Friday, November 14, 2014

November 14, 2014

Harvesting Kale



Winter Market!

Saturdays, 9:00 – 1:00 at Hope Artiste Village located on 999 & 1005 Main Street, Pawtucket

Coastal Growers Market also open 10:00-1:00
at Lafayette Mill, 640 Ten Rod Road, North Kingstown

See you there!

PRODUCE:

Potatoes
Carrots
Brussel sprouts
Spinach
Arugula
Celeriac
Broccoli
Cauliflower
Beets
Kohlrabi
Winter squash – acorn, butternut, carnival, jester, delicata, red kuri, sweet dumpling, kabocha
Garlic
Leeks
Shallots
Onion - cipollini, red, torpedo and yellow
Rainbow chard
Kale
Radishes
Cabbage
Sweet pie pumpkins

Recipe - Quinoa, Swiss Chard and Apple Salad
This basic recipe was one of my great finds in a Whole Foods flyer. I modified it a bit to my taste and you can do the same.
Ingredients:
1 cup quinoa
1 bunch of chard, leaves separated from stems
2 small shallots, thinly sliced
2 apples, diced
2 T cider vinegar
1/4 cup dried cranberries or cherries
1/4 cup toasted walnuts, chopped

Cook quinoa in 2 cups of water until soft. Thinly slice chard stems and leaves. Heat a skillet on high with a bit of olive oil spray and add the apples, shallots and stems. Cook until shallots and stems are soft. Add vinegar and toss. Add dried fruit, green leaves from chard and 1/4 cup water. Cook until the chard is wilted. Mix in quinoa and top with walnuts. I also drizzled a little balsamic vinaigrette on top for extra flavor.

Enjoy as a side dish


Or put it right on your salad


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