Kale

Kale‘s popularity has skyrocketed in the United States of America in the last 5 years. It is boasted as a nutrition ‘superstar’ due to the high amounts of vitamins A, K, B6 and C, calcium, potassium, copper and manganese it contains. On our farm we grow Winterbor, a curly leaf, Kale and Dazzling Blue (what…

Peach and Roasted Beet Salad

Peaches and beets are a perfect combination! Relish summer’s best flavors with this delicious salad. Ingredients: 1½ pounds small-to-medium beets 4 Cups packed baby spinach or roasted kale 4 ripe peaches cut into ½-inch wedges 2 Tbs roasted slivered almonds Dressing Ingredients: 1/2 c olive oil 2tbs white vinegar 1tbs maple syrup 1tsp mustard 1/4…

Garden Pad Thai

A great way to use random vegetables leftover in the fridge. We love this meal as a quick lunch on a hot summer’s day! Ingredients: Wide rice noodles 1 med onion, chopped 1 clove garlic, minced 2 Tbls oil 0.5 lb pork loin, finely sliced 1 carrot, grated Chopped kale (or spinach) Vegetables of your…

Basic Stir-fry

Remember always start your rice or noodles cooking first, then it will be ready when the stir-fry is done. Make your sauce. Choose a bottled variety for ease or try one of my favorites: Stir ½ C orange juice, ¼ C soy sauce, 2 Tbs honey, 2 Tbs water, 1 Tbs grated ginger, 1 Tbs…

Colcannon

Prep time: 10 minutes Cook time: 25 minutes Yield: Serves 4 as a side dish. Ingredients 4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks Salt 5-6 Tbsp unsalted butter (with more butter for serving) Choice of favorite sausage (or omit) 3 lightly packed cups of chopped kale, cabbage, chard,…

Raw Kale Salad

Kale is a vegetable that is generally eaten cooked due to its tough nature. However, if properly prepared kale can be a tasty raw green eaten in a tossed salad! How to prepare kale to be eaten raw: Pull the kale leaves off the tough stems and discard the stems. Use a chef’s knife to…

Braised Coconut Kale

2 teaspoons oil or ghee 1 small yellow onion 4 large cloves garlic, peeled and minced 1 tablespoon grated ginger, from a 3-inch piece 1/2 cup sun-dried or fresh tomatoes, chopped 1 large lemon, zested and juiced (about 2 tablespoons juice) 1 dried hot red pepper or dash of red pepper flakes (opt) 15-ounce can…