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Totally Addictive Kale Crisps

•1 bunch of kale
•1/2 lemon
•1 Tbsp. maple syrup
•1 tsp. salt
•1 tsp. tamari
•2 Tbsp. olive oil
•1/4 cup sesame seeds

1. Preheat oven to 200 F.
2. Wash kale thoroughly and spin dry, trying to remove as much water as possible.
3. Tear kale away from stem. Each kale leaf should be torn into about 6 or eight pieces
4. Place all ingredients except for the kale into a bowl, whisk together.
5. Add the kale and mix together with your hands, gently massaging the leaves with the dressing.
6. Lay kale out on a cookie sheet or pizza pan and place in oven. Set timer for 30 minutes.
7. At 30 minutes, remove from oven and gently unstick kale from pan if it has stuck and replace for another 10-15 minutes until kale is dry and crispy.
8. Allow to cool. Can store in fridge for up to a week.

Eat Local Eat Salad Make Your Own Dressing

We are quickly getting into Greens Season!  If you want to eat locally produced foods you need to eat what is in season.  Greens grow well here, especially during the cooler spring weather.  Make greens a bigger part of your diet by eating more lettuce, kale, mustard, arugula, spinach, chard, tatsoi, bok choy, collards.


You should not need measuring cups or spoons, just make the dressing in a clear jar so that you can see your oil and vinegar.  This should make about one cup of dressing.

1 part olive oil- extra-virgin organic

1 part vinegar- i often use all balsamic.  you could use half balsamic half apple cider.  you could use all apple cider or another vinegar.

a spoonful of mustard- or more

two spoonfuls of something sweet- maple syrup, honey, agave, jam….

a spoonful of nutritional yeast

a spoonful of whole mustard seeds

some freshly ground black pepper

shake shake shake and ready to go.  if you eat plenty of salad you should go through the dressing fast enough to leave it on the counter, otherwise, keep it in a cool place.  i like to put it on my leftover grains with some raw chopped up kale, onion or grated carrot and beet.

adjust it, change it, add more things: crushed red chili flakes, lemon juice, fresh minced garlic, fresh minced herbs, salt…

make the ingredients a family.

maple mustard balsamic oil pepper yeast mustard seeds

honey mustard cider oil pepper seeds

raspberry jam balsamic oil lemon juice pepper

lemon juice cider oil mustard pepper

oil lemon juice cider vinegar fresh oregano crushed red chili salt

molasses mustard mustard seed balsamic oil black pepper

I have probably never made this salad dressing the same way twice.


It’s a Wrap!

Roasted Sweet Potato and Black Bean- Collard Green Wrap
A flavorful gluten-free, vegan wrap, made with collard greens.
Directions and Ingredients:
4 large collard green leaves, de-stemed, blanched.

To Prep the collard greens, slice off the stem and remove, with a sharp knife, the thickest part of the large vein.

Drop in a pot of boiling, generously salted water, for about 45 seconds. Remove and Place in a bowl of ice cold water. Blot dry. They are ready to fill.

1 large Sweet potato- diced, drizzled with olive oil, pinch salt, pepper and cumin seeds (optional) and roasted in a 425 F oven until tender and crispy, about 25 minutes.
1 C baked, smoked or seared tofu (or chicken or beef)1 1/2 C cooked black beans seasoned with:
1/4 tsp Chipotle
1/2 tsp cinnamon
1/4 tsp salt1 Avocado, sliced
Cilantro springs

Chipotle Lime Vinaigrette:
2 T lime
2 T olive oil
pinch salt
1/4 tsp chipotle powder

Prep time: 
Cook time: 
Total time: 
Yield: 4 wraps

Thank you for this wonderful recipe!
by sylvia fountaine, feasting at home blog January-17-2013