This week Springmavera workshop leaders Jason and Marco taught the group how to make a nutritious kale salad, and a guest representative came to speak with us from the TIERRA-A-MESA Community supported agriculture Co-op. Jason and Marco started off the session by explaining the nutritional benefits of kale, the newest addition to our backyard garden, and then gave us a step-by-step demonstration on how to prepare the kale salad, as well as providing us with a recipe for later use for when our kale grows. The presentation given by the representatives of the Co-op TIERRA-A-MESA reminded us of the added value of eating fresh and locally farmed produce.
TIERRA-A-MESA offers baskets of locally produced vegetables and fruits with over 50 varieties of produce for its members. Non-members are encouraged to visit the farm and take a tour, participate in their weekly workshops, and attend acupuncture sessions. The Community Co-op, TIERRA-A-MESA is part of “Community Supported Agriculture” (CSA), and is located on 37-53 90th St. in Jackson Heights, Queens. By becoming a member of CSA, you purchase a “share” of vegetables from a regional farmer (for more information visit their website). We were told that for those who don’t have transportation, free transportation is provided in order to attend their “Talleres de Comida Sana” and everything else offered by the organization.
Here is Jason and Marco’s Kale Salad recipe, Enjoy!
Kale Salad (Ensalada de Col Rizada)
- One bunch of kale (un grupo de col rizada)
- Handful of toasted pumpkin seeds (un puñado de pepitas de calabaza tostadas)
- One avocado (un aguacate)
- One or two apples, sliced (uno o dos manzanas, rebanadas)
- Juice of two lemons (el jugo de los limones)
- Olive oil (aceite de oliva)
- Honey (miel)
- Salt and pepper, as much as you like (sal y pimienta al gusto)
Cut the kale into strips (rehydrate in water if it is wilted for 30 minutes). Add apples, lemon juice, honey and olive oil. Leave in the refrigerator for at least six hours, then remove and add avocado, toasted pumpkin seeds and salt and pepper to taste.
-Annie Abram
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