First some important announcements, then a fun new way to make kale. Only three announcements so hang in there!!
1--Do remember that for the supplemental cycle, Cycle B, there are limited distribution sites available. Most of the smaller sites are only operating during Cycle A. Remember that if you are free on Distribution Days, you can always sign up as a site manager to either cover an existing site during double-distribution periods or to create your own site! Contact email@example.com for more information on how to become a volunteer or site manager. It's actually pretty fun!!
2--Please respond in the comments section below: what produce would you be interested in the most during the off season? There is likely to be a new Producer who operates an organic greenhouse specializing in indoor vegetable production. What do you most wish you could be able to get fresh during the cold months? Your feedback matters!!
3--Short notice, but if you and your family are free tomorrow, May 28th, consider heading down to the Farm and Ranch Day in Castle Rock, sponsored by the Colorado Agricultural Leadership Foundation. There are lots of fun things to do and best of all, it's FREE FREE FREE! Right up there on the list of great things happening tomorrow, our own Erin Macfarland of Harmony Foods will be there promoting the Coop! It's a great time and a great way for non-farm kids to get a better understanding of farming and food. For more info: http://www.thecalf.org/farm-and-ranch-day.html
Okay, while we realize there was no kale these past two early cycles (darn hail!), itsacomin' and soon! Your friendly neighborhood blog mistress really hates the stuff, but I'm thinking this preparation method might turn me into a fan, we'll see. I do like the idea of bruising kale, that is for sure...My kale-adoring friends really like this, especially because it is a dressed salad that can actually be kept in the fridge as leftovers without turning into a sloppy, gross mess. Everything in this recipe is "to taste" and kale may be substituted in all or part for any other hardy green like collards, sea-kale (biera tronchuda), cabbage and other brassica leaves. Chard is likely a might too delicate for this recipe, but we haven't tried it bruised so...
Bruised Kale Salad
2 bunches kale
1/2 cup freshly grated Parmesan cheese
1/3 cup extra-virgin olive oil
1/4 cup lemon juice
3 large cloves garlic, minced
1 tablespoon reduced-sodium soy sauce
1 minced anchovy fillet or 1/2 teaspoon anchovy paste (optional)
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
Strip leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.
Recipe from EatingWell.com