I’m a big slacker this year. My big, fat, Eco-Confession? I didn’t plant a garden this year. This means we have been relying on farmers markets and u-pick to survive! Ugh.
But, wait… I have a pretty good excuse. We moved this Spring. Our Spring was consumed with painting, cleaning, packing and unpacking. It was pretty crazy around here. Then my beloved Mama passed away and I didn’t want to do much of anything for a good two months. Now, I’m up and running… but my yard is far from it! Since this is a new to us home, there was already a bunch of yard work to do. Needless to say, we haven’t gotten around to much of it, which includes clearing the garden beds and replanting.
So, that’s the plan this weekend. Get those beds cleared and start our transplants inside the house. Good thing I have plenty of kids.
Our favorite garden snack? Kale Chips. Make a bunch now and store them in gallon size glass jars in the pantry. The kids LOVE them and they make a great addition to any lunch box.
Kale Chips -
Wash and dry your kale. Tear or cut into chip size pieces. Lightly coat a baking sheet with olive oil. Lay kale pieces out in a single layer. Brush with more olive oil and sprinkle with Celtic sea salt, pepper, & garlic. Bake at 400 F for about 10 minutes, until crisp. Allow to cool and transfer to storage container. Experiment with seasonings to obtain different flavor delights. We are kind of wimpy around here and stick with the basics!