The Farm Report from Turkey Hill

  (Tallahassee, Florida)
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Kale Salad 2

KALE SALAD - Perfect for young kale - Combine the juice of the lemon with the pressed garlic clove and the olive oil, then put the washed, cut-up kale in there and massage it with your hands for a few minutes until it gets nicely wilty. Integrate the carrot coins and avocado cubes. Season to taste with salt and pepper and serve.

What You Need:
1 bunch fresh kale, destemmed
1/2 cup sliced mushrooms (shiitake or brown)
1/4 cup red onion, sliced thinly
1 avocado, diced
1/4 cup flax seed oil
1/3 cup fresh lemon juice
Tamari (to taste)
What You Do:
Tear kale into small, bite-size pieces. In a bowl, toss all vegetables with kale.
In a small bowl, whisk together flax seed oil, lemon juice, and tamari. Pour over vegetables and let sit for 10 minutes before serving.

Kale Salad 1

Curried Kale Salad is delicious and holds well in the fridge. Great to make a day ahead.  [Read More]

Swiss Chard with Lemon and Olive Oil

Chard with Lemon and Olive Oil

This delicious and easy recipe serves 2, but easily doubles to serve 4. I like to make this with the larger, exuberant amounts of lemon and garlic. Use the smaller amounts for a subtler flavor. Adapted from a recipe in Outstanding in the Field by Jim Denevan

1 bunch of chard

4 tablespoons of extra-virgin olive oil, divided

Sea Salt

1-2 garlic cloves, or ½ of a garlic pearl, minced

1-2 tablespoons fresh lemon juice

Freshly ground black pepper

Wash the chard. Remove the stems and chop them into a small dice. Coarsely chop the leaves and set them aside.

Heat 1 tablespoon of the olive oil in a heavy-bottomed skillet over medium-low heat. Add the chopped chard stems and a pinch of salt. Cook, stirring occasionally, until the stems are nearly tender, about 8 minutes. Push the stems to one side of the pan and add the garlic to the other side. Cook until fragrant but not brown—about 1 minute. Stir to combine the garlic and chard stems. Add the chopped leaves and season with a bit of salt. Stir in a splash of water and cook until the leaves are tender and wilted.

In a small bowl, whisk together the lemon juice and remaining 3 tablespoons of olive oil with a pinch of salt and some pepper.

Remove the pan from the heat and pour the dressing on top. Stir to combine and season as needed. Serve hot and enjoy!

Thanks to Sarah Keith for finding this recipe.

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