Let the harvest begin! I’m in heaven. This is my absolute favorite time of year. Local fruits and vegetables stands are popping up everywhere. The farmer’s market is in full swing with seasonal produce. This week I decided to swing by my favorite farm stand to see what was available. I decided to be inspired by whatever caught my eye for this post.
You should know how I feel about supporting our local farmers. This is the perfect time of year to bypass the local grocery chain and taste fruit and veggies the way the are supposed to taste. Vine ripe and farm fresh.
Jenson Farm has had the most amazing heirloom cherry tomatoes. They were so vibrant that I had to incorporate them into something beautiful, healthy and delicious.
Tucked away in the superb’s just south of Salt Lake City is a wonderful family run farm. Fresh vegetables and melons are picked daily.
I hope you enjoy this little tour of the Jenson Family Farm
If no one is available at the stand, they will leave a little tin for money labeled “On your honor”. Folks drop by and fill a bag then leave their money in the little tin. Unfortunately the tin was not out today. I love how they trust their neighbors.
A variety of of home bottled jams, jellies and pickled vegetables are available for purchase.
Best corn I have ever had.
This is my favorite corner. Honey! Their spring honey was outstanding.
Vine ripened melons. This is what melon’s are supposed to taste like.
Can you see why I have been obsessed with their heirloom tomatoes?
You’ll have to bear with me while I share a bit of my garden with you. I’m rather proud.
Two years ago I was given this 12 foot Eiffel Tower. My totally awesome neighbor was moving and didn’t want to take this massive tower with them. He was a fan of the Tour de France and is an avid biker. He knew that my daughters had a complete obsession with France. He told us the Tour Eiffel was ours if we would just come a get it that day. It was just days before my daughters wedding and we were able to use it at her reception for decoration. After the wedding the huge tower was placed in the center of our garden.
I planted two bird house gourd plants at the base of the tower. I let nature do the rest. I can’t believe that my two plants have exceeded the top of this 12 foot spire. Every time I went into my garden I would give the gourds encouragement. I would cheer them on as they grew at least 6 inches daily.
Birdhouse gourds are now forming and the vines weave their way around their French tuteur.
My garden is beginning to thrive.
If only the tomatoes would turn red!
I’ll spare you the remaining photo’s that I have taken and get on with the salad recipe.
As I strolled through Jenson’s veggies I decided to make a Kale and Quinoa salad using their beautiful produce.
I purchased a huge bunch of Kale, purple peppers, cucumbers and heirloom cherry tomatoes.
For this fresh and simple salad you will need:
1 bunch Kale (I’m using a mixture of flat and curly leaf)
1 large or 2 small peppers
1 cucumber, peeled, seeded and diced
1 cup cherry tomatoes, sliced
1 cup cooked quinoa
1/3 cup pumpkins seeds
1/2 cup shredded Parmigiano Reggiano cheese
Dressing:
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
1/4 teaspoon kosher salt plus more for seasoning
Freshly ground black pepper
1/2 cup extra-virgin olive oil
Cook the quinoa first. Add 1 cup water to a sauce pan.
Add 1/2 cup quinoa.
About 1/2 teaspoon salt
Bring to a simmer. Cover and cook for about 20 minutes or until tender.
Set aside to cool.
To toast the pumpkin seeds, add 1 teaspoon butter into a skillet with the pumpkin seeds.
Add a dash of salt.
Cook over medium heat until the seeds begin to pop and brown.
Place the hot seeds on a plate to cool. Set aside.
Remove the tough center stem from the kale.
Chop the kale.
Chop the pepper.
Add to the kale.
Peel the cucumber.
Slice in half.
Remove the seeds.
Chop.
Add to salad.
Slice cherry tomatoes in half.
Add to salad.
Add cooled quinioa.
and pumpkins seeds.
Pour on lemon dressing. For directions on how to make the dressing click on this link: Lemon Garlic dressing.
I like to a course shredded Parmigiano.
Sprinkle on top.
Toss. Serve.
Thank you Jenson Family Farms.
This is how I do the harvest. Vibrant. Fresh. Locally grown.
Farm Stand Kale and Quinoa Salad
Quinoa is an excellent way to add protein to a salad. Not only is it a great vegetarian option, it adds a fun texture.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings
Calories 296 kcal
Ingredients
Salad:
- 1 cup cooked quinoa 1/2 cup uncooked
- 1/3 cup pumpkins seeds toasted
- 1 teaspoon butter for toasting seeds
- 1 bunch Kale I'm using a mixture of flat and curly leaf, chopped
- 1 large or 2 small peppers
- 1 cucumber peeled, seeded and diced
- 1 cup cherry tomatoes sliced
- 1/2 cup shredded Parmigiano Reggiano cheese
Lemon Garlic Salad Dressing:
- 1/4 cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot
- 1 small garlic clove finely grated
- 1/4 teaspoon kosher salt plus more for seasoning
- Freshly ground black pepper
- 1/2 cup extra-virgin olive oil
Instructions
-
To cook quinoa, add 1 cup water to 1/2 cup quinoa and a pinch of salt. Bring to a simmer. Cover and cook over low heat for about 15-20 minutes or until quinoa is tender. Cool completely.
