In your boxes
A funny thing happens to things with leaves when it's warm and sunny...they grow.  Even though the days in late October are pretty short and the nights cool, the sunny weather we've been having the last few weeks really kicks spinach, kale, and other leafy greens into a higher gear.  There's more than a few of those items in your boxes this week:
Salad Mix -- we finally had the right combo of spinach, lettuce, arugula and even a little frisee to make a nice fluffy, crisp mix with a good balance of mild and bite.  Remember that our mix should be washed again before using, and is fairly perishable -- try to use it in four days.
Curly Green Kale -- this green has lost favor in the past few years to Dino Kale (of which we have plenty planted as well), but it is undergoing a renaissance lately as the critical ingredient in the grab and go Kale Salads that have become so popular at natural foods stores (see recipe below).  The leaves undergo a transformation when marinated, absorbing liquid without becoming mushy.  Of course, it can also be used in any recipe calling for cooked kale as well.
Tokyo Turnips -- This multi-purpose vegetable created by centuries of Asian vegetable breeding has roots that can be eaten raw like a radish or cooked without peeling.  The greens cook quickly and have mild mustard overtones that make them a nice addition to a vegetable braise.

We got several inquiries about Delicata Squash at Farm Day -- here it is for everyone.  Delicata is hands-down the most versatile of all winter squash:  it can be halved and baked like any other squash.  But it can also be chopped up and roasted or sauteed without peeling -- the thin skin is entirely edible.  It has a delicate, moist texture and is very sweet.

We have one variety of Asian Pear that has the classic "pear" shape of European pears.  They're called "Yali" and you might get them in your boxes today.  Don't be fooled into letting them get soft; they should eaten when firm like any other Asian Pear and stored in the fridge until then.  Yalis have a more delicate texture than some of the other varieties, and a "refreshing" flavor (translation: they aren't as sweet).  They are the perfect salad pear, sliced thinly and tossed with greens.

Recipe -- Raw Kale Salad
We've been growing kale for almost 20 years but I had never eaten it raw in a salad until two years ago.  The kale absorbs the dressing, which softens and "cooks" it slightly while making every bite flavorful.
Combine equal parts olive oil, soy sauce, and lemon juice.  You need lots of dressing to coat the leaves -- you can always drain it out later.
Rinse 1 bunch curly green kale and remove the stems.  Roughly chop or tear the leaves into large bite size pieces.
Toss the kale leaves in a large bowl with the dressing to completely coat all the leaves.  Remember that you are actually marinating the kale.  Allow the salad to sit for 10 minutes, then toss again.  If possible, repeat this process several times.  If you are in a hurry to serve or eat the salad, you may want to macerate the leaves with a wooden spoon or rub the dressing in with your fingers.
Add 1/2 C. crunchy vegetables to the salad:  shredded carrots, diced peppers, sliced bok choy.
When the kale is sufficiently delicious, drain any excess dressing and save for the next time.
In a pan, toast 1/2 C. sunflower, pumpkin or sesame seeds or a combination of all three.  Sprinkle over the salad before serving.