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March 12, 2014

Farmers Market 03-13-14

Kale is considered a leafy superhero

The Stillwater Farmers Market is open every Saturday from 10 a.m. to 1 p.m. The market is located indoors at Northern Oklahoma College, corner of Hall of Fame Avenue and Monroe Street.

On April 5, the market will move to the spring and summer location in Strickland Park, which is across from Hastings on Main Street.

What’s at the market this week? Beef, baked goods and breads, honey, herbs, flowers, plants, greens such as lettuce, kale, collards, micro greens, sweet potatoes, winter squash, salt-free herb seasoning mixes and Santa Fe-style Mexican food.

The market’s weekly recipe is a lighter and healthier version of a Caesar Salad.

It uses kale instead of lettuce. Kale is considered a superhero in the world of leafy greens.

KALE CAESAR SALAD

Ingredients:

2 tablespoons hot water

2 tablespoons mayonnaise

1 tablespoon olive oil

1 tablespoon lemon juice

1/2 teaspoon anchovy paste

1/4 teaspoon pepper

1 garlic clove, grated

2 tablespoons grated Parmesan cheese

5 ounces kale

1 can of chickpeas, rinsed and drained

2 ounces toasted cubed baguette

Directions:

Remove the thick stalks from the center of the kale. Pile the leaves on top of one another and roll together into a cigar. Cut the kale into thin ribbons.

Preheat the oven to 400 F. Toss the bread cubes together with a little olive oil in a small mixing bowl and spread in an even layer on a parchment-lined baking sheet. Toast in the oven until golden brown and crisp, about 5 minutes.

Combine hot water, canola mayo, olive oil, lemon juice, anchovy paste, pepper and garlic in a bowl. Stir in Parmesan cheese. Add kale. Toss the mixture. Top with toasted cubed baguette.

Carla Maness is serving as the public relations officer for the Stillwater Farmers Market which has local vendors from Payne County and the surrounding areas. Visit stillwaterfarmersmarket.com for more recipes and to register for free e-newsletters.

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