-
To toast pumpkin seeds, place seeds with 1 teaspoon butter and a pinch of salt into a skillet. Cook over medium heat until the seeds begin to pop and are lightly golden. Remove to a plate set aside to cool.
To assemble:
-
Toss all ingredients in a large bowl. Drizzle with dressing. This salad will hold up completely dressed and refrigerated for a few hours.
For the salad dressing:
-
Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
Nutrition Facts
Farm Stand Kale and Quinoa Salad
Amount Per Serving
Calories 296
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 4g20%
Cholesterol 7mg2%
Sodium 286mg12%
Potassium 318mg9%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 2g2%
Protein 6g12%
Vitamin A 1265IU25%
Vitamin C 38.8mg47%
Calcium 133mg13%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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PLEASE go back to your old format without all of the advertisements! They are so distracting to your otherwise beautiful blog.
I appreciate your comment. This has been a topic that I have battled since I first started my blog. I didn't want to clutter my blog with a ton of advertisements. I, too, dislike cluttered blogs. I have been experimenting the past few months with header ads that were suggested by Blogher to help boost viewability. Meaning??? It does help to know how readers feel about their presence on my front page. I'm with you because I don't love having them there. On the other hand I spend a minimum of 10-12 hours per post. It would be nice to receive some type of revenue for my time and expenses. Right now I calculated that I make anywhere from .10 – .20 cents an hour. I basically earn a little money from time to time that I stash away to take my grandkids shopping. However, I keep reminding myself that I started this blog to help my children and others learn how to cook good food. It began as a service and maybe it should remain so. Stay tuned while I sort this all out. Thanks again for your feed back.
Thanks for your reply. I can understand your dilemma – I can only imagine the time it takes to photograph, upload, write, maintain, etc…all that goes into blogging. And you deserve a paycheck for your efforts. However, I have seen so many of what I once considered such a beautiful source of family recipes, turn into a not-so-subtle, in-your-face, commercialized advertising blast, that I no longer enjoy visiting those sites, and mostly avoid them. I was disappointed when I saw your site had adopted these advertising schemes, because it is so distracting and frankly, irritating. We, the public, are bombarded by advertising at every turn.
I have LOVED your blog, and it is one of the BEST I have found and check back frequently for updates. You have an obvious talent for cooking, photography, and blogging. Your talent and family values shine through this blog. I do not want to discourage you because of all these reasons. I admire your cooking skills and the patience and dedication you show by sharing what you know in each post. Maybe I am just too sensitive to the ads – I just don't like them. At all.
But, perhaps there is a compromise? More inconspicuous, less animated, and less colorful ads?
Please don't take offense. I know this is your blog and you can do as you please. I just wanted to let you know how I felt about your 'new look'. I am simply one opinion, but I wanted to convey to you, without reservation, my thoughts – for whatever it's worth.
Hi Nan, I have the address just above with the first comment. It's a great stand. Everything is organic and very inexpensive. Your parents should love it.
Hi Janet! This looks amazing! And I love that you put your Eiffel Tower in the garden – so cool! Can you please tell me where the Jensen Farm stand is at? I'd love to send my parents over there (they live in Sandy, very near you!) Thanks, xoxo, Nan
Love, love, love!!!! Your beautiful garden, the pictures of the farm stand, the beautiful tomatoes, the TOWER!!!! Oh, and the recipe. Thanks Janet!
Thank YOU!
I love your style of cooking. Your pictures and the way you talk about food keep bringing me back. I am a young single adult and have made several of your recipes and have loved your words of 'garbage in, garbage out'. I started following your blog a couple years ago when I was a BYU student. You have inspired me to slowing transition to higher quality ingredients (also graduating a year ago helped shift the budget a bit). Where is this farm located? It looks wonderful! Fresh produce and raw local honey are some of my favorite things!
Thank you for your kind comments. I have had 3 children graduate from BYU one more to go. I'm so glad you found my blog. I don't have an exact address but it is on 114th S. 700 W. Going west on 114th turn left on 700 West and drive south for about a mile. At the bottom of the hill, the stand will be on your left. Prices are fabulous for such fresh produce. I hope you have a chance to swing by.