Yesterday was so busy at work and the day flew by without getting a chance to get out for a walk. That may not seem like a big deal, but here in Michigan…we soak up every day that we can. We get so few! Working in a window-less office can make the nice days torture, and so those daily walks are something I try to commit to…even when work demands try to dictate otherwise.
So while yesterday was a swing and a miss during the day, I switched out of my heels before gathering the girls to head out for a walk yesterday evening before dinner. Well, the dog and I walked and the girls rode in their little Tesla. If you haven’t seen the 2 of them in there, it’s QUITE the sight.
We made it only to our neighbor’s house before I was stopped for neighborly chitchat. I continue to be starved for human interaction – the adult variety, preferred. As per usual, there’s plenty to catch up on and I’d commented to my neighbor how gorgeous her CSA haul had been. (Facebook showed it to me). I had beet envy, that’s for sure.
My neighbor informed me that it was from an organic farm that she picks up from every Friday and if I ever wanted anything to just let her know that I placed an order and she’d deliver it. She said she goes every week for her pick-up anyway. The farm is nearly 30 minutes away, making her my new favorite neighbor (kidding, she already was).
Not only are the beets amazing, she said, but their lettuces and greens are supposedly like nothing else. Her husband confirmed, as he tolerated our chit-chat. Who knew, right? I’m totally intrigued and totally on board with supporting local agriculture and small businesses. I’ll for sure be placing an order. It’s the perfect time of year for those ultra-fresh garden hauls of greens before the summer heat comes to stay.
With those greens, may I recommend this salad? Kale tends to be one of those foods I can be a bit indifferent towards. I’ll admit that a bunch or 2 have gone limp and unsavory while I hemmed and hawed over what to make. This is the precise reason I started a CSA board on Pinterest. Good thinking, self! And in fact, this recipe is one that made it onto said Pinterest board. And not only that, but holy batman, this recipe is uhhh-mayyy-ZING. Best part? Leftovers were fantastic. I mean, how many salads can say that? You’ll adore this one – promise!
- 8 oz curly kale, thick stems removed and chopped (~5-6 cups gently packed)
- ½ tsp coarse salt
- 1 cup shredded purple cabbage
- ½ cup red onion, sliced
- ½ cup dried cranberries
- 1 apple, cored and chopped
- ⅓ cup slivered almonds
- 2 oz feta cheese (1/2 cup crumbled)
- ¼ cup extra-virgin olive oil
- 2 Tbsp red wine vinegar
- 1 Tbsp Dijon mustard
- 2 tsp honey
- ⅛ tsp salt and black pepper, to taste
- Place chopped kale in a large bowl and sprinkle with salt. Using your hands, gently massage the kale for 1-2 minutes until darker green, tenderized, and volume reduced by half.
- To the bowl, add the cabbage, onion, cranberries, and apple.
- In a small bowl, whisk together all dressing ingredients until well-combined. Drizzle over the salad and toss well to coat thoroughly. Add the almonds and feta; toss again and allow to sit for 10-20 minutes before serving for best results.
Love kale? ME TOO! You may want to check out one of these kale recipes:
- Kale-Banana Toddler Muffins
- Kale Salad with Peanut Dijon Dressing
- Kale and Brussels Sprout Caesar Salad
- Kale, Sweet Potato, and Avocado Salad