I now have the pleasure of harvesting fresh kale from my milk crate garden.

Last week, I made my first kale salad of the season and added one of my homegrown peppers and the pumpkin seeds we de-gutted and roasted from our pumpkin. I added some minced garlic, a spray of olive oil, and a squeeze of lemon juice along with a a shake of pepper and salt to create this simple salad.

“A Salad For Each Week” Recipes:

1. Broccoli and White Bean Salad

2. Asian Purple Cabbage Slaw

3. Fresh and Minty Cantaloupe and Tomato Salad

4. Tangy Kale and Sweet Potato Bit Salad

5. Key Lime Corn and Black Bean Salad

6. Green Bean, Tomato, and Mozzarella Pesto Salad

7. “So Long Summer!” Salad

8. Pickle Salsa

9. Gingery Broccoli and Carrot Salad

10. Mediterranean Farro Salad