At the Market: The many shapes and textures of kale - The Daily Camera

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What’s happening

Now more than ever is the time to support your local farmers and food artisans. National Farmers Market Week is next week — Aug. 2 through 8, coinciding with Colorado Farmers Market Week and Colorado Proud Month. We’re all about celebrating our local food all the time, but we’ll be showing our hardworking farmers and food artisans a little extra love all month long for the occasion.

Tune into our social channels next week to enter into weekly Colorado Proud giveaway boxes. We also encourage you to turn up your support next month to show your local food producers you care and want them to succeed. Since sampling has been eliminated at markets, many of our packaged vendors need an extra boost in sales. Be Colorado Proud!

Lots of this, please

It’s been awhile since we’ve featured this hearty, healthy superfood — kale.

The farmer says

Can we get a kale, yeah? We love the many textures and bites of kale we see at the market. From Curly to Lacinato and Russian Red, we can’t get enough of this nutrient-dense green. Different varieties offer nuanced flavor, mouthfeel and recipe uses. Russian Red can be sweeter, while Lacinato is good for stews and soups, and Curly is happy massaged into a fresh salad.

This tasty vegetable is considered a superfood for a reason — it’s packed with protein, fiber, omega-3 fatty acid and so much more. It also helps with brain development. Kale is certainly a triple threat — good for the body, good for the mind and especially good for the (farmer’s) soul.

How to prepare

Most kale does well with a little destemming and gentle massage before enjoying. It’s delicious when sautéed, roasted/fried into a chip, cooked in a soup, mixed in a healthy smoothie or tossed in salad. Of course, varieties in mind.

How to store

Store in a plastic bag in the refrigerator, and it will typically last about two weeks, but of course but consume as fresh as possible.

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Kale, Peach, Chevre Salad

3 bunches of curly kale (green or red)
2 peaches, sliced
1/4 cup shelled and salted pumpkin seeds
1/4 cup of chevre goat cheese (Haystack Mountain)
1 tablespoon apple cider vinegar
1 teaspoon honey
3 tablespoons good olive oil
salt to taste

Directions: First wash and dry kale. Peel kale from stems, discard stems or save for juicing.  In 5 batches bunch the kale leaves up and press firmly together, then cut as thin as possible.

In a small bowl whisk together the cider vinegar, honey and olive oil. In a separate large bowl,  mix together kale, peaches and dressing and salt to taste, then place on a large plate. Sprinkle the goat cheese over the salad and enjoy.

— Adapted from Chef Matt Collier, Seeds Library Cafe, seedsboulder.com

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About the markets

Boulder Farmers Market

13th Street and Canyon Boulevard

8 a.m. to 2 p.m. Saturdays through Nov. 21

4 to 8 p.m. Wednesdays

Lafayette Farmers Market

400 block of East Simpson Street

3 to  6 p.m. Thursdays through Sep. 24

preorder curbside pickup only: https://bcfm.org/curbside-pickup/

Longmont Farmers Market

Boulder County Fairgrounds

8 a.m. to 1 p.m. Saturdays through Nov. 21

preorder curbside pickup also available Sunday: https://ift.tt/307iVPz

Union Station Farmers Market

Denver’s Union Station

9 a.m. to 2 p.m. Saturdays through Oct. 24

preorder curbside pickup also available on Sunday: https://ift.tt/307iVPz

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At the Market: The many shapes and textures of kale - The Daily Camera
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