Dinosaur Kale Chips

 
Dinosaur Kale Chips

1 large bunch kale chopped, tough, better stems removed
1-2 scant tablespoons olive oil
salt and pepper to taste

Toss chopped kale in scant amount of olive oil and salt and pepper. On a sheet pan with a cooling rack or parchment paper, place kale in a single layer. Bake at 250 F for 30 to 40 minutes till crispy. Keeping the temperature low allows the kale to keep it's green color instead of turning brown.

Munch away at your heart's content. Healthy and low calorie too.

Fresh Dill and Spinach Pesto

Fresh Dill and Spinach Pesto

5 garlic cloves minced
1 cup (more or less)  olive oil
1 large bunch of spinach chopped medium, large stems removed
1 large bunch of fresh dill chopped medium
2 tablespoons lemon juice
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon aji ammarillo ground pepper or 1/4 teaspoon cayenne pepper
1/4 cup nuts of your choice, chopped fine

Yes, fresh dill and spinach are an unlikely pair for pesto, but both are very good for your health especially when used fresh. I had both in my CSA (community shared agriculture) box for this week. Add about 1/4 cup of the olive oil and then the minced garlic to a blender. Whirl till creamy and frothy. Add lemon juice and small amounts of the spinach till blended. Alternate with the chopped dill. Add the spices and nuts and blend till smooth or leave slightly chunky if you prefer. Pesto freezes very well and there is nothing better over your favorite pasta. Try it out you might like it.

Native Red Maple Seeds

Native Red Maple Seeds

Happenings in the Garden

Blue Bunting

Variegated Yucca in Bloom

Red Finch

Goldfinch

Mourning Dove

Red Hot Poker

Bird Bill Day Flower

Paprika Yarrow

Purple Salvia

The last of our vegetables are planted in raised bins and
we enjoyed everyone of the birds and flowers above.