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

Salad:
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.

Dressing:
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.

 

 

What to Do With All That Kale? A MUST-Use Recipe!

 By Heidi Rubin, FDC Board President, Marblehead Depot

As an FDC member for more that 10 years, I have at least five go-to recipes that many of my family kale naysayers will eat. Here is one of them. I would like to thank FDC member Christina Pastan for passing this New York Times recipe on to me. It is easy, fast and a keeper!

Recipe By: New York Times adapted by Heidi Rubin
Serving Size: 4-6

Ingredients:
2 bunches Tuscan kale (also known as black, dino or lacinato kale)- So far any kale from the FDC works
1 garlic clove, finely chopped (I use 2-3 cloves)
1/2 cup finely grated pecorino cheese, more for garnish
1/4 cup extra virgin olive oil, more for garnish
2 lemons, freshly squeezed
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
Freshly ground black pepper, to taste.

Optional: 2 thin slices country bread (part whole-wheat or rye is nice), or 1/4 cup homemade bread crumbs (coarse); 1/2 cup currants
Directions:
1. Trim bottom 2 inches off kale stems and discard. Slice kale, excluding ribs, into 1/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl with 1 cut up lemon (squeeze lemon quarters before putting in bowl) and cover with water for 2 hours. Squeeze kale and spin well in salad spinner. Place in serving bowl.
2. If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs. The bread can be replaced with 1/4 cup of currants.
3. After chopping the garlic, transfer to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves). Add currants or breadcrumbs.
4. Let salad sit for 5 minutes, then serve topped with additional cheese and a drizzle of oil. If you don’t have time the dressing can be made with all the oil and cheese at the same time. Enjoy!