Farmly Thoughts

Weekly CSA Newsletter

Farmly Thoughts

Greens season has swept us off our feet! And we’re not the only ones falling for the the vitamin packed leafy goodness. Even kids are drawn to their refreshing crunch.

There are so many textures, flavors, and colors in the leaves of this season. As you sort through your box, take a moment to really appreciate the variety. Feel the bumps on lacinato kale, run your fingers along the frills of New Red Fire lettuce, and absorb the depth of the maroon shades in radicchio.

Fall doesn’t have to mean an absence of colors. If you stop to look, you might find yourself entranced by the colors you usually pass by. Take this season as a cue to be still for a moment and appreciate what is often overlooked. There is beauty in the subtle things.

What's in the box

Fennel, Bell Peppers, Jalapenos, Shishito Peppers, Radicchio, Eggplant, Arugula, Kale, Mustard or Swiss Chard, Garlic

Massaged Kale Salad with Roasted Butternut, Chickpeas, and Dried Cranberries

Raw kale becomes softer and much easier to chew with a quick massage. Yes, you read that correctly. Even kale can use some good old TLC. Massaging it with a bit of oil and salt leaves this hearty green silky, glossy, and easier to chew. Combine your massaged kale with a quick dressing plus some colorful, nutrient-dense additions and you’ll have quite the stomach-pleasing delight.

Recipe adapted from: https://peasandcrayons.com/2018/12/roasted-butternut-squash-kale-salad.html#wprm-recipe-container-96570

Serves: 2 as a side
Prep Time: 20 min
Cook Time: 40 min
Ready In: 60 min
  • 1 lb butternut squash, peeled and cubed
  • 1 tsp olive oil
  • salt and pepper, to taste
  • 2 c kale, destemmed, washed and dried
  • ¾ c canned chickpeas
  • 1 tsp olive oil
  • 1 TBSP dried cranberries
  • Chickpea Spices:
  • 1/8 tsp garlic powder
  • 1/8 tsp ground cayenne (optional)
  • Pinch of ground cumin
  • Pinch of black pepper
  • Dressing:
  • 1 TBSP olive oil
  • 1 TBSP apple cider vinegar
  • 1 tsp honey
  • Pinch of salt
  • Pinch of pepper
  1. Preheat oven to 400 degrees F.
  2. Peel and cube squash (½ inch cubes), toss with 1 tsp oil, season with salt and pepper to taste. Place in a single layer on half to ¾ of a greased or parchment-lined sheet pan. Bake for 15 minutes.
  3. Add chopped kale to a large bowl and drizzle with 1 tsp of olive oil and a pinch of salt. Massage with your fingers until kale darkens in color, becomes glossy and feels smooth. Set aside.
  4. Combine dressing ingredients in a mason jar, shake, and set aside.
  5. Drain, rinse and dry chickpeas. Toss with 1 tsp olive oil, season with a pinch of salt.
  6. After the squash has baked for 15 minutes, add the chickpeas to the baking sheet. Return to oven and bake 20 more minutes.
  7. Remove roasted squash and chickpeas from the oven, sprinkle chickpeas with the spice blend and stir to coat.
  8. Top the massaged kale with roasted squash, spiced chickpeas and dried cranberries.
  9. Add dressing to taste.