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Ruth Donohues love of fresh, local food is bountiful, just like the bushels of fresh produce she receives weekly from Stone Gardens Farm. Ruth and her friend, Denise Iannucci, joined the farm share on a whim. After joining, they wanted a way to measure their success. At Denises suggestion, they began blogging their productivity in the world of fresh produce.
It was a little scary in the beginning, says Ruth, a lifelong Fairfield County resident. We had more lettuce than wed ever seen. At least once I made lettuce soup and salad for dinner, she laughs. But that was in the spring. Since then the produce has been really varied and substantial: potatoes, squash, peppers, corn, melons, turnips, tomatoes
The friends edible experimentation has turned into a kind of frugal gourmet lifestyle. Ive saved a tremendous amount of money, Ruth confides. And my whole approach to cooking has changed. You get what you get in your box and you have to figure out a way to use it. Its like an episode of Iron Chef every week.
The fruits of their labors are published weekly on their blog, A Tale of 2 Farm Shares, where they share recipes and photos (many snapped by Ruths husband and biggest fan), and discuss ways in which the farm share experience has changed their outlook on eating.
As for a favorite recipe shes reaped this summer, Ruth doesnt hesitate, Kale chips! Theyre very delicate, salty and cheesy. Even non-vegetable eating men love them. They taste like theyre bad for you and theyre not.
Whats better than that?
Kale Chips
Preheat oven to 375. Line baking sheets with parchment.
Cut up Kale and remove larges stems, then toss with olive oil.
Put on baking sheet and sprinkle with salt and Parmesan cheese.
Bake for 12 minutes.
Note: Make sure kale is coated with olive oil completely. Any part of the kale that isnt oiled will not get crisp.
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