Bags are coming to you a day early today due to my brother's memorial service on Saturday. As per usual, there will be a dozen farm-fresh eggs from Blake Family Organic Farms and a nice array of fresh organic veggies and greens. We are in sort of a "mid-state" right now with the veggies. Some of you will receive baby summer squash or broccoli, but everyone will get a half-head of cabbage to make your favorite coleslaw. Kale is still coming in strong and there will be more basil for you this week as well. There is also another horseradish leaf in each bag. We had a lot of comments on the horseradish pesto, so here is a recipe for creamy kale and horseradish leaf salad:
Creamy Kale Salad with Horseradish Leaf
- 1 bag of kale, washed
- 1 large horseradish leaves, shredded
- 1 avocado, mashed
- 2 tbsp tamari
- 4 tbsp extra-virgin olive oil
- 1 tbsp cumin
- ½ lemon, juiced
- ½ tsp salt
- In a large bowl, combine all the ingredients and massage with your hands for 1 minute to break down the tough fibres of the kale.
- Serve just as it is, or add some additional chopped veg if you like, such as tomatoes, cucumber, grated carrot or beetroot, or sprinkle on some sprouts if you have some in too.
All in all, we have another nice mix for you and hope you enjoy the fresh flavors it will bring to your table!
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