The farmer’s market on Saturday was a blast like always, and there were two highlights,
1. Gallatin Valley Botanicals harvested their first batch of arugula and spring mix!!! We have been eating on them all week!
2. I found the most beautiful bowls (pictured) made by a very talented local artist Meridith Bird, I fell in love with the simplicity of her ceramics, and look forward to getting more! FYI…These were not actually at the market but in the art gallery located in the Emerson.
Spring has brought on a very strong craving for greens…call me crazy, but I LOVE greens and especially kale! Kale provides rich nutrition ingredients that offer protection from vitamin A deficiency, osteoporosis, iron-deficiency anemia, and believed to protect from cardiovascular diseases and colon and prostate cancers.
Kale is one of the healthiest foods on the planet, and we should all be eating more of this leafy green powerhouse. Though there has been a kale “revolution” in the past few years, many people still don’t know how to prepare it. Kale can be steamed, sautéed, blanched, stir-fried, added to soups or casseroles, made into pesto and kale chips, or my personal favorite…made into a simple salad.
Here are some of my favorite recipes containing kale: Kale Caesar with Roasted Autumn Vegetables Cheesy BBQ Kale Chips For a few years, I was convinced that Kale Caesar was my favorite all-time kale recipe…but this one is giving the Caesar a run for it’s money. Fresh, Crispy, Sweet and Crunchy…and the baby asked for thirds which totally blew me away!
This will be on my spring menu for many years to come!
- 1 bunch lacinato or dinosaur kale, chopped
- 2 medium carrots, shredded
- 1 large watermelon radish, shredded
- 1 honey crisp apple, shredded
- juice of one lemon
- a drizzle of extra virgin olive oil
- sea salt
- fresh ground black pepper
- roasted pepitas or pumpkin seeds(optional)
- Put the vegetables in a large bowl. Add the lemon, olive oil, sea salt and black pepper and pepitas. Toss. Serve