Celebrate Spring – Eat a Salad

Our second distribution was cold and wet, but overall successful. We had a large harvest of various greens, such as lettuce, spinach, kale, bok choy – all plants that love growing in Vermont’s cool, wet spring. Though some of you may not be highly excited by such a ’fluffy’ share, we encourage you to celebrate…

Lettuce

Lettuce is without doubt one of the world’s favorite vegetables, and with good reason. Summer days are unthinkable without the refreshing presence of lettuce! Consisting of 95 percent water, the darker varieties are the most nutritious with higher levels of vitamins A and C, betacarotene, folate and calcium. On our farm we grow loose leaf…

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…