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startup costs for the coming year and a 

greater connection to the people who 

eat what they grow. Another benefit to 

becoming a CSA shareholder is that 

the money you spend stays in your 

local economy.

Shareholders receive a box of 

produce each week for the duration 

of the season.  The cost for a share is 

determined by the size—whether you 

are purchasing food for an individual 

or a family. Every week the box is 

filled with fresh, seasonal, and organic 

vegetables, fruit, herbs, and flowers 

grown in your own area. The adven-

ture comes in when you receive your 

box and see what the farmers and the 

earth have provided. How will you 

prepare that kale? Many CSA farms 

also produce a newsletter and even 

help with the recipes. The kale recipe 

shown here and the information about 

CSAs was harvested (with permission) 

from the website of Route One Farms, 

a Santa Cruz area farm that offers a 

CSA program. (www.route1farms.

com)  You can find out more about 

CSAs at www.localharvest.org. 

Kale Salad with Fennel, Radicchio, 

and Asian Pear

 

 

Prep Time: 10 minutes

Serves 4
1 bunch Dino kale, washed, dried & 

de-ribbed

1 clove garlic, very finely chopped

3 T. extra-virgin olive oil

1 T. lemon juice

4 leaves radicchio

1 Asian pear (or an apple)

1 small bulb fennel

Salt and pepper to taste
Cut the kale in ¼ inch thin strips and place 

in a large bowl with the garlic.

In a jar with a tight-fitting lid, combine 

the olive oil and lemon juice and shake 

until emulsified. This is your dressing.

Pour the dressing on the kale and garlic 

mixture and use your hands to “massage” 

the dressing into the kale, distributing it 

evenly. Set aside to marinate while you 

chop the remaining ingredients.

Cut the radicchio into short strips about 

¼ inch thick. Add to the kale mixture 

without stirring.

Core, halve, then quarter the Asian pear 

and cut it into very thin slices that are still 

crunchy, about 1/8 inch thick. Add it to the 

kale mixture without stirring.

Remove the fronds from the fennel and 

slice the bulb in half. Cut a triangle shape 

in each half to remove as much of the 

tougher core as possible. Slice the fennel 

about 1/8 inch thick and add it to the bowl.

Toss everything together to combine. 

Season with salt and pepper to taste. Enjoy!

From www.route1farms.com—Adapted from 
autumnmakesanddoes.com, 12/12.