Fresh kale from a local farm, cut and delivered on Thursday morning, was one
of many fresh vegetable choices this Thursday.
The timing is perfect for this recipe from Betsy’s folder, courtesy of
Kale Pesto (makes 1 cup)
2 cups kale, washed and roughly chopped
1/3 cup olive oil
1/8 cup grated parmesan cheese
2 teaspoons lemon juice
1 teaspoon chopped garlic
pinch of salt and pepper
1. Strip kale leaves from stems and place leaves in a food processor or
2 Add olive oil and garlic and blend until kale is finely chopped.
3. Add remaining ingredients and blend until smooth or as smooth as
5 Taste and adjust as needed.
Notes: Great over pasta, on pizza or in a sandwich. Substitute beet greens,
spinach or another hearty green instead of kale. Enjoy!
Statistics from this year compared to the second Thursday in November last
Households 219 ( 279)
Adults 295 (398)
Seniors 123 (115)
Children 194 (249)
Individuals 612 (762)
New 6 (13)