Kale Chips


If I’d posted about kale chips two years ago I’d have been very cool; a tattooed, Chuck Taylor wearing, longboarding to the vegan deli, kind of cool. A year ago, I’d still have been sort of cool, like seeing Dennis Kucinich on a city bus. Now? Now I’m just a sad forty-year-old, bald, pot-bellied doffer, hanging around the pedestrian mall in Bermudas. Trying to look young. Trying to look fresh. It’s painful just thinking about it.

That being said, almost everyone I know is making kale chips these days and it sounds like they’re all using a different recipe. They share their recipes with me at market. Some call for vinegar. Others have garlic. Some are made in a dehydrator instead of an oven. One lady I met sundrys hers. They’re all different and they all sound great. So many people experimenting with so food is very cool. On the other side, my day job is at a large natural foods store. We just added our third retail brand of kale chips. Each brand has a half-dozen or so flavors. There are almost 20 options in kale chips on our shelves. 20 choices at the grocery? There’s nothing cool about that.


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Simple Broccoli Soup


Today we harvested what might be the last broccoli of the year. I used it for soup. It feels like I’ve been using everything for soup lately. It was a very simple recipe, calling for only three ingredients; broccoli, salt and water. No heavy stock or roux or long caramelizing needed. The soup has a deep, radioactive, space-mutant green color and it’s flavor is outstanding.

Fans of Gordon Ramsey’s excellent BBC program Kitchen Nightmares will remember this soup. He made it in the Clubway 41 episode. It’s a classical puree. The kind of recipe culinary students learn in their first week at school(or should show up already knowing if they’re worth a scratch). Here’s the method in one sentence: boil broccoli in salted water, puree it in a blender and adjust salt to taste.

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