Happy Sunday everyone! We hope everyone had a great Fourth of July! We did have a few welcome breaks in the rain this week. Just a reminder, if you are going to be unable to pick up your share, please let us know. We can donate it or make other arrangements with you.
This week, according to share size, members will receive: Onions, garlic, kale, collard greens, tomatoes, and a few other items we are hoping are ready for harvest.
Baked Onion Rings
1 1/2 cups cornflakes
1/2 cup plain dried breadcrumbs
1 large egg
1/2 cup low-fat buttermilk
1/4 cup all-purpose flour
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
1 medium onion, quartered crosswise and broken into rings (discard small center rings)
2 tablespoons olive oil
Preheat oven to 450 degrees. In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl. In another medium bowl, whisk together egg, buttermilk, flour, and cayenne and season with salt and pepper. Dip onion rings in egg mixture (letting excess drip off) and dredge in cornflake mixture; place on a large plate. Pour oil onto a rimmed baking sheet. Place in oven and heat 2 minutes. Remove sheet from oven and tilt to coat evenly with oil. Arrange onion rings on sheet. Bake, turning once, until onion rings are golden brown, about 16 minutes. Season with salt.
Garlicky Kale Crostini
1 small baguette, cut crosswise into 1/4-inch-thick slices
4 large cloves garlic
1 large head kale, stems removed, leaves torn or coarsely chopped
Extra-virgin olive oil
Pinch of crushed red pepper flakes
Splash of red-wine vinegar
Freshly ground pepper
Preheat oven to 350 degrees. Chop remaining 3 cloves garlic; set aside. Wash and drain kale; do not dry. Heat 2 tablespoons olive oil in a large skillet over high heat. Add kale and cook, stirring to coat with oil; season with salt. Cover and reduce heat to medium, cook, stirring occasionally, until tender, 4 to 5 minutes. If leaves begin to scorch, add a splash of water to skillet. Transfer kale to one side of skillet and add 1 tablespoon olive oil to bare side of skillet; add reserved chopped garlic and the red pepper flakes. When garlic is fragrant, stir to combine with kale. Remove skillet from heat and add vinegar; stir to combine. Season with salt and pepper; serve on toasted bread slices warm or at room temperature.
Bacon, Tomato and Avocado Sandwiches
12 or 16 slices pepper-crusted bacon (about 8 ounces)
8 slices rustic bread
2 tablespoons plus 2 teaspoons mayonnaise
1 Hass avocado, sliced
1 large tomato, sliced
Cook half the bacon in a large skillet over medium heat, turning occasionally, until crisp, 7 to 9 minutes. Transfer to a paper-towel-lined tray to drain. Repeat with remaining bacon. Lightly toast bread, and spread 1 teaspoon mayonnaise onto 1 side of each slice. Pile on avocado, bacon, and tomato. Season with salt, and top with remaining bread.
Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849