Our outdoor garden is kaput.
Fortunately, the real farmers
on Nantucket are still going strong.
My son popped over to Moors End Farm
and got me some Kale. Yay!
If no one’s there, you just grab what you want from the fridge
and leave your money in the Trust Box.
I love living in a place with a trust box.
Green and crunchy,
but not crunchy enough for potato chip cravings.
Commercial potato chips are not food:
anything that doesn’t remember the dirt
in which it grew is no longer food.
This kale remembers.
Take all the leaves off the stems,
feed the stems to your chickens,
tear the leaves up small.
You are about to make simpleandmerry’s kale chips.
Heat a 1/4 c of evoo
(extra virgin olive oil),
add finely chopped garlic and cook.
By cook, I mean for 30 seconds,
when you can smell the garlic, it’s ready.
Pour over kale leaves.
As soon as it’s cool enough,
massage the garlic oil into the leaves,
covering every surface.
Spread one layer on pan,
bake at 300 for 30 minutes.
Watch closely, they go from perfect to burnt
in the blink of an eye.
They also disappear in the blink of an eye.
Kale chips are deeelicious.