We've got 2 more weeks of Tuesday farm market.  There has been so much amazing eating going on.  Green beans were definitely a highlight vegetable for me this year (Thai Green Curry or just stir-fried with sweet chili sauce).  Right now I am loving the round red hungarian peppers, stuffed them last night with rice and veggies.  But now it's time to transition into winter squash and cozy soups.  So here's  a few recipes to hopefully inspire you.  

Eat your Greens!
Here's a few recipes to get the autumn greens on your plate.  You may not have noticed the collard greens at the market last week - we'll have them again.  They've gotten a bad rap over the years but here's some new recipes to make you want to give them a second try.  There's also beautiful kale right now, add this salad to your feasting this week:


Marinated Kale Salad
1 bunch of kale, washed, stems removed and cut into very thin strips (1/4 “)
½ c. red pepper, diced’1/2 c. dried cranberries
½ cucumber, sliced thin
½ c.  raw, whole almonds, chopped
¼ c. raw sunflower seeds
½ small red onion
½ c. red cabbage, chopped into very small pieces
 
Dressing:
1 T. apple cider vinegar
1 T. maple syrup
2 T. flax oil (or veg. oil)
2 T. olive oil
1 T. Balsamic vinegar
1 t. Dijon mustard
1 t. soy sauce
½ t. coriander
salt and pepper to taste
 
Combine dressing ingredients in a jar and shake.  Massage dressing into the kale to soften the leaves then add the other ingredients and mix well.  Let sit for at least one hour before serving to let flavors meld and kale soften.  This salad will keep for a couple of days.

​