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Kale Chips

on April 5, 2018
Kale Chips
Prep time:
Cook time:
Total time:
Serves: 1 cup
Kale chips are a great, healthy alternative to the salty and oily chips you can purchase in the grocery store. The key to getting these just right is correctly seasoning them and knowing your oven so you don’t overcook them. They have such a great crunch – you’ll wonder what you were doing buying chips all these years! [br][br][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/6969967654_2a39d0a21f_b-300×169.jpg” width=”300″ height=”169″ class=”alignleft size-medium” title=”6969967654_2a39d0a21f_b”][/url]
Ingredients
  • 1 bunch kale
  • 1/2 tsp. salt
  • Nonstick cooking spray
Instructions
  1. Preheat oven to 350 degrees.
  2. Wash kale. DRY THOROUGHLY. This is the key to crisp chips.
  3. Remove and discard any thick kale stems, and tear leaves into large pieces.
  4. Spread leaves in single layer on 2 large cookie sheets.
  5. Spray leaves with nonstick cooking spray to coat lightly; sprinkle with salt.
  6. Bake kale just until kale chips are crisp but not browned (approx. 12-15 minutes).
  7. Cool on cookie sheets on wire racks.

 

Wine Glazed Radishes with Kohlrabi

on April 5, 2018
Wine Glazed Radishes with Kohlrabi
Prep time:
Cook time:
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Serves: 6 servings
A great dish that incorporates two of our earliest crops: kohlrabi and radishes! It has a great buttery taste that’ll make you fall in love with cooking these crops. [br][br][cap id=”attachment_9459″ align=”alignleft” width=”300″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/radish-0162-hero-d113086_horiz-300×169.jpg” width=”300″ height=”169″ class=” size-medium” title=”radish-0162-hero-d113086_horiz”][/url]Photo Credit: Martha Stewart[/cap]
Ingredients
  • 3 tbsp unsalted butter
  • 1 large bunch globe radishes (about 12), halved, plus leafy green tops for serving
  • 1 large or 2 small kohlrabies (about 3/4 lb), peeled and cut into 1/2″ wedges
  • 1 cup Lillet Blanc wine
  • Salt and pepper
Instructions
  1. Melt butter in a large skillet over medium-high. When it boils, reduce heat to medium; simmer until foamy.
  2. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom (approx. 2-7 minutes). Remove from heat.
  3. Add chopped radishes, kohlrabi, Lillet, and 3/4 cup water. Generously season with salt and pepper. Boil, stirring occasionally, until vegetables are crisp-tender and liquid is reduced to a glaze that evenly coats vegetables (approx. 15 minutes).
  4. Transfer to a serving bowl; let cool 5 minutes. Toss with radish greens; serve.

 

Blackberry Cheesecake Brownies

on April 5, 2018
Blackberry Cheesecake Brownies
Prep time:
Cook time:
Total time:
Serves: 9 servings
Chocolate and blackberries – yes please! Select members of the family don’t like chocolate, and even they enjoyed these! [br][br][cap id=”attachment_9435″ align=”alignleft” width=”199″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/untitled-45-of-159-199×300.jpg” width=”199″ height=”300″ class=” size-medium” title=”untitled-45-of-159″][/url]Photo Credit: Baker by Nature[/cap]
Ingredients
  • 3/4 cup cocoa powder
  • 1 1/2 cup sugar
  • 2 eggs
  • 12 tbsp unsalted butter
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 6 oz. fresh blackberries
  • 1/4 cup granulated white sugar
  • 1/4 cup water
  • 8 oz. cream cheese, softened
  • 1/4 cup Greek yogurt
  • 1 large egg
  • 1/4 cup sugar
  • 1/2 tsp salt
Instructions
  1. Cook blackberry puree by combining blackberries, granulated white sugar and water in a small saucepan over medium-high heat for 8-10 minutes. Use a whisk or spoon to help break down the blackberries.
  2. Once cooked, place a fine mesh strainer over a small bowl and, using a spatula, squeeze through all of the liquid and dispose of the solids. Let cool to room temperature.
  3. Preheat oven to 325 degrees. Line an 8″x8″ baking dish with parchment paper and set aside.
  4. In a microwave-safe mixing bowl, melt the butter. Stir in sugar, eggs, vanilla extract, and salt. Once combined, fold in cocoa powder and flour. Pour the brownie batter into the baking dish, spreading evenly to the edges.
  5. Combine softened cream cheese, Greek yogurt, an egg, 1/4 cup sugar and 1/2 tsp salt in a standing mixer fitted with a whisk attachment. Cream for 2-3 minutes on medium-high speed.
  6. Pour over brownie batter, spreading evenly to the edges. Drizzle the blackberry puree on top of the cheesecake batter and swirl using a fork, knife, or toothpick. Try to swirl only into the cheesecake batter, not the brownie batter.
  7. Bake until the cheesecake begins to turn golden and a knife inserted in the center of the brownies comes out mostly clean (approx. 1 hour).
  8. Place in fridge and allow to cool for at least 2 hours but up to overnight.
  9. Cut into 9 large squares. Store brownies in the fridge in an airtight container for up to 5 days.

 

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