Farm to Table Week 3, Kale chips & Skeining

Here's the haul from out 3rd week of Farm to Table, the CSA program Rach and I signed up for. This week proved very plentiful with zucchini, chard, kale, scallions, beet greens, rhubarb, cabbage, peas and cherries. We are really loving all this fresh, local, organic produce! Cherries are a personal favorite of mine and that quart is almost gone already, even though I've been using restraint. If these were Rainier cherries there would have been no hope for them at all.

I've used up all the kale we've been getting making kale chips. I removed the leaf from the rib, tore them into bite-sized pieces and gave them a spin in the salad spinner. They were then tossed with a drizzle of organic extra virgin olive oil, spread on a cookie sheet and sprinkled lightly with garlic salt. Then into a 375F oven for about 7 minutes (the recipe I followed said 15 minutes, but the first batch got a little burned after 10 so I found 7 was a better time for this variety of kale). They are light, crispy, and quite tasty!

I've also been spending a lot of time skeining yarn to dye up for the shop. I thought some of you might be interested in how I skein my yarn. Here's a look at my highly sophisticated skeining setup (note the pure sophistication of the cardboard box on the floor to keep cat hair off the yarn).

Someday I'll have an electric skeiner to make this process a lot faster, but for now this works. I just have to say thank goodness for Netflix instant! Without it my brain would surely turn to mush during the long hours of winding yarn. Here's a close-up of the setup:

To the left you can see all the cones of yarn I still have to skein. The end result of all this mind-numbing work however, is a gorgeous blank canvas just begging to be hand-painted with dye. Totally worth all the effort!