Our Neighborhood Farmstand and a Couple of Healthy Recipes

It always has seemed to good to be true. From my very first experience with Our Neighborhood Farmstand right up to today.
18 months ago I was leaving swim team practice with our younger daughter Ava. It was a beautiful summer day at our community pool. As we were meandering out towards our car we were approached by a soft spoken woman, later to be known as ‘Farmstand Shan’ (pronounced Sh-Ann). Shan asked if we could answer a few questions for a survey and we agreed. The questions were interesting. It went something to the likes of this:

– If you could have access to fresh, locally grown, organic produce similar to produce sold at Farmer’s Markets on the weekends, would you be interested? – Of course we said yes

– How often would you want to receive this type of fresh produce? – Maybe once a week

– Would you be willing to host a ‘Farmstand’ outside in front of your house? – What? A farmstand in front of our house? How would that work? Ok! Yes!

I left my name and email address with Shan and figured I would never here from her again. Sounded too good to be true – a farm stand in front of our house? How awesome and easy would that be?? Shan later went on to explain that the farm stand would be accessible by a special lock key for members of the neighborhood interested in participating in fresh produce deliveries.
Well almost exactly a year ago, in middle of the winter last year, a first rendition of the farmstand appeared outside of our house.  And that is how our neighborhood Farmstand came about!

“It will just be for about two weeks – a pilot project”, I was told.  I guess we have been a successful pilot project since we are well over 2 weeks now – we have been hosting the farmstand for over a year!  Every once in awhile I will get a comment from new people I have met locally, ‘Oh, you live in the Farmstand house’  I think it’s pretty funny. Well if I’m going to be known by anything it may as well be by the Farmstand!
The Farmstand continues to be good to us. We are summer produce people in our family – lovers of fruit and all things sweet.  When we are winter months and our local produce consists of potatoes, squash, kohlrabi, and other root vegetables I’ve never seen or heard of before.  Even out here in California, this time of year our skin is paler and hour produce is more dull.  Needless to say we have been hibernating from the farmstand recently.

True to form, Farmstand Shan has resurfaced. She has recently had an adorable baby boy that we had the pleasure of meeting – all cheeks and smiles and big bright eyes. Shan continues to be committed to the FarmStand. Added to the mix is a new addition to our Neighborhood Farmstand, Emiko. Emiko is like a young, adorable Julia Child – accept instead of being from England she is from Japan. Sophisticated and cute at the same time, packed in a small package, Emiko is full of energy and ideas. I don’t even know how it transpired but I was offered cooking demonstration/lesson by Emiko and observed by our Farmstand Shan.

Emiko and Shan came to the house on Sunday equipped with chef’s knife, mandolin, and of course, a bag full of winter Farmstand produce. It seems the purpose of their visit was to inspire me to cook and use winter vegetables and also to observe and take note of how a typical (?) family shops and cooks for weekly groceries. I am always happy to help the Farmstand and this time I got a big help too!

It so happened that we were on our way to a gathering at grandma’s house Sunday evening and I was in charge of bringing a veggie tray or salad. With Emiko’s knowledge, expertise, and help, I was able to prepare and take a beautiful Apple Beet Salad and a bowl of fresh baked Kale chips to my folk’s house to share with all the extended family. Both were a big hit – especially the pretty and delicious beet salad.

So without further delay, here are the recipes!
Apple Beet Salad

Ingredients

1-bunch Beets (peeled and cut into fine matchsticks – we used our mandolins)

1 Apple (peeled, cored and cut into fine matchsticks – again we used our mandolins)

Fatfree Feta cheese, about 7 oz. (we found ours at Trader Joes)

Fresh mint or cilantro (we used cilantro)

Cchopped walnuts (my addition – I like adding crunch of nuts to fancy salads)
Dressing:
5 T’s lemon oil dressing – combine fresh squeezed lemon juice about 1 T olive oil
Salt and pepper
This salad was a huge hit!  We served it at a family gathering we had at my folks house.  It was so pretty on the table and I noticed a few people going back for seconds. There wasn’t much left as we were cleaning up which is always a good sign. Surprisingly our younger daughter Ava was asking if brought any of that beet salad from last night home – sadly the answer was no. Emiko was so creative in her ideas to display the Apple Kale salad in little cabbage boats. We blanched the cabbage just a little to make it soft and nicer to eat. I was inspired to try the same technique with the cabbage the next time we make lettuce wraps (a favorite with the kids).

Now for the Kale Chips – I have to admit, I had never tried Kale chips! They looked gross to me, too healthy, and not possibly good. Also I have tried the dried seaweed snacks that are also trendy and I really don’t care for the seaweed. I assumed it must taste the same. Wrongo! Kale chips are awesome! So crunchy, light and flavorful! Who knew?? Even one of my 4-year-old nieces was gobbling them up.

Kale Chips

Ingredients

1 bunch curly kale

olive oil (we used olive oil spray to keep it light)

salt and pepper to taste
Emiko taught me how to remove the thick stemmy part of the Kale by holding the stem with one hand and then quickly pulling up the stem with the other hand – it’s very easy. From there you tear up the kale a little smaller but not too small. Use the olive oil spray and then rub the leaves around the oil a bit with your fingers. Add some salt and pepper.

Line two baking sheets with parchment paper. Spread the oiled and seasoned kale out on the trays. Bake/roast them in the oven at 250 degrees for about 15 minutes – you may need to adjust the temperature to 200 and keep a close eye on them to make sure they get crispy but don’t over brown. Taste and you may like to add a bit more seasonings. These things go fast!