What the heck took me so long to make kale chips! My gosh they are so good.
We have a Vegetarian Challenge coming up as part of the Dark Days Challenge. Although my vegetarian meal isn’t “due”until next week, I was inspired by a meal that Jes over at Eating Appalachia made this week for the Dark Days Challenge. She made a beautiful kale and arugula salad with roasted acorn squash. I should clarify that I am inspired a lot by the meals that are cooked up by the South Region of the Dark Days Challenge. For some reason, seeing Jes’s salad made me want to head out back to the garden and do something with some of the kale out there.
Earlier in this challenge a few of the South Region participants made kale chips. Those also caught my eye and I still hadn’t made them. When I walked out back to get the kale I decided that I would make kale chips. I also picked a fennel bulb and some little broccoli sprigs. The broccoli never made it to the table. I started munching on it as I chopped other things. Those tiny off shoots are so tender.
It was in the high 80’s today and I am not sure why, but I decided to roast all my veggies up for dinner, but I did.
- Fennel – from my garden
- Bunching Onions – from the neighbor’s garden
- Kale – from my garden
- Olive Oil – Sandy Oaks Olive Orchard – 48 miles
- Butternut Squash – Martinez farms – 64 miles
It was a great dinner. All local. All tasty