Week 2: Farm to Market to My Stomach!

This week on the farm the thing that caught my attention the most was the kale plants. Most other things on the farm I've seen growing, but I've been eating kale for years and had never actually seen the plants. I envisioned it to be like lettuce, but it was completely different. I love how they are in little tree form. They just embody healthy.

Today at the farmers market I had to buy some kale. When I got home I made kale salad with pine nuts, currents, romano cheese, and a balsamic vinegar dressing. I know it's probably partly psychological, but I just feel so clean and strong when I eat the fresh food I buy at the farmers market. I am so thankful they grow the food for me!

I had an idea while I was buying food at Andrea's stand today. I always make my menu for the week before going to the farmers market. Sometimes I stick with it, other times I buy what looks good and change what I'm going to cook. I think having recipes that use the food she is selling could increase sales. People would probably buy more if they had ideas of what to cook with it. Here is my favorite recipe with kale:

Kale, Pine Nut, and Parmesan Salad
2 Tbsp dried currants
7 Tbsp white balsamic vinegar, divided
1 Tbsp unseasoned rice vinegar
1 Tbsp honey
1 Tbsp extra-virgin olive oil
1 tsp salt
2 bunches Tuscan kale, center ribs and stems removed, leaves thinly sliced crosswise
2 Tbsp pine nuts, lightly toasted
Parmesan cheese shavings

Place the currants in a small bowl; add five tablesppons of the balsamic vinegar. Let them soak for at least one hour or up to overnight. Drain the currants. Whisk the remaining two tablespoons fo balsamic vinegar, rice vinegar, honey, oil, and salt in a large bowl. Add the kale, currants, and pine nuts; toss to coat. Let marinate for 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle Parmesan cheese shavings over salad. Makes six servings.