I love donuts. Who doesn’t love a good donut? When I learned that a new local business could be bringing organic, vegan donuts to Tallahassee, I became very interested. Learning the donuts would be delivered by bicycle just made me giddy. That’s right, Dandelion Donuts will be delivering organic, vegan donuts by bike (the freight bike in the photo below).
Dandelion Donuts graciously sponsored Breakfast on the Chain, a monthly breakfast for bicycle commuters in Tallahassee, last month. This was my first opportunity to actually taste the donuts. I started with strawberry-basil. I appreciated how the natural berry and herb flavors came through. This was a welcome change to the artificial colors and flavors found on so many donuts. I also appreciated that it was not as sweet as donuts I usually come across. This made me feel better about eating a second one; this time a chocolate with cocoa nibs.
Last week, I attended the launch party for their crowdfunding effort and sampled a summer herb donut. Like the Strawberry-Basil donut, the summer herb had a bright flavors. I am definitely looking forward to these being readily available.
It was clear from the number of people at the event that I am not the only person excited about these donuts. If you like donuts as much as I do, watch for these to roll into our community soon.
Here in the US, kale is primarily in season from January through April. With this window rapidly closing, we are trying to enjoy as much fresh, local kale as we can. So, when we got a beautiful bunch of Lacinato kale from our community supported agriculture (CSA) box, I decided to try something that, admittedly, sounds rather strange — massaged kale.
The inspiration for massaged kale came from a dish Jill ordered from Prato, a modern Italian restaurant that our friends in Winter Park, Florida took us to a while back. While their menu changes regularly, they often have a variation on the kale salad that does not disappoint.
To make my interpretation of the salad, you need:
1 Bunch of fresh Lacinato kale
Juice of 1/2 lemon
1 Tablespoon olive oil
2 Eggs, hard-boiled (see notes below), cut in half
4 Small sweet pepper (or a medium yellow or orange bell pepper) thinly sliced
4 Strips of crispy bacon, broken into small bits
2 Carrots, peeled and shredded
2 Radishes, thinly sliced
4 to 5 Fresh stawberries, sliced
Grated Parmesan, to taste
Remove the tough stems from the Kale and thinly slice the leaves. Toss the kale in a mixing bowl with the lemon juice, olive oil, salt, and pepper. Massage the kale vigorously with your fingertips for 2 minutes. The kale will soften and wilt slightly. Top the kale with the remaining ingredients to make a fresh, healthy salad. The lemon juice, olive oil, salt, and pepper used to massage the kale creates a nice coating, so additional salad dressing is not necessary. Makes 2 dinner-sized salads.
To make the perfect hard-boiled egg: Put the eggs in a saucepan that is large enough to cover them with 1 inch of cold water. Bring the water to a boil over medium heat. Once the water is boiling, put a lid on the pan and remove it from the heat. Wait 11 minutes, then drain the pot and place the eggs under cool running water for a minute. Carefully crack and peel the eggs.