I recently had the pleasure of using market produce for a hands-on cooking lesson at Capital City Public Charter School’s new campus. I was proud to be representing CHCM during DC Growing Healthy Schools week, and unperturbed by the earthquake drill that interrupted our lesson the middle schoolers I was to be working with for the hour-long lesson were keen to try their hands at seasonal cooking. (Don’t worry, we rewashed our hands.)
With beautiful, organic kale from Dragonfly Farms, spicy red onions from Chesley Vegetable Farm, and sweet and crunchy heirloom apples from Licking Creek Bend farm, 3 teams of students made 4 variations of my (now famous?) massaged kale salad.
Some students opted for pumpkin seeds, others vied for the salty sunflower seeds. Some groups chose to experiment with my apple cider vinegar, while other culinary adventurers fiddled with my fig balsamic for their dressing. All who decided to use some of the delectable chevre from Spriggs Delight were delighted with its mild creaminess — in fact, the container I brought the soft goat cheese in was essentially wiped clean by eager tasters. Yes, the salad was a hit.
Want to make some massaged kale salad at home? Here’s the recipe. Now pick up your ingredients at this weekend’s market and get massaging!