Past Recipes from other friends on the farm:
Kale Salad Recipe Version 2: Provided by Russos Roots Farm found at Cromwell Farmers Market
Here you go: Kale Salad
6 cups chopped Toscano kale (Russos Roots)
Sliced apples (squeeze half a lemon on them to keep them from browning)
4 strips cooked bacon (Broad Brook Beef)
1/2 of a avocado, sliced
For dressing: whisk together 1/4 cup apple cider vinegar, 1/2 cup olive oil, 1/2 tsp grainy mustard, 2 tbl Maple syrup, Salt and pepper
Kale Salad Recipe Version 1…from our friends at the Hunts Brook Farm in Waterford (Quaker Hill)
25 kale leaves
1 lemon juiced
1 ounce Rice vinegar
1 ounce Apple cider vinegar
2 ounces Olive oil
1/4 C chopped walnuts or almonds
1 TBS Raisins
1 TBS Pumpkin seeds
1 clove garlic
4-5 chopped scallions
1 tsp Salt
1/4 tsp Pepper
1) Wash hands so they are dirt free!
2) Remove Kale from stems.
3) Put leaves in a giant bowl
4) Mix in Olive oil, rice and apple cider vinegars.
5) Pour lemon juice in.
6) Chop scallions and garlic and mix in.
7) Put in salt and pepper.
8) Massage the salad working oil and vinegars into the leaves.
9) Mix in nuts, pumpkin seeds and raisins. These are all optional.
Mix in what you like!
Roasted Radishes From our friend Karen McLean at McLean Farms, a vendor at the Parmelee and Chester markets — and they can also be visited at their farm stand in Higganum:
2 bunches radishes
2 tablespoons extra virgin olive oil
1 tsp ground thyme (optional)
Kosher or sea salt to taste
Fresh cracked black pepper to taste
Lemon juice (optional)
Preheat oven to 450.
Trim greens and cut larger radishes in half. Leave about ½ inch green for attractive presentation.
Stir olive oil and thyme together in a bowl and toss radishes in mixture to coat. Spread radishes onto prepared baking sheet; sprinkle with salt and pepper. Roast in the preheated oven until tender but slightly firm in the centers, tossing every 5 minutes, 15 to 20 minutes. Drizzle with lemon juice.
Enjoy as a side dish or an addition to a salad.