Fae’s Fabulously Festive Kale Salad

Sweet fall carrots

a tub of freshly harvested carrots, gleaned in the fall from Morning Glory Farm

My dear friend, mentor and acupuncturist, Fae Kontje-Gibbs, co-hosts Thanksgiving dinner with an old friend and when she made this salad last year it was a huge hit. So, on the menu it went again this year.  I helped her to prepare the salad this past November, shredding mountains of carrots and juicing many limes, and since then I have been hooked.  The colors, textures and flavors are all fabulous, not to mention its nutrient-dense ingredients.

Fae and I have a similar way in the kitchen–we often don’t measure with cups and spoons; instead we measure with our eyes, our hands, our tongues and our good old sixth sense.  Quantities are approximate.  Work with what you have and don’t be afraid to experiment.  The key to the dressing is balancing sour and salt with the sweet of the currants (or raisins, or whatever dried fruit you have on hand), and using enough good extra virgin olive oil to make the dish satisfying and also to help your body absorb the good stuff in the veggies.  Use organic produce if you can, especially the kale and carrots.


1/2 cup (or more if you’d like) dried currants

a few tablespoons of fresh citrus juice lemon, lime, grapefruit or tangerine, or a combination of all three, with at least one lemon or lime.  You can substitute champagne- or rice wine- or apple cider vinegar for the sour citrus if necessary.

A bunch of carrots, shredded…about 2-3 cups.  It’s fun to use multi-colored carrots if available.

a bunch of kale, washed, pulled from stems and torn into bite size pieces.

1-2 grapefruits, peeled and “supremed” (the fleshy sections are cut away from the membranes )– my addition to the salad.

extra virgin olive oil

sea salt to taste


Soak currants in citrus juice.  Toss shredded carrots with a couple tablespoons of olive oil and some salt and then massage in the kale–think carrot salad with a generous portion of kale for color and texture, as opposed to kale salad with some shredded carrots.  Add the currants and juice and toss to combine.  Season to taste with salt and more lemon or lime juice.  Gently mix in grapefruit sections.  Serve immediately, or let rest as long as overnight–chilled and covered.  Test seasoning again before serving; if needed, spruce up with a bit more lemon or lime juice and a touch of salt.



Independence Day Salad


Red, White and Blue… 

by Lily K. Morris

Created for the annual Wasque Farm Fourth of July gathering on Chappaquiddick.  What a treat to be able to use all local veggies and berries.  Looking forward to Chappy dairy one day soon… This recipe makes a big, colorful potluck-sized bowl of salad.


1 head red leaf lettuce (Slip Away Farm)

1 head speckled romaine lettuce (Slip Away)

1-2 cups wild blueberries–fresh or frozen (Wasque low bush)

3-4 medium Chioggia beets, washed and shredded (Slip Away)

Handful of red radishes, sliced (Slip Away)

Handful of sorrel and arugula, chopped in ribbons (Over the Hill Farm)

Fresh herbs (dill, parsley, mint) roughly chopped (Over the Hill Farm)

One cup ruby kraut, roughly chopped (Fleur de Lis Farm)

1 lb. (or less) goat cheese or feta, crumbled (someday from Fleur de Lis Farm…)

 Optional additions/substitutions: sliced strawberries, sliced hakari turnips (instead of the cheese for a dairy-free salad)


soak 1/2 minced shallot in 3-4 tablespoons organic balsamic vinegar

whisk in one T. organic Dijon mustard

a few pinches of sea salt and a few grinds of black pepper

a drizzle of local honey

a splash of ruby kraut juice

whisk in extra virgin olive oil…to taste and emulsify.  At least 1/4 – 1/2 cup.

Directions: Wash all veggies well.  Spin lettuce, greens and herbs dry in a salad spinner or towel.  Combine salad ingredients in a big bowl.  Blueberries can be added frozen if the salad will sit for a bit before serving–they will thaw quickly.  Toss salad with dressing just before serving.  Enjoy!