A Sunny Day
Wow! What a difference the sun makes this year!
I hope all of you are enjoying the produce. We have been. One item I would encourage you to try if you haven’t yet this year is the blue curly kale. It has been incredible this spring! My kids are eating it in salad, and I wanted to offer this recipe that we (the adults) have enjoyed.
A side note: I found this recipe in Come to the Table: The Slow Food Way of Living edited by Karen Heron published in 2008. I highly recommend this book for its wonderful photography, doable recipes and thoughtful discussion of organic agriculture.Kale Ceviche
4 stalks kale, I use more with the younger leaves, remove stems and chop leaves into medium shreds
2 scallions, roots removed and the white sections chopped
4 small radishes, thinly sliced and quartered
2 carrots, peeled and thinly sliced
Juice of 1 lemon
1 T. olive oil
Soy sauce to taste
Freshly ground pepper
Mix together all the ingredients and serve. You can use any colorful combination of vegetables in addition to or instead of kale, including baby beets, spinach or pac choi. This salad gets more delicious if left to marinate for 10 to 15 minutes. Enjoy!
It was wonderful to see so many of you this past weekend in Strasburg and Shelbyville, and I would like to invite you again to consider a trip out to the Farm this summer for one of our Open Patch events. There is always someone to willing to drop his/her hoe, welcome you and give you a tour -
