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WATCH
77‘ _ .4 ,iiifi, -
Thursday, July 2, 2020 Shelton-Mason County Page A.13
PM a fresh, local meal, try making a kale salad
fter what has felt like an endless
Aspring, summer is finally here. And
what better way to kick off sum-
mer than preparing a fresh, local, and
seasonal kale salad with ingredients from
local farms. Kale salads are a staple in
my family and everyone, kids and adults
alike, need to eat more of this wonderful
vegetable.
Many people think of kale as a winter
hardy vegetable best for cooking or in
soup, and it is, but it alsovmakes a'won-
derful summer salad green as well. My fa— I
vorite variety of kale for summer salads is Lacina-
to or Tuscan kale, sometimes called dinosaur kale
because of the bumpy texture of its leaves. The
bumpy texture holds the dressing on the leaves
and gives a nice loft to the salad on the plate. Kale
is probably not your first thought for a Fourth
of July barbecue, but the contrasting dark green
leaves with the bright red strawberries make for a
festive-looking salad. I have had plenty of people
tell me that they don’t like kale, but I tell them to
try this recipe and they will change their mind.
Kale is a vegetable in the brassica family and is
related to broccoli, cabbage and collards. Kale, like
collards, doesn’t form a head vegetable but instead
the individual leaves are harvested and bunch
together by hand. Kale as a cultivar is a precursor
to headed cabbages and broccolis. Kale was widely
V grown and eaten throughout Europe in the Middle
ByANDREA
MILLER
Ages in kitchen gardens as a staple veg—
etable due to its Winter hardiness and
nutritional value. Kale is an easy veg-
etable to grow in your garden. It isn’t too
late to plant it now and harvest some for
the fall. Another wonderful thing about
kale is that you can leave it in the garden
over winter and in the spring, it will pro-
duce tasty broccoli-like shoots that you
can eat. They are a fantastic early spring
treat and an easy first harvest since all
you had to do is leave it in the garden.
I am on a mission to make sure more
people learn to love kale. It is just so delicious and
nutritious, too. I think this salad, with its color-
ful fruit, will win almost anyone over who doesn’t
think they like kale.
Strawberry-Kale Summer Salad
1 bunch Lacinato or Tuscan; 1 pint strawber-
ries, sliced; 4 to 5 medium radishes, sliced thin
and roughly chopped; 2 ounces chilled goat cheese;
3 tablespoons olive oil; tablespoons apple cider
vinegar; 1 tablespoon smooth Dijon mustard; 1-
1/2 teaspoons honey; .14 cup walnuts or pumpkin
seeds; Sea salt and freshly ground pepper, to taste.
To make the dressing: In a small bowl, whisk
together the olive oil, apple cider vinegar, mustard
and honey until emulsified. Season with a dash of
sea salt and a generous amount of freshly ground
black pepper.
Adopthet
Shelton. W A
.r
‘h “x . , H. a:
IWElGl-l‘bg“;
POUNDS German ~»
in
~19
‘ w Shepherd
wwwmslmwv
Meet Whiskey! He is a 3- ear-old,
71# Saddleback German epherd,
who is available for adoption on 06-18—
2020. Whiskey has a happy disposition,
is loving, smart, and a big cuddler.
He is a people dog who makes an
excellent companion, and family dog
with children 13+ who are kind, and
dog savvy. Whiskey is dog selective
(Will need proper introduction),
looking for potential fur siblin 5 who
are his size, and preferabl emale.
He loves car rides, yard an ball play,
and long walks. Whiskey will need a
favorite!
Further questions? Currently, emails
are the only method of communication.
We all care about the health of our
2-Ie ged caregivers and the community
at arge, so as a' precaution we are
suspendin our A public open hours.
We are m 1 taking email inquiries, on—
line applications and will be in touch
with you as soon as weare able. We
a preciate eVer’yone’s understanding
uring this time. Stay Well!
KENNEL CONTACT INFORMATION:
To prepare the kale: Use a knife to remove the
tough ribs from the kale (save them in the freezer
for making brothl). Chop the kale leaves into
small, bite—sized pieces. Transfer the chopped kale
to a big salad bowl. Sprinkle a small pinch of sea
salt over the kale and massage the leaves with
your hands by lightly scrunching big handfuls at
a time, until the leaves are darker in color and
fragrant.
To assemble the salad: Drizzle in the salad
dressing and toss well until all of the kale is light—
ly coated in dressing. Add the sliced strawberries
and chopped radishes, then use a fork to crumble
the goat cheese over the salad. Toss again, then
sprinkle with a couple handfuls of nuts. For best
flavor, let the salad rest for 15 minutes before
serving —— that allows the dressing time to soak
into the kale and the flavors to meld.
Thank you for continuing to support small
farmers and crafters. All of our vendors are now
back at the market and we have extra space be-
tween all of the booths to allow for appropriate
social distancing. ,
The market will be open at 9 am. every Satur—
day at Evergreen Square in downtown Shelton.
Happy Fourth of July to all and don’t forget to eat
' more kale!
IAhdrea Miller is on the Board of the Shelton
Farmers Market. She can be reached at farmer@
SkokomishValleyFarms.com.
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in two locations:
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717 W. Railroad Avenue
(360) 426-1664
Thomas Duffy, DDS
Marlin Meharry, DDS
1525 Olympic Hwy North
(360) 426-9711
securely fenced yard (he has escaped
through gates in the past), and plenty
of exercrse. Whiskeyxls a volunteer
Funny Frievwls Lookziwg'for 0! Hum:
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Email: thedoghouse3091@hotmail.com
Telephone: (360) 432-3091
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81 SE. Walker Park Rd. 0 Shelton
(360)426-1840
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