Notice how sweet that Dino Kale is! These cool nights are perfect for growing crisp and sweet leafy greens. In order to survive frosty conditions most greens will convert starch to carbohydrates. Try eating the Dino Kale raw this week to enjoy its new sweeter taste. Be sure to remove the stems and then massage a citrus vinaigrette into the leaves. The result will be crispy and bright and the citrus will highlight the new sugar profile. This dish is a perfect healthy dish to accompany your Thanksgiving meal.
Add some of this week’s first harvest sweet spring onions and the gorgeous red and white salad turnips and you’ve got yourself a lovely and rustic salad. Also, look for our first harvest of some perfect green leaf lettuce heads. They also thrive in these cool nights. Not everybody loves the cold but those green vegetables do!
My Favorite Citrus Vinaigrette
from Bon Appétit
- 1 small shallot, finely chopped
- ¾ cup olive oil
- ¼ cup Champagne vinegar or white wine vinegar
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- ¼ teaspoon finely grated lemon zest
- Kosher salt and freshly ground black pepper
- Combine first 6 ingredients in a small jar; season vinaigrette to taste with salt and pepper. Shake to blend.
- DO AHEAD: Vinaigrette can be made 1 week ahead. Cover and chill. Shake before using.
As you’re preparing for the holidays, you can now give your friends and family the gift of health with a Sweetwater Farm Stand gift certificate. It may be used towards anything in the Sweetwater Farm Stand including all Sweetwater grown produce, certified organic Global Organics produce, organic coffee, and shirts. Or your loved one may apply their gift certificate towards a Community Supported Agriculture (CSA) share. Gift certificates are available for purchase during the Sunday Market.