It’s Easter and the Farmer’s Market in Kailua was open. Yay! Easter egg hunt going on and it was alive!
As usual, I went overboard with purchases. I’ve wanted to share
the things I’ve discovered that help to keep my purchases fresh. It makes me so sad when I have to waste any of the beautiful verge and I’ve wasted a lot of vegetables because I overbuy. Through trial and error, I’ve come up ways to keep the waste to a minimum and making vegetable last.
Let’s talk about kale. I found a humongous bunch for $3. It’s the curly kale that I love in raw salads. It’s also my favorite kind of kale to put in kalua and cabbage. I usually use turkey, regular cabbage and kale.
First thing you need is a big stainless steel town – big enough to hold a sizable amount of vegetables, but a size that will fit in the sink.
First you strip the leaves from the thick stems and fill the stainless bowl with them. Then rinse several times. If there are any bruised, soggy or brown leaves, remove them now.
They will make the kale go off. I feed the stems to our composting worms. I’ve tried to pickle them, but didn’t like the pickle. If anyone has a way to use them, please share!
Strain the water off well. Drops should still remain on the leaves. A must have for storage of huge amounts of greens are two gallon storage bags and dish towels. I love flour sacks best.
Pile the leaves up in the towel and wrap the whole thing like a burrito. Keep one leaf out to use to identify the bundle. Put the whole thing in the storage bag with the extra leaf in the bag. That leaf will tell you that it’s kale in that bag. If you have other greens in the fridge, you won’t have to open and unwrap each bag to know what they contain.
Now this bundle is ready for you anytime you need kale. It lasts over a week in our fridge.
Happy Easter! Happy Passover! Happy Birthday, Buddha!