Soup season has arrived and with it sniffles and sickness, but I'm ready. Over the course of a week I've made roughly three gallons of beef bone broth from a single package of Morning Harvest farm's marrow bones. I've written about the healing properties of chicken broth already, and beef bone broth is very similar.
Sometimes when I open up my CSA share I know immediately what meal I want to make. Yesterday was one of those times. The smell of roasted garlic sourdough greeted me and when I uncovered the watercress and radishes I knew what the dinner menu would be: artisan sandwiches.
I've shared a lot of recipes here on the blog, most of them simple, but none so simple as this: wash and eat.
It's easy to forget the beauty of eating fresh produce. Growing up mom always told us we didn't have to ask permission to snack on fruits or vegetables. We could help ourselves to the stock on the counter and in the fridge. I'm grateful for the fact that she helped me create this healthy habit early.
Kale is quite possibly my favorite vegetable, which is great because I receive plenty as a part of my CSA share, but I know many people don't share my high opinion of this hearty leafy green. This recipe is for those who would rather hide their greens than feature them.