By Leika Suzumura, Community Kitchens NW Program Manager
It may be worth changing the old saying to “an apple a day, when grown the organic way.” According to test results provided by the Environmental Working Group, apples test with the highest pesticide residues since 2011.
The good news is that apples grow well in our Northwest climate, and with resources like the Garden Hotline (managed by Seattle Tilth) and City Fruit’s urban orchard stewards, growing your own apples is easier than ever.
If you buy organic apples from PCC’s Bagged Apple program, you’re also supporting our children’s education program. Tasty and a terrific cause!
The recipe below is great as an appetizer or breakfast. If you don’t feel like working with puff pastry or you don’t eat wheat, enjoy just the filling as a side dish.
Savory Kale Apple Pockets
1 tablespoon oil
1 clove garlic, minced
½ onion, sliced
1 apple, cut into ½ ” long matchsticks
1 bunch kale, cut into small strips
2 tablespoons water
4 oz. goat cheese feta
½ teaspoon sea salt
¼ teaspoon black pepper
2 sheets puff pastry
• Preheat oven to 425˚F.
• Place a sauté pan on medium heat and add oil, garlic and onions. Sauté until onions are translucent.
• Add apples and continue stirring until they are softened, about 3 minutes. Add kale and water to mixture and let it steam until kale becomes wilted but not over cooked, another 2-3 minutes.
• Take pan off the heat, stir in goat cheese, juice of ½ lemon, salt and pepper. Taste and add more seasoning as needed.
• Flatten out puff pastry sheets, cut into 6 squares, about 4”x4” each.
• Break egg into bowl and whisk with a fork.
• Place 3 tablespoons filling into the center of the square and brush edge of square with egg.
• Fold the square in half to form a triangle. Seal the edges by using the tip of a fork to press and form small crimps. Use a knife to cut 2-3 small slits into the top for steam to vent. Brush egg over the top.
• Place in oven for 15 minutes, until golden brown. Remove and enjoy.