Know Your Farmer Series: Late January
Roasted spaghetti squash, carrots, and potatoes with creamed kale, avocado, and Texas Grapefruit! Flavored with lime juice and a little bit of salt.
This last week my wonderful husband/CEO went to the Farmer’s Market instead of me since I had errands and house calls in South Bend. So I was not able to take photos of my finds. But here is a meal made with Roasted Spaghetti Squash and carrots from Flower Hill Farm. I got the kale, onions, and garlic from there too. The potatoes are from our garden but you can get amazing potatoes from Flower Hill and Hole in the Woods Farm.
The grapefruit were a gift from my mom when I visited her over the holidays. These Texas grapefruits sure are holding up! I am down to my last 3.
There are many benefits to getting your food from the local Farmer’s Market:
1) Healthier eating because you increase the amount of vegetables and other plants in your diet.
2) Food has higher nutritional density because it is not transported through long distances and it is harvested at peak season.
3) You support local businesses and families.
4) It tastes better!
As part of our Get Healthy With Dr. Adame Program, we will feature our haul from the Culver Farmers’ Market and showcase full meals using their ingredients.
I tend to “batch cook”. I will make only a couple of meals per week which can be then eaten as left overs or “repurposed” as part of other meals.
Creamed Kale:
Ingredients: 2 chopped onions, whole head of garlic (peeled and halved), 1 cup nutritional yeast, 16 oz kale (stems removed, coarsely torn into small pieces), 2 cups oat milk, 1/4 cup whole wheat flour, extra virgin olive oil, salt and pepper to taste
Directions: Saute the onions and garlic in a large cast iron skillet with either water or olive oil. Cook until fragrant. I avoid using non-stick. Add the kale and mix until wilted down. Add the remaining ingredients, and cook mix or whisk frequently 5 minutes until the mixture is creamy. Add salt and pepper to taste.
How To Use Creamed Kale
The creamed kale can be served as a side dish, in sandwiches, as a pizza topping, as a heart pasta sauce, mixed with veggies as a casserole dish, in tacos or tostadas, or as a dip with raw veggies and crackers.
This dish freezes well for use later in the week.
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