Persephone Farm

Sustainably Grown Vegetables & Flowers – Indianola, Washington

kale

Kale Spring Green

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Kale magazine
All Hail The Kale
Rebecca in her spring green sweater and kale
Rebecca and kale

Persephone Farm kale and our “chief kale evangelist”, Rebecca Slattery, were featured in the January/February cover article of Edible Seattle. If you’re on the ferry this month check out the big brochure rack if you’re lucky you might find the back issue free for the taking. Written by friend of the farm, Abra Bennett, the article “All Hail The Kale” expounds on the history, benefits and popularity of this versatile veg. Plus it includes Agate Pass Cafe’s chef and owner Marty Bracken’s recipe for Kale Apple Salad with maple vinaigrette (Rebecca’s favorite kale salad.)

Kale Salad

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Thank you to CSA subscriber Christine for sending in this easy recipe. Just in time for the kale in our boxes this week! Sounds yummy.

Chop 1 head of kale into small pieces (stalks removed)

Toss with dressing and let rest in fridge for minimum of 4 hours. Add dried cranberries and chopped, toasted pecans (or other nuts if preferred i.e. pine nuts). Can also add shredded parmesan.

Dressing:
2 tablespoons lemon juice
3 tablespoons oil
1 tablespoon honey
½ teaspoon lemon zest
Salt and pepper to taste

Kale Chips

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Thanks to 10 year old Bainbridge Island CSA subscriber, Jianna, for contributing this recipe. Also check out her Mom’s recipe for Lentil Kale Sausage Stew.

1 large bunch of kale
3 1/2 tsp olive oil
salt to taste

Preheat oven to 350 degrees. Cut kale leaves off stem into bite size peices and lay out on cookie sheet. Drizzle olive oil on leaves. Salt lightly. Bake in oven until crispy and light brown (7-8 minutes). Salt lightly.

Enjoy your healthy snack!

Lentil Kale Sausage Stew

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Thanks to Bainbridge Island CSA subscriber, Kassia, for contributing this recipe. (Adapted from the recipe printed on the back of the lentil bag!)

2 carrots, chopped
1 large onion chopped
1 large clove garlic chopped
1 Tbsp olive oil
1 lb chicken or turkey Italian sausage, sliced
1 lb lentils
4 cup vegetable broth
1 tsp sage
1 tsp thyme
1/2 tsp pepper
1/2 tsp salt
1 lb chopped kale (washed)

Saute carrots, onion, garlic in the olive oil on med-hi heat for 10 minutes until onion is soft. Stir in sausage and lentils and cook for another 8-10 minutes. Add broth, sage, thyme and salt & pepper. Cook on low for 30-40 minutes. Stir in kale and cook for 20-30 minutes. Tastes especially good when served with a fresh loaf of bread or freshly baked rolls.

Note from Kassia: My kids LOVE this recipe! I often cook the sausages whole in the stew, then remove them, slice, and stir back into the stew for the final 10 minutes of cooking.

And checkout Kassia’s daughter Jianna’s recipe for Kale Chips.

Spring Omelet

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-3 eggs
-1 pat of butter
-About 2 ounces of leeks, thinly sliced
-A handful of kale, coarsly chopped
-An ounce of your favorite grating cheese

Beat the eggs with a touch of water and a touch of salt and pepper.  Heat a skillet with the butter and add the leeks, cooking till slightly brown and soft, then add kale.  Add the eggs to the pan, cook for about 30 seconds, then add the grated cheese. Fold one side over the other.  Flip,  lower the heat, cover for a minute, and serve with a dollop of pesto or a bit more cheese on top.  Enjoy!