Farm Fresh Meals for Fall #2 – Kale Chips
Just as the weather changes with the seasons, so do our palates. And with the arrival of fall, it’s time to take advantage of the Merrimack Valley’s bountiful harvest. Here, local farmers and community gardeners share favorite recipes that are sure to tempt your autumn appetite.
from Groundwork Lawrence
1 head of kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
1. Preheat oven to 275 F.
2. Remove ribs from the kale and cut into 1 1/2-inch pieces.
3. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes.
4. Serve as finger food.
“This is all about community,” says Heather McMann, executive director of Groundwork Lawrence, a nonprofit organization that helps residents of Lawrence improve their quality of life through collaborative partnerships designed to promote environmental, economic and social wellbeing. As part of its multifaceted programming, GWL transforms vacant and often contaminated lots into beautiful community gardens where local residents can grow their own, healthy food. This summer, eight gardens were used by more than 250 local growers, and more are on the way. GWL also provides a number of educational programs that help residents prepare healthy meals with their harvests. Groundwork Lawrence’s Green Team is a group of high school students from Lawrence who are chosen each year to participate in citywide improvement projects and lead healthy community initiatives — to recipes that can be made with fall crops, and work with them to make things such as fall stew and kale chips.