Day 63

Market Day, or rather, yesterday was! I know, it was Friday but I don't make the rules so it was Market Day! First we bunched, cleaned, weighed, and I started a market list to keep track of what we's gots. We also had to finish up harvesting sunflowers, Asian Greens, and last round strawberries. Elizabeth, our volunteer, helped out again today and while they went to harvest more potatoes, I stayed behind to pint the strawberries and greens...and chat with Neely about zucchini bread recipes. When they came back we harvested blackberries, yumseys.

I made lunch today, combined a lot of our veggies (squash, striped zucchini, garlic, onions) with some of our tomatoes and sweet thai basil over linguini. On the side I made kale salad, Erica does this a lot and I thought it'd be fast, easy and cheap, yep kale salad's like a hooker. After lunch we had to head out to market in Buckhead. There was a wreck and we had to detour making us late to market. Thankfully the organizer wasn't too peeved and we sat up before the bell rang.

This market felt different being on a Friday, more like an event. There was an Iron Chef Competition going on and being filmed throughout most of the day. We provided some of the food for the event and Cory was interviewed about how he felt about chef's using our produce, or something like that, she was cute but her questions needed work. Also Candice owner of Red Queen Tarts dressed the part tonight and made things more festive over by us :)

We didn't sell as much as normal; however with Cory's selling skills we were able to salvage the night and ended pretty okay. You tha man Cory! Here's his Kale salad recipe:

Kale Salad

-1 bunch kale, stems removed and finely shredded

-1 small handfull golden raisens

-1 small handfull chopped nuts (honey roasted pecans or sliced almonds are nice)

-1 spring onion, finely diced

-red wine vinegar or balsamic

For the dressing (Honestly, I've never made the dressing, it doesn't need it if you put enough balsamic, but if you're feeling ambitious go for it!)

-2 tbsp Tahini
-1 garlic cloves
-1/4 cup fresh lemon juice (1-2 lemons)
-2-4 tbsp Extra virgin olive oil, to taste
-1 tsp kosher salt + freshly ground black pepper, or to taste
-1-2 tbsp water, or as needed

-small handful of parsley

Combine dressing ingredients in a blender or food processor, blend until smooth. Taste and adjust ingredients for flavor and consistency. Toss with salad ingredients. Allow to marinate for at least 30 minutes to allow the acid to "cook" the kale. To add a little kick, toss in a little red wine vinegar before serving. Enjoy!