This past Friday, Steve and I drove to Allendale Farms in Brookline to get our first Christmas tree together. I’d never been to Allendale Farms which is silly considering it’s a 5 minute drive from our apartment. Going there reminded me that I really need to look into getting a CSA next year. I was super psyched that not only did they have Christmas trees, but they had tons of fresh produce like apples, pomegranates, broccoli, fennel, onions, and kale!
I picked up apples, pomegranate, and dinosaur kale! Dinosaur kale, also known as Tuscan Kale, has blue-green narrow leaves with an embossed texture. It has a slightly sweeter taste than curly kale. Now I’m no stranger to kale. I love crunching into kale chips and scooping it up in a quinoa salad.
For dinner that night, I tossed together a quick, easy and cheap meal using our kale from Allendale.Print
- 1/2 lb whole-wheat penne
- 2 bunches of local Dinosaur kale (any type of kale will do), stems removed and cut leaves in half
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 cup pasta water
- 1 15-oz can white kidney beans, drained and rinsed
- 1/4 cup grated Parmesean
- Olive oil, salt and pepper to taste
- Cook pasta according to directions on package. Save 1/2 cup pasta water.
- In a large saucepan, heat olive oil over medium heat. Add diced onion and cook for a few minutes, until soft. Add garlic and let cook for 1 minute.
- Add kale and 1/2 cup pasta water. Toss to combine and cover and cook for a 5 minutes or until kale is wilted. Add beans and cooked pasta. Toss to combine.
- Add more olive oil, salt and pepper to taste. Top with Parmesean cheese.
We even ate on our Christmas plates and placemats. Fitting for a night of Christmas tree hunting.
I can’t wait to use the apples and dig into that pomegranate next! Stay tuned…
Have you tried Dinosaur Kale? Have you snagged any good farm fresh produce recently?