May recipes

Kale: In our house, we eat kale almost daily. Truthfully, we are often shoving it in as an afterthought, but luckily kale is versatile like a multitool! Some of our favorite ways to eat kale are in stews and chilis and as a quick wilted green next to potatoes and eggs for a weekend breakfast.

On the farm, kale comes in many types, flavors and textures. We grow lacinato (or dino), red russian, and curly, but there are many more varieties. Red russian is the most tender, lacinato the best for chips, and curly is a switch hitter.

  • Kale caesar salad- this is a riff on the Harvest kale salad. This all started after a trip to Harvest when Kate’s mom said, “I bet I can make this” and now its a weekly staple. We make different versions of this every time; with or without chicken, with or without croutons, and often without celeriac (because its not often available).
  • Fried brown rice with kale- we often make this meal with left over rice from other meals throughout the week. You can also throw almost any left over you have or on its way out veggie into the mix and you’ve got a whole new meal!

Baby brassicas: Baby brassicas are a spicy mix of mustard, tatsoi, mizuna, and kale. They are delicious in a stir fry noodle or rice dish with snap peas and scallions. Many of our customers like to eat them raw with a little bit of dressing on the side. I enjoy them in their raw form with chicken, uncooked ramen noodles, sesame seeds, almonds, and a quick vinaigrette. It is a 10 minute meal prep and hits the spot, especially on a warmer spring day.

Salad mix: I think we all know what to do with salad mix; eat it like a salad. I often get stuck in the same salad routine of salad mix with store bought dressing (Newman’s Own Parmesan & Roasted Garlic). Bon Appetit’s website and magazine has provided a lot of inspiration over the last few years. Here are a few salad ideas I really enjoy:

  • Green goddess cobb– I do not eat pork, so I usually forgo the bacon or pork jowl, but its still damn good! As far as the herbs go, we usually do not buy anything extra and try to use everyday herbs or whatever we have. Do what feels right for you and know that it doesn’t have to be perfect to be great!
  • Tropical cobb– we often substitute the chicken in this for some type of bean and we use whatever fruit we have (apples, oranges, dried fruits) sometimes instead of mango.
  • Quick pickle salad- can’t get enough!
  • Classic steak salad– but if you like other meats, or no meat, or something else use that, the components are great.
  • Lastly some dressing

Cilantro: some people love it, some people hate it, but I think we can all agree it’s one of the freshest tasting and feeling herbs out there! We add it as a garnish once the meal has been plated to keep it’s raw flavor. Stir fry’s, morning eggs, quesadillas, thick soup, and dips all benefit from its freshness.