Check out what’s happening at the Avon Lake Farmers Market at 32801 Electric Blvd (Avon Lake United Church of Christ) on June 28 from 3-6pm:
- It’s Sample Week: Stop at each of the vendors’ booths for a sample of their product!
- New vendors: Naked and Happy Eggs and Turtle Island Natural Soap Co.
- Reusable market bags—100% of proceeds benefit the market!
This Week’s Market Recipe:
Kale Salad with Pecorino, Strawberries, Pine Nuts
YIELD: 6 servings
PREP TIME: 15 minutes (active time)
1 bunch tuscan kale from H & W Organic
3 tablespoons bread crumbs
3 tablespoons fresh squeezed lemon juice
3 tablespoons olive oil
1 tablespoon honey from Elk Creek Honey
1 1/2 cup fresh sliced strawberries from Harvest Moon Micro Farm
2 ounces toasted pine nuts (about 1/3 cup)
1 ounce shaved pecorino cheese
Salt and pepper
Wash and dry the kale leaves. Fold each leaf in half, lengthwise, and cut out the stem. Then slice the kale into thin ribbons. Place in a large salad bowl. Sprinkle the kale with bread crumbs, lemon juice, olive oil, and honey. Toss well, then salt and pepper to taste. Cover and place in the refrigerator for at least 2 hours. Once the kale has wilted a little, toss in the sliced strawberries and toasted pine nuts. Use a veggie peeler to shave bands of nutty pecorino cheese over the top. Enjoy!