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January 28, 2018
A Note from the Farmer's Wife
It’s not easy for me to make the transition from eating fresh greens picked from my backyard (the farm, that is) to shopping at a grocery store and buying salad ingredients. To make matters more challenging, I’m not a big fan of store bought salad dressings.
Earlier this week, feeling the "winter-veggie-blues" (or greens in this case), I ventured out. I picked through the piles of vegetables in the produce section with a fussy, disgruntled air and finally selected a giant plastic box of baby kale and another giant plastic box of spring mix. To spruce things up I grabbed a pomegranate, fennel bulb and some grapefruit.
The result was a simple salad, made of a mix of baby kale and spring mixes, thinly sliced fennel, pomegranate seeds and sectioned grapefruit. My happiness was made all the more glorious by the easiest homemade salad dressing I have ever created: the juice of the sectioned grapefruit halves, salt and pepper. I’m telling you, this salad vanished off my dinner table ALMOST as quickly as our farm spring salads do (NOTHING beats a Red Earth Farm spring salad).
So while you are impatiently waiting for our CSA Season
to begin, take heart and remember it's okay to keeping eating greens!
Pomegranate Grapefruit Baby Kale Salad
Equal parts baby kale and spring mix (depends on how much you like salad)
Seeds from 1/2 to 1 whole pomegranate
1 grapefruit, sectioned, juice reserved aside
1/2 large bulb fennel sliced super thin
Salt and pepper.
Assemble greens, pomegranate, grapefruit and fennel. Toss with reserved grapefruit juice. Season with a bit of salt and pepper. Devour.