So yesterday, after buying my first kale at Ann Arbor's brand-spanking new evening farmers' market, I came right home to fix it up for supper, having everything I needed to use within easy reach.
The kale came from Hand-Sown Farm, a brand new farm in Sharon Township, south-west of Ann Arbor. The land is beautiful out there. The lettuce in the photo came from Sunseed Farm, just outside of Ann Arbor. The beet greens in the strata came from Green Diva Farm in Belleville, MI and the eggs from Bridgewater Barns Farm in Bridgewater Township, MI. The asparagus is Michigan-grown and from our local grocery store.
This is kale in its simplest use, just torn up and tossed in a salad. It was delicious and tender, not tough or slightly bitter like what is often sold in the grocery stores. I did take a few of the larger stems and cut them up to cook with the asparagus, but they were tender enough to eat without doing that.
The salad dressing again was simple, just a toss with a little olive oil and also some of our 2010 chive blossom vinegar.
Run down to your local market to pick up your kale and other greens. Remember that radishes are also Brassicas and their greens can also be eaten!
|(Photo: Kale home from the market; purchased from Hand-Sown Farm in Sharon Township, MI. Yes, you are looking at a green counter-top and a green wall. What is gone is the green plaid wall-paper!)|
|(Photo: supper close-up!)|
Where kale continues to be more than decoration on my plate!
Diana Dyer, MS, RD