Veggie Sutra is about California as much as it is about vegetarian food.   We are definitely lucky to be in a place where fresh fruits and vegetables are abundant.  (Although the severe drought continues for a fourth year in a row and it is making me sick to the stomach.  What did we do to anger the rain gods this badly?!)

That aside, farmers markets and farm stands are as ubiquitous in California as bees in a garden and I was thrilled to see a post about the Sunnyvale farmer’s market on one of my favorite cooking blogs, the kitchn.   We love this market because it is open year-round, and it happens right on the main downtown street amidst all the cafes and shops.

So what was available yesterday at the farmer’s market during this warm winter?   Root vegetables (parsnips, turnips, beets, radishes), leeks, winter squashes, a number of vegetables from the brassica variety (cabbage, cauliflower, brussel sprouts, broccoli, rapini, collard greens, mustard greens and kale), and lots of citrus fruits.   I could not resist buying this beautiful lacinato (dinosaur) kale which the farmer was selling for just a dollar a bunch!

Speaking of California and farmers markets, Alice Waters’ name is the next thing that would pop up in one’s mind.  She pioneered the whole genre of California cuisine using local, seasonal ingredients.  V and I hoard cookbooks like squirrels hoard acorns but they are always all-vegetarian.   However, rules are meant to be broken and Alice Waters’ newest book, “In the Green Kitchen”  is worth breaking the rules for.   This is a wonderful book that contains basic techniques for everything from poaching an egg to peeling a tomato accompanied by delicious, simple recipes.

The recipe I adapted from the book is for “Whole-wheat Spaghetti with Kale”, but we were pretty pretty carb-ed out for the day, so I decided to cook the kale as specified in the recipe and substitute the pasta with pear to make this salad.

Recipe for Warm Kale Salad with Pear

Adapted from Alice Waters’ “In the Green Kitchen”

[Printable Recipe]

Ingredients:

• 1 bunch Lacinato (dinosaur) kale
• 3 Tbsp Olive Oil
• 4 dried red chilies or 1 Tbsp red chili flakes
• 1 medium size yellow onion, chopped fine
• 5-6 cloves garlic, minced fine
• Pinch salt and black pepper
• 2 Bosc pears, peeled and sliced in to bite-sized pieces

Method:

• Wash the kale carefully on both sides under running water (Or use a large bowl and dunk the kale in cold water 3 or 4 times, changing out the water each time)
• Cut the kale around the stem to separate the leafy part.  Discard the stem and cut in to thin strips

How to chop kale

• Heat olive oil in a saute pan and add the red chilies (whole or flakes)
• After a minute, add the chopped onion, sprinkle a pinch of salt and cook for about 5-7 minutes until the onion is slightly browned
• Add the minced garlic and saute for another 2-3 minutes
• Now add the kale a little at a time, tossing the kale to coat it completely with oil, about 5 minutes
• If the kale is tender, no water is needed.  If it is dry, then sprinkle a bit of water on top.  Then cover with a lid, lower the heat and cook for 2 more minutes
• Switch off the heat, add the sliced pear on top and close with the lid again and let it sit for around 5 mins
• Sprinkle with black pepper and adjust salt to taste
• Serve warm

Although I made this salad with pear, apples would also work.  Or if you prefer, you could add roasted root vegetables like carrots or potatoes or parsnips.   Or you could stick with original recipe and just toss the kale with cooked whole-wheat spaghetti!