This weeks' share contains: 1 pound of curly green kale, 1 head of Chinese golden celery, 2 pounds of Papa Cacho fingerling potatoes, Sweet peppers, 1 pound of summer squash, 1 pound of red onions.
Storage: all but red onions and peppers need to be refrigerated. If you plan to keep the onions longer than a week, they will last longer refrigerated. Same with the peppers.
Celery, Apple, Pecan and Watercress Salad
from Chez Panisse, what would I do without this cookbook?
(You can substitute kale for watercress in this salad)
2/3 cup pecan halves
1 tart, crisp apple
several ribs of the golden celery
1/2 cup Creme Fraiche
Juice of 1/2 lemon
1 tablespoon honey
1/2 teaspoon kosher salt
Freshly ground black pepper
1 bunch watercress, thick stems removed (or several kale leaves, thick stems removed and leaves torn into smallish pieces)
Heat the oven to 300. Place the pecans on a baking sheet on the middle rack of the oven. Roast until lightly browned, about 10 minutes. Let cool. Meanwhile, cut the apple into quarters and remove the seeds and core from each quarter. Slice each quarter into 3 pieces lengthwise, then cut in half crosswise.
Trim the ends from the celery ribs, wash the ribs, and slice into small pieces. In a large bowl, combine the apples, celery, and pecans. In a small bowl, mix together the creme fraiche, lemon juice, honey, salt, and pepper. Spoon the dressing into the celery mixture and stir well to combine. Toss with the watercress just before serving, or with the kale 10 minutes before serving. Taste for seasoning.
The Papa Cacho potatoes are a fingerling type so they have a waxier texture. They make great potato salad and are great roasted.
The golden celery is great in stir fries, soups, and small amounts in salad.
This is the last of the summer squash. We've been enjoying it sauteed with red onion and sweet peppers and a little salt and pepper.