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Simple Kale Salad

5/29/2019

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Kale. Don't be over it. I know, it was a trend, but while trends may pass, the deliciousness of this leafy green remains. If you think you don't like kale, but have only had it from the grocery store, come by and take a taste of ours. Tender, flavorful, and fresh tasting. There are so many great things you can make with kale (kale chips, frittata, kale and black beans, etc) but one of the most simple is a salad. And it is so good with everything. I like to make a big one at the beginning of the week and then dole it out as needed, a scoop with breakfast here, a pile at dinner. As it rests in the fridge, the flavors meld making it even tastier. 

Simple Kale Salad
Ingredients
  • 1 bunch kale
  • oil (olive oil for me! but any type you like for you!)
  • Touch of salt
  • Optional: sunflower seeds, green pepper, onion, scallion, fresh oregano (my favorite), roasted chickpeas, parmesean. 
  1. Rip the kale from the stem and then into smaller pieces. 
  2. Pour on the olive oil and sprinkle some salt
  3. Massage the leaves with oil until they are tender and then toss in any extra ingredients you want.
  4. EAT IT! 
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Glazed Hakurei Turnips- from Epicurious!

5/21/2019

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Ingredients
  • 3 bunches baby hakurei turnips, baby turnips, or red radishes (about 2 pounds), trimmed, greens reserved
  • 1/4 cup (1/2 stick) unsalted butter
  • 3 tablespoons sugar
  • Kosher salt
  1. Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (if turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) 
  2. Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2-3 minutes. Season with salt.
I haven't done this before, but I am always looking for new ways to try turnip greens. Get ready for a world of flavor!
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Radishes sliced with butter or cheese or olive oil on toast!

5/15/2019

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​That is all! Good bread, tender, tasty radishes sliced thin, a sprinkle of salt, and a lipid. Beyond delight.
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Microgreens with boiled potatoes

5/9/2019

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I do a lot of meal prep. It is the only way that I manage to feed myself through the week. Often, in the beginning of the week I will boil a bunch of potatoes and then tuck them in the fridge. A real quick meal can be made: heated potatoes, a couple sprinkles of microgreens, a scoop of sour cream, a drizzle of oil, and a little salt. That is all you need and you can be sated. And you can spend the whole meal making the perfect bite.
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Green garlic

5/9/2019

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It is garlic pulled before it forms a head. Fresh, tender, and delicious. Use the whole plant. Make a pesto
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Pasta with wilted Pea Shoots:

5/2/2019

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Cook pasta. While the pasta is cooking, chop up some scallions and pea shoots. Drain the pasta and return it to the hot pot. Toss in the shoots and scallions along with some balsamic vinegar, olive oil, and some grated Parmesan cheese. If you like, you can also add pine nuts, but it is great on its own. 
This is a wonderful dish with any green and pea shoots are no exception. Make a large portion and dole it out through the week for lunch and dinner. See if you can make it last longer than a sitting. I barely can. 
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