nutmeg, salt and pepper. Bring almost to boiling but do not boil.

Serves 6

Thanks to Karen Carr for this recipe which sounds great

Crustless Quiche

Great for using up left overs. Need 3 cups of cooked vegetables e.g. potatoes, pumpkin, grated carrot, courgette, broccoli, cauliflour, kumara etc.Cook 1 large onion, 2 cloves of garlic, in 1 tablespoon butter until cooked but not brown.Mix following in a bowl3 eggs beaten, ¾ teaspoon salt, 1 cup milk. ½ cup self raising flour, Grated cheese (about 1 cup)Grease a quiche dish. Put in onion mix, add cooked veges, pour egg mixture on top and bake in oven about 200 degrees for 30 minutes or until lightly brown and set in centre.
Grated cheese can be added on top. For other variations add cooked chicken, or ham, or bacon.

Serve with salad.

All for now,
Regards
Lorraine