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Harvest Kale
Farm Recipe:
Kale Salad
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Ingredients:
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Fresh kale leaves, torn into bite-sized pieces
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Cherry tomatoes, halved
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Red onion, thinly sliced
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Crumbled feta cheese
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Balsamic vinaigrette dressing
Instructions:
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In a large bowl, combine torn kale leaves, cherry tomatoes, and red onion.
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Add crumbled feta cheese to taste.
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Drizzle with balsamic vinaigrette dressing and toss gently to coat.
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Serve immediately as a refreshing and nutritious salad.
When is it "pick-perfect"?
Kale leaves are best harvested when they are young and tender, typically around 8-10 inches tall. Avoid harvesting older leaves that may become tough and bitter.
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How to Harvest:
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Grasp the base of the leaf with one hand.
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Use your other hand to gently pull the leaf downwards, tearing it away from the stem.
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Harvest outer leaves first, allowing inner leaves to continue growing.
Storage:
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Trim leaves with a knife or scissors if needed, but tearing with hands can often suffice.
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Store kale in the refrigerator for up to a week in a plastic bag to retain freshness.