Ever wonder why we include those (pronouns) next to our names in our bios? We know that we reach a diverse community of people, including allies that do not identify as LGBTQIA+ and those who might be new to gender expansive pronouns. Being that it's PRIDE month, we want to share some suggestions to help us all be in community together.
What’s Below:
About Kale
Cooking & Storage
Recipes
Kale is a leafy green in the mustard/brassica family that has origins in Italy, Greece and Turkey where it was first cultivated over 4,000 years ago. It’s been adopted into a variety of cuisines across Black and brown diasporas in place of greens native to Africa and Southeast Asia, and has typically been substituted or combined with several other greens in Southern U.S. dishes or stir-fries and stews in Asian dishes.
Mature kale and baby kale are green leafy vegetables that grow abundantly throughout our whole CSA season. Mature kale is known for its tough and fibrous texture.
Unlike mature kale, baby kale has a much milder flavor than its older sibling. Like arugula, baby kale is known for its slight peppery taste. It can be eaten raw or sauteed. Since baby kale isn’t at its peak maturity, it can also come in mixed salad greens because it tastes so mild.
Edible parts: Leaves and stems.
Medicine and Nutrients: Kale is an incredible source of vitamins and minerals like iron, Vitamins K and C.
Storage for Baby Kale : Wrap the bunch of kale in a layer of paper towels, and store in a supermarket plastic bag or a zip-top plastic bag in the refrigerator crisper drawer. The kale should be in great shape for a week.
Storage for Mature Kale: Kale is hearty, and it will keep in the refrigerator for more than a week. Store dry in a a plastic bag with most of the air squeezed out, or wrapped in a paper towel.
Ways to Prepare
RAW: When prepared for raw salads or slaws, kale needs to be chopped very fine and/or massaged in order for oils, vinegars, and salt to fully penetrate and season the leaves.
COOKED: Kale leaves can also be sautéed, braised, steamed, roasted, stir fried, and used in soups/stews.
Kale Potato Sabzi (Masala Chilli)
Vegan Kale Steak Salad (Eat Yo Destiny)
Kale and Persimmon Salad (Nom Nom Paleo)
Curried Kale and Chickpeas (page 17, from Made In East New York Community Cookbook: 3rd Edition)
Braised Kale and Chard (Son of A Southern Chef)
Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri
What’s Below:
About Mint
Cooking & Storage
Recipes
Mint is a sweetly fragrant and tender yet dominant herb, and although spearmint and peppermint are its most well known types there are so many more (including orange, chocolate, and apple scented types!). This herb has multiple points of origin across the Mediterranean, specifically Egypt where it was first recorded being cultivated over 2,000 years ago. From there it’s spread across Southwest Asia, Australia, and North America in both savory and sweet foods.
Edible parts: Leaves
Medicine and Nutrients: Mint has been known to be good for soothing digestion issues, sleep issues, and stress-related symptoms. The leaves are also known to support the management of herpes simplex and relieve menstrual cramps, among tons of other medicinal benefits.
Storage: Mint can be stored by rinsing, and then wrapping them in a dampened paper towel either as is or placed in a resealable bag. This will keep the mint fresh and wilt-free for about a week.
Ways to Prepare
RAW: Mint tastes great in fresh salads, both savory and sweet. Although the most popular combinations of fresh mint is with chocolate or strawberries, it also tastes great with melons, paired with legumes, and in savory dips or herbal marinades. You can also freeze mint in ice cubes to add to your favorite drinks and/or as a way to preserve them.
COOKED: Mint can be brewed as a tea, as well as infused in simple syrups or honey for sweetening drinks or cakes. It can also add some brightness to chicken and fish.
Pomegranate Mint Quinoa Salad (The Matbakh)
Chicken Fatteh (Every Little Crumb)
Strawberry Mint Lemonade (Nourished Palate)
Authored and compiled by Maya Marie of Deep Routes
What’s Below:
About Echinacea
Cooking & Storage
Recipes
Echinacea is a native plant to Turtle Island offering so much beauty and healing in any garden. Also known as purple coneflower, echinacea is commonly grown as a perennial ornamental plant for its ability to grow well in various climates and soil conditions.
Edible parts: Flowers, leaves, and roots
Medicine and Nutrients: Echinacea is known as a medicinal herb that helps combat the common cold and reduce flu symptoms.
Storing and Shelf Stability: A bouquet of echinacea can be stored by first hanging it to dry and then crushing the flowers and leaves into a jar where they can be stored in a cool, dark area.
Ways to Prepare: During peak blooming season (summer-fall) the flowers and leaves are harvested for tea and other infusions. Echinacea roots are also harvested in late fall for their potent medicinal properties. This plant is a welcome ally for pollinators and anyone needing additional immune system support after a very active summer and through the colder months!
Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri
Anise hyssop, also known as Licorice Mint is known for its fragrant licorice and sweet flavor that uplifts all the senses. This beautiful perennial herb is native to Turtle Island, here are just a few ideas for enjoying it:
The flowers are edible, with a slightly lighter flavor - try them as a beautiful and tasty garnish or on salad.
Anise hyssop can also be used in a bath - great for sore muscles, and to calm the mind!
You can dry Anise hyssop as well, and enjoy a nourishing licorice flavor tea in the Winter! Just hang the stems upside down until crispy, then separate out the leaves and flowers and store in an airtight container.
You can infuse honey - after drying, put some leaves in a jar and pour warm honey over them. Leave to sit for about a month and then enjoy!
Also known as “holy basil”, Tulsi has been traditionally used to support immune system health, our response to stress and natural detoxification. It is an incredible plant!
Prepare a simple Tulsi tea by steeping a handful of leaves in boiling water for 5-10 minutes. Then strain and enjoy! You can let it cool and enjoy it on ice, and sweeten it a bit if you like, too.
Or, try a twist on a refreshing limeade by blending 3 limes, 2-3 Tulsi stems (with leaves and flowers), plus 1 cup of water. Pour the puree over a fine mesh strainer and discard the solids. Add another few cups of water and sweeten with honey to taste. Serve over ice.
You can also dry tulsi to enjoy this calming, grounding tea in the colder months. Just hang it upside down for a few weeks!
Sage, also known as garden sage, is a healing elder that offers bountiful ways to connect with their wisdom. As a culinary herb, sage offers a deep woody and earthy flavor to soups, sauces, marinades and infused oils. Sage is also used as a medicinal ally for its anti-inflammatory properties that helps with digestion, bloating and upset stomachs. Its antimicrobial properties offers immune system support and helps in soothing sore throats and other symptoms of the common cold. Sage can be used fresh or dried.
To dry, place a single layer of sage through a breathable surface to increase air flow. It will take up to two weeks for sage to air dry, then store in a air tight jar away from direct sunlight.
RECIPE AND IDEAS
Tarragon is a flavorful perennial herb with hints of anise and earthy flavors popular in French and Balkan cuisines. Commonly paired with chicken and cream based sauces, tarragon is a great addition to herbaceous summer recipes. Tarragon is rich in vitamin C which offers immune system support and digestive relief. As a antispasmodic, tarragon helps to soothe cramps and painful joints. Tarragon can be used fresh or dried, although the flavors are best enjoyed as a fresh herb.
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