At the farm right now is an abundance of Kale.  Along the way we have made the ever popular kale chips both with and without some cheddar cheese sprinkled on top - both are good.

But wait! There is still plenty of kale left.

More ways to enjoy this superfood - chopped and added to your kidney-bean and sweet-potato chili, in regular potato soup,  as part of a wilted salad, or to make kale pesto - when the basil is out of season.

And, one of my favorites - Kale and Eggs.

chop some onion, garlic, red or banana pepper [if you have them].  Start the [wide skillet] pan with 2 or 3 TBS of oil and saute the onion etc medium heat... meanwhile chop some kale leaves - two big handfulls as it shrinks a good bit - add to the pan and turn/toss till all wilted - still bright green.

Make 4 egg-sized dents in the kale and crack an egg into each one.

Chop a tomato for the top. [or sprinkle some drained Rotel on top]

Season as you like - like salt/pepper, italian seasonings, red pepper.

Put the heat low and cover.

The eggs will 'poach' in their little kale pockets. Cook til the white is set and yellow how you like them.

Serve and enjoy with nice buttered toast. Don't overcook the kale - makes it chewy! You might like it sprinkled with parmesan too.

The practical limit for a single pan is 6 eggs.

Rustic Radish Tart (makes one, 9-inch tart)
Crust:
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup very cold shortening or butter, cut into small pieces
3 tablespoons ice water

Filling:
4 oz. goat cheese
1 tablespoon freshly ground pepper, plus more to garnish
1/2 tablespoon olive oil
6 pink beauty radishes, tops and stringy roots removed, sliced very thin
1/2 granny smith apple, cored and sliced very thin
1/2 yellow onion, sliced very thin
1 tablespoon honey
1 teaspoon salt

Egg wash: 1 egg, beaten

Prepare pie crust: Put flour, salt and butter into a food processor fitted with the blade attachment. Pulse until mixture is crumbly and blended. (The largest pieces of butter should be about the size of green peas, completely coated in flour.)  Add ice water one tablespoon at a time, continuing to blend dough, until its consistency is even. Form dough into a ball, wrap with plastic wrap, and chill in the fridge for at least an hour. The dough will keep in the fridge up to 48 hours, and in the freezer for about a month.

To make the tart: Preheat oven to 425 degrees. Prepare a cookie sheet with parchment paper. Stir together the goat cheese, olive oil and one tablespoon of fresh ground pepper. Slice onion, radishes and apple.

After the pie crust dough is chilled, roll it out on a floured surface until it’s about 11-inches across. Transfer the rolled dough to the prepared cookie sheet. Spread goat cheese mixture on the pie crust to within an inch or two of the edge.  Top cheese with sliced onions, radishes and apples, then fold the edges of the crust over the toppings to create the tart shape. Sprinkle the tart with salt and fresh ground pepper. Drizzle honey over the fruits and veggies and brush crust with egg wash before baking for 20-25 minutes, until crust is golden brown and shiny.

Found on this blog:http://austingastronomist.com/rustic-radish-tart/

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