Kale Salad with Delicata, Apples, and Turnip

1 bunch red kale, stems removed and rough chopped

Delicata squash cut crosswise into 1/2-inch slices, seeds removed

4 apples cut in quarters seeds removed

1 turnip cut into similar size as the delicata

1.5 tablespoons extra-virgin olive oil

3 tablespoons light-brown sugar

4 slices of bacon, cut crosswise (1/2-inch wide)

Coarse salt and freshly ground pepper

½ teaspoon fresh thyme leaves

Blue cheese crumbles (optional)

Apple Cider Vinaigrette 

2 tablespoon onions, minced

2 tablespoons cider vinegar

1/2 teaspoon kosher or sea salt

1/2 teaspoon freshly ground black pepper

2 teaspoons maple syrup

3 tablespoons extra-virgin olive oil

Preheat oven to 400 degrees.

First, start the vinaigrette: In a medium-size bowl, whisk together the onion, vinegar, salt, pepper, and maple syrup. Set aside to let the shallot marinate until squash mixture is finished roasting then whisk in olive oil. 

Toss together squash, apples, turnips, oil, sugar, bacon, and 1/2 teaspoon salt; season with pepper. Spread on a rimmed baking sheet, and roast until golden on bottom, about 50 minutes. Flip squash, turnips and apples over, and roast until tender, about 5 minutes more. Sprinkle thyme over mixture, then toss with kale serve immediately. Crumble blue cheese over the salad and enjoy.

Garbanzo Bean and Kale Soup

Garbanzo beans, or chickpeas, pair very well with this hearty Kale Variety. This vegetable and bean soup helps utilize what this week’s share has to offer.

2 cups garbanzo beans, drained (if using canned beans, ½ cup dry beans if cooking)

½ a bunch of kale cut in half length-wise then chopped

2 turnips  - chopped

2 zucchini or patty pan- chopped

2 garlic scapes – minced

¼ cup scallions- chopped (reserve the tops as an herb to finish the soup)

2 oz olive oil

2 cups stock (vegetable or chicken) (water also works)

Salt and pepper to taste

Sauté ¼ cup scallions and garlic scapes in olive oil until aromatic. Try not to let it brown. Add turnips and zucchini and cook for 1-2 minutes add kale and 1 cup of stock and cook over medium heat for 5 minutes. Add the beans and the remaining stock and cook until all ingredients are tender (not mushy).

Add salt and pepper to taste. Then finish with minced scallion tops.

Several variations can be done to this dish. By adding some curry powder or chili powder you can definitely kick it up a bit. This recipe is a basic starting point. Feel free to experiment. Also, if you make a grilled cheese sandwich with the pesto jack in the cheese, share and dip it into this soup. That would be a tasty addition. 

Braised Greens with Turnips, Kohlrabi, and Bacon

1 bunch of Chard or other quick cooking green, rough chopped

1 kohlrabi peeled and then medium diced

Turnips cut into half and then sliced into half moons

Turnip greens, Rough chopped

½lb bacon, diced

Salt and pepper to taste

Tapatio hot sauce (aka agua de vida)

Place diced bacon into pan and turn to medium heat. Slowly cook until bacon is starting to crisp then pull out and set aside. Add the diced kohlrabi to the pan and cook until it starts to brown a bit. Then add the sliced turnips. Continue cooking for about 3 minutes then add the turnip greens and swiss chard and cover. Cook until the greens are wilted and the moisture from the pan is almost evaporated then turn the heat off, Season with salt and pepper to taste then fold in the cooked bacon and serve. 

This dish will be best if you hit it with a couple of dashes of hot sauce. Ideally you want something that is more acidic than hot which is why we recommend Tapatio (optional).