Chioggia Beets – Waddell Canyon

Cilantro – Waddell Canyon

Baby Collards – Waddell Canyon

Braising Mix – Martinelli Ranch

Limes – Ocean St. Ext.

Rosemary – Ocean St. Ext.

Thyme – Ocean St. Ext.

Leeks – Rodoni Farms

Gold Beets – Waddell Canyon

Gold Chard – Waddell Canyon

Red Dandelions – Waddell Canyon

Red Lettuce – Waddell Canyon

Dill – Waddell Canyon

Curly Parsley – Waddell Canyon

Thyme – Ocean St. Ext.

Green Cabbage – Waddell Canyon

Green Cabbage – Waddell Canyon

Baby Rainbow Chard – Waddell Canyon

Cilantro – Waddell Canyon

Fennel – Ocean Street Ext.

Baby Green Kale – Martinelli Ranch

Loose Spinach – Ocean St. Ext.

Artichokes – Rodoni Ranch

Meyer Lemons – Ocean St. Ext.

Gold Beets – Waddell Canyon

Baby Rainbow Chard – Waddell Canyon

Cilantro – Waddell Canyon

Baby Collards – Waddell Canyon

Dill – Ocean Street Ext.

Dino Kale – Martinelli Ranch Davenport

Red Leaf Lettuce – Waddell Canyon

Fingerling Potatoes – Waddell Canyon

Tahitian Limes – Ocean Street Ext.

Artichokes – Rodoni Farm

Waddell Canyon

Gold Beets -

Waddell Canyon

Carrots –

Waddell Canyon

Cilantro –

Ocean St. Ext.

Meyer Lemons –

Ocean St. Ext.

Green Leaf Lettuce -

Waddell Canyon

Baby Red Kale -

Waddell Canyon

Baby Green Kale –

Waddell Canyon

Curly Parsley –

Waddell Canyon

Spinach –

Waddell Canyon

Hoshigaki Persimmons -

Ocean St. Ext.

Red Cabbage – Waddell Canyon

Cilantro – Waddell Canyon

Fennel – Ocean St. Ext.

Meyer Lemons – Ocean St. Ext.

Butter Lettuce – Waddell Canyon

Fingerling Potatoes – Waddell Canyon

Spinach – Waddell Canyon

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Happy New Year!

Kale Salad with Apricots, Avocado, and Parmesan

6-8 ounces of kale (Tuscan or dino kale are particularly fantastic)
6-8 dried apricots
1/3 or so cup cooked beans (I love Good Mother Stallard beans, but also try cannelloni or pinto beans)
1/4 or so cup almonds
8-10 flakes of Parmesan cheese
1 tablespoon extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 avocado
salt and pepper

Fold a piece of kale in half lengthwise and use your fingers to tear out the tough inner stem. Repeat with the other leaves of kale (you can save the stems to use in stir-fries, sauces, or soups). Tear all the leaves into bite-sized pieces and put them in a medium-sized mixing bowl.

Cut the apricots into little bits and add them to the bowl with the kale, along with the beans, the almonds, and the cheese. Whisk together the oil and vinegar (or shake it in a small canning jar). Pour the vinaigrette and a healthy pinch of salt over the salad and use your fingers to toss and rub everything together. Transfer the salad to a bowl or a lunch container (if eating later).

Just before eating, slice the avocado into cubes and spoon them over the salad. This salad will keep for about 24 hours, preferably refrigerated.

www.thekitchn.com

• 5 bunches dino kale de-stemmed washed and chopped
• 1 lg yellow onion ¼ inch dice
• 3 oz. unsalted butter
• 1 cup medium sherry
• ¼ cup apple cider vinegar
• salt and pepper

Warm a 10qt. pot. Melt the butter. Add diced onions and a pinch of salt and pepper. Cook slowly until onions become translucent. Add sherry to onions cook for a few moments. Add half of the chopped greens. Cover pot. Steam the greens of a few moments. Stir the greens into the onions. Add the rest of the greens and cover. Steam the greens for a moment then stir them. Cover pot and cook over low heat until the greens are tender stirring for time to time. It should take about 30 minutes. Add the vinegar. Add salt and pepper to taste.

You can mix and match the types of greens you use in this recipe.