Massaged Kale Salad

by Shelby Hypes
Farm Direct Coop Member Shelby Hypes from Salem would like to share this hit salad she originally learned from the Food Network a few years back. She says the key to kale salads is massaging the kale to tenderize it. This extra step that only takes a few added seconds really helps to remove the bitterness from the kale. Who knew vegetables enjoyed a good massage too?

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Wilted Greens & Hakurei Turnip Salad

One of several benefits to joining the Farm Direct Coop is the opportunity to experience a wide variety of local fruits and vegetables. When I first joined the coop three years ago, I never ate turnips, had never even heard of Hakurei Turnips for that matter!

Fast forward to today and it’s one of many new favorites I look forward to each Spring. As you prepare your first bounty of the season, here’s a quick take on what to do with those lovely white turnips.

"Hakurei Turnips" Photo by Hattie's Garden via Creative Commons Attribution-Share Alike 2.0 Generic License

“Hakurei Turnips” Photo by Hattie’s Garden via Creative Commons Attribution-Share Alike 2.0 Generic License

1 bunch hakurei turnips with greens
1 bunch arugula or lettuce of choice

Clean and chop greens, minus stems. Cut top and bottom of turnips off, then slice up the rest of the turnips as thick or thin as you prefer. I like mine with some ultra thin slice mixed in with some bigger chunks.

2 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
1 tbsp olive oil (or 2tbsp of the same if you only have 1 on hand)
1 tbsp local honey
1 1/2 tbsp dijon mustard
2 tbsp sunflower or pumpkin seeds
*optional 2 tbsp nut of choice such as walnuts
*optional croutons

In a saucepan, heat olive oil just until warm. Add seeds and nuts, if using. Toast gently. Add remaining wet ingredients and whisk to combine. Warm through and reduce to desired thickness. Remove from heat and toss with salad. Greens should wilt gently, bringing out the flavors and creating a unified salad. Top with croutons, if using, and enjoy immediately. *Note* If your dressing is boiling vigorously, let cool for one minute before tossing with salad.

Simple Green Bean Salad

by Marykate Smith Despres, Salem Depot

When we get green beans in our share, I intentionally weigh them out and put them in my bag first. When I pick the bush beans from my garden, it’s the same thing. I cannot resist a fresh green bean. I try so hard to bring them all home, but most times, my mouth gets in the way.

If the green beans survive the two mile journey from the depot to my door, there is still a very good chance they will all be eaten raw. When I do cook fresh green beans, I barely cook them. This simple, cold green bean salad is perfect for maintaining the integrity of your green beans. The recipe is a loose one, as recipes learned in family’s kitchen tend to be.


All you’ll need is:

2 parts green beans to 1 part white onion (though if you are a big fan of raw onion, you may want to fiddle with this ratio)

a drizzle of good extra virgin olive oil

one crank each of coarse ground sea salt and black pepper


Blanch your beans. Be very careful not to overcook them. They should keep their crunch. Have a bowl of ice water ready. After you’ve drained and rinsed the beans, dump them in the ice water to ensure that they stop cooking quickly and completely.

Slice your onion. Long slices are best. You’ll want the slices to be as thick as the green beans, if not slightly wider.

Toss your onion and green beans together with the oil, salt and pepper. Refrigerate for at least an hour and serve cold.

Don’t be surprised if you find yourself making this salad every summer. It is the perfect snack or side on a hot day – the food equivalent to fresh squeezed lemonade.