Set oven to 350
De-stem your kale and rip into bite sized pieces. Place it in a bowl, add oil and lemon juice and mix until everything is wet. You want the kale to be just slightly wet but not saturated. Add cayenne, garlic powder, salt and nutritional yeast and mix until combined. Line a baking sheet with parchment paper. Spread kale on baking sheet, making sure each piece is flat and not overlapping. Bake for 10 minutes- watching closely so that it doesn’t burn. Enjoy!

Welcome back White Oak Valley Farm for their second season with our market and at their somewhat new acreage! After twelve years on their leased land, sister Rachel and brother Jonathan were forced to relocate in November 2019 but being a family force to be reckoned with, as the duo has generations of farming in their blood, they came out ahead acquiring 88 acres that included a natural source of water from a beaver pond.

Able to produce more on their more spacious set up, they are currently offering lettuces, kale, cauliflower, kohlrabi and strawberries just to name a few. They are excited to bring heirloom tomatoes, varieties of corn, sweet and hot peppers, eggplant and more to our market in the upcoming months so be sure to follow them HERE to stay up-to-date on their harvest happenings.