From the Bacon's

Storing Kale & Arugula

One of the challenges of produce is keeping it fresh.  The crisper drawers in a refrigerator are essential for this.  However, if you are like us, we need about two or three more of those drawers!  Recently, I did some experimenting.  When I got home from Market, I tore off our kale and put it in a one gallon Ziploc bag.  I left it on the shelf in the refrigerator and ... bingo ... no wilting!  On the arugula, I cut off the roots and did the same.  Mine lasted about two weeks (before we ate it all -- granted, it was about a pound of arugula!)  Maybe this will help some of you or perhaps you eat it too fast to matter!

(Sorry the picture isn't the best quality.  Guess I'd better stick to farming!)

No RAM

The Riverside Arts Market will be closed for two Saturdays.  "FRAM" -- The Farmer's RAM -- will reopen January 5th.  For our Jacksonville customers, Fred & Sharon will be attending the Mid-week Farmer's Market in Atlantic Beach on Wednesdays (beginning tomorrow the 19th) from 3pm - 6pm.  Hope to see you there!

http://www.facebook.com/midweekmarket

Another Kale Salad...

Okay, so I love to follow www.iowagirleats.com  It's a food blog.  When I make a new recipe, Freddie now oftens says, "Is this Iowa Girl's?"  And we laugh.  Here's a terrific winner!

Luann's Kale Salad

http://iowagirleats.com/2012/09/05/luanns-kale-salad/



I didn't do much measuring with mine, except for the dressing.  I'll give you the ingredients and if you want specifics, please visit Kristin's blog (well, visit it anyway, you'll love it!)

Kale (I used all but 5 stalks of our bunches)

1 Apple, cut

Dried cherries

Walnuts (she suggests salted peanuts)

Red Onion

Dressing:

2 Tablespoons Extra Virgin Olive Oil

1 Tablespoon Red Wine Vinegar

1/2 Teaspoon Sugar

Pepper

Clean & tear up the kale.  Sprinkle 1/2 teaspoon of salt over the kale and massage it for about two minutes.  This breaks down the kale a bit.  Stir in ingredients & toss with the dressing.

Oh, so good!!  Enjoy!