I know I’m starting to repeat myself, but when it’s good, it’s good. Besides, last time I used large balls of mozzarella from the Mozzarella House, and this time I used small knots of bocconcini from the Mozzarella House. See? I know how to mix things up.
Yogurt (Stonyfield Farm, NH)
Leftover blueberry pancakes with maple syrup (Williams Farm Sugarhouse, MA)
Tomato, basil, and bocconcini salad (tomato and basil from my yard; cheese from Gigi’s Mozzarella House via Russo’s, MA; red wine vinegar from Chicama Vineyards, MA)
Kids had Gouda (Smith’s Farmstead, MA) sandwiches on whole wheat bread (flour from Wood Prairie Farm, ME)
Apples (Autumn Hills Orchard, MA)
Cucumbers (Bart’s Farm, MA)
Notes: When a preschooler turns to you and asks if you could please cook the kale you just picked up from the farmshare so he can have it for dinner tonight, you best get cooking. You will literally never hear these words again. Just make it happen.
Dinner was T minus 15 minutes. Luckily, I had a HUGE pot of tomato sauce sitting on the stove waiting to be portioned and frozen. I chopped up the kale, put a little garlic in a little olive oil in a big pot, and ladled in a few scoops of sauce.
It. Turned. Out. Fabulously.
It’s so simple, it’s embarrassing. I know it seems like I must have really low standards, because how good could that be? But, dramatics aside, I’m not cooking kale any other way ever again. Don’t even try. Well, except maybe the baked kale chips my friend Erin keeps taunting me with, yet never shares the recipe. Maybe I’ll make those someday when I’m old. Until then, I’ll comfort myself with the look of horror on the Preschooler’s face when confronted with my tomato-kale concoction. Let’s just say he won’t be requesting kale again anytime soon.