I cannot recall when I have lived through a milder August. A month in the 80’s did wonders for the farmers and the plants. We planted the kale on 8/1 and they have grown into robust plants that we hope will produce until Thanksgiving and beyond.

These greens go well with the other items in your share, in particular the potatoes and rosemary. They say when things are in season they naturally go together, and this week’s recipe is an example of that.

Potatoes and Kale with Rosemary
Ingredients:
2 pounds of potatoes, cut into chunks and
1 bunch kale, destemmed and chopped
1 tablespoon chopped rosemary leaves
1/2 tsp salt
1/2 tsp pepper
2 tablespoons olive oil
1 tablespoon butter

Method:
1. Heat the oil in a large pan, add the kale, salt and pepper. Cook on high heat for 2 minutes.
2. Add the cooked potatoes, reduce heat to medium, cover. Cook for 4 minutes.
3. Stir in rosemary and oil. Cook for 5 more minutes or until desired tenderness.