Halloween orange and black showing up everywhere together make me strangely happy, and not, like my kids, because of the candy that they represent. But ever since meeting Nicolas and beginning this farm, the many tantalizing shades of green that cover the ground in fall are even better.
Escarole; deliciously bitter. Surprisingly delicious. A big head chopped up with a few cloves of minced garlic, good olive oil, a brief pass of mulkasan (or other vinegar), chopped up walnuts, dulce, salt – then marinated…mmmmm. For Nicolas and I, the taste of Fall starts with the taste of escarole salad. Thanks to Helen – who brought the inspiration for this salad, and its appearance on the farm, here from Europe.
Arugula, the farmer’s market favorite. After eating brunch at a wonderful restaurant, The Shed, that uses Nicolas’ produce, we now love eating it with olive oil, some lemon and good grated parmesan cheese.
Below, that southern staple, gentle collard greens.
Kale, our new favorite of the non-salad greens. Much tougher than collards but when you get in there and massage it in oil, you can even eat it raw. My kids are loving it too.
Krispy Kale (before it has been cooked):
O.K. Here I used swiss chard, but usually I just use kale. I cut it into smaller pieces, drizzle olive oil over it, making sure to rub it into the leaves, add salt, and then cook it at 350 degrees for about ten minutes, or until very crisp. I wouldn’t give up my Kettle brand potato chips for it, but it does seriously compete!
Kale Salad. I’ve made this a few ways but my favorite is from a recipe by Persephone – good friend, chef, and health consultant who can be found at Clean Up, Clear Out.
Marinated Kale Salad
3-4 cups of kale shredded
Plus any combination of the following: tomatoes, avocadoes, red peppers, mushrooms, red onion, raw shredded carrots.
Vinaigrette (this is soo good):
3/4 cup apple cider vinegar or juice of one lemon or orange ( I used more oil and much less vinegar than called for here due to my kids’ preference. Also, this will make enough vinaigrette for many more salads. Though we just make a huge one with three big heads of kale.)
1/4 to 1/2 cup flax oil
3-6 cloves garlic
1-2 tablespoons mustard powder (I used dijon mustard).
De-stem kale and roll and slice into thin strips. Toss kale and vegetables with vinaigrette. Let marinate overnight so that leaves become tender. Try different combinations of additional vegetables. Olives are good too.
Then there’s Bok Choy (had it in a stir-fry with turnips, onions and garlic the other night), broccoli, collards, turnip greens sauteed with the turnips…
I seriously crave these greens, as much as I used to crave candy corn.