This week broccoli and bananas have become harder to source, which has caused a rise in price.
We are now facing the lowest Banana harvest in 5 years. This is most likely due to the problem many SA farmers, and farmers around the country, are facing that there are limited workers to pick the fruit due to COVID restrictions.
I am concerned that this year we may see further food shortages, because a lot of farmers are reducing what they are planting purely as they are lacking in seasonal workers to pick and pack.
It really highlights how tough this industry is for us, and our farmers, and how valuable they truly are in our society.
We will still include items in your boxes where available, but box contents and may change pending final produce availability. Hopefully we should be seeing some of our own broccoli soon (it would have been sooner if not for some pesky ducks!).
This last few weeks you would have enjoyed our fresh picked Kale as we do have an abundance. Please read on for how to make the perfect kale chips - guaranteed to please even the kale-adverse members of the family.
Kale is rated number one on the aggregate Nutrient Density Index, making it a top superfood to add to your diet.
But… It tends to get a bad rap with the kids, making kale chips a great way to disguise this nutrient powerhouse as a tasty treat!
Read on for secrets to the perfect kale chip.
Kale Chips: A Kale-er Snack
Remove the stems
As the stems can be very woody, please make sure to remove the stems. You can do this by holding the base of the stem, wrapping your hand around the base of the leaf and pulling up, removing the leaves from the stem. Otherwise you can just use a knife.
Wash and DRY the leaves.
Kale can get a bit sandy, so its important to wash the leaves, but make sure to dry them very well with a salad spinner and tea towel. Leftover water can steam the chips in the oven, leading to a soggy chip - yuck!
Use ½ tablespoon of oil per chip.
Olive oil or coconut oil are delish and help spices to stick, but make sure to coat the chips evenly. Make sure to leave any liquid seasoning until after they are cooked to stop them going soggy.
Spread in a single layer.
This helps them to cook evenly and prevents uncooked, soggy chips.
Cook on low heat.
Kale chips cook best on low heat (around 150 degrees) for around 25 minutes. Leave them to cool for a few minutes after pulling them out of the oven for extra crispiness.
Preheat oven to 150 degrees. Line a tray with baking paper.
Prepare leaves as mentioned above.
Add kale to a bowl and massage in oil.
Sprinkle seasonings and toss to combine.
Spread out kale in a single layer on the tray (you should have enough for 2 -3 trays).
Bake for 10 minutes, rotate the pan and cook for 10 – 15 minutes more.
Cool the kale for 3 minutes and enjoy!
For nearly 12 years, local SA family-owned OrganicBox has been delivering truly certified organic food to families in Australia. We only send out the freshest certified organic foods in our boxes, and back that up with our 100% no questions asked replacement policy. If you are not happy, neither are we...
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Don't forget to get your order in before 9pm Sunday night!