From Ms. Emily (EBWS Gardening & Outdoor Education Teacher):
The garden is transitioning from a sea of kale and fava beans to more sun-loving plants like tomatoes, beans, potatoes and indigo!  Students in classes 1-3 have made kale salad at least once in the past few weeks, and may be eager to make this recipe at home.
Ms. Emily’s Kale Salad
1 big bunch kale (curly kale adds great texture, if using Red Russian or Dinosaur/Lacinato, add more) 
2 carrots
1 apple, your favorite variety (we used Pink Lady)
2 tsp dried currants
1/4 cup toasted sunflower seeds
1/2 cup toasted walnuts (optional) 
2 Meyer lemons
olive oil
sea salt
Toast the walnuts and sunflower seeds (note that walnuts will take longer and so use two separate pans) in an oven at 350 degrees until golden brown. Let cool. Juice the lemons and remove the seeds. Pour the lemon juice into your salad bowl. Chop up the apple and carrots into tiny pieces, about as big as a pea. Toss them with the lemon juice and pour a big glug of olive oil over top. Sprinkle a hefty pinch of sea salt over top. Next, separate the tender leaf part of the kale from the midrib and stem. You can set aside the stems to saute in your next stir fry. Tear the leaves into bite size pieces and give them a good wash and spin in a salad spinner. Once they are dry, put them into the bowl and massage the leaves so that each leaf is coated in olive oil. The longer you massage, the sweeter and more tender the kale becomes. Lastly, add the currants, walnuts and seeds and more salt to taste. Enjoy with people you love!

 

Ms. Emily, would love to invite you to our Spring campus work party:  Saturday, May 13th, 2017 from 9am – 1pm. Come for the whole time or just an hour!