I love summer! You know after the long, cold winter our summers here in Minnesota just don’t seem long enough. So I am thankful that today the Worthington Farmers Market starts in downtown Worthington at 4 p.m . Buying fresh, local produce from people I know makes me happy and summer meals created with the local food purchased at the farmers markets are loaded with flavor and healthy nutrients.
Farmers markets have gained a lot of popularity over the last few years as people are becoming more aware about the foods they eat and where they come from. People love the opportunity to buy straight from producers. It feels good to be able to ask questions about the food you are purchasing and a good number of the producers at the Worthington Farmers Market grow their goods without using harsh chemicals. This year, I am happy to see several vendors selling gluten free options.
If you live in the Worthington area I invite you to visit our local markets. The downtown Worthington Farmers Market goes from 4 to 7 p.m. on Tuesdays at the parking lot at Second Avenue and 10th Street and this year the Saturday market starts July 11 and runs from 6:30 a.m. to Noon at Ace Hardware along Oxford Street. If you are not around Worthington, I encourage you to find a farmers market close by and enjoy all of the delicious produce and goods it has to offer!
So last week we in our fresh produce box from 10 Acres Flat there was kale. This is definitely a vegetable I have grown to love but trust me it took some time. Last year, Freya from 10 Acres shared the kale recipe posted below. It made me love and crave kale!The one thing I learned from this recipe is if you are eating kale fresh you should massage it so it is easier to digest and it also gives it a better flavor. Now, I know many of you are saying…ick, I am not going to eat kale but give it a chance! And if you don’t like it one way, try it another way. Kale is loaded with vitamins and minerals including calcium and vitamin c. In fact, did you know kale has more vitamin c than one orange?
This is the first recipe I have used fresh kale. Usually, I throw kale in a morning smoothie or I sautee it with onion and garlic in butter or bacon grease. This salad was a hit at our house. In fact, my husband and I finished it off the first night I made it and I had to make some just a few days later because I was craving it. And of course, kale is something you can purchase at the local farmers market.
1 bunch kale
Juice from 2 fresh lemons
2 tbsp. olive oil
1-2 tsp. local honey
1 cucumber, bell pepper, carrot or other favorite salad veggie
¼ cup sliced almonds or sunflower seeds
Salt and pepper to taste
Remove the stem from the kale leaves. Discard stems and slice kale into strips. Place chopped kale in salad bowl with about a ½ tsp. of real salt or sea salt and 1 tsp. of lemon juice. Rub the salt and lemon into the kale (like you are giving it a massage) for a few minutes until it turns a brighter green and is starting to look almost wilted or cooked. In a smaller bowl, mash the avocado and mix with remaining lemon juice, honey and olive oil. If it seems to thick add a dash of water. Pour over kale and stir well to combine. Add chopped veggie of choice and almonds or sunflower seeds. Season to taste with salt and pepper.
NOTE: When I made this recipe last week, I chopped the avocado into pieces and did not mash it. I used a red pepper and cucumber for my first batch this season and loved the flavor the cucumber added. We did not put the almonds or seeds on it. The next time I made it I used a carrot and turnips. As you can see you can be creative and come up with many variations of this recipe.
Please share your favorite recipe using fresh, summer produce with us here at Be Real Blog.
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