Monday, June 2, 2014

Let's accumulate some recipes!

The farm stand (every Tuesday 4-7 pm, right at the farm) is in full spring swing! With all this warm weather plants have really taken off. Peas are in full force, but the stories of the week are kale and chard. You probably know how terrific they both are for you, packed with nutrients and fiber. And they are so versatile to eat! raw, steamed, sauteed, as a wrap for your favorite burrito insides.

This is what I am planning on making this week with kale: Maybe not exactly like that, but something similar. 

What about you? 

Share your spring time recipes in the comments below! Then I can come here when I'm at a loss with 5 lbs of red russian kale.

1 comment:

  1. Here's a recipe that a great lady, michele, emailed me:

    Recreated from the Goma-ae side dish served in the bento box at Chef Naoko's in Portland.

    Fresh Chard and Sesame Salad


    2 bunches fresh Chard, washed and stripped from stems

    (save stems for another use like pickling, stir fry, or eating with hummus)

    4 Tablespoons Sesame Seeds

    (I like the white sesame seeds that still have the husk on them)

    2 Tablespooons Sake or Mirin

    1 1/2 Tablespoons Tamari or Soy Sauce

    2 Tablespoons Sugar


    Blanch the chard in a large pot of salted boiling water for about 1 to 2 minutes or until the chard has turned a rich green.

    Remove the chard into a colander in the sink and allow to cool until you can touch it. Drain and lightly squeeze it to remove any excess water. Coarsely chop.

    Place sesame seeds in a blender or food processor and grind until powdery. A coffee grinder that is used for spices is perfect for this. Mortar and pestle would also work. Place sesame seeds in and grind until the seeds are powdery. Add the sugar and mix well.

    Add the soy sauce and sake or mirin to sesame powder and mix. Toss this with the chard until well dressed. Serve chilled.