Tag Archives: kale

Market Feature Today (May 14, 2011)

Michael with some of the great produce

Greetings again!!

This week’s market feature is Vollmer Farms. Vollmer Farms is a totally organic Franklin County farm just outside of Bunn. I have always known them for their fabulous strawberries and blue berries but they also have other produce as well. I got asparagus a couple of weeks ago that was delicious.

Today they have strawberries of course, squash, kale, cabbage, onions, and many other beautiful vegetables. Michael is the delightful fellow that will always greet you with a smile at this stand in the Wake Forest Farmers Market.

Come out to say hello to Michael and the many other vendors at the market.

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Shiitake and Kale

Prep Time: 2 minutes
Cooking Time: 10 minutes
Yield: 4 servings

Ingredients:

1/2 pound shiitake mushrooms
1 tablespoon olive oil
1-2 cloves crushed garlic
1 bunch kale, chopped
pinch of salt

Directions:

  1. Warm oil in pan on medium heat with minced garlic until aromas of garlic are released, about 2-3 minutes.
  2. Add chopped shiitake mushrooms, stir-fry for 5 minutes.
  3. Add chopped kale, stir-fry for a couple of minutes.
  4. Add a splash of water and pinch of salt to pan, cover and let steam for 4 minutes.
  5. Enjoy!
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Leafy Greens

LettuceLeafy greens are some of the easiest and most beneficial vegetables to incorporate into your daily routine. Densely packed with energy and nutrients, they grow upward to the sky, absorbing the sun’s light while producing oxygen. Members of this royal green family include kale, collard greens, Swiss chard, mustard greens, arugula, dandelion greens, broccoli, rabe, watercress, beet greens, bok choy, napa cabbage, green cabbage, spinach and broccoli.

How do greens benefit our bodies? They are very high in calcium, magnesium, iron, potassium, phosphorous and zinc, and are a powerhouse for vitamins A, C, E and K. They are crammed full of fiber, folic acid, chlorophyll and many other micronutrients and phytochemicals. Their color is associated with spring, which is a time to renew and refresh vital energy. In traditional Asian medicine, the color green is related to the liver, emotional stability and creativity. Greens aid in purifying the blood, strengthening the immune system, improving liver, gall bladder and kidney function, fighting depression, clearing congestion, improving circulation and keeping your skin clear and blemish free.

Leafy greens are the vegetables most missing from the American diet, and many of us never learned how to prepare them. Start with the very simple recipe below. Then each time you go to the market, pick up a new green to try. Soon you’ll find your favorite greens and wonder how you ever lived without them.

Shiitake and Kale

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