Sometimes weather demands a change in plans. With high winds and cold temperatures at our last meeting of the Green LIONS Garden Group we gathered inside to join in a variety of tasks. With our Fall garden begging to be harvested we prepared for a veggie sale at the school’s movie night. Students divided up into groups to work together on various preparations and other group needs.
One group gathered harvested herbs like parsley, rosemary, sage, thyme, oregano and marjoram into herb bundles.
Another group prepared harvested kale for kale chips by stripping it from the stems into small pieces ready for baking. On the day of the movie night we baked the kale chips to sell for $1 a bag. We sold out! See the recipe at the end of this post.
Any good sale needs advertising so another group created posters for the event.
With so much ready to harvest, we had to sample some. So another group created a homemade teriyaki sauce to pour over sautéd bok choy and tatsoi that students sampled over rice. A rare moment of silence in this group as cups were emptied into hungry bellies.
We also passed out eagerly awaited t-shirts that we can wear on meeting days and at events.
The movie night veggie sale was a success, bringing in needed money for our plans for two new garden beds for the Spring garden. Thanks to all who came out and supported our program.
2-3 bunches of kale stripped from the stalk and torn into palm-sized pieces or smaller
salt and pepper
Wash and thoroughly dry the kale, either by spinning it in a salad spinner or laying it out on towels. Toss in a large bowl with drizzled olive oil, salt and pepper. Spread out onto parchment-lined baking sheets in a single layer. Kale pieces can be touching but not overlapping. If they overlap they will steam instead of crisp up. It may take several batches to bake entire recipe. Bake at 350 degrees for 7-10 minutes depending on oven. Chips are ready when they crisp up and before turning too brown. Enjoy!