Farm Fresh Recipes — kale

Coconut- Quinoa Coleslaw with Minty Tahini Dressing ½ C quinoa, rinsed 1 C water ¼ t salt Dressing: ½ C tahini ¼ C lime juice 2 T olive oil 1 T maple syrup ¾ C water Salt 1 C packed mint leaves  Veggies:  2 C each, red cabbage, green cabbage, and kale, shredded 3 carrots, sliced finely 1 red pepper, sliced finely or sub 1 cucumber ¼ C lemon juice1 T olive oil ¼ t salt 1 C unsweetened, desiccated coconut --- Make the quinoa: combine the quinoa, water, and slat in a small sauce pan. Bring to a boil,...

Massaging your kale turns it into a delicate, tender, dark-green delight that will keep well in the fridge for up to a week

Kale + salad + pasta = a winning recipe! We love kale, and when you whip it into a casear inspired pasta salad, we love it even more! This particular caesar dressing is vegan, but any creamy, cheesy dressing would be delicious!

This recipe will get your mouth watering for all the fresh spring vegetables that you’ll find in the Farm Store on opening weekend. The beauty of this recipe is that you can use whatever greens you have on hand - spinach, arugula, kale, swiss chard, turnip and beet greens, or bok choi.