I love hearing how people are using our vegetables, and last week I was rewarded with a high compliment at our stand at the Lebanon Farmers’ Market. Each week at the market kids are encouraged to interact with farmers and eat local vegetables through the Power of Produce program. Basically, they do a farm-related activity and in return are given a few wooden “coins” to spend on produce at the market. A few weeks ago as the market was drawing to a close a young boy came into our booth, carefully guarding three POP coins. Surveying the array of vegetables, he hemmed and hawed over how he wanted to spend them. “We could make a salad with this nice red lettuce” suggested his mom. “These garlic scapes look kind of cool” his older brother chimed in. But those were hard-earned coins, and he wasn’t going to make this decision lightly. That’s when I told him that the nickname for Lacinato kale is “dinosaur” kale, because its texture is like the skin of a dinosaur, and that my favorite way to cook kale is to add a little maple syrup to it just before it comes out of the saute pan. 
His eyes lit up and the wooden coins changed hands. Last Thursday as the market was winding down I looked up to see the boy coming into the booth again with his family. This time he walked straight to the kale and fished out the biggest bunch. “He’s a convert!” his mom said. “A little maple syrup goes a long way!” The boy flashed me a shy smile and tucked the kale under his arm protectively as they headed for home. I guess I’d better pack extra kale for market this week!
We love hearing about how you all are using our veggies, from simple stir-fries to elaborate concoctions. If you have a fun recipe you’d like to share send it on over, or do that whole social media thing and tag us in your foodie photos! (SweetlandFarmVT)
Now, on to the harvest!
Cheers
Norah and the Sweetland Crew