Kale Quesadillas are one of the first things I cook up from a Community Supported Agriculture (CSA) bag. This recipe dates back to when Earth’s Harvest Farm was running a CSA. We’ve now moved on to the The 607 CSA.
Nothing says Community Supported Agriculture like kale, although some CSA bags can get a bit kale-heavy. For all those times, this recipe has been great: so good that my family even buys kale in the non-CSA season to make it.
- 5 or 6 kale leaves, sliced into fine strips
- 1 grated carrot
- 1 onion, sliced thin
- 2 T butter
- grated cheese of your choice
Melt butter in a large frying pan. Sautée onion. When they are translucent, toss in the kale and grated carrot. Cook until kale is soft. Remove to a small bowl. Heat a tortilla in the pan, top with grated cheese, some of the kale-carrot-onion mixture and fold in half. Remove to a plate lined with paper towel. This recipe will probably make 6-8 quesadillas. At your table, you can open them and layer in avocado, salsa, sour cream.
Unfortunately I’ve lost the original source for the recipe and don’t seem to be able to locate it online. Whoever you are–thank you. And thank you to the farmers that make community supported agriculture possible.
Community Supported Agriculture & Anthropology
- See UW-L student’s internship combines farming, anthropology (August 2018).
- The Open Anthropology issue on Food Anthropology should have some bibliographic resources.
- The guest post by Robert Seguin, Farmers and Foodies of the Future (August 2015), is helpful.