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Marinated Kale

From Dawson Local Harvest

<p>Kale is a super food that is fast gaining favor around the country. This is one of my favorite ways to eat it and will give you enough to last a week if you don’t chop it too small. It keeps very well if fresh to begin with and gives you four servings of vegetables at one time.</p>
Source: Alive Health Recipe Book - Healthy Eating On TheRun (available here at the Market) (Entered by Barbara Roberts)
Serves: Makes around six-seven 16-ounce servings

3 bunches Kale or a pre-cut bag of kale
6 cloves garlic
1 Vidalia or other sweet onion
2/3 cup lemon juice
1/3 cup olive oil, extra virgin
1 tsp Sea Salt
3 stalks celery, diced

Step by Step Instructions
  1. Chop kale in a food processor, then put in a large bowl.
  2. Add garlic to the processor and chop.
  3. Add onion and process with the garlic.
  4. Add this to the bowl of chopped kale, and mix thoroughly.
  5. Add the diced celery to the bowl.
  6. Pour lemon juice and olive oil into a measuring cup.
  7. Add salt and stir until it dissolves.
  8. Pour over the greens like a dressing, stir it in and let it marinate. You can eat it immediately – it does not have to sit overnight.
  9. Put it into individual 16 oz. food-grade containers (glass is best) so you can grab it out of the refrigerator and go out the door with it.
  10. You may add diced red, orange, or yellow bell pepper for holiday color. Before you eat the kale in a single-serve container, shake it to distribute the dressing all throughout. Otherwise, it will just remain at the bottom.