First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
Listen to our podcast.
Adapted from From Asparagus to Zucchini, Madison Area CSA Coalition.
4 oz. cream cheese, softened
1 small bunch Tuscan Kale
3 oz. blue cheese, softened
freshly ground black pepper
1 cup sliced Leeks, white parts only
1 tsp. each olive oil and butter
Bring a pot of salted water to boil. Meanwhile, thoroughly wash leeks and strip kale leaves from center stalk. Finely chop leeks and cook over medium-low heat in the olive oil and butter until tender. Blanch kale leaves in boiling water about 4-5 [Read more…]