This week’s farm share has a few new items, such as cucumbers and summer squash! You’ll receive the following in your share: lettuce mix/ baby kale, head lettuce/ bok choy, baby onions, potatoes, cucumbers/ summer squash, kale/ collards/ chard, salad turnips/scallions, and garlic scapes.

As the season changes from spring to summer you’ll start to seem more summer vegetables in your share each week. In the meantime, let’s talk a bit about kale! At this point you’ve seen a couple different kinds: baby kale, curly kale, and dino kale (also known as lacianto or tuscan kale). What’s the difference? Is there one? The difference really lies in what your own personal preference is- so try them all to see what you like! Baby kale is more tender with softer leaves and a milder flavor, and work great this time of year in salads. Curly kale has a standard kale flavor while dino kale has a richer flavor that falls somewhere between kale and spinach. You can use any kind in the recipes below!

Kale and Tuna Salad

1 can tuna, drained (or about 5-6 oz. leftover cooked tuna)
½ lemon, juiced
1 tsp olive oil
pinch cayenne
to taste salt
to taste pepper
2 Tbsp green onions, chopped

3 Cup kale, torn into small pieces
1-2 Tbsp olive oil
1-2 Tbsp lemon juice
½ to 1 Tbsp balsamic vinegar
to taste salt
to taste pepper
¼ Cup carrot, thinly sliced into rounds

1 apple, roughly chopped
¼ Cup roasted and salted almonds, roughly chopped

Combine all tuna ingredients together. Taste and adjust seasoning if needed. Pour 1 Tbsp oil and a bit of salt on kale. Massage with hands for 2-3 minutes (or until kale looks darker, wilted, and a bit like it is cooked). Top kale with tuna and remaining ingredients.


Additional recipes to try this week:

Kale Chips (All Recipes) A tasty snack that kids and adults enjoy (it’s the only way I can currently get my 3 year old to eat kale!).

Mashed Potatoes with Kale (Food Network): Use your garlic scapes instead of garlic cloves in this recipe.

Balsamic Grilled Zucchini (All Recipes): A new summery recipe! Zucchini is a summer squash, so keep in mind that you can use any type of summer squash with this recipe.