It has been a few weeks since the CSA started - I know I committed to using what we received and sharing the results in this blog.  I'm a little behind, so let me catch you up.  Over the past three weeks, we have been preparing for a visit from our drum friends from Switzerland - about 120 of them.  We had a great time as our local drum corps hosted a series of events, most of which included food.  The goal was to prepare the best quality local ingredients we could get and provide healthy meals for a large group.  Bring on the veggies.

The weekly share from the CSA included Russian kale and pac choi among other great items.  Since we were feeding a crowd that included vegans, people with gluten allergies and a variety of other special dietary needs, we opted to keep it simple.  I made a salad of dried cranberries, tarragon and shredded carrots.  Using vegan mayonnaise didn't alter the taste any, but made it possible to put it on the buffet table without worrying about spoilage (no eggs), and made it available to every diner.

Here's the recipe for a normal sized crowd:

Carrot and Craisin Salad

4 lbs carrots, peeled and shredded (or buy pre-shredded carrots if you like)
1/2 cup dried sweetened cranberries
1/4 cup fresh tarragon leaves (use 1 tsp dried tarragon if fresh is not available)
1 cup vegan mayonnaise (found in the health food section of your local supermarket)
1/4 cup lime juice
1/4 cup agave nectar
1 teaspoon kosher salt or sea salt
1/2 teaspoon course black pepper
1/4 teaspoon cayenne pepper or red pepper flakes
pinch of nutmeg

Now for what to do with extra Kale.  I like kale - don't love it, but I know it is very good for me.  So hiding it in other recipes is a good thing to do.  We were feeding a crowd in Granby so I had to make something nutritious but also packed with flavor.  At Fife and Drum Camp earlier in the week the cook at the Incarnation Center served a Thai Quinoa and Kale Salad.  Very interesting.  I set out to create my own take on this but to yield enough for 120 people.  It was a big hit, but to spare you the math, I have scaled it down here.

Thai Quinoa and Kale Salad

This takes advantage of the benefits of quinoa, the super grain, but mixes in other gluten free grains as well.  I buy the 3 Continent blend at Ocean State Job Lot, that includes white and red quinoa, wild rice and brown rice.  I package makes a pretty good sized salad.  Kale is especially good in these types of salads because it holds up to the acid from the vinegar without getting too wilty.

1 pouch (or 2 cups) Quinoa (or other favorite Quinoa blend)
1 head Kale
1 Shredded Carrot
1 Diced Red Onion
1/2 Cup Crystallized Ginger (diced)
1 Cup roasted Sunflower Seeds
1 Cup Fresh Thai Basil (or use fresh basil)

Dressing
1/2 cup Rice Wine Vinegar
2 Tbsp Asian Chile Paste (or to taste)
Juice of 1 Lime
1/4 cup Sesame Oil
1 Clove Garlic, minced
Salt and Pepper to Taste

Cook Quinoa per package directions - you will know when the quinoa is ready because the grains will swell but still be slightly crunchy.  Mix the dressing ingredients in a bowl while the quinoa is cooking so that it is ready to add to the quinoa while it is warm (to soak up all those wonderful flavors).  Chop the kale and toss with the grains.  Add the carrots, red onion, sunflower seeds and ginger and stir gently.  Toss the basil with the salad just before serving.