Farmer B has left for the East, and only the farm gods know when we’ll meet again. She left us the best possible gift to remember her by, however – a huge bag full of farm-fresh produce. Tiny sweet peppers, heirloom tomatoes, and enormous amounts of curly kale. Duck and I spent the day with her before she boarded her train and we all decided to check out the Grand Lake farmer’s market for the first time. That impressive market, which is quite a party with live music, slides for the kids, and stands with prepared food of all kinds, yielded up Japanese eggplants, dry-farmed tomatoes, mountain blueberries, and perfectly ripe avocados, among other treasures.
We may still be mourning the loss of our favorite farm girl, but a body’s got to eat, right? It’s been robust at mealtimes for the past couple days, with my Cafe Gratitude-style rice bowl and Duck’s buckwheat soba with portobella mushrooms and zucchini, so I wanted something very light tonight. I wanted kale salad.
Specifically, I wanted a kale salad someone brought to a potluck I went to a few months ago, but with my brain fog I can now no longer remember who made it or what it tasted like, just that it was heavenly and I was so surprised and delighted at how tender and wonderful raw kale could be.
So I used the awesome-pants search feature over at Food Blog Search to seek out some kale salad recipes. I found a few different ones, but several of them involved lightly sauteeing the kale, and this quest had become, for me, all about the raw. I found one totally raw salad (with some variation) in three different places. I first read about it on the I Am Gluten Free blog, and then found another version on the Diet, Dessert, and Dogs blog, and finally watched a YouTube video of it being made! By this time I was sold. This isn’t the salad I went looking for, but it fit perfectly with the ingredients I had on hand, sounded delicious, and I was apparently going to get to do something called “massaging the kale.”
I decided to accompany it with a raw beet salad (I used a New York Times recipe as my starting point) and finish it up with a slice of green melon for dessert. (I know, the food combiners, who taught me about eating raw, are rolling over in their wheatgrass patches at my eating melon after a meal…) All in all, a delicious and incredibly colorful dinner.
The recipes are so simple, but I’ll write them out anyways. The part I’ve expanded on is the kale salad directions; every time I massaged the kale my hands would get oily and slippery and then I’d go to pick up a knife to cut open the avocado, etc. and it would be a bad scene. (Somehow the Raw Coach in the video doesn’t seem to have this problem!) So I thought a little guide to what order things should be done in would be helpful. Continue reading