Delicious Bradley Kale

1) Stir-fry 3 onions (whites and greens) in olive oil & fresh garlic.

2) Add 1 lb. ground beef to the skillet. Also add 2 cloves fresh garlic (also from Kingston Market) to skillet and keep simmering.

3) Add about 1 tsp. chili powder and 1/4 tsp. ground cumin.

4) Add 4 leaves chopped kale (more if you wish).

5) After about 10 min., add 1 can stewed tomatoes, 1/2 jar salsa. and 2 cans drained and rinsed dark kidney beans and simmer a few more minutes.

6) Add in 1 bag boil-in-bag brown rice (empty bag) or add 1 cup cooked rice.

7) Simmer 20 minutes, and add lots of Farmer Kate's cilantro (chopped) - simmer another couple minutes and serve.

Submitted by Wilhemina and Charles Bradley

Zucchini Soup

Serves 4

4 slices bacon, coarsely chopped*
1 10 1/2 oz. can beef broth*
1 T. olive oil
2 1/2 cups water
1 medium onion, chopped
1/4 cup parsley, chopped
1 clove garlic, minced
1 tsp. dried basil
6 to 8 medium zucchini, cut into 1/2 inch slices (about 2 pounds)
1/8 tsp. pepper
Grated parmesan cheese

Cook and stir bacon in large saucepan until light brown. Drain bacon pieces on paper towels; drain fat from pan. Add oil to pan and cook onion and garlic until onion is tender. Stir in remaining ingredients, except Parmesan cheese. Heat to boiling. Reduce heat and simmer uncovered until zucchini is tender about 15 minutes. Let cool slightly and puree in blender or food processor. Serve with Parmesan cheese on top.

*Can be made a vegetarian soup by omitting bacon and using vegetable broth instead of beef broth.

Submitted by Margery Prazar