As the first light frosts of the season show up glittering in the early morning, it is a nice time to start incorporating more of those dark leafy greens into our meals.
Kale is a hardy green leaf vegetable that holds well in cold weather, and actually develops a sweeter flavor with the touch of frost. It is an exceptional source of vitamins and minerals, especially valued throughout the fall and winter growing seasons.
Kale is harvested almost around the year in Sequim, thanks to the cold-hardy nature of the plant, as well as the breeding efforts at Nash’s Organic Produce to develop their own Green Kale variety that is ideal for overwintering in our local climate.
At the Sequim Farmers Market, locally grown organic kale is available through the month of October from both Nash’s and River Run Farm.
Kale is a versatile vegetable that makes it easy to add nutrient-dense greens to any meal. Many people prefer to prepare kale by cutting the large curly leaves off of the mid-rib that runs up the center of the leaf. With the stem removed, the leaf can be sliced with a sharp knife into thin ribbons, and gently sautéed in olive oil or butter with a hint of salt.
You can make a single bunch of kale last throughout the week by adding just one or two leaves to a meal: try some sautéed kale with eggs for breakfast, enjoy a raw kale salad for lunch, or add chopped kale in the last five minutes of cooking to savory soup or pasta sauce.
This recipe for raw kale salad with garlic and lemon can be enjoyed as is, or it can be “dressed up” by adding other vegetables and herbs, such as shredded carrots and beets, fresh parsley or dill, or thin slices of red bell pepper.
Raw Kale Salad, Garlic and Lemon
After removing leaves from the stems of one bunch of kale, slice into thin ribbons and place in a large bowl.
For the dressing, combine 1/2 clove of crushed garlic, 1/4 cup of grated Parmesan cheese, 3 Tablespoons olive oil, 3 tablespoons fresh lemon juice and 1/4 teaspoon salt.
Mix the dressing until it is creamy, then toss well with the kale.
Garnish the salad with coarse fresh bread crumbs, additional grated cheese and a drizzle of olive oil.
Hunger-helpers
The Sequim Farmers Market welcomes Electronic Benefits Transfer (EBT) funds, Fresh Bucks, and Farmers’ Market Nutrition Program food assistance throughout the market season. Receive generous matching funds when you redeem your EBT at the market booth: For every $10 EBT you will get an extra $9 to spend on food at the market, no limit!
We are grateful for the donations from Sound Community Bank and 1st Security Bank that fund our Market Match Program, helping to increase access to healthy food in our community!
There are only three weeks remaining of the Sequim Farmers Market on the Civic Center Plaza this year, every Saturday from 9 a.m.-3 p.m. through the end of October!
Once again, the Sequim Farmers Market will hold two indoor Holiday Markets at the Guy Cole Convention Center in Carrie Blake Community Park on Nov. 17 and Dec. 22, from 9 a.m.-3 p.m.
A special thanks to Bell & Davis Law, Brokers Group Real Estate, First Federal Savings & Loan, for supporting the Sequim Farmers Market.
Elli Rose is the Sequim Farmers Market manager. Contact her at manager@sequimmarket.com or 360-582-6218, or see www.sequimmarket.com.
