Kale Salad ~ BLT Style

This farm fresh recipe is an evolution.  One day we needed a quick vegetable to go along with our dinner, Rae picked a bunch of kale and cut it chiffonade style (long thin strips).  She tossed in some toasted sunflower seeds and mixed it together with enough mayonaisse to coat.  It was so good!  The next night, I tried the same salad, this time adding garden fresh tomatoes.  It was better than the first!  It was delightfully reminiscent of a BLT, so you know what happened; crunchy bacon was added to the next composition.

One Bunch Kale ~ About 8 Leaves

Coat with a Tablespoon or so of Olive Oil ~ Use your hands and coat it well

Chop Up a Couple of Fresh Tomatoes

Toast 1/4 Cup or so of Sunflower Seeds

So Far, So Good

Fry 1/4# Bacon

Add a Dollop of Mayonnaise, About 1/3 ~ Homemade is nice, find a quick and delicious recipe (with video) here

Add the Bacon, Salt and Pepper to Taste and Toss

Enjoy!

Kale Salad BLT Style

1 Bunch Kale

1 Tablespoon Olive Oil

1 -2 Tomatoes

1/4 Cup Sunflower Seeds ~ Toasted

1/3 Cup Mayonnaise

1/4 # Bacon

Salt and Pepper to Taste

Stem and Chiffonade Kale (Cut in Long Thin Strips)

Coat with Olive Oil, Use your hands to coat the leaves well

Dice Tomatoes and Add

Toast Sunflower Seeds and Add

Add Mayonnaise and Combine. 

Add Salt and Pepper, Top with Bacon and Toss Again

From Market to Market

Long Water Farm is excited to announce our first market debut on June 20th at the Niantic Farmer's Market!

After a few months of tilling, fertilizing, seeding, planting, weeding, and a little sunshine, we have produce ready to hit the stands.

This week we are thinking GREEN with lots of kale, herbs and lettuces.

What to do with lots of salanova lettuce, red russian kale, cilantro, oregano,  and parsley?

Well, there are millions of options, but one real winner is a favorite home-made salad dressing that is a staple for our family.  It is fantastic over a bed of fresh lettuce, or even as a marinade!  This recipe has been in high demand from friends, so we may as well share it here!

Hutchins go-to Salad Dressing

1 tbsp. Dijon mustard
handful of fresh herbs (We have been LOVING Oregano and Chive)
2 cloves garlic (more or less depending on your love or loathing)
1/4 cup red wine or apple cider vinegar (or a mix of the two!)
pinch of salt
several grinds of freshly ground black pepper
1/4 cup (maybe a little more) extra virgin olive oil

Place all ingredients except for olive oil into food processor, let them be processed into a paste type medium.  As your food processor runs, slowly drizzle in the olive oil, letting the dressing in the processor thicken.  Et Voila! You will have a divine vinaigrette that can be a welcome addition to any salad!

Hope to see you Thursday, we will have plenty recipe cards to help inspire some great green cooking!

Spinach Abundance!

This week of glorious weather has made our spinach grow beautiful leaves that we have been enjoying sauteéd and in salads.  With some dreary days ahead, we thought to share some recipes to keep warm and cozy with this fresh green!

New York Times- Recipes for Health- Spinach and Tomato Soup with Rice

Golubka's portobello Mushroom and Curried Spinach Quiche

Moosewood Cooks- Spinach Polenta

For some fresh spinach contact Nancy via e-mail
We are also picking some delightful lettuces, kale and a variety of fresh herbs.

I can only imagine a big handful of oregano in that polenta recipe... you know what will be on our dinner table!