Wednesday, July 10, 2013

It has been another busy week so far but thanks to some great help yesterday from two volunteers the picking for CSA went quickly. Its getting to be the time of year where there is lots to pick. Yesterday it took three people two hours just to pick beans and peas. Needless to say that was only two of eight crops that were being picked for today's CSA pick up.

Beautiful fresh beans. We have four colours this year: green, yellow, blue (purple) and purple spotted (dragon tongue).

As a regular part of our CSA we often include kale. It is a pretty prolific grower and people are always asking for suggestions about how to use it up. So thanks to Tina who shared this kale salad recipe.

Kale Salad

½ cup raisins (optional) soaked in balsamic vinegar overnight
Large bowl of cut up kale
Can of mandarin oranges
½ c toasted sliced almonds

2 tbsp balsamic vinegar (if using raisins, can use the balsamic they were soaked in)
¼ cup olive oil
2 tbsp maple syrup
S & P to taste
½ the juice from can of mandarin oranges

Dress in advance to soften kale. Top with toasted almonds and orange slices (and raisins) just before serving.

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