Monthly Archives: January 2015

Recipe: Kale Market Salad Recipe

It just seems like winter and kale salad go together.  We do grow kale year-round, but in the winter it is at its absolute sweetest.  Here’s a fast recipe to get this ridiculously healthy veggie on your dinner table, from  Click on the image to get the original post.  This week’s CSA box provide the lacinato kale, green garlic, carrots, and lemons, so you just need to pick up the avocados and fennel at your local market.

Kale Market Salad Recipe

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Green Garlic Dressing:

  • 2 stalks green garlic (or scallions), rinsed and chopped (~1/4 cup)
  • 1/4 teaspoon fine grain sea salt, plus more to taste
  • 2 tablespoons fresh lemon juice
  • 1/3 cup / 80 ml extra virgin olive oil
  • 2 tablespoons ripe avocado
  • 1 teaspoon honey, or to taste
  • fresh pepper to taste
  • 1/2 bunch kale, destemmed, torn into pieces
  • 1 cup / 5.5 oz cooked farro or wheat berries (semi-pearled or whole)
  • 4-5 farmers’ market carrots, very thinly sliced
  • 1 small bulb of fennel, transparently sliced
  • 1 avocado, cut into small cubes
  • a big handful of almond slices, toasted


  1. Make the dressing by using a hand blender or food processor to puree the green garlic, salt, lemon juice, olive oil, avocado, honey, and pepper until smooth. Taste, and adjust with more salt, or honey, or lemon juice.
  2. Before you’re ready to serve, combine the kale with about half of the dressing in a large bowl use your hands to work the dressing into the kale, softening up the kale a bit in the process. Add the farro, carrots, and fennel, more dressing, and a couple pinches of salt, and toss again. Taste, and add the last of the dressing if needed. This is a salad I like quite heavily dressed. Add the avocados and almonds and give one last gentle toss.


  • Serves 2-4
  • Prep time: 5 minutes

–posted by Steven


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What’s in the Box for Jan 27 – Feb 13, 2015

In February 10-13 box we have:

  • arugula
  • broccoli romanesco
  • sunchokes
  • golden and red beets with tops
  • salad R&G
  • lacinato kale
  • Eureka lemons
  • turnips
  • heirloom carrots

In January 20-23 box we have:

  • green garlic
  • broccoli romanesco or tenderstem broccoli
  • sunchokes
  • golden and red beets with tops
  • salad R&G
  • lacinato kale
  • Eureka lemons
  • butternut squash
  • heirloom carrots
  • herb: marjoram

–posted by Steven

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What’s in the Box for January 13-16, 2014

In this week’s box we have:

  • Purple Viking or Mountain Rose potatoes
  • salad reds and greens
  • Golden and red beets with tops
  • Farao cabbage
  • leeks
  • delicata OR carnival winter squash
  • Lacinato kale OR rapini
  • bearss limes

–posted by Steven

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