From Wellspring Charitable Gardens this Week - Cinco de Mayo Fiesta Edition, 2022

From the Garden this Week… Kale, Kohlrabi, Salad Mix, Red Butter Lettuce, Swiss Chard, Artichoke, Purple Bok Choy, Golden and Red Beets, Red & Orange Carrots, Large Red Spring Onion, Garlic Scapes, Chives, Cilantro, Oregano, Lemon Balm, German Chamomile, Grapefruit, Oranges, and Lemons

Coming Soon… Summer Squash

Using your Produce… by Julie Moreno

This week’s recipe for a Kale Avocado slaw is the perfect topping for fish or chicken tacos for your Cinco de Mayo dinner. Kale, being in the brassica family, is a great alternative to traditional cabbage. This time of year, before we have hot peppers, red pepper flakes make a great substitute, so use more or less, depending on how spicy you like the taste. Tacos are a simple way to combine your favorite meat or bean filling with this slaw in a tortilla. Feel free to add in a few shredded radishes or our peeled and shredded kohlrabi bulb for added vegetables and a crunchy texture.

Kale Avocado Slaw for Tacos

1-2 cloves garlic minced

2 tablespoons lemon juice

¼ cup mayonnaise

¼ cup sour cream

¼ cup chopped cilantro

2 tablespoons minced onion

or chives

¼ teaspoon red pepper flakes

1 bunch kale, shredded

1 avocado, cubed

In a large bowl, combine the garlic, lemon juice, mayonnaise, sour cream, cilantro, minced onion, and red pepper flakes. Stir well and then add in the kale, stir to coat with the dressing. Let sit for 30 minutes if possible and use as a topping for tacos, topped with the cubed avocado.