Now that the fireworks are over, we would like to take the time to recognize and celebrate Independent Growers in Detroit and abroad. But what makes a group or an individual independent? For the most part, the group or person will do the work, confront the cost, and despise short cuts.
   We at City Commons work hard to sustain our individual autonomy and independent operations, but we also value the interdependence that is necessary to grow as a cooperative. The ability to communicate and complement each other makes for a smooth operation. We hope you enjoy the box this week which will contain:
Kale, basil, chard, beets, head lettuce, cabbage, squash, radish, zucchini, and starting this week, flower shares!
This week’s recipe is Smokey creamed Kale.
  • 1 bunch of chopped kale
  • 4 tablespoons(1/2 stick) butter
  • 1/2 small white onion, finely chopped
  • 6 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/3 cup finely grated Pecorino or Parmesan cheese
  • 1/2 teaspoon dry mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt, or to taste
  • Freshly ground black pepper

Take whole kale leaves, remove the stalks and major ribs and chop roughly.

Set a large bowl of ice cold water in the sink. Bring a large pot of salted water to a boil. Add the chopped kale and simmer for 1 minute, then drain into a large strainer and immediately transfer to the bowl of ice water. Swish the kale around in the cold water, then drain and squeeze dry with paper towels or a kitchen towel.

Melt the butter in a deep sauté pan or 3-quart saucepan over medium-high heat. Add the onion and garlic, and cook, stirring constantly, for 1 minute. Sprinkle the flour over the onion mixture and cook, stirring, for 3 minutes. Turn the heat down if necessary; do not let the flour brown.

Whisk in the milk. Cook the mixture, stirring slowly and continuously, until the sauce comes to a boil and thickens enough to coat the back of the spatula, about 5 minutes. Reduce the heat to low and continue cooking until the sauce is the consistency of soft pudding, about 2 more minutes.

Stir in the cheese, mustard, paprika, salt, and a generous quantity of black pepper. Add the drained kale and mix well. Warm over low heat then serve.

